Guest guest Posted November 21, 1999 Report Share Posted November 21, 1999 Chilled Herbed Spinach-Potato Soup With Buttermilk Marinated Sweet Potatoes & Broccoli Mollie's Meatless Marinara Sauce * Exported from MasterCook * Chilled Herbed Spinach-Potato Soup With Buttermilk Recipe By : www.molliekatzen.com 11/99 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fist-sized russet potatoes -- (about 1 pound) peeled and cut into cubes 5 cups water or broth 1 1/2 teaspoons salt (possibly more to taste) 2 cups chopped leeks -- well cleaned 1 tablespoon minced garlic 2 pounds fresh spinach -- cleaned stemmed and chopped 1/2 cup minced fresh dill A small handful fresh basil leaves A small handful fresh mint leaves 1 1/2 cups buttermilk White pepper to taste Minced fresh mint for garnish -- (optional) Adapted from " Mollie Katzen's Vegetable Heaven " (Based on the Spinach Soup with Basil and Dill) Preparation time: 50 minutes-about half of it work time-plus time to chill. Yield: 6 or more servings 1. Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so. 2. Use a food processor or a blender to puree the soup with all its solids, adding the fresh herbs along the way. You will definitely need to do this in several batches. Puree until very smooth. 3. Transfer to a container, cover tightly, and chill. 4. Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Sweet Potatoes & Broccoli Recipe By : Moosewood Cookbook by Mollie Katzen, page 71 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium-sized sweet potatoes or yams (1 1/2 to 2 pounds) ***MARINADE*** 1/2 cup walnut oil (if unavailable use olive oil) 1 large garlic clove -- minced 3 tablespoons lemon juice 2 tablespoons raspberry vinegar (if unavailable use red wine vinegar) 1 teaspoon salt -- up to 1 1/2 1 tablespoon dry mustard 1 tablespoon honey freshly ground black pepper 1 bunch broccoli (1 to 1 1/2 pounds) ***OPTIONAL GARNISHES*** 1 Thin slices green apple Chopped toasted pecans 15 to 20 minutes to prepare; at least 2 hours to marinate Yield: about 6 servings 1. Peel the sweet potatoes, cut them in halves or quarters, then cut into thin slices. Put them up to cook them in or over boiling water (in a steamer). Meanwhile prepare the marinade. 2. Combine the marinade ingredients in a medium-large bowl. As soon as the sweet potato slices are tender add them, still hot, to the marinade. Mix gently. 3. Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours. 5. Within 15 minutes of serving, mix in the broccoli from the top. Serve garnished with thin slices of green apple and chopped, toasted pecans. Comments from www.molliekatzen.com 11/99: A bonus to this delicious, refreshing salad: It is full of antioxidants, so you can get healthy while you chow down This tastes best if made with an aromatic, flavorful walnut oil. But it's also quite good with a lighter walnut oil, or extra-virgin olive oil. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mollie's Meatless Marinara Sauce Recipe By : www.molliekatzen.com 11/99 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups browned Ground Boca Burger Recipe Basics 2 tablespoons olive oil -- up to 3 19 ounces canned tomatoes 2 cups chopped onion 6 ounces canned tomato paste 1 medium-sized bell pepper -- diced 1 tablespoon honey 2 teaspoons basil lots of black pepper 1 teaspoon thyme 4 cloves garlic -- minced, up to 6 1 1/2 teaspoons salt 1/2 cup freshly minced parsley Preparation time: 30-40 minutes Yield: 6-8 servings Add healthful soy and extra flavor to a classic red sauce with meatless Ground Boca Burger Recipe Basics. Use this easy recipe in lasagna, eggplant Parmesan or on any type of pasta. Ground Boca Burger Recipe Basics tastes, looks and cooks like real ground beef, yet it's fat and cholesterol free and 100% vegetarian. 1. Heat the olive oil in a Dutch oven or kettle. Add onion, bell pepper, herbs, and salt, and saute‚ over medium heat until the onion is soft (about 5 minutes). 2. Add tomatoes, tomato paste, honey, and black pepper. Use a spoon to break up the tomatoes into bite-sized pieces. Bring to a boil, then lower heat and simmer, partially covered, for 20 minutes. 3. Spray pan with non-stick cooking oil. Brown Ground Boca Burger Recipe Basics until heated through on low heat for 5 minutes. Add to sauce. 4. Add garlic, and cook about 5 minutes more. Heat gently and stir in cooked Ground Boca Burger Recipe Basics before serving. Add parsley at the last minute. Quick Version for a Crazy Day Add 2 cups of browned Ground Boca Burger Recipe Basics to 1 jar of your favorite pasta sauce. Makes 6 servings. For more delicious meal ideas using soy-based Boca Burger products, visit their website at www.bocaburger.com - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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