VEGAN Day

[Guest guest]

Both recipes are from The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox. I

think that everything in this book is vegan.

 

Cream Of Asparagus Soup

Double Mushroom-Grain Soup

 

 

* Exported from MasterCook *

 

Cream Of Asparagus Soup

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 107

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds asparagus

1 large onion -- chopped

2 cloves garlic -- minced

2 stalks celery -- sliced

2 broccoli stems -- sliced

(save the florets for another use)

6 cups bouillon

2 teaspoons dried oregano

1 pinch cayenne pepper -- or to taste

1 cup rolled oats

1/4 cup chopped fresh dill -- (optional)

 

Break the tough ends off the asparagus and discard. Cut the stalks into

2-inch pieces and set the tips aside. Put the asparagus stalks and the

remaining ingredients except the dill in a large pot and bring to a boil.

Reduce heat and simmer 45 to 60 minutes or until the vegetables are very

soft. Puree with a hand blender or a blender until smooth. Return the

soup to a gentle boil, stir in the asparagus tips and cook 3 to 5 minutes

or until tips are crisp-tender. Stir in the chopped dill, saving a little

to garnish each serving.

 

Yield: 6 to 8 servings, calories: 156, fat; 2g, fiber; 7g.

 

 

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* Exported from MasterCook *

 

Double Mushroom-Grain Soup

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 101

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 dried shiitake mushrooms -- stems removed

broken in pieces

8 cups bouillon

1 large onion -- chopped

2 cloves garlic -- minced

2 carrots -- sliced

2 stalks celery -- sliced

1 small broccoli bunch -- stalks sliced

1 head broken into florets

1 cup quick-cooking oats or rolled oats

1 pinch cayenne pepper -- or to taste

1/2 pound fresh mushrooms -- chopped

1/2 cup dry white wine or sherry

1 tablespoon Dijon mustard

1/4 cup chopped fresh flat-leaf parsley

1 cup cooked wild rice

Freshly ground black pepper to taste

 

Combine mushrooms and bouillon and let them soak at least 10 minutes or

until soft. Add onion, garlic, carrots, celery, broccoli, oatmeal and

cayenne pepper. Bring to a boil, reduce heat, and simmer, uncovered, 45 to

60 minutes, stirring occasionally. Puree with a hand blender or blender

until smooth. Meanwhile, cook the fresh mushrooms in the white wine or

sherry until softened, about 5 minutes. Stir the cooked mushrooms into the

soup along with the mustard, parsley and wild rice, and heat through.

Ladle into bowls and serve with freshly ground black pepper to taste.

 

Yield 6 to 8 servings, calories: 133, fat: 1g, fiber: 5g.

 

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