Wow!!! So many new members!

[Guest guest]

This means I'd better give you all a few new recipes.

 

(We have a snow day, so I'm home with extra time on my hands and can do

this!)

These are all really easy, vegan, and they use mostly unprocessed

ingredients except for a few cans of vegetables, which can be exchanged

for fresh ones if you like.

 

Cheers,

Alex

 

Pasta e Fagioli

 

3 T. olive oil

3 cloves garlic, minced or pressed

1 medium onion, chopped

1 stalk celery with leaves, chopped

1 1/2 c. diced canned tomatoes, with their juice

1 tsp. salt

1/2 tsp. pepper

2 tsp. basil

1/2 tsp. sage

2 15-oz. cans white beans, undrained

4 c. vegetable broth

2 c. dried rotini, shells, or other medium pasta

Parmesan cheese (optional)

 

Heat olive oil in a large saucepan. Add garlic, onion, and celery, and

saute until transparent. Add tomatoes, salt, pepper, basil, and sage,

and cook, stirring, 5 minutes. Add beans and broth, and heat to

boiling. Add pasta, and cook until pasta is done al dente. Serve with

Parmesan cheese. Serves 8.

 

Pepper - Potato Stew (Peperonata)

 

3 T. olive oil, divided

2 large cloves garlic, minced or pressed

1 medium onion, chopped

1 green pepper, cut into 3/8” strips, strips cut into thirds (about 2

cups)

1 tsp. salt

1/2 tsp. pepper

1/8 tsp. cayenne pepper

2 c. unpeeled cubed potatoes

1 c. diced canned tomatoes with their juice

1 tsp. basil

1 tsp. oregano

 

In a saute pan, heat 1 T. olive oil over medium heat. Add garlic and

onion. Cook 3 minutes, stirring occasionally. Add green peppers.

Continue to cook, stirring occasionally. When peppers start to release

water, in about 5 minutes, add salt, pepper, and cayenne. Continue to

cook until peppers are soft. Meanwhile, heat 2 T. olive oil over medium

heat in a wide saucepan. When oil is hot enough to make a drop of water

sizzle, add potatoes. Cook , turning occasionally, until potatoes are

partially browned. Add pepper mixture, tomatoes, basil, and oregano.

Stir to combine, cover, and simmer 10 minutes. Correct seasoning. Serve

hot or at room temperature.

Serves 4.

 

Zuni Stew

 

2 T. olive or vegetable oil

1 medium onion, chopped

3 cloves garlic, minced or pressed

2 c. diced canned tomatoes with their juice

2 c. vegetable broth

1 15 1/2-oz. can corn, drained

1 15 1/2-oz. can kidney beans, drained

1 medium zucchini, cubed

1 medium yellow squash, cubed

3 T. chili powder

1 T. cumin

1 tsp. salt

1/8 tsp. cayenne pepper

 

Heat oil in a large saucepan. Add garlic and onion, and saute until

transparent. Add tomatoes and vegetable broth, and heat until just

starting to boil. Add corn and beans, and bring barely back to a boil.

Add zucchini, yellow squash, chili powder, cumin, salt, and cayenne

pepper, and stir to combine. Bring back to a boil once more, cover,

turn the heat down to low, and simmer until squashes are cooked

through, about 10 minutes. Serves 4.

 

Note: This was adapted from a recipe by Deborah Madison from The Greens

Cookbook.