Archive for June, 2013

Yellow Pepper Soup

Recipe

2 Jun

YELLOW PEPPER SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
3 lg Yellow bell peppers
— seeded coarsely chopped
4 Shallots — finely chopped
1 1/2 c Raw cashews
3 1/2 c Vegetable stock or bouillon
1 t Dry mustard
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper
Parsley sprigs, for garnish

In a medium skillet, heat the olive oil over medium
heat. Add the bell peppers and shallots, cover, and
cook, stirring occasionally, until the peppers are
very soft, 8 to 10 minutes. Remove from the heat.

Put the cashews and 1-1/2 cups of the vegetable stock
in a blender. Blend until smooth, about 1 minute. Add
the cooked peppers, mustard, salt, and pepper, and
puree.

Pour the soup into a medium saucepan, and stir in the
remaining 2 cups vegetable stock. Bring just to a
simmer over medium heat. Serve hot, garnished with
parsley sprigs.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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Filed under: Diabetic, Fruits, Holidays, Vegetables

Fruity Tofu Cooler

Recipe

2 Jun

Title: Fruity Tofu Cooler
Categories: Beverages, Tofu, Fruits
Yield: 2 125 ml svg

3/4 c White grape juice
1 ts Sweetener
2 oz Silken tofu, rinse drain
1/2 c Whole strawberries
2 ea Ice cubes

In a blender, combine the grape juice, sweetener, tofu fruit.
Blend for 30 seconds. Add the ice blend until frothy.

VARIATIONS: Replace the strawberries with the following:

1/2 banana
1/4 c blueberries
1/2 fresh mango
1/2 fresh peach

“Tofu: A Recipe Booklet Proced by the Ontario SoybeanGrowers Marketing
Board”

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Filed under: Misc Recipes

Cabbage and White Bean Stew

Recipe

1 Jun

Cabbage and White Bean Stew

Recipe By : modified from magazine clipping by R. Winters
Serving Size : 4 Preparation Time :0:45
Categories : Low Fat Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped onion
2 carrots, halved lengthwise and sliced
1 large rib celery — halved and sliced
1 teaspoon caraway seed
2 cups chopped green cabbage
2 cups water
1/4 teaspoon salt
1 tablespoon brown sugar
16 ounces canned tomatoes — with juice
15 ounces canned white kidney beans — drained and rinsed
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley — optional

Sauté onion for 3 minutes in a large saucepan coated lightly with
cooking spray. Add carrot and celery; sauté 3 minutes. Add caraway and
cook, stirring, 1 minute.
Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir
in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes.
Add beans and vinegar. Simmer, uncovered, 5 minutes until heated
through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired.
Makes about 4 (1 1/2 cup) servings.

per serving: 157 Kcal 0.9g fat (0.1g sat fat) 5% CFF 630mg Na

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Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682

Filed under: Breads, Breakfast

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Archive for June, 2013

Yellow Pepper Soup

Fruity Tofu Cooler

Cabbage and White Bean Stew

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