Thursday, November 19, 2009

Tasty Soup!

Here's a nice vegan soup for you, with an empanada in the picture as well. Anyone looking for vegan empanadas or catering in the LA area? Email me!

1 C. dry wheat berries
8 C. water (more if it becomes too thick on down the line)
1-2 tsp. salt (more or less to taste)
1 tsp. curry powder
1 tsp. mixed dried herbs (fines herbes are good)
¼- ½ tsp. black pepper
1 chopped onion
3 minced garlic cloves
2 C. diced sweet potatoes
3 diced carrots
1-2 Tbsp. vegan “chikn” powder
1 tsp. dried oregano
½ tsp. onion powder
½ tsp. chili powder
2 Tbsp. extra virgin olive oil
½ C. chopped bell peppers (any color)
1 C. cooked Cannellini (white beans)
1 C. chopped celery
1 C. sliced mushrooms
1 C. chopped spinach leaves

Simmer the first 6 ingredients, covered, for 1 hour (you can cock the lid slightly to release steam if you like). Add onion thru bell peppers. Cook for half an hour (partially covered), add the other ingredients and simmer for 20 minutes (lid off or partially on). Reseason to taste. Add a bit of liquid aminos after it’s done. Remember to stir it occasionally

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