NVBS (Are you curious?)
- Thread starter dianer29
- Start date
miss_thenorth
Frugal Homesteader
Why? What happened with Sylvie?
Just thought of something. Quinoa is a very nutritious grain that is very high in protein. Maybe you could incorporate that into your meals?
Just thought of something. Quinoa is a very nutritious grain that is very high in protein. Maybe you could incorporate that into your meals?
big brown horse
Hoof In Mouth
You might find some good recipes here: http://www.sufficientself.com/forum/viewtopic.php?id=3459 
big brown horse
Hoof In Mouth
I absolutely love tortilla soup!! I make it almost every week. I have found that you can stuff this soup with all sorts of veggies. I change out the veggies from time to time.
Vegetarian Tortilla Soup my version anyway
lacto fermented black beans (2 cups?)
1 can diced tomatoes
2 chopped bell peppers (I've used frozen in the past)
1 onion chopped
2 cloves garlic crushed
2-3 summer squash chopped
zucchini chopped
jalapeno pepper sliced
veggie stock
1/2 a bunch of fresh cilantro pulled apart from stems(some for cooking, some for garnish)
avocado chopped (garnish)
a bit more onion chopped (garnish)
a bunch of cumin
lime wedges
salt and pepper to taste
Grated cheese if you want, but it doesn't need it.
Sour cream (also optional)
Organic blue corn chips for a splurge, cheepo's if you are on a strict budget
Directions:
Sautee the fresh veggies and garlic in whatever oil you want to use.
Add the can of tomatoes
Add enough stock to cover
Add some cilantro and spices
Let her rip on the stove for a bit
Gently crush chips into bowls
Ladle in soup
Garnish with fresh cilantro, avocado and onion, sour cream and a squirt of lime (cheese if you want)
Vegetarian Tortilla Soup my version anyway
lacto fermented black beans (2 cups?)
1 can diced tomatoes
2 chopped bell peppers (I've used frozen in the past)
1 onion chopped
2 cloves garlic crushed
2-3 summer squash chopped
zucchini chopped
jalapeno pepper sliced
veggie stock
1/2 a bunch of fresh cilantro pulled apart from stems(some for cooking, some for garnish)
avocado chopped (garnish)
a bit more onion chopped (garnish)
a bunch of cumin
lime wedges
salt and pepper to taste
Grated cheese if you want, but it doesn't need it.
Sour cream (also optional)
Organic blue corn chips for a splurge, cheepo's if you are on a strict budget
Directions:
Sautee the fresh veggies and garlic in whatever oil you want to use.
Add the can of tomatoes
Add enough stock to cover
Add some cilantro and spices
Let her rip on the stove for a bit
Gently crush chips into bowls
Ladle in soup
Garnish with fresh cilantro, avocado and onion, sour cream and a squirt of lime (cheese if you want)
- Thread starter
- #15
freemotion
Food Guru
Are you ovo-lacto-vegetarian? You might like this recipe, just replace the broth with water or increase the milk. I make it with whatever veggies I have, whatever is on sale or in season and cheap.
Garden Chowder
You can mix and match the vegetables as to what you may have on hand. I try to keep it as colorful as possible.
1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced sweet potato, celery, cauliflower, carrot and broccoli
3 cups of chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 cups milk
1 T minced fresh parsley
3 cups (12 oz.) shredded cheddar cheese (can be adjusted as desired)
In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings.
Last time I made this I used sweet potato, rutabaga, turnip, parsnips, carrots, red pepper, brocolli, snow peas, onions, garlic, and scallions. I always make a huge batch and everyone snarfs it down. Even with tripling it, it is tough to have leftovers with four people....last time, we had enough for two people to have lunch the next day! We eat a LOT of veggies here, so although the recipe says it serves 6-8, it really serves two, IMO, with six servings of veggies for each person if you follow the proportions in the recipe. You can use less cheese if you use a super sharp kind.
Garden Chowder
You can mix and match the vegetables as to what you may have on hand. I try to keep it as colorful as possible.
1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced sweet potato, celery, cauliflower, carrot and broccoli
3 cups of chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 cups milk
1 T minced fresh parsley
3 cups (12 oz.) shredded cheddar cheese (can be adjusted as desired)
In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings.
Last time I made this I used sweet potato, rutabaga, turnip, parsnips, carrots, red pepper, brocolli, snow peas, onions, garlic, and scallions. I always make a huge batch and everyone snarfs it down. Even with tripling it, it is tough to have leftovers with four people....last time, we had enough for two people to have lunch the next day! We eat a LOT of veggies here, so although the recipe says it serves 6-8, it really serves two, IMO, with six servings of veggies for each person if you follow the proportions in the recipe. You can use less cheese if you use a super sharp kind.
redux
Off to other pastures
- Joined
- Jan 20, 2010
- Messages
- 212
- Reaction score
- 0
- Points
- 64
Most vegetarians don't use chicken broth.
freemotion
Food Guru
Which is why I suggested replacing the broth......
redux
Off to other pastures
- Joined
- Jan 20, 2010
- Messages
- 212
- Reaction score
- 0
- Points
- 64
Du-uh I didn't see that. The word chicken jumped off the list at me.freemotion said:Which is why I suggested replacing the broth......
Carry on.
They really need a red-faced smilie here.
Occamstazer
Almost Self-Reliant
There used to be a resource on a website out there somewhere (I think it was sponsored by they-who-shall-not-be-named), and if you signed their "veg pledge", they'd send you 6 issues of a great vegetarian cooking magazine. Googling veg pledge would probably pull it up.
I watch the carbs, so some things don't work, but I love most vegetarian recipes.
I have an eggplant-stuffed with cheese, drizzled in red sauce recipe that is *amazing*, I got it from the Vegetarian Joy of Cooking.
I'll post it tomorrow for you (too long to type up tonight)
I watch the carbs, so some things don't work, but I love most vegetarian recipes.
I have an eggplant-stuffed with cheese, drizzled in red sauce recipe that is *amazing*, I got it from the Vegetarian Joy of Cooking.
I'll post it tomorrow for you (too long to type up tonight)
