This easy gluten-free soup uses coconut cream and curry powder. A non-dairy soup, perfect for vegans. A garnish of parsley adds contrast; grilled carrots add texture. Makes 6 servings or so. INGREDIENTS 2 lb. carrots, peeled, sliced into discs 2 lb. potatoes, peeled, cubed 1/4 c. coconut cream (or 1/2 c. coconut milk) 2 TBS. curry…
Posts Tagged: Vegan
Barley Mushroom Soup: Whole Food, Easy, Vegetarian
This vegan recipe has a meaty, hearty texture, especially when “hulled barley” (found in health food stores) is used; “pearled” barley is a more processed version of this grain and will cook more quickly. Barley has two outer layers; for “hulled barley”, the outer layer has been removed, but it is considered “whole grain barley”,…
Split Pea Soup: Easy Low-fat Vegetarian Style
Leave out the traditional ham hock for this vegan soup. It is low fat but satisfying, even without any added fat. Serves 8. INGREDIENTS 7 c. water 1 lb. split green peas 4 c. (1 lb. or so) carrots, peeled and sliced 1 1/2 c. chopped celery 2-3 bay leaves 4 tsp. “Vege-sal” or “Herbemare”…
Wild Rice Salad: Easy Pilaf, Gluten-free Side Dish
This gluten-free, vegan recipe keeps for days; make extra for meals later in the week. It freezes well too. Carrot adds color, walnuts add crunch. Great for crowds- serve easy pilaf warm or room temperature, no fuss. Serves 10 or more. INGREDIENTS 3 1/2 c. water 1 c. wild rice 3-4 bay leaf 1-2 carrots3…
Hummus Dip: Mideastern Bean Dip w/ Lemon, Garlic, Sesame
This bean spread can become the protein part of a meal, used on sandwiches or as a side; perfect for a vegan menu. Canned garbanzos are convenient, but cooking dry garbanzo beans saves money. Hummus freezes well, so it’s worthwhile to make a big batch. This can also be served as an appetizer, with toasted…
