Vegan Recipes

Alright so as promised to Elisha, I have unpacked my vegan cookbooks and am ready to share. :) I'll add more as I go through more cookbooks.

Farmhouse Vegetable Soup

1 T oil
1 onion, chopped
1 large carrot, chopped into half moons
1 celery rib, chopped
2 to 3 potatoes, peeled and diced
1/2 bell pepper, seeded and diced
1 can of green beans or same amount in fresh green beans
1 zucchini, chopped into half moons
1 yellow squash, chopped into half moons
1 large garlic clove, minced
6 C of vegetable stock
1 1/2 C of cooked beans (any type will work)
2 t dried parsley or 2 T fresh parsley
Salt and pepper to taste

Saute onion, carrot and celery in oil on medium heat. Cover and cook until softened (about  5 mins)
Add potatoes, bell pepper, green beans, zucchini, yellow squash, and garlic. Cover and cook 5 mins. Add stock, increase the heat to high and bring to a boil. Reduce heat to low, add beans and season with salt and pepper and simmer until vegetables are tender about 40 mins.
Stir in parsley, then taste and adjust seasonings.

Super-Rich Vegetable Stock

1 T oil
1 large onion
2 large Yukon Gold potatoes
2 medium carrots, coarsely chopped
1 medium parsnip, peeled and coarsely chopped
1 C peeled and chopped celery root (or regular celery ribs)
8 C water
3 garlic cloves, peeled and crushed
1/2 C coarsely chopped fresh parsley
2 bay leaves
1/2 t black peppercorns
1 T tamari (Japanese soy sauce)
Salt to taste

Saute onion, potatoes, carrot, parsnip and celery root in oil on medium heat in a stockpot. Cover and cook until slightly softened about 5 mins. Add water, garlic, parsley, bay leaves, peppercorns, tamari and salt to taste. Bring to a boil, then reduce the heat to low and simmer, uncovered for 1 hour.
Strain the stock if wanted. Use at once or refrigerate covered for 3 days. Freeze the stock for up to 4 months.