OUR VEGETARIAN BLOG
Hot and Sour Soup
PREP: 25 minutes STAND: 20 minutes COOK: 15 minutes MAKES 4 servings • 1 16-to 18-ounce package extra-firm tofu (fresh bean curd), drained and cut into 1⁄2 -inch cubes • 1 tablespoon soy sauce • 1 tablespoon toasted sesame oil • 1 cup boiling water • 1⁄2 cup dried…
Roasted French Onion Soup
PREP: 20 minutes ROAST: 45 minutes COOK: 20 minutes BROIL: 3 minutes OVEN: 375°F MAKES 4 servings • 2 large sweet onions (such as Vidalia or Walla Walla), sliced • 2 cloves garlic, minced • 1 tablespoon olive oil • 1 tablespoon butter, melted • 1⁄4 teaspoon salt • 1⁄4…
Roasted Leek and Carrot Soup
PREP: 20 minutes roast: 30 minutes COOK: 5 minutes OVEN: 425°F MAKES 4 servings • 8 medium carrots, cut into 1-inch pieces • 4 leeks, coarsely cut up • 2 tablespoons olive oil • 1⁄2 teaspoon fennel seeds • 2 14-ounce cans vegetable broth • 1⁄4 teaspoon salt • 1⁄4…
Homemade Hearty Tomato Soup
START TO FINISH: 40 minutes MAKES 4 servings • 2 tablespoons olive oil • 1 cup coarsely chopped onion (1 large) • 2 tablespoons chopped shallot (1 medium) • 2 cloves garlic, minced • 2 14.5-ounce cans no-salt-added diced tomatoes, undrained • 1 14-ounce can vegetable…
Tomato-Basil Soup
PREP: 30 minutes COOK: 40 minutes MAKES 4 servings • 31⁄2 pounds ripe tomatoes • 2 tablespoons butter or margarine • 2 cloves garlic, minced • 1 cup finely chopped onion (1 large) • 11⁄2 cups loosely packed fresh basil leaves • 11⁄2 teaspoons sea salt or kosher salt •…
Tomato-Barley Soup with Garden Vegetables
PREP: 15 minutes COOK: 18 minutes MAKES 4 servings • 1 14-ounce can vegetable broth • 13⁄4 cups water • 3⁄4 cup quick-cooking barley • 3⁄4 cup thinly sliced carrots • 1 teaspoon dried thyme, crushed • 1⁄8 teaspoon ground black pepper • 1 19-ounce can ready-to-serve…
Vegetable Soup with Cornmeal Croutons
PREP: 20 minutes BAKE: 12 minutes COOK: 15 minutes MAKES 6 to 8 servings • 1⁄2 cup sliced leek or chopped onion • 1 tablespoon olive oil or vegetable oil • 1 8-ounce package fresh mushrooms, quartered • 1 large yellow or red sweet pepper, seeded and coarsely chopped •…
Spicy Veggie Stew
START TO FINISH: 40 minutes MAKES 4 servings • 2 tablespoons olive oil • 3 large red, yellow, and/or green sweet peppers, seeded and chopped • 2 cups cubed eggplant (half of a small) • 1 large onion, sliced • 2 stalks celery, sliced • 2 cloves garlic, minced • 3 large…
Vegetable Broth
PREP: 40 minutes COOK: 2 hours MAKES 13 cups • 16 cups water • 8 medium carrots, cut up • 6 stalks celery, cut up • 2 large sweet onions, unpeeled and quartered • 2 large tomatoes, quartered • 8 ounces fresh cremini mushrooms • 6 cloves garlic, unpeeled and halved • 3…
Zucchini-Carrot Burgers
START TO FINISH: 25 minutes MAKES 2 servings • 2 tablespoons refrigerated or frozen egg product, thawed • 11⁄2 teaspoons olive oil • 1⁄2 teaspoon dried oregano, crushed • 1⁄2 cup crushed stone-ground wheat crackers (about 11) • 1⁄2 cup finely shredded zucchini • 1⁄2…
Zucchini Cakes with Mushroom Ragout
START TO FINISH: 25 minutes OVEN: 400°F MAKES 4 servings • Nonstick cooking spray • 1⁄2 of a medium zucchini, shredded (1 cup) • 1 8.5-ounce package corn muffin mix • 1 cup shredded cheddar cheese (4 ounces) • 1⁄4 cup milk • 1 egg, lightly beaten • 1⁄4 teaspoon…
Potato, Zucchini, and Carrot Pancakes
PREP: 30 minutes COOK: 8 minutes per batch BAKE: 10 minutes OVEN: 425°F MAKES 4 servings • Nonstick cooking spray • 11⁄4 cups shredded zucchini (1 medium) • 4 cups shredded, peeled baking potatoes (about 11⁄2 pounds) • 1 cup shredded carrot (1 large) • 1⁄4 cup…