Archive for January, 2008

Italian Yellow Pepper Soup

January 22, 2008 at 3:24 am · Filed under Soups, Vegan

  • 1/4 cup olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 2 Tablespoons capers rinsed
  • pinch of red pepper flakes or to taste
  • 3 large yellow bell peppers cored, seeded, and cut into big pieces
  • salt
  • 2 vegetable or beef stock

Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until golden, stirring often, for about 10 minutes. Add 1 Tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often.

Add yellow peppers and salt, cover, and cook 10 minutes, shaking often. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes–until the peppers are soft.

Puree the mixture, then strain back into the saucepan. Ladle into bowls, garnish each with a few capers, and serve.

Soup Song

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Chilled Cantaloupe Soup

January 21, 2008 at 2:38 pm · Filed under Fruit, Soups

  • 1 medium cantaloupe – peeled, seeded and cubed
  • 1 cup orange juice
  • 1 tablespoon fresh lime juice
  • 1 cup plain nonfat yogurt
  • 1/4 teaspoon ground cinnamon
  1. Peel, seed, and cube the cantaloupe.
  2. Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth.
  3. Place yogurt in a large bowl and beat with a whisk until light and smooth. Stir in melon mixture, lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least three hours. Garnish with mint if desired.

Adapted from Vegetarian Times 61 Quick & Healthy Recipes, page 23.

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Asparagus Guacamole

January 21, 2008 at 2:26 pm · Filed under Sauces, Dips & Dressings

2 cups (approximately 1 pound) asparagus spears, cut into 1-inch lengths
3/4 cup water
——
1 Tbs. lemon juice
1 medium tomato, seeded and chopped (1 cup)
3 tablespoons chopped onion
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1/4 teaspoon ground cumin
1 clove garlic, pressed or minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder or cayenne
Dash Tabasco sauce
2 Tbs. plain nonfat or low-fat yogurt or 1/3 cup light sour cream

Combine asparagus and water in a 2 quart saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer 8 to 10 minutes or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture.

Combine all the ingredients in a blender or food processor and blend until smooth. Transfer to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 cups, or 12 (1/4-cup) servings.

Note: If you’re using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).

Adapted from Vegetarian Times’ 61 Quick & Healthy Recipes, p. 8.

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