1 cup Mori-Nu Silken Tofu
3/4 cup Water
1/2 cup Lime Juice
1/2 cup Canola Oil
1 teaspoon Vanilla
2 cups Unbleached Flour
1 3/4 cup Sugar
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Blueberries
Preheat oven to 325 degrees.
Blend tofu, water, lime juice, oil, and vanilla in a blender; transfer to a large bowl.
In another bowl mix flour, sugar, soda, and salt.
Mix dry ingredients into wet, and mix well. Fold in blueberries.
Pour into an oiled bundt pan and bake for 35 to 40 minutes.
Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.
---Lime Icing---
2 2/3 cups Powdered Sugar
2 tablespoons Lime Juice
1/2 Lime (juice and zest)
With a hand mixer, combine all ingredients and blend until smooth.
Make sure icing is of the right consistency. It should drizzle off your spoon. You are not trying to frost the cake from head to toe, just drizzle across the top.
The Dream of the 90's at Park Ivy?
But Park Ivy Garden Cafe was more than a scene, and more than a restaurant. Besides the hipster clientele, the garden murals, the maze-like dining areas, the animal figurines as table markers, and the eclectic bulletin boards, there were the rumors. I remember hearing about the place being run by a cult, company-forced meditation and yoga practice, employees banned from alcohol and drugs, and employees forced to use psychedelic mushrooms to enhance spirit quests. Maybe it was apathetic of me, but I didn't care one way or another what was up behind the counter, because the food was AWESOME.
And the New Age-y vibe didn't scare anyone else away, either, as far as I could tell; the place was always hopping. It was the one vegetarian restaurant we had no problem taking omnivores to, since the wheat-meat "chicken" dishes made their menu welcoming to non-veg guests - even my in-laws liked the place.
So when they announced their imminent closure in 2000, the only thing that mitigated the pain was that they were selling cookbooks. I wouldn't have to live in a dystopian nightmare future without Park Ivy Lemon Rice Soup, the one thing that made Salt Lake's winters bearable!
Then, in 2012, a horrible thing happened. One day, I couldn't find my Park Ivy cookbook. So I did what any normal 21st century citizen would do - and Google failed me! Nowhere on the wide wide world of web could I find this cookbook, or any Park Ivy recipes for that matter. Luckily for me - and for you - the cookbook turned up. But this close call inspired me to make a record of the treasures within for posterity, and for myself in anticipation of the next time this happens. Please to enjoy this blog of the Park Ivy Garden Cafe Cookbook!
Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts
Friday, September 28, 2012
Raspberry Chocolate Bundt Cake
1 cup Mori-Nu Silken Tofu
3/4 cup Water
1/2 cup Canola Oil
1/2 cup Soymilk
1 teaspoon Vanilla
2 cups Unbleached Flour
1/3 cup Whole Wheat Flour
1 3/4 cups Sugar
2/3 cup Cocoa Powder
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Raspberry Crumbles, Frozen
Preheat oven to 325 degrees.
Blend tofu, water, soymilk, oil, and vanilla; transfer to a large bowl.
In another bowl mix flour, sugar, cocoa, soda, and salt.
Mix dry ingredients into wet, and mix well. Fold in raspberries.
Pour into an oiled bundt pan and bake for 35 to 40 minutes.
Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.
---Chocolate Frosting---
5 1/3 tablespoons Margarine
4 tablespoons Soymilk
1 teaspoon Vanilla
1 1/2 cups Powdered Sugar
1/2 cup Cocoa
Combine margarine, soymilk, and vanilla and microwave until margarine is soft.
Combine with sugar and cocoa in a cuisinart and blend until smooth.
Make sure icing is of the right consistency. It should drizzle off your spoon.
3/4 cup Water
1/2 cup Canola Oil
1/2 cup Soymilk
1 teaspoon Vanilla
2 cups Unbleached Flour
1/3 cup Whole Wheat Flour
1 3/4 cups Sugar
2/3 cup Cocoa Powder
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Raspberry Crumbles, Frozen
Preheat oven to 325 degrees.
Blend tofu, water, soymilk, oil, and vanilla; transfer to a large bowl.
In another bowl mix flour, sugar, cocoa, soda, and salt.
Mix dry ingredients into wet, and mix well. Fold in raspberries.
Pour into an oiled bundt pan and bake for 35 to 40 minutes.
Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.
---Chocolate Frosting---
5 1/3 tablespoons Margarine
4 tablespoons Soymilk
1 teaspoon Vanilla
1 1/2 cups Powdered Sugar
1/2 cup Cocoa
Combine margarine, soymilk, and vanilla and microwave until margarine is soft.
Combine with sugar and cocoa in a cuisinart and blend until smooth.
Make sure icing is of the right consistency. It should drizzle off your spoon.
Oatmeal Chocolate Chip Cookies
1 1/3 cup Brown Sugar
1/2 cup Canola Oil
1/8 cup Applesauce
1/3 cup Soymilk
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
3 tablespoons Egg Replacer
1 1/3 cups Rolled Oats
1 cup Whole Wheat Flour
1 2/3 cups Rolled Oats
1/2 cup Chocolate Chips
1/3 cup Walnuts
Combine sugar, oil, applesauce, soymilk, baking powder, salt, and egg replacer in a mixer, and mix until smooth.
Add in 1 1/3 cups of oats, flour, and walnuts, and mix on medium.
Add 1 2/3 cups of oats and chocolate chips and mix on low.
Form into cookies and bake for 15 minutes or until done at 300 degrees.
1/2 cup Canola Oil
1/8 cup Applesauce
1/3 cup Soymilk
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
3 tablespoons Egg Replacer
1 1/3 cups Rolled Oats
1 cup Whole Wheat Flour
1 2/3 cups Rolled Oats
1/2 cup Chocolate Chips
1/3 cup Walnuts
Combine sugar, oil, applesauce, soymilk, baking powder, salt, and egg replacer in a mixer, and mix until smooth.
Add in 1 1/3 cups of oats, flour, and walnuts, and mix on medium.
Add 1 2/3 cups of oats and chocolate chips and mix on low.
Form into cookies and bake for 15 minutes or until done at 300 degrees.
Chocolate Mousse
1 package Mori-Nu Lite Tofu
2/3 cups Chocolate Chips
1 teaspoon Vanilla
1/8 teaspoon Orange Extract
Melt chocolate chips.
Blend tofu in a food processor until silky.
Add chocolate, vanilla, and orange extract. Blend in cuisinart until all ingredients are mixed and silky smooth.
2/3 cups Chocolate Chips
1 teaspoon Vanilla
1/8 teaspoon Orange Extract
Melt chocolate chips.
Blend tofu in a food processor until silky.
Add chocolate, vanilla, and orange extract. Blend in cuisinart until all ingredients are mixed and silky smooth.
Vegan Rice Pudding
1 14-oz. can Coconut Milk
1 one liter Soymilk
3/4 cup White Basmati Rice
3/4 cup Fructose
3/8 teaspoon Cinnamon
3/8 teaspoon Nutmeg
1/4 teaspoon Cardamom
1/4 teaspoon Salt
1 tablespoon Vanilla
1 tablespoon Orange Extract
3/4 cup Crushed Pineapple
1 1/2 Ripe Banana
Combine coconut milk, soymilk, and washed Basmati rice. Simmer until most of the liquid is gone and the rice is soft, approximately 30-45 minutes. In the beginning you will have to stir frequently, then occasionally.
When the cooked ingredients are done, turn off heat and add remaining ingredients. Cool and serve with a raspberry puree.
1 one liter Soymilk
3/4 cup White Basmati Rice
3/4 cup Fructose
3/8 teaspoon Cinnamon
3/8 teaspoon Nutmeg
1/4 teaspoon Cardamom
1/4 teaspoon Salt
1 tablespoon Vanilla
1 tablespoon Orange Extract
3/4 cup Crushed Pineapple
1 1/2 Ripe Banana
Combine coconut milk, soymilk, and washed Basmati rice. Simmer until most of the liquid is gone and the rice is soft, approximately 30-45 minutes. In the beginning you will have to stir frequently, then occasionally.
When the cooked ingredients are done, turn off heat and add remaining ingredients. Cool and serve with a raspberry puree.
Marinated Tofu
5 tablespoons Tamari
3/4 cup Water
2 cloves Fresh Garlic
2 1/3 teaspoons Lime Juice
2 1/3 teaspoons Sesame Oil
4 tablespoons Crushed Pineapple
1 package Tofu (firm not silken)
1 tablespoon Fresh Ginger
Combine all ingredients except tofu in a blender.
Blend until there are no chunks of ginger.
Cube tofu and put in marinade overnight.
Bake at 300 degrees for 10 minutes, turn, and bake until golden brown.
Use tofu on salads, in burritos or just as a great snack.
3/4 cup Water
2 cloves Fresh Garlic
2 1/3 teaspoons Lime Juice
2 1/3 teaspoons Sesame Oil
4 tablespoons Crushed Pineapple
1 package Tofu (firm not silken)
1 tablespoon Fresh Ginger
Combine all ingredients except tofu in a blender.
Blend until there are no chunks of ginger.
Cube tofu and put in marinade overnight.
Bake at 300 degrees for 10 minutes, turn, and bake until golden brown.
Use tofu on salads, in burritos or just as a great snack.
Mashed Potatoes
3 1/2 pounds Potatoes, coarsely chopped
3 quarts Water
1 1/4 cups Soymilk
1/4 cup Margarine
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper
Combine potatoes and water in a kettle and boil until potatoes are soft.
Drain off water. Reserve a little in case your potatoes are too thick.
Add the rest of the ingredients and mash with a hand masher. Use a hand blender if you like them extra smooth.
A nice touch is to roast some garlic, peel it, and chop it up. Add to potatoes.
3 quarts Water
1 1/4 cups Soymilk
1/4 cup Margarine
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper
Combine potatoes and water in a kettle and boil until potatoes are soft.
Drain off water. Reserve a little in case your potatoes are too thick.
Add the rest of the ingredients and mash with a hand masher. Use a hand blender if you like them extra smooth.
A nice touch is to roast some garlic, peel it, and chop it up. Add to potatoes.
Blue Corn Bread
1/4 cup Margarine, melted
1 1/3 tablespoons Flax Seed Mixture
1 1/4 cups Soymilk
1 cup Blue Cornmeal
3 1/3 tablespoons Fructose
3/4 cup Whole Wheat Flour
2/3 teaspoon Salt
2/3 teaspoon Baking Soda
2/3 teaspoon Baking Powder
Preheat oven to 325 degrees.
Combine margarine, flax seed mixture, soymilk, fructose in a food processor and blend until smooth.
Combine with cornmeal, flour, salt, baking soda, and baking powder in a large bowl. Mix by hand.
Pour into an oiled 8 x 10 pan, and bake for 20 to 25 minutes (a toothpick inserted into the middle should come out clean).
1 1/3 tablespoons Flax Seed Mixture
1 1/4 cups Soymilk
1 cup Blue Cornmeal
3 1/3 tablespoons Fructose
3/4 cup Whole Wheat Flour
2/3 teaspoon Salt
2/3 teaspoon Baking Soda
2/3 teaspoon Baking Powder
Preheat oven to 325 degrees.
Combine margarine, flax seed mixture, soymilk, fructose in a food processor and blend until smooth.
Combine with cornmeal, flour, salt, baking soda, and baking powder in a large bowl. Mix by hand.
Pour into an oiled 8 x 10 pan, and bake for 20 to 25 minutes (a toothpick inserted into the middle should come out clean).
Avo Spread
1 Avocado
1/4 teaspoon Salt
1/2 teaspoon Granulated Garlic
1/3 teaspoon Black Pepper
1 1/4 teaspoons Lime Juice
Cut avocado in half and remove pit.
Spoon out meat and discard skin.
Combine all ingredients in a bowl and mash with hand masher.
To make Avo-Cream add 3 ounces of cream cheese.
1/4 teaspoon Salt
1/2 teaspoon Granulated Garlic
1/3 teaspoon Black Pepper
1 1/4 teaspoons Lime Juice
Cut avocado in half and remove pit.
Spoon out meat and discard skin.
Combine all ingredients in a bowl and mash with hand masher.
To make Avo-Cream add 3 ounces of cream cheese.
Mexi-'Chicken' with Meat of Wheat
2/3 cup Red Onion, finely chopped
2/3 cup Anaheim Chili Pepper, finely chopped
5 cloves Fresh Garlic
2/3 cup Water
Large can Diced Tomato
1 1/2 teaspoons Cumin
1 1/2 teaspoons Paprilka
2 teaspoons Chicken Seasoning
1/3 bunch Cilantro, chopped
1/3 teaspoon Black Pepper
2 pounds Meat of Wheat Chicken
Process “chicken” in a food processor until the pieces are about the size of a kernel of corn.
Combine onions, anaheim peppers, garlic, and water in a saucepan, and saute for 15 minutes.
Add tomato, cumin, paprika, chicken seasoning, and cilantro, and simmer for 20 minutes.
Turn off heat. Add pepper and Meat of Wheat chicken. Stir thoroughly.
This recipe is used for filling burritos, taco, or as a topping for salads. Mexi-chicken freezes great.
2/3 cup Anaheim Chili Pepper, finely chopped
5 cloves Fresh Garlic
2/3 cup Water
Large can Diced Tomato
1 1/2 teaspoons Cumin
1 1/2 teaspoons Paprilka
2 teaspoons Chicken Seasoning
1/3 bunch Cilantro, chopped
1/3 teaspoon Black Pepper
2 pounds Meat of Wheat Chicken
Process “chicken” in a food processor until the pieces are about the size of a kernel of corn.
Combine onions, anaheim peppers, garlic, and water in a saucepan, and saute for 15 minutes.
Add tomato, cumin, paprika, chicken seasoning, and cilantro, and simmer for 20 minutes.
Turn off heat. Add pepper and Meat of Wheat chicken. Stir thoroughly.
This recipe is used for filling burritos, taco, or as a topping for salads. Mexi-chicken freezes great.
Black Beans
1 pound Organic Black Beans (dry), soaked
6 1/2 cups Water
2 2/3 tablespoons Kombu
7 cloves Fresh Garlic, minced
1 tablespoon Chili Powder
1 tablespoon Cumin
1/3 cup Tamari
1 teaspoon Salt
1/4 teaspoon Black Pepper
Soak beans overnight in enough water to keep them covered as they expand.
Rinse the beans and combine with water in a kettle, and bring to a boil. Skim off foam.
Add kombu and simmer until beans are soft (about 1 1/2 to 2 hours). Add water if needed to make sure beans are covered. Stir frequently.
Add garlic, chili powder, cumin, and tamari, and simmer for an additional 1/2 hour, or until sauce has reduced to level of the beans.
Turn off heat. Add salt and pepper to taste.
6 1/2 cups Water
2 2/3 tablespoons Kombu
7 cloves Fresh Garlic, minced
1 tablespoon Chili Powder
1 tablespoon Cumin
1/3 cup Tamari
1 teaspoon Salt
1/4 teaspoon Black Pepper
Soak beans overnight in enough water to keep them covered as they expand.
Rinse the beans and combine with water in a kettle, and bring to a boil. Skim off foam.
Add kombu and simmer until beans are soft (about 1 1/2 to 2 hours). Add water if needed to make sure beans are covered. Stir frequently.
Add garlic, chili powder, cumin, and tamari, and simmer for an additional 1/2 hour, or until sauce has reduced to level of the beans.
Turn off heat. Add salt and pepper to taste.
Hummus
2 2/3 cups Garbanzo Beans, dry
1 tablespoon Kombu, cut
6 cups Water
7 cloves Fresh Garlic, minced
7/8 cup Tahini
2/3 cup Lemon Juice
1/2 cup Extra Virgin Olive Oil
1/8 cup Fresh Parsley, chopped
2 teaspoons Salt
2/3 teaspoon Black Pepper
1 teaspoon Tamari
Pinch Red Pepper
Wash garbanzo beans and combine with water in a kettle. Bring to a boil and skim off foam.
Add kombu, and simmer until beans are soft (about 2 hours), adding more water to make sure beans are covered.
When beans are cooked, pour off 2/3 of the water, and add remaining ingredients.
Mix well by hand, to evenly mix all the ingredients. Blend until smooth (we recommend using a Cuisinart, but a blender will also work).
This recipe will become your personal recipe as you experiment with more lemon, garlic, or less...get creative and hummus yourself.
1 tablespoon Kombu, cut
6 cups Water
7 cloves Fresh Garlic, minced
7/8 cup Tahini
2/3 cup Lemon Juice
1/2 cup Extra Virgin Olive Oil
1/8 cup Fresh Parsley, chopped
2 teaspoons Salt
2/3 teaspoon Black Pepper
1 teaspoon Tamari
Pinch Red Pepper
Wash garbanzo beans and combine with water in a kettle. Bring to a boil and skim off foam.
Add kombu, and simmer until beans are soft (about 2 hours), adding more water to make sure beans are covered.
When beans are cooked, pour off 2/3 of the water, and add remaining ingredients.
Mix well by hand, to evenly mix all the ingredients. Blend until smooth (we recommend using a Cuisinart, but a blender will also work).
This recipe will become your personal recipe as you experiment with more lemon, garlic, or less...get creative and hummus yourself.
French Onion
7 1/3 cups Vegetable Stock
1 1/4 teaspoons Basil
1 1/2 tablespoons Tamari
2 cloves Fresh Garlic
1/3 teaspoon Onion Powder
1/2 teaspoon Parsley
2/3 teaspoon Thyme
1 bay leaf
2 2/3 cups Yellow Onion, julienned
1/4 teaspoon Black Pepper
1/3 teaspoon Salt
1 tablespoon Miso (+ 1/3 cup water)
Combine vegetable stock, basil, tamari, garlic, onion powder, parsley, thyme, and bay leaf in a soup pot and bring to a boil.
Turn heat down and simmer for one hour, make sure to skim foam off the top.
Add julienned onions, and simmer for 1/2 an hour.
Blend miso (and water) making a goopy slop. This is critical kitchen vocabulary that must be mastered if you cook at Pak Ivy.
Make some cute garlic rounds by taking crusty bread, toast it, rub fresh garlic on it and bake again with parmesan or swiss cheese melted over it. We do not do the melted cheese routine or the dishwashers would revolt at getting all the sticky cheese off the soup bowl.
1 1/4 teaspoons Basil
1 1/2 tablespoons Tamari
2 cloves Fresh Garlic
1/3 teaspoon Onion Powder
1/2 teaspoon Parsley
2/3 teaspoon Thyme
1 bay leaf
2 2/3 cups Yellow Onion, julienned
1/4 teaspoon Black Pepper
1/3 teaspoon Salt
1 tablespoon Miso (+ 1/3 cup water)
Combine vegetable stock, basil, tamari, garlic, onion powder, parsley, thyme, and bay leaf in a soup pot and bring to a boil.
Turn heat down and simmer for one hour, make sure to skim foam off the top.
Add julienned onions, and simmer for 1/2 an hour.
Blend miso (and water) making a goopy slop. This is critical kitchen vocabulary that must be mastered if you cook at Pak Ivy.
Make some cute garlic rounds by taking crusty bread, toast it, rub fresh garlic on it and bake again with parmesan or swiss cheese melted over it. We do not do the melted cheese routine or the dishwashers would revolt at getting all the sticky cheese off the soup bowl.
Split Pea
1 1/2 cups Split Peas (washed)
4 cups Water
2 2/3 cups Vegetable Stock
1/4 cup Pearled Barley
1/4 teaspoon Sage
1 teaspoon Basil
1/2 teaspoon Thyme
2 cloves Fresh Garlic
2 tablespoons Chicken Seasoning
1/2 cup Red Onion, diced
1/2 cup Carrots
1/2 cup Celery
1/2 cup Sweet Potatoes
1 cup Spinach
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Combine split peas and water and simmer until soft, about one hour. Stir occasionally as the split peas can stick to the bottom of the pot.
Add veggie stock, barley, sage, basil, thyme, fresh garlic, and vegetarian chicken seasoning. Simmer half an hour or until barley is soft.
Add red onions, carrots, celery, sweet potatoes, and spinach. Simmer half an hour.
Turn off heat and add salt and pepper. Garnish with lemon slices if you like.
4 cups Water
2 2/3 cups Vegetable Stock
1/4 cup Pearled Barley
1/4 teaspoon Sage
1 teaspoon Basil
1/2 teaspoon Thyme
2 cloves Fresh Garlic
2 tablespoons Chicken Seasoning
1/2 cup Red Onion, diced
1/2 cup Carrots
1/2 cup Celery
1/2 cup Sweet Potatoes
1 cup Spinach
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Combine split peas and water and simmer until soft, about one hour. Stir occasionally as the split peas can stick to the bottom of the pot.
Add veggie stock, barley, sage, basil, thyme, fresh garlic, and vegetarian chicken seasoning. Simmer half an hour or until barley is soft.
Add red onions, carrots, celery, sweet potatoes, and spinach. Simmer half an hour.
Turn off heat and add salt and pepper. Garnish with lemon slices if you like.
Lentil Soup
1 1/3 cups Lentils (dry)
3 1/3 cups Water
3 1/3 cups Vegetable Stock
1 1/3 tablespoons Tamari
3 cloves Fresh Garlic
1 small Bay Leaf
3/4 teaspoon Majoram
1/2 cup Yellow Onion
1/2 cup Celery
1/2 cup Carrot
2 2/3 tablespoons Cornstarch (equal parts water)
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Miso (1/3 cup Water)
1/2 Red Potatoes, Diced and Steamed
Wash lentils and combine with 3 1/3 cups of water in a soup pot. Simmer until the lentils are soft (about 1 hour). Add water to keep beans covered if needed.
Add vegetable stock, tamari, garlic, bay leaf, and majoram. Simmer for 1 hour.
Add onions and celery, and carrots. Simmer for 30 minutes.
Slowly stir in cornstarch mixture, and simmer for five minutes. Turn off heat.
Blend miso (and 1/3 cup water), salt, and pepper, and put in soup.
Add potatoes.
Serve with a little lemon if you like.
3 1/3 cups Water
3 1/3 cups Vegetable Stock
1 1/3 tablespoons Tamari
3 cloves Fresh Garlic
1 small Bay Leaf
3/4 teaspoon Majoram
1/2 cup Yellow Onion
1/2 cup Celery
1/2 cup Carrot
2 2/3 tablespoons Cornstarch (equal parts water)
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Miso (1/3 cup Water)
1/2 Red Potatoes, Diced and Steamed
Wash lentils and combine with 3 1/3 cups of water in a soup pot. Simmer until the lentils are soft (about 1 hour). Add water to keep beans covered if needed.
Add vegetable stock, tamari, garlic, bay leaf, and majoram. Simmer for 1 hour.
Add onions and celery, and carrots. Simmer for 30 minutes.
Slowly stir in cornstarch mixture, and simmer for five minutes. Turn off heat.
Blend miso (and 1/3 cup water), salt, and pepper, and put in soup.
Add potatoes.
Serve with a little lemon if you like.
Veggie Chili
1 1/3 cups each Black, Red, and Pinto Beans
1 quart Water
1 1/3 tablespoons Kombu
2 12-oz. cans Diced Tomatoes
3/4 tablespoon Chili Powder
1/3 tablespoon Paprika
2/3 teaspoon Cumin
3 cloves fresh Garlic
2/3 cup Red Onion
1/2 teaspoon Onion Powder
1 1/3 tablespoons Tamari
1/3 bunch Cilantro
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Pinch Red Pepper
1/2 cup Whole Kernel Corn, Frozen
1/2 cup Jicama
1 cup Green Pepper
Wash beans and combine with water in a soup pot. Bring to a simmer, skim off foam, and add cut kombu. Simmer until beans are tender (about 2 hours). Add water if necessary, making sure beans are covered. Add tomatoes, green peppers, chili powder, paprika, cumin, fresh garlic, red onions, onion powder, tamari, and cilantro. Simmer until veggies are soft. Turn off heat. Add salt and both peppers, corn, and jicama.
1 quart Water
1 1/3 tablespoons Kombu
2 12-oz. cans Diced Tomatoes
3/4 tablespoon Chili Powder
1/3 tablespoon Paprika
2/3 teaspoon Cumin
3 cloves fresh Garlic
2/3 cup Red Onion
1/2 teaspoon Onion Powder
1 1/3 tablespoons Tamari
1/3 bunch Cilantro
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Pinch Red Pepper
1/2 cup Whole Kernel Corn, Frozen
1/2 cup Jicama
1 cup Green Pepper
Wash beans and combine with water in a soup pot. Bring to a simmer, skim off foam, and add cut kombu. Simmer until beans are tender (about 2 hours). Add water if necessary, making sure beans are covered. Add tomatoes, green peppers, chili powder, paprika, cumin, fresh garlic, red onions, onion powder, tamari, and cilantro. Simmer until veggies are soft. Turn off heat. Add salt and both peppers, corn, and jicama.
Thursday, September 27, 2012
Potato Leek
4 2/3 cups Potatoes, coarsely chopped
2/3 cup Yellow Onion, coarsely chopped
2/3 cup Celery, coarsely chopped
1 cup Vegetable Stock
1 1/3 tablespoons Tamari
2 cloves Fresh Garlic, minced
2/3 teaspoon Onion Powder
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 cups Leeks, sliced and steamed
1 tablespoon Fresh Parsley
2/3 cups Potatoes, diced and steamed
Combine coarsely chopped potatoes, onions, celery, vegetable stock, tamari, garlic, and onion powder in a soup pot and simmer until veggies are soft.
Turn heat off and add salt and pepper. Blend until smooth.
Add steamed leeks, parsley, and steamed diced potatoes.
2/3 cup Yellow Onion, coarsely chopped
2/3 cup Celery, coarsely chopped
1 cup Vegetable Stock
1 1/3 tablespoons Tamari
2 cloves Fresh Garlic, minced
2/3 teaspoon Onion Powder
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 cups Leeks, sliced and steamed
1 tablespoon Fresh Parsley
2/3 cups Potatoes, diced and steamed
Combine coarsely chopped potatoes, onions, celery, vegetable stock, tamari, garlic, and onion powder in a soup pot and simmer until veggies are soft.
Turn heat off and add salt and pepper. Blend until smooth.
Add steamed leeks, parsley, and steamed diced potatoes.
Park Masala
1 1/3 cups Garbanzo Beans, soaked overnight
3 2/3 cups Water
1 1/3 tablespoons Kombu, diced
1/2 cup Yellow Onion, rough cut
1/2 cup Celery, rough cut
3/4 cup Carrot, rough cut
3 cloves Garlic, minced
1 1/4 teaspoons Onion Powder
1 3/4 teaspoons Garam Masala
1/2 tablespoon Chili Powder
1/4 teaspoon Cumin
1/4 teaspoon Cardamom
2 tablespoons Chicken Seasoning
2 2/3 cup Vegetable Stock
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
3 cups diced Potatoes, steamed until soft
1 12-oz. can Diced Tomatoes
1/2 cup frozen peas
Soak garbanzo beans overnight in enough water so when they expand the water will still cover them.
Rinse garbanzo beans and place them in a soup pot. Add kombu and simmer until beans are soft (about 1 1/2 hours).
Add onions, celery, carrots, garlic, onion powder, garam masala, chili powder, cumin, cardamom, chicken seasoning and vegetable stock and simmer until veggies are soft (about 30-40 minutes).
Turn off heat, and add salt and pepper.
Blend until smooth.
Add potatoes, tomatoes, and peas.
3 2/3 cups Water
1 1/3 tablespoons Kombu, diced
1/2 cup Yellow Onion, rough cut
1/2 cup Celery, rough cut
3/4 cup Carrot, rough cut
3 cloves Garlic, minced
1 1/4 teaspoons Onion Powder
1 3/4 teaspoons Garam Masala
1/2 tablespoon Chili Powder
1/4 teaspoon Cumin
1/4 teaspoon Cardamom
2 tablespoons Chicken Seasoning
2 2/3 cup Vegetable Stock
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
3 cups diced Potatoes, steamed until soft
1 12-oz. can Diced Tomatoes
1/2 cup frozen peas
Soak garbanzo beans overnight in enough water so when they expand the water will still cover them.
Rinse garbanzo beans and place them in a soup pot. Add kombu and simmer until beans are soft (about 1 1/2 hours).
Add onions, celery, carrots, garlic, onion powder, garam masala, chili powder, cumin, cardamom, chicken seasoning and vegetable stock and simmer until veggies are soft (about 30-40 minutes).
Turn off heat, and add salt and pepper.
Blend until smooth.
Add potatoes, tomatoes, and peas.
Tortilla Soup
6 1/3 cups Vegetable Stock
1/2 cup Red Onion, diced
2/3 cup Anaheim Pepper, diced
3 cloves Fresh Garlic, minced
1 teaspoon Cumin
1 1/2 teaspoons Chili Powder
2 2/3 tablespoons Chicken Seasoning
1 12-oz. can Diced Tomatoes
1/8 bunch Cilantro, chopped
1 1/3 tablespoons Lime Juice
2 1/3 cups Crushed Tortilla Chips
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Whole Kernel Corn, Frozen
Combine stock, onion, anaheims, garlic, cumin, chili powder, onion powder, chicken seasoning and tomatoes in a soup pot.
Simmer for one hour.
Take off heat.
Add cilantro, lime juice, chips, salt, pepper, corn.
1/2 cup Red Onion, diced
2/3 cup Anaheim Pepper, diced
3 cloves Fresh Garlic, minced
1 teaspoon Cumin
1 1/2 teaspoons Chili Powder
2 2/3 tablespoons Chicken Seasoning
1 12-oz. can Diced Tomatoes
1/8 bunch Cilantro, chopped
1 1/3 tablespoons Lime Juice
2 1/3 cups Crushed Tortilla Chips
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Whole Kernel Corn, Frozen
Combine stock, onion, anaheims, garlic, cumin, chili powder, onion powder, chicken seasoning and tomatoes in a soup pot.
Simmer for one hour.
Take off heat.
Add cilantro, lime juice, chips, salt, pepper, corn.
Lemon Rice Soup
1 1/4 cups Yellow Onions, blended
9 cups Water
1 tablespoon Chives
1 tablespoon Parsley
3 tablespoons Chicken Seasoning
1 teaspoon Fructose
3 tablespoons Nutritional Yeast
1/3 cup Lemon Juice
2/3 teaspoons Mint Extract
1 1/2 tablespoons Sherry
2/3 cup White Basmati Rice
1 teaspoon Salt
1/2 teaspoon Black Pepper
Combine water, onions, chives, parsley, chicken seasoning, fructose, nutritional yeast, lemon juice, mint extract, and sherry in a soup pot.
Rinse rice and add to pot.
Simmer until rice is cooked, or about one hour, stir continuously as the rice begins to cook or it will stick to the bottom of the pot.
Add salt and pepper.
The trick to this recipe is to stop the cooking when the rice is cooked and beginning to float freely. If at first you get overcooked rice and thick soup, simple stop the cooking a few minutes earlier.
9 cups Water
1 tablespoon Chives
1 tablespoon Parsley
3 tablespoons Chicken Seasoning
1 teaspoon Fructose
3 tablespoons Nutritional Yeast
1/3 cup Lemon Juice
2/3 teaspoons Mint Extract
1 1/2 tablespoons Sherry
2/3 cup White Basmati Rice
1 teaspoon Salt
1/2 teaspoon Black Pepper
Combine water, onions, chives, parsley, chicken seasoning, fructose, nutritional yeast, lemon juice, mint extract, and sherry in a soup pot.
Rinse rice and add to pot.
Simmer until rice is cooked, or about one hour, stir continuously as the rice begins to cook or it will stick to the bottom of the pot.
Add salt and pepper.
The trick to this recipe is to stop the cooking when the rice is cooked and beginning to float freely. If at first you get overcooked rice and thick soup, simple stop the cooking a few minutes earlier.
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