Saturday, January 01, 2005
Nancy's First Night Soup
Born of tradition and improved over time, this meal-in-a-bowl is the perfect start to the New Year - welcome 2005.
Ingredients
2 12 ounce can black eyed peas
1 12 ounce can stewed tomatoes
1 12 ounce can vegetable broth
2 vegetarian Italian sausage sliced
2 Cups chopped collard greens
1 Tbls olive oil
2 tsp chopped garlic
1/2 tsp rubbed sage
1/2 tsp cumin
1/2 tsp cayenne pepper
1 medium onion diced
healthy dash of vegan Worcestershire sauce*
Preparation
Heat olive oil in a medium sized, heavy sauce pan and add the diced onion, saute for 3-4 minutes until soft. Add the vegetable broth, black eyed peas,tomatoes and spices, stir together.
Turn heat to simmer, cover and cook for two hours, stirring occasionally.
15 minutes before serving add the sausage and collard greens. Return to a boil and serve.
Serve with good, rustic bread and vegan spread.
serves 2
vegetarian
*Vegan Worcestershire Sauce (use estimated portions and continue to mix in a small bowl until it tastes right to you - it's not nuclear physics-just Worcestershire without anchovies.) When your have a the blend you like, you're gold. Refrigerate any leftover sauce up to two weeks.
cider vinegar
dark molasses or dark Karo syrup
soy sauce or liquid amino
lemon juice
sea salt
Dijon mustard
ground ginger
ground black pepper
cayenne pepper
ground cinnamon
ground cloves or allspice
rubbed cardamom
Ingredients
2 12 ounce can black eyed peas
1 12 ounce can stewed tomatoes
1 12 ounce can vegetable broth
2 vegetarian Italian sausage sliced
2 Cups chopped collard greens
1 Tbls olive oil
2 tsp chopped garlic
1/2 tsp rubbed sage
1/2 tsp cumin
1/2 tsp cayenne pepper
1 medium onion diced
healthy dash of vegan Worcestershire sauce*
Preparation
Heat olive oil in a medium sized, heavy sauce pan and add the diced onion, saute for 3-4 minutes until soft. Add the vegetable broth, black eyed peas,tomatoes and spices, stir together.
Turn heat to simmer, cover and cook for two hours, stirring occasionally.
15 minutes before serving add the sausage and collard greens. Return to a boil and serve.
Serve with good, rustic bread and vegan spread.
serves 2
vegetarian
*Vegan Worcestershire Sauce (use estimated portions and continue to mix in a small bowl until it tastes right to you - it's not nuclear physics-just Worcestershire without anchovies.) When your have a the blend you like, you're gold. Refrigerate any leftover sauce up to two weeks.
cider vinegar
dark molasses or dark Karo syrup
soy sauce or liquid amino
lemon juice
sea salt
Dijon mustard
ground ginger
ground black pepper
cayenne pepper
ground cinnamon
ground cloves or allspice
rubbed cardamom
|
|
|
|
|
Comments:
Post a Comment
