150 Vegan Favorites

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Black-Eyed Pea And Bulgur Salad

Curried Potato And Green Pea Soup

 

* Exported from MasterCook *

 

Black-Eyed Pea And Bulgur Salad

 

Recipe By : 150 Vegan Favorites by Jay Solomon, page 65

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup bulgur wheat

1 cup boiling water

15 ounces canned black-eyed peas -- drained

1 large tomato -- diced

1 medium cucumber -- peeled and diced

2 whole whole scallions -- up to 3

trimmed and chopped

2 cloves garlic -- minced

1 lemon -- Juice of (1 to 2)

1/4 cup chopped fresh parsley -- up to 1/2

1/2 teaspoon black pepper

1/2 teaspoon salt

 

You can also serve this healthy bean-and-grain combination as a stuffing

for ita bread or light side dish.

 

In a medium mixing bowl, combine the bulgur and water. Let stand, covered,

until the bulgur absorbs all of the water, about 20 minutes. Fluff the

grains.

 

Meanwhile, iIn another bowl, combine the black-eyed peas, tomato, cucumber,

scallions, garlic, lemon juice, parsley, pepper, and salt and tossStir the

soaked bulgur into the black-eyed pea mixture. Chill the salad for at

least 1 hour before serving. Serve the salad on a bed of lettuce.

 

 

 

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* Exported from MasterCook *

 

Curried Potato And Green Pea Soup

 

Recipe By : 150 Vegan Favorites by Jay Solomon, page 26

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Potatoes

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

2 cloves garlic -- minced

1 serrano or fresh cayenne chili pepper -- seeded and

minced

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon garam masala

1/2 teaspoon salt

6 cups water

4 cups peeled and diced white potatoes

1 large carrot -- peeled and diced

2 cups frozen green peas

 

This savory soup, scented with coriander and garam masala, was inspired by

the Indian pea soup called hara shorva.

 

In a large saucepan, heat the oil over medium heat. Add the onion, garlic

and chili pepper and cook, stirring, for 4 minutes. Stir the curry powder,

cumin, coriander, garam masala, and salt and cook, stirring, for 1 minute

over low heat. Add the water, potatoes, and carrot. Cook over medium low

heat until the potatoes and carrots are tender, 20 to 25 minutes, stirring

occasionally. Stir in the green peas and cook for 5 to 7 minutes over low

heat. Remove from heat and let stand for 10 minutes.

 

To thicken, mash some of the potatoes against the side of the pan with the

back of a large spoon. You can also puree the soup in a blender and serve

as a bisque.

 

Ladle the soup into bowls and serve.

 

 

 

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