Guest guest Posted July 16, 2008 Report Share Posted July 16, 2008 --- maureen smith wrote: > As you may have seen previous posts about blender soups - they are very easy to make and highly nutritious meals. They work with just about any veggies and enough cooking water to blend. Be careful not to blend with the HOT water, as they blender lid will fly off, and anyone or anything nearby will get a HOT bath in veggie soup, including the ceiling!!! One way I circumvent this is to place the lid on loosely and then cover with a tea towel to catch the splattering -- OR if you have a little portion of the middle of the lid that comes off, take that out, and loosely fold a tea towel over that hole. You don't lose much soup that way, and your kitchen stays clean. (This tip also works for people with rice cookers whose little spout hole likes to spit rice starch all over the kitchen.) And for those of you who have high-powered blenders like a Vita-Mix, the blender itself can even do the heating/ " cooking " (I'm not sure what defines cooking) of the soup. These are great for anyone who wants to make a fast, healthy low-fat vegan soup and not have a whole lot to clean up afterwards. (So often the case for people with illness -- I am one myself). On the other hand, these are also helpful for kids and other picky eaters who are okay with blended mixtures or soups/dishes where that one thing they hate isn't the dominant flavor (and can barely be tasted). (Translation: my vegan husband who can barely choke down vegetables " plain " .) I do this myself to get my raw cruciferous vegetables in, since I LOVE them cooked and am just not a fan raw, and I understand there are unique health properties when eaten raw. To get this back on topic of recipes, this is what I do for my big raw cruciferous smoothie: 1/2-1 T flaxseed (I treat this not as added fat but rather an omega-3 source, YMMV) 1-2 fresh bananas (i.e., not frozen) 1-2 cups strawberries 1-2 cups blueberries (I use more of one if I have less of the other) at least three cups of kale (my favorite) or collards, frozen without being cooked first soymilk, water, ricemilk to blend This " feeds " me all morning, and it's great to sip in the heat and know I am getting in 3 good cups of raw kale without tasting uncooked brassicas. Of course I make many variations depending on what's in the garden, what's on sale/in season, etc., but my goal is to eat as many raw vegetables as possible, since it's challenging for me to just chew those things raw, and I eat TONS of the cooked stuff without any effort. --Colleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2008 Report Share Posted July 16, 2008 Anyone have a tried and true recipe for butternut squash soup? I am fixing to go to the store and buy some. I also bought my first extra firm tofu which I plan to use in a stirfry. Yummy I hope! Samantha - davis_colleen Tuesday, July 15, 2008 6:21 PM a cooking tip for easy soups (was Re: Apology) --- maureen smith wrote:> As you may have seen previous posts about blender soups - they are very easy to make and highly nutritious meals. They work with just about any veggies and enough cooking water to blend. Be careful not to blend with the HOT water, as they blender lid will fly off, and anyone or anything nearby will get a HOT bath in veggie soup, including the ceiling!!!One way I circumvent this is to place the lid on loosely and then cover with a tea towel to catch the splattering -- OR if you have a little portion of the middle of the lid that comes off, take that out, and loosely fold a tea towel over that hole. You don't lose much soup that way, and your kitchen stays clean. (This tip also works for people with rice cookers whose little spout hole likes to spit rice starch all over the kitchen.)And for those of you who have high-powered blenders like a Vita-Mix, the blender itself can even do the heating/"cooking" (I'm not sure what defines cooking) of the soup. These are great for anyone who wants to make a fast, healthy low-fat vegan soup and not have a whole lot to clean up afterwards. (So often the case for people with illness -- I am one myself).On the other hand, these are also helpful for kids and other picky eaters who are okay with blended mixtures or soups/dishes where that one thing they hate isn't the dominant flavor (and can barely be tasted). (Translation: my vegan husband who can barely choke down vegetables "plain".) I do this myself to get my raw cruciferous vegetables in, since I LOVE them cooked and am just not a fan raw, and I understand there are unique health properties when eaten raw.To get this back on topic of recipes, this is what I do for my big raw cruciferous smoothie:1/2-1 T flaxseed (I treat this not as added fat but rather an omega-3 source, YMMV)1-2 fresh bananas (i.e., not frozen)1-2 cups strawberries1-2 cups blueberries (I use more of one if I have less of the other)at least three cups of kale (my favorite) or collards, frozen without being cooked firstsoymilk, water, ricemilk to blendThis "feeds" me all morning, and it's great to sip in the heat and know I am getting in 3 good cups of raw kale without tasting uncooked brassicas. Of course I make many variations depending on what's in the garden, what's on sale/in season, etc., but my goal is to eat as many raw vegetables as possible, since it's challenging for me to just chew those things raw, and I eat TONS of the cooked stuff without any effort.--Colleen Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.4.11/1553 - Release 7/15/2008 5:48 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2008 Report Share Posted July 16, 2008 Hi Samantha: I found this recipe on the Fat Free Vegan Website: Butternut Squash Soup With Herbes De Provence Recipe By : adapted from Lorna Sass' Short-Cut Vegetarian, page 58Serving Size : 4 2 pounds butternut squash -- peeled and seeded and cut into 1 1/2-inch chunks2 large ribs celerycut into 2-inch pieces2 tablespoons water1 1/2 cups thinly sliced leeks (white and light green parts only)OR coarsely chopped onions3 cups water1 1/2 tablespoons instant vegetable stock powder1/3 cup old-fashioned rolled oats2 teaspoons Herbes de Provence1/2 teaspoon salt -- or more to taste2 teaspoons sherry vinegar or balsamic vinegar -- up to 31/4 cup snipped fresh chivesOR thinly sliced scallion greens -- for garnish Prep: about 15 minutes. Cooking: 15 minutes This burnished-orange soup has a silken texture and a beautiful sheen, thanks to the addition of oatmeal-a terrific short-cut technique for creating quick body and creaminess. Chopping the squash and celery very finely in the food processor dramatically reduces cooking time without forsaking full-bodied taste. Be sure to include the chive (or scallion) garnish, which adds dramatic visual and flavor contrast. If you like, stir in a tablespoon of basil or rosemary olive oil at the end for an additional flavor dimension. Using the food processor, finely chop the squash in several batches. (You should have about 5 cups.) Transfer to a large bowl. Finely chop the celery. Set aside with the squash. In a large soup pot, heat the 2 tbsp. of water and sauté the leeks for 1 minute. Add the water and stock powder and bring to a boil over high heat. Stir in the squash, celery, oats, Herbes de Provence, and salt and return to a boil. Reduce the heat to medium, cover, and cook at a gentle boil until the squash is very soft, about 15 minutes. Puree the soup with an immersion blender (or cool slightly, then transfer in small batches to a food processor or blender and blend until smooth). Stir in enough vinegar to heighten the flavors. Add a bit more salt if needed, and reheat if necessary. Garnish with the chives. Cooking under pressure: After the initial sauté, cook all the ingredients in a pressure cooker for 4 minutes under high pressure. Use a quick-release method or allow the pressure to come down naturally. Proceed as directed in the recipe. Original posted to Veg-Recipes Hope this helps you. Gerri Samantha Who? <bulkorspam-groups Sent: Wednesday, July 16, 2008 1:03:48 PMRe: a cooking tip for easy soups (was Re: Apology) Anyone have a tried and true recipe for butternut squash soup? I am fixing to go to the store and buy some. I also bought my first extra firm tofu which I plan to use in a stirfry. Yummy I hope! Samantha - davis_colleen Tuesday, July 15, 2008 6:21 PM a cooking tip for easy soups (was Re: Apology) --- maureen smith wrote:> As you may have seen previous posts about blender soups - they are very easy to make and highly nutritious meals. They work with just about any veggies and enough cooking water to blend. Be careful not to blend with the HOT water, as they blender lid will fly off, and anyone or anything nearby will get a HOT bath in veggie soup, including the ceiling!!!One way I circumvent this is to place the lid on loosely and then cover with a tea towel to catch the splattering -- OR if you have a little portion of the middle of the lid that comes off, take that out, and loosely fold a tea towel over that hole. You don't lose much soup that way, and your kitchen stays clean. (This tip also works for people with rice cookers whose little spout hole likes to spit rice starch all over the kitchen.)And for those of you who have high-powered blenders like a Vita-Mix, the blender itself can even do the heating/"cooking" (I'm not sure what defines cooking) of the soup. These are great for anyone who wants to make a fast, healthy low-fat vegan soup and not have a whole lot to clean up afterwards. (So often the case for people with illness -- I am one myself).On the other hand, these are also helpful for kids and other picky eaters who are okay with blended mixtures or soups/dishes where that one thing they hate isn't the dominant flavor (and can barely be tasted). (Translation: my vegan husband who can barely choke down vegetables "plain".) I do this myself to get my raw cruciferous vegetables in, since I LOVE them cooked and am just not a fan raw, and I understand there are unique health properties when eaten raw.To get this back on topic of recipes, this is what I do for my big raw cruciferous smoothie:1/2-1 T flaxseed (I treat this not as added fat but rather an omega-3 source, YMMV)1-2 fresh bananas (i.e., not frozen)1-2 cups strawberries1-2 cups blueberries (I use more of one if I have less of the other)at least three cups of kale (my favorite) or collards, frozen without being cooked firstsoymilk, water, ricemilk to blendThis "feeds" me all morning, and it's great to sip in the heat and know I am getting in 3 good cups of raw kale without tasting uncooked brassicas. Of course I make many variations depending on what's in the garden, what's on sale/in season, etc., but my goal is to eat as many raw vegetables as possible, since it's challenging for me to just chew those things raw, and I eat TONS of the cooked stuff without any effort.--Colleen Checked by AVG - http://www.avg. com Version: 8.0.138 / Virus Database: 270.4.11/1553 - Release 7/15/2008 5:48 AM Quote Link to comment Share on other sites More sharing options...
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