New Member ~ Hi Susan

[Guest guest]

Dear Group:

Thank you for the warm welcome!

Yes, for any of you that come out this direction to the Monterey Peninsula,

Tillie Gort's is a great place to eat, and reasonable (and just a few blocks to

the water). Try their " No-Meat Loaf " or the vegan chocolate cake...yum!

Vege 2 U is a wonderful, vegan place that I frequent often. Their barbecued

" chik'n " appetizers and curry soup are very good.

Here is a yummy recipe below (me having bunnies, carrots are popular around

here)

 

Curried Potato Soup - Recipe

Inspired by Going Wild in the Kitchen, by Leslie Cerier (Square One Publishers,

2005).

Simple Solution

Surprisingly light and wonderfully colorful, this soup filled with vegetables

and fragrant spices is just the ticket as a starter.

Curries are so warming--and new research suggests that one of the spices in

curry is actually a cancer-fighter, expecially in combination with cauliflower.

The good news is that this soup offers curry, healthful cauliflower,

beta-carotene-rich carrots, and lots of flavor in every bite.

INGREDIENTS

1 tablespoon olive oil

1 cup chopped onions

1 teaspoon cumin seeds

8 cups water or good-quality vegetable broth

4 1/2 cups unpeeled red potatoes, cut into 1/2-inch cubes

4 cups bite-sized cauliflower florets

1 cup carrots, chopped

1 cinnamon stick

1 teaspoon turmeric

1 cup green beans, cut into 1-inch pieces

1/4 teaspoon cardamom

2 teaspoons curry powder

2 teaspoons sea salt, or to taste

1/2 cup chopped scallions, for garnish

1. In a large soup pot, heat the oil over medium heat. Add onions and cumin

and saute, stirring occasionally, for 5 minutes, until onions soften and

ingredients are fragrant.

2. Add water or broth, potatoes, cauliflower, carrots, cinnamon, and turmeric.

Bring ingredients to a boil, then reduce heat to medium-low. Simmer, covered,

for about 30 minutes, until vegetables are softened.

3. Add green beans, cardamom, curry powder, and salt. Simmer covered for

another 5 minutes or until beans are tender.

4. Serve garnished with scallions.

Serves 6 to 8.

 

~ PT ~ <patchouli_troll wrote:

Warm welcome to the group, Susan.

i have been down to Monterey once to visit the aquarium

and did a bit of touristy stuff; such a lovely area.

i even made in to Tillie Gorts once for lunch which was real

treat for me since i have never been to an all-veg restaurant

cafe before. Anyway, i hope you will enjoy this group and

i look forward to your posts.

 

~ pt ~

 

You can't just let nature run wild.

~ Wally Hickel former governor of Alaska