[Bethie] Greens & Lentil Stew + Vegetarian Stock

[Guest guest]

* Exported from MasterCook *

 

Greens and Lentil Stew

 

Recipe By : The Electric Kitchen

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Soups & Stews

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups vegetable stock -- see recipe

1 cup dried red lentils -- rinsed and sorted

2 garlic cloves -- minced

1 onion -- diced

1 tablespoon curry powder

1 small dried chili pepper -- chopped

4 cups collard greens -- coarsely chopped

OR kale

1 1/2 cups okra -- cut in 1 " pieces

2 tablespoons lemon juice

1 tablespoon nutritional yeast flakes

salt -- to taste

 

*This recipe calls for 1 to 2 small dried chili pepper, chopped, and 3 to 4 cups

dark leafy greens (collard greens or kale), coarsely chopped. Adjust to your

taste.

 

In a large saucepot, bring stock and lentils to a boil. Reduce heat and simmer

for 15 minutes, stirring frequently. In a non-stick skillet, sauté garlic and

onions in several tablespoons of water. Add curry powder and chili pepper;

cook, stirring constantly, for a minute. Add to lentils with greens and okra.

Simmer for 15 more minutes. Before serving, add lemon and yeast; season with

salt. Serve with rice.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe is brought to you via the courtesy of the Hawaiian Electric

Company Inc. website from the show " Vegan Vegetarian Recipes " which aired on

March 16, 2000, and was demonstrated by Towata, Ph. D.

 

* Exported from MasterCook *

 

Meatless Vegetarian Stock

 

Recipe By : Vegetables The Main Course Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Stocks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large carrots -- thinly sliced

2 celery stalks -- thinly sliced

2 medium onions -- thinly sliced

1 large boiling potato -- thinly sliced

OR 2 small boiling potatoes

4 parsley sprigs

1 sprig fresh thyme

OR 1/2 teaspoon dried thyme

8 peppercorns

1 bay leaf

1 large garlic clove

1/2 teaspoon salt

3 1/2 quarts water

 

Combine all ingredients in a large saucepan with cover. If you prefer, combine

peppercorns, bay leaf, garlic and thyme in a cheesecloth square, tie ends, and

add to pan for easy removal later.

 

Bring to a boil, uncovered. Lower heat, cover pan, and simmer for 1 1/2 hours.

Strain and use, store, or freeze.

 

Makes about 2 quarts.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe is brought to you from the " Vegetables The Main Course

Cookbook " by Joe Famularo and Loise Imperiale.

 

* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By : The Electric Kitchen

Serving Size : 1 Preparation Time :0:00

Categories : Stocks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 quarts water

1 onion -- coarsely chopped

3 celery stalks, pared -- cut into chunks

3 carrots, pared -- cut into chunks

8 collard green leaves -- chopped

OR kale leaves

1/2 cabbage head -- chopped

OR 4 broccoli stalks

2 tablespoons tomato paste

2 garlic cloves -- chopped

2 bay leaves

2 fresh rosemary sprigs

3 fresh parsley sprigs

1/4 teaspoon coarsely ground black pepper

salt -- to taste

 

*This recipe calls for 2 to 3 carrots, and 6 to 8 collard green (or kale)

leaves. Adjust to your taste.

 

Place all ingredients in a large saucepot; cover and bring to a boil. Lower

heat and simmer for 45 minutes to 1 hour. Strain.

 

Stock can be refrigerated for a few days or frozen. If desired, a portion of

the strained vegetables-excluding bay leaves and rosemary-can be processed or

blended with a little stock, then returned to the remaining stock.

 

Makes 3 to 4 quarts.

 

 

- - - - - - - - - - - - - - - - - -

 

Serving Ideas : Use in recipes calling for stock.

 

NOTES : This recipe is brought to you via the courtesy of the Hawaiian Electric

Company Inc. website from the show " Vegan Vegetarian Recipes " which aired on

March 1, 2000, and was demonstrated by Towata, Ph. D.