a couple from another list :)

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Nora's Meatless Pepperpot Soup

 

1 pkg Knorr vegetable soup mix

1 can peeled, diced tomatoes (any kind you like)

1 small to medium head of cauliflower

splash of dry vermouth or other dry wine, red ok (opt)

1 Tbs red wine vinegar

freshly ground black pepper, red pepper flakes, cayenne pepper or pepper sauce

 

Prepare soup according to package directions. While soup heats, break

caulflower into florettes and slice them. Add can of tomatoes and other

ingredients. The amount of pepper is up to you. We like it spicy, so I use

all three types of pepper mentioned. Go very easy on cayenne until you taste

at least three spoonfuls. The soup heats just until the cauliflower is

tender, perhaps 20 minutes. This can be made in advance and improves as long

as cauliflower is not overcooked. This soup is light, but very satisfying.

 

Veggie Gravy

 

You don't need meat to make gravy. I use Kitchen Bouquet to flavor and color

it and it is made from a variety of vegetables. To make a really fine

vegetable gravy, you need to roast some vegetables. Some work, but this

freezes well. Scrub them well and toss them generously with oil. I use

whatever is around, but always have onions, celery, garlic, carrots and

usually peppers, turnips, pretty much anything can be used (fresh beets are

great). I toss with a little salt and pepper and roast at 325* to (uncovered

in a pan) for about an hour. I use low temp because I use olive oil and some

added margarine. If you use peanut oil, you can raise the temp. The oil and

juices in the pan are the fat for your gravy. You must have enough fat to

absorb the flour. Generally 1 to 2 Tbs each of fat and flour are used to

thicken 1 cup of gravy. The first is thinner, the latter is thicker. I

always use Wondra instant flour to do this. It comes in a turquoise blue

canister with a shaker top and can be found in the baking aisle. It is much

finer and does not tend to make lumps. Ok, you have roasted your veggies and

salvaged your oil for the roux. Now, you add some water, wine or vegetable

broth to your veggies and pop them in the blender. Puree, then strain

through a sieve. Heat the oil on low or medium low and begin sprinkling the

flour in, stirring constantly. When you have a paste, begin adding the

vegetable liquid, very slowly at first and still stirring constantly. Once

you have a uniform, liquified slurry, you can just add the remainder of the

liquid. Now you cook until thickened. You will need to taste, of course,

and season. Salt and pepper, some Kitchen Bouquet and....hmmm, depends on

how it comes out, which depends on what veggies I used. This is something

you need to experiment with until it suits you. The texture of your veggie

liquid can also vary a lot, depending on what you used and how much liquid

you added to the veggie juices. I make it with whatever is seasonal so there

are variations. I sometimes add milk or cream. It is some work and takes

some practice as fresh veggies vary a lot through the year. But, you can

make a bunch and freeze it, so you don't have to start from scratch every

time. If I want a creamy version, I do not add milk or cream to what I am

going to freeze, I add that while reheating. I also freeze pesto sauce with

no adverse results (yes, you can freeze olive oil). I can whip up fettucini

and pesto in less than 30 minutes any day of the year. It only takes a few

minutes to make a year's supply of pesto and it goes from freezer to table in

less than 30 minutes. Also, this is the time of year to make it as garlic

and basil are at their peak.

 

Another simple dinner for the 50/50 family is tacos. The prep work is mostly

cutting up a bunch of stuff...tomatoes, avocados (toss with lemon or lime

juice), lettuce, peppers, olives, onions and grating some cheese. I have a

little styrofoam gizmo to heat tortillas in the microwave and it works fine.

Nuke 10 seconds, rearrange them and nuke 5 to 10 more seconds for 4

tortillas. This works for soft or crisp tortillas. We use soft flour ones.

Heat some refried beans and your wife can brown some hamburger for herself or

use some leftover meat if she wants it. I think I really started going veg

when I discovered that I preferred my tacos without meat...it was all the

other stuff I really loved. And, yes, it's easy to find tortillas that do

not contain animal fat, but you do pay more for them. Rosarita vegetarian

refried beans are wonderful, but it's easy to make your own. Get a can of

pinto beans, drain and put in a skillet or microwave pan. Heat a bit, add

some oil if you like (or use bean juice) and mash with a potato masher. You

can season, if desired, with some cumin, chili powder or oregano. I, of

course, would add some sort of pepper too.