Almond Rice - French Onion Soup - Jamaican Pumpkin Soup

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Almond Rice

1 cup Long-Grain Brown Rice

2 cups Water

1 Vegetable Bouillon packet

4 tablespoons Almonds -- slivered

2 tablespoons Lemon Zest -- grated

 

In a medium-size saucepan, bring rice and water to a boil. Turn off

heat

and let rice stand in water, covered, 6 hours. When ready to cook,

add

bouillon granules and bring to a boil. Cook 10 minutes until water is

absorbed

and rice is tender. Drain, if necessary. Add almonds and lemon zest.

Let

stand a few minutes, then fluff with a fork and serve.

 

 

 

French Onion Soup

3 lb onion -- peeled

1/2 cup soy butter

1 1/2 tsp pepper, black

2 tbs paprika

1 bay leaf

3/4 cup flour

3 quart vegetable bouillon

1 cup wine, white

2 tsp Salt

1/2 lb soy Swiss cheese

French bread

 

Slice onions, 1/8 inch thick. Melt soy butter, place onions

in it, saute slowly for 1-2 minutes in a large soup pot.

Add all other ingredients except bouillon, wine and salt,

saute over low heat 10 minutes more. Add bouillon and

wine and simmer 2 hours. Season to taste with salt. Put in

refrigerator overnight.

 

To serve: Heat soup. Fill oven-proof casserole or

individual oven-proof bowls with 1 cup soup, top with 3

one-half inch slices of French Bread and top with a slice

of soy Swiss cheese Place under broiler to brown, approximately 5

minutes at 550 degrees.

 

 

 

 

Jamaican Pumpkin Soup

 

4 Tbs (60 ml) soy butter

2 medium onions, chopped

5 cups (1.25 L) vegetable stock

2 lbs (900 g) Vegan calabaza diced (or something close)

A grating of fresh nutmeg

Cayenne pepper to taste

Salt and freshly ground pepper to taste

1 cup (250 ml) Soy Milk

 

Heat the butter in a large pot over moderate heat and saute the onion

until tender but not brown, about 10 minutes. Add the vegetable

stock,

vegan calabaza, nutmeg, cayenne, salt, and pepper and bring to a

boil.

Reduce the heat and simmer covered until the squash is very soft,

about 45 minutes. Press the soup through a fine sieve or puree in

batches in an electric blender or food processor. Stir in the cream

and bring to a simmer before serving. Serves 4 to 6.