Soups & Salads

Mount Athos Soup

    7-8 Tbsp. Tahini
    1 cup rice
    juice of 1-2 lemons
    2 medium carrots finely grated
    a few parsley sprigs finely chopped
    salt 
    10 cups water (approximately)

Boil rice in water and salt until tender. Remove from heat and add lemon juice. In small bowl mix Tahiti with enough hot liquid from boiled rice to make a smooth paste. Pour mixture back into soup stirring constantly until liquids are blended. Add grated carrots and parsley and stir well. Serve. Note: Adjust amount of lemon juice according to individual taste.

Bean Soup

    1 lb. navy beans
    2 quarts water
    3/4 cup olive or vegetable oil
    1 medium onion, chopped
    2 carrots, sliced
    1/2 cup chopped celery
    1 cup tomato sauce
    salt and pepper

Soak beans overnight.  Drain and add fresh water.  In a deep saucepan, bring beans to a boil.  Reduce heat, and cook for one hour.  Then add onions, celery, carrots, and oil.  When almost cooked, add tomato and salt and pepper.  Cook for 15-20 minutes.

Also, can be made in the crock pot... soak beans overnight, rinse, and then put everything into the crock pot!!!

Best Salad Dressing  (recipe from vegsourse.com)

   1 ripe avocado
    1 rib celery
   1 small tomato
    1 small cucumber
    1 tsp. distilled water

Blend all ingredients in blender, adding just enough water to make a puree.

Lentil Soup

    1 cup lentils
    1/2 cup tomato sauce
    4 tbs. vegetable oil
    1 onion chopped fine
    1/4 tsp. pepper
    1 stalk celery, chopped (optional)
    1 clove garlic
    5 cups water
    1 tsp. salt

Sort and wash lentils.  Place in a deep saucepan and add all ingredients.  Cover and bring to a boil.  Reduce heat and cook slowly for about 1 1/2 hrs.  Add a dash of red wine vinegar.

I sometimes add 1/2 cup water and 1/4 cup rice to thicken it up.  Or I will add 2 potatoes, cut into cubes.  I also will do this in the crock pot!

Vegetable soup

    3 large potatoes
    1/2 cup celery, chopped
    1 small onion, sliced thin
    pepper
    2 tbsps. Rice
    2 tbsps. Tomato paste
    3 carrots
    1 tsp. salt
    2 cups tomatoes (I use diced)
    2 cups water
    chopped parsley

Prepare vegetables and cut in cubes of uniform size.  Cook celery and onions slowly in 2 tbsps. Water for ten minutes.  Add remaining ingredients and boil until vegetables are soft (about 1 hour).  Add more water if needed.  This should be a thick soup.

I will also do this one in the crock pot (just throw everything in).  But you have to watch it carefully because it is a very thick soup.  Freezes well, too!!!

Pistou

    1 zucchini diced
    1 small potato peeled and diced
    1 shallot diced
    1 carrot diced
    8 oz can chopped tomatoes
    4 cups vegetable broth
    1/2 cup thin green beans cut into 1/2 in. pieces
    1/2 cup frozen peas
    1/2 cup small pasta shapes
    4-6 tbsps. Pesto
    1 tbsp. sundried tomato paste
    salt and pepper

Place the first five ingredients in a large stockpot.  Add the stock and season with salt and pepper.  Bring to a boil.  Cover and simmer for 20 minutes.  Add the green beans, peas, and pasta.  Cook for 10 minutes longer, until the pasta is tender.  Taste the soup and adjust seasoning if necessary.  Mix together sundried tomato paste and pesto.  Stir into each serving.

Vegetarian Chili (this is not a thick chili)

    3 cloves garlic minced
    2 14 1/2 oz cans stewed tomatoes
    1 12 oz. can beer or non-alcoholic beer
    1 cup water
    1 8 oz can tomato sauce
    3-4 tsps. Chili powder
    1 tsp. dried oregano
    1 tbsps. Dijon style mustard
    1 tsp. cumin
    1/2 tsp. pepper
    several dashes bottled hot pepper sauce
    1 15 oz can pinto beans, rinsed and drained
    1 15 oz can white kidney beans, rinsed and drained
    1 15 oz can red kidney beans, rinsed and drained
    1 1/2 cups corn (fresh or frozen)
    1 1/2 cups chopped zucchini or yellow summer squash

I do this one in the crock pot, too.  Just toss everything in and cook!  This is good with the corn bread.

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