My favorite soup to make is potato-leek soup. But one does not always have potatoes and leeks. Sometimes one only has potatoes and broccoli. To make a potato soup, one cooks the ingredients for quite a while, and then blends them up with some rosemary or thyme and a little soy milk. Sometimes I eat my pototo-broccoli soup right out of the blender:
My mom's pumpkin cornbread recipe
Desirée's
Mom's World Famous BANANA BREAD (modified to be vegan)
3 ripe bananas, mashed
1 cup sugar
1 egg's
worth of egg substitute
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
chopped pecans or walnuts
chocolate bits
Combine all of above & mix well.
Bake ABOUT 1 1/4 hours @ 325 degrees in loaf pan until done.
Seth Robert's Lentil Chili (adopted from
Greens Cookbook)
2 cups lentils
3 tblsp chili powder
1 tblsp rice vinegar
4 tsp cumin powder
4 tsp marjoram
4 cloves garlic
1.5 lb tomatoes (or one big can)
2 tblsp olive oil
1/2 tsp cayenne
1/2 tsp salt
4 tsp paprika
3 onions, chopped
bay leaf
water to nearly cover
cilantro
Put it all except the cilantro in a pot, and cook at low heat until the lentils are tender (Seth cooks it at 190 for about 1 hr in his microwave). Garnish with cilantro.
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The Vegetarian Pages's Recipes, Nutrition
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