Tag Archives: vegan recipe

22

Mar. ’18

Creamy Ginger-Beet Soup (vegan)

Soup-creamy ginger beet

This soup is a healing soup, full of the force of its healing ingredients. If you’re not a ginger fan, skip this recipe because the ginger flavor is strong. You can add more garlic to increase the garlic flavor and effects (I would have used more when I made the recipe, but I had run out of garlic.)

This soup is especially helpful when healing from viral and prion infections. (I never heard of a prion infection until I spiritually received the instructions for this soup. A prion infection is not well understood, but it can be treated. Fortunately, prion infections are rare.)

This soup is great to eat at any time, especially when you’re feeling fine, because it’s yummy and nutritious!

Ingredients

Soup-creamy ginger beet ingredients

1 Tbsp olive oil or other vegetable oil

1 large onion, chopped

2 bay leaves

2 medium garlic cloves, chopped

1 large piece of ginger chopped (2-3 Tbsp)

4 beets, peeled and chopped (equal to 4 cups)

1 tsp dried tarragon

2 medium white potatoes, peeled and chopped (equal to 3 cups)

7 cups water

1 Tbsp tahini paste (from whole sesame seeds is best)

1 1/2 tsp salt

1/2 tsp white pepper

Additional salt and pepper to taste

Steps

  1. In a large pot, heat the olive oil on medium heat and sauté the chopped onion and bay leaves for 5 minutes.
  2. Add the chopped garlic and ginger, and sauté for 2 minutes.
  3. Add the chopped beets and mix well, then add the tarragon and mix well.
  4. Add the water and white potatoes.
  5. Bring the soup to a boil, lower the heat, cover, and cook for 40-50 minutes (the smaller the pieces of beets and potatoes, the quicker the soup cooks).
  6. Check that the beet pieces are soft. If they aren’t soft, cook for 10 minutes more.
  7. Remove the two bay leaves, then stir in the tahini paste, salt and pepper.
  8. Remove from heat, then puree. Taste and correct the seasonings. if needed.
Servings: 6-8
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13

Mar. ’18

Creamy Orange Soup (vegan)

Orange soup

This soup is versatile and changes according to the orange-colored vegetables in your kitchen. If you have a large piece of pumpkin or a butternut squash, the flavor of the soup will be dominated by the pumpkin/squash. Larger amounts of carrots or sweet potatoes will also change the flavor. I prefer to have a balanced amount of orange vegetables so that their flavors mix and don’t dominate. The zucchini doesn’t affect the color, but adds slightly different nutrition and lessens the dominance of the other vegetables. In many creamy soup recipes, dairy thickeners are used. In this recipe, white potatoes add the creaminess and additional nutritional value.

The soup will be pureed, so you don’t need to chop the vegetables into tiny pieces (unless you want the soup to cook more quickly).

Ingredients

3 Tbsp olive oil or other vegetable oil

1 large onion, chopped

3-4 medium carrots, chopped

1 medium/large piece of pumpkin or a butternut squash, chopped

1 large sweet potato, chopped

3 medium garlic cloves, chopped

2 medium zucchini, chopped

2 medium white potatoes, chopped

8 cups water (or more, depending on the amount of vegetables and if you want the soup to be thinner)

3 tsp natural bouillon powder

2 tsp salt

1/2 tsp white pepper

1/4 tsp nutmeg

Additional salt and pepper to taste

Steps

  1. In a large pot, heat the olive oil and sauté the chopped onion until starting to soften.
  2. Add the rest of the chopped vegetables (except the white potatoes) and sauté for 5 minutes.
  3. Add the water and white potatoes.
  4. Bring the soup to a boil, then add the bouillon, salt, and pepper.
  5. Lower the heat, cover, and cook for 45 minutes.
  6. Stir in the nutmeg.
  7. Remove from heat, then puree. Taste and correct the seasonings. if needed.
Servings: 8-10

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30

Dec. ’16

Black beans and couscous (vegan)

black-beans-and-couscous

Black beans and couscous are delicious and nutritious when combined with spicy vegetables. The combination is good hot or cold, and can be served with salad fixings or alone.

Ingredients

1

1 1/2 cups dry black beans, soaked in water for at least 6 hours and drained

1 tsp cumin seed or ground cumin

3/4 tsp turmeric

1/4 tsp cinnamon

5 cups water

2

1 package whole wheat couscous (about 1 1/2 cups)

1 tsp salt

1 Tbsp lecithin

3

3 Tbsp olive oil

2 medium size onions, chopped

5-6 cloves garlic, chopped

1 bell pepper, green or red, chopped

1 green chili pepper or other spicy pepper, chopped small (I left in half of the seeds for added spiciness)

3 medium size tomatoes, chopped

Steps

  1. (Ingredients from section 1)  Put the beans, spices, and water into a large pot, and bring to a boil. Lower heat, cover, and cook until the beans are softened, about 35 minutes. Check occasionally to make sure the beans keep their shape and aren’t too soft.
  2. (Ingredients from section 2) Add the couscous and salt, cover the pot, and cook 8 minutes. Check the water occasionally to make sure the couscous doesn’t start to stick to the bottom of the pot. Add water as necessary.
  3. When the couscous and beans have finished cooking, remove from heat and stir in the lecithin.
  4. (Ingredients from section 3) While the couscous and beans are cooking, heat the olive oil in a large skillet.
  5. Saute the chopped onion until softening.
  6. Add the chopped pepper, chili pepper, and garlic and continue sauteing for 5 minutes.
  7. Add the tomatoes and saute five minutes more. When the vegetables are soft, remove from heat.
  8. Add the sauteed vegetables to the couscous and beans and mix well. Taste and adjust seasonings as needed.
Servings: 8-10
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