Jewish-Italian Vegetarian Bean and Pasta Soup

Ingredients

1-1/2 cups dried navy or cannellini beans, soaked at least 8 hours
2 tbsp olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 lb fresh tomatoes, peeled, seeded and chopped, or 2 (8-oz) cans plum tomatoes, drained and chopped
3-4 garlic cloves, peeled and crushed
2 vegetable bouillon cubes, crumbled
2 bay leaves
2 tsp dried rosemary, crumbled
1 tsp dried sage, crumbled
1 cup small pasta shapes, such as shells, bows, or wheels
3 tbsp chopped fresh parsley
3 tbsp shredded fresh basil leaves
salt and freshly ground black pepper

Method

  1. Drain soaked beans. In a large Dutch oven or saucepan, combine beans and 1 quart water. Over high heat, bring to a boil. Skim off any foam which comes to the surface, reduce heat and simmer until beans are tender, 1 to 1-1/2 hours. Add water occasionally so beans remain covered. Remove from heat.
  2. In another large saucepan, over medium heat, heat olive oil. Add chopped onion and cook until onion begins to soften, 4-5 minutes.
  3. Add chopped celery and chopped carrot and continue cooking 4-5 minutes longer.
  4. Add chopped tomatoes, garlic, bouillon cubes, bay leaves, rosemary, and sage and bring to a boil.
  5. Cook, uncovered, until vegetables are tender, about 5 minutes.
  6. Add cooked beans and 1 quart cooking liquid (make up liquid with water, if necessary).
  7. Bring soup to a boil. Add pasta and cook, uncovered, until pasta is tender, 8-10 minutes.
  8. Stir in chopped parsley and shredded basil. Season with salt and freshly ground black pepper. Garnish each portion with a fresh basil leaf.

Makes 6 servings.

Source: Healthy Vegetarian Cooking

Singapore-style Indian Fried Noodles

Ingredients

1 lb fresh yellow noodles (‘Hokkien’ mee)
1/2 cup oil
1 square hard tofu (taukwa), cut into small dice
1 medium red or brown onion, chopped
1 medium tomato, finely chopped
2 tablespoons roughly chopped coarse chives (kuchai) or spring onion
1 sprig curry leaves (karuvapillai), finely chopped
2 tablespoons tomato sauce
1 tablespoon chili sauce
2 teaspoons light soy sauce
2 eggs, lightly beaten
1 boiled potato, skinned and cut into small dice
1 fresh green chili, sliced

Method

  1. Rinse noodles in warm water, drain and set aside.
  2. Heat oil in a kuali and fry the tofu until golden brown. Drain and set aside.
  3. Cook the onion in the same oil for 2-3 minutes, until soft, then add the drained noodles, tomato, chives, curry leaves and three types of sauce. Cook over gentle heat, stirring frequently, for 3-4 minutes.
  4. Pour over beaten egg and leave to set for about 45 seconds before stirring to mix well with the noodles. Add the potato and tofu, stir, cook for another 30 seconds and put on a large serving dish. Garnish with green chili and serve with additional tomato and chili sauce according to each person’s taste.

Source: Singapore Food

North African-style Couscous with Simmered Cod and Vegetables

Ingredients

1 tablespoon vegetable oil
2 onions, chopped
8 oz baby carrots, trimmed
8 oz baby turnips, quartered
2 sticks celery, cut into chunks
2 cups fish stock
salt and freshly ground black pepper
1/2 teaspoon saffron threads
1-1/2 teaspoons tabil (optional)
8 oz baby zucchini, trimmed
1 bunch green onions
8 oz tomatoes, peeled and quartered
4 oz shelled peas
2-1/4 1b skinless cod fillet
2-1/2 cups couscous
harissa to serve

Method

  1. In a large saucepan, heat the oil. Add the onions and cook gently for 10 minutes until soft.
  2. Add the carrots, turnips, celery and stock. Season generously with salt and pepper and add the saffron and tabil (if using). Bring to the boil, cover and simmer for 10 minutes.
  3. Add the zucchini and simmer for 10 minutes then add the green onions, tomatoes and peas.
  4. Cut the fish into large pieces and place on top of the vegetables. Cover and simmer for 10 minutes until the fish flakes easily when tested with a knife.
  5. Meanwhile, prepare couscous as directed on the packet.
  6. To serve, pile couscous in a large heated serving dish. Arrange vegetables over couscous and place fish on top. Stir harissa, to taste, into broth and pour as much as desired over the couscous. Serve extra broth and harissa separately.

Makes 6 servings.

Source: North African Cooking

Couscous with Spicy Beans and Vegetables

Ingredients

1 lb couscous
1 tsp salt
4 tbsp margarine
3 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
l tbsp tomato puree
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1 tsp ground cumin
8 oz cauliflower florets
8 oz baby carrots, trimmed
1 red pepper, seeded and diced
6 tomatoes
8 oz courgettes, thickly sliced
14 oz can chickpeas, drained and rinsed
3 tbsp chopped fresh coriander
salt and freshly ground black pepper
fresh coriander sprigs, to garnish

Method

  1. Heat 2 tbsp of the oil in a large pan, add the onion and garlic and cook until soft.
  2. Stir in the tomato puree, turmeric, cayenne, ground coriander and cumin. Cook, stirring, for 2-3 minutes.
  3. Add the cauliflower, carrots and red pepper, with enough water to come half-way up the vegetables. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.
  4. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop the flesh.
  5. Add the sliced courgettes, chickpeas and tomatoes to the other vegetables and cook for a further 10 minutes.
  6. Stir in the chopped fresh coriander and season with salt and pepper. Keep hot.
  7. To cook the couscous, bring 2 cups water to the boil in a large saucepan. Add the remaining oil and the salt. Remove from the heat and add the couscous, stirring. Allow to swell for 2 minutes. Add the margarine and heat through gently, stirring to separate the grains.
  8. Turn the couscous out onto a warm serving dish and spoon the vegetables on top, pouring over any liquid. Garnish with fresh coriander sprigs and serve hot.

Makes 6 servings.

Source: Essential Vegetarian

Mac and Cheese with Pumpkin for Veganists

Ingredients

1 medium pumpkin, peeled, halved, seeded, and chopped into 1-inch cubes
4 garlic cloves, finely chopped
2 sprigs fresh thyme
3/4 teaspoon sea salt
1 cup canned light coconut milk
4 cups pasta shells or penne, cooked and drained
3/4 cup plus 2 tablespoons nutritional yeast
coconut oil or olive oil cooking spray, for the pan

Topping

1/2 cup panko bread crumbs
1 tablespoon granulated garlic powder
1/4 teaspoon sea salt
1/2 cup finely chopped kale leaves

Method

  1. Preheat the oven to 375ºF. Lightly coat a 9×13-inch pan with coconut oil or olive oil cooking spray.
  2. In a large saucepan, combine the pumpkin, garlic, thyme, salt, and coconut milk. Cook over medium heat, uncovered, stirring occasionally, and making sure the all the pumpkin is submerged. Simmer until the pumpkin is fork-tender, about 30 minutes. Remove and discard the thyme sprigs.
  3. Carefully place the pumpkin mixture in a food processor or blender and purée until velvety smooth.
  4. Meanwhile, cook the pasta in salted water until al dente. Drain and rinse with cool water, remove all excess liquid.
  5. Spread out the pasta in the prepared pan, and pour the pumpkin–coconut milk purée over the pasta. Gently fold in the nutritional yeast and mix well to combine, ensuring that all noodles are coated.
  6. Cover the dish with aluminum foil and place in preheated oven. Bake for about 30 minutes, or until bubbly and cooked through.
  7. To make the topping, combine the ingredients in a small bowl.
  8. Remove the pasta mixture from the oven, uncover, and sprinkle the top with the herbed bread-crumb topping, followed by a sprinkle of the remaining 2 tablespoons nutritional yeast. Transfer to the broiler and cook for 2 to 3 minutes until brown and bubbly.

Makes 8 servings.

Source: Clean Green Eats