Vegetarian Recipes

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Comment by Kim on May 2, 2010 at 12:58am

Tova,

The China Study is a very good book to understand what we should be eating.

Comment by Tova on April 30, 2010 at 12:56am

Has anyone done research on ancient diets? What were the common staples, vegitables, fruits? And were they eaten raw or perpared / combination of both? I'm very novice in this area, but as a health care provider, any information on good dietary practice would be beneficial when addressing obesity. I am very interested in recipes and providing good information to patients.

Comment by Ally Kale on March 10, 2010 at 5:06am

Welcome, Jack and Robbyn and BatTzion and any others that I may have missed (not on purpose). As you may know, my focus here lately has been elsewhere (family emergency). I am hoping to post some new recipes here soon. I hope you all enjoy sharing your ideas and recipes as well.

With Passover coming, how about some unleavened bread recipes...?
Ally

Comment by Ally Kale on February 11, 2010 at 6:34pm

Shalom Virtual Burqa, Thank you so much for this info. on egg replacements and for the recipes. Can't wait to try some!

Ally

Comment by Ally Kale on February 8, 2010 at 11:47am

Welcome Avner! Jump in anytime :)

Ally

Comment by AVNER De Diazzy on February 8, 2010 at 10:12am

Well, I joined, so I am looking forward to some NEW things, Avner

Comment by Kim on February 5, 2010 at 2:14am

Sherry/Dave,

Do you think we could get Glenn to share his hummus recipe. It was yummy!

Kim

Comment by Ally Kale on February 4, 2010 at 8:45pm

Ruth, thanks for those yummy recipes! Can't wait to try them.

Have a great Shabbat,
Ally

Comment by Ally Kale on February 4, 2010 at 3:55am

Here is another experiment of mine. This was a hit, as Moshe has asked me to prepare this again :)

Italian Bean Soup

Note: If you can’t find an Italian bean mix, you can use any type of dried beans.

1 Pkg. Dried Italian Beans (size of pkg. may vary depending on country) Rinse well and soak these overnight.

Note: I sort them according to size. The larger harder beans such as garbanzo, black eyed peas, etc. in one bowl vs. the split peas and lentils, etc. in another bowl

1 large onion or 2 medium – chopped into medium bite size
2-3 stalks of celery – chopped the same
Sm. Handful of celery leaves – washed and chopped fine
3 carrots – chopped into medium bite size
3 medium potatoes – peeled and chopped into medium bite size pcs.
1 lg. or 2 sm. Zucchini
Dried basil – 1 tsp
Dried Oregano or Italian seasoning – 1 tsp
Pepper to taste
4 or 5 Vegetarian beef bouillon cubes (In Australia the brand is Massell)
Optional: add a tin of chopped tomatoes (I didn’t because of hubby’s preference)

Re-rinse beans
1 ½ - 2 litres of water (measurements are slightly different in the states, so you’ll have to experiment) and 4 bouillon cubes - again the cubes are different in the states. Go by taste.
Put the bowl of larger beans in the water and start cooking first. Let it boil on a medium heat for about 30 min.
Add the onion, carrot, celery, celery leaves and spices
When the vegetables are starting to get tender, add the rest of the beans. Let cook an additional 20 minutes or until the beans are getting soft.
Add the potatoes when you’ve got about 15 minutes left. You’ll have to guess at it. I think I put the smaller beans and the potatoes in at the same time.
Then the last thing to be added is the zucchini. Only let cook for a couple of minutes and take it off the heat and let it sit for awhile.

The goal is for the potatoes and zucchini and beans to be cooked but not mushy. If you need to add more bouillon or water during the cooking, do so. Suit according to your own taste. My goal also was to have some liquid/broth of course, but I wanted it hearty.

Serve with your favorite warm bread.

Bon appetite…..

Comment by Ally Kale on February 4, 2010 at 3:49am

Welcome Ruth, I'm so glad you joined the group!

Blessings,
Ally

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