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Potato Leek or Potato Onion Soup

 Serves 4 2 large leeks or onions 6 red potatoes, washed and chopped 1 clove garlic, chopped 1-2 Tbsp. vegan margarine ¼ tsp. white pepper* 1/8 tsp. black pepper* 2 bay leaves* 5 cups water 1 tsp. dill* 3 sprigs fresh tarragon, minced* 1-2 cups nut milk (soy, rice, etc.) salt to taste Cut bottoms […]

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Oven Roasted Vegetables with Scarborough Fair Seasoning

Serves 6 1-2 onions, quartered or sliced 1-2 red/green peppers, cut in wedges 1 each: eggplant, zucchini and/or yellow squash, thinly sliced 1 bunch green beans/snow peas 1 fennel (if available, in season) 1-2 cloves garlic, chopped Cut and mix veggies in large bowl. Coat with: 2 Tbsp. Olive oil 1 tsp. each: dried parsley, […]

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Medieval Minestrone

Serves 6 to 8 3 Tbsp. olive oil 1 onion, chopped 2 cloves garlic, peeled and left whole 2 stalks celery, chopped 2 8 oz. Can whole peeled tomatoes with their liquid 6 cups water or vegetable broth, or combination 2 bay leaves 2 tsp. basil 1 tsp. oregano 2-1/2 cups frozen vegetable medley (e.g., […]

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Fabulous Fettuccini Salad

Serves 6 This recipe can be adapted for a small group or a large gathering. Just multiply the ingredients for each pound of linguini used. It’s that simple and oh, so delicious! 1 lb. linguini, cooked and drained one bunch broccoli florets 6-8 carrots, sliced bunch of scallions, sliced thin 8 cherry tomatoes, halved Dressing […]

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