Medieval Minestrone is another vegan recipe from Shemirah’s collection.
Serves 6 to 8
Medieval Minestrone Ingredients:
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., corn, green beans, carrots, lima beans)
One cup cooked or canned chickpeas or white beans, or any favorites, drained and rinsed
1/2 potato, finely diced
1/3 cup uncooked pasta shells or elbow macaroni
1 tsp. salt
Dash of apple cider vinegar
Medieval Minestrone Preparation:
Heat oil in large pot.
Add onion, garlic, and celery, and sauté for 2-3 minutes.
Then add tomatoes and crush with large spoon or potato masher.
Add water or broth and spices and bring to boil. Reduce heat, cover and simmer 30 minutes.
Smash garlic cloves with spoon, stir into soup.
Add frozen veggies, beans, potatoes, and pasta.
Cook for 20-30 minutes more until tender.
Add salt and vinegar.
Simmer a few minutes more.
Serve with crusty bread.
Return to Shemirah’s Soup and Veggie Salad Recipes
Return to Shemirah’s Recipes
Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.
“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.
Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.
Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.
Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.
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