from jenniferskitchen.com Ingredients 2 leeks, cut into thin slices1 medium onion, diced4 stalks celery, diced2 tablespoons olive oil3 to 4 medium potatoes3 cups water or very mild broth - divided1 teaspoon dried onion1 teaspoon dried parsley1/4 teaspoon celery salt1/4 teaspoon granulated garlic1/8 teaspoon dried thymepinch dried sage1 1/2 cups chopped fresh kale1 cup plain, unsweetened non-dairy … Continue reading Cream of Leek and Kale Soup
Curried Celery Soup
from Vegetarian, by Linda Fraser 2 TB olive oil 1 onion, chopped 1 leek, washed and sliced 1 ½ lb. Celery, chopped 1 TB medium or hot curry powder 8 oz. Potatoes, washed and diced 3 ¼ c. vegetable or chicken stock 2 TB chopped fresh mixed herbs salt to taste celery seeds and leaves, … Continue reading Curried Celery Soup
Pumpkin Soup with Lime
from 125 Best Vegetarian Slow Cooker Recipes Ingredients: 6 c. peeled pumpkin, cut into 2" cubes 2-3 leeks, central stalk only, cleaned and coarsely chopped 4 c. vegetable stock salt and pepper to taste zest and juice of 1 lime pinch of cayenne pepper 1 c. whipping cream 6-8 cherry tomatoes, halved ¼ c. toasted … Continue reading Pumpkin Soup with Lime
Panade
From the NY Times, 12 Sep 2010 6 tablespoons butter 2 leeks, white parts only, finely chopped (about 1½ cups) 6 cups whole milk Salt 4-6 slices day-old country bread, each 1 inch thick 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices 1 bunch kale, collards, or Swiss chard, center … Continue reading Panade
Cat Head Biscuits
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook Yes, I realize that we don't grow any of these ingredients. But these are a perfect match for the potato-leek soup. 1 ½ c. unbleached white flour ½ c. whole wheat pastry flour 2 tsp. baking powder 1 tsp.salt 1 1/3 TB canola oil … Continue reading Cat Head Biscuits
Potato Leek Soup
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook 4 lb. potatoes, chopped 3 leeks, whites and greens, chopped 3 TB parsley, chopped 6 garlic cloves 3 TB dill, chopped (or 1 TB dried) 3 TB basil, chopped (or 1 TB dried) 2 cubes vegetable bouillon salt and pepper to taste pinch sugar … Continue reading Potato Leek Soup
Roasted Parsnips
Source Simply Organic, by Jesse Ziff Cool 1 lb. parsnips, peeled and cut into 3” sticks 2 medium leeks, cleaned and sliced into ½” rounds 2 TB olive oil 2 garlic cloves, minced 1 tsp fresh chopped oregano ¼ tsp salt ¼ tsp black pepper Preheat oven to 375°. Put the parsnips and leeks into … Continue reading Roasted Parsnips
Harvest Lentil and Vegetable Casserole
From Vegetarian, by Linda Fraser 1 TB sunflower or olive oil 2 leeks, sliced (or 1 yellow onion) 1 garlic clove, crushed 4 celery ribs, chopped 2 carrots, sliced 2 parsnips, diced 1 sweet potato, diced 8 oz rutabaga, diced 6 oz whole brown or green lentils 1 lb. tomatoes, peeled, seeded and chopped (or … Continue reading Harvest Lentil and Vegetable Casserole
