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Articles 1 to 12 of 19:
Winter Vegetable Stew
Add salt or veggie broth powder to taste and lots of freshly ground black pepper. peel and cube all, put into a large stew pot or dutch oven, add water to cover. Let simmer for an hour or so, until all is nearly tender. simmer until the lentils ... [... more]
International Vegetarian Union |
Chunky Italian Soup
Heat olive oil in a Dutch oven over medium heat and cook onion until tender. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder. Bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes. In the meantime, during ... [... more]
International Vegetarian Union |
Vegetarian Cassoulet
Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover with water 2 inches above the beans; let stand 8 hours or overnight. Add 3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over medium high heat for 2 hours or ... [... more]
International Vegetarian Union |
Spicy Chili Mac
Coat a Dutch oven with cooking spray and place over med-hi heat until hot. Add onion, green pepper, and garlic and saute vegetable mixture until tender. Add chili powder, cumin, garlic powder, and crushed red pepper; saute 1 minute, stirring ... [... more]
International Vegetarian Union |
Seeni Sambal (Sri Lankan onions in coconut milk)
Halve the onions lengthwise and then slice them thin, again lengthwise. Add the sliced onions and fry, stirring frequently, until the onions begin to turn brown. In a large saucepan (if the dutch oven above isn't too brown at the bottom you can ... [... more]
International Vegetarian Union |
White Bean Chili
Soak beans overnight or use quick soak method (bring beans and water to cover by 1" to a boil for 5 min. Pour off soaking water and cover beans with fresh water and bring to full boil. While beans simmer, in a large soup kettle or dutch oven, ... [... more]
International Vegetarian Union |
Thai-Style Pumpkin Soup
Recipe By : Roxanne Chan, Cooking Light, November 1998; Serving Size: 6 Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until ... [... more]
International Vegetarian Union |
Veggie-Mac Soup
Stir in pasta, reduce heat, and simmer, uncovered, 20 minutes or until pasta is tender. 1 14.5 oz can Italian stewed tomatoes -- undrained & chopped Combine first 7 ingredients in a Dutch oven. Cover and bring to a boil. 3 14.5 oz cans vegetable ... [... more]
International Vegetarian Union |
Wild And Brown Rice With Leeks, Asparagus And Corn
In a large cast iron skillet or Dutch oven, heat oil; add leeks, zucchini and garlic. Cook over medium heat about 7 minutes, stirring occasionally. Stir in water, brown rice, wild rice, carrots, peas, corn, parsley, thyme, pepper and salt. Cover ... [... more]
International Vegetarian Union |
Feijoada (Black Bean Stew)
In a large saucepan or Dutch oven, combine the beans and water. Cook over low heat until the beans are tender, about 1 to 1 1/2 hours. Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and ... [... more]
International Vegetarian Union |
Mediteranean Stew
Let is all simmer covered for about 30 minutes or more, uncover and let it cook down for another 20 minutes or so. 1 pound garbanzo beans (chick peas) soaked and cooked til tender in a large heavy soup pot or dutch oven, sautee the following in ... [... more]
International Vegetarian Union |
Risotto with Vegetables
Cut onion, squash, bell peppers, and carrots into thin strips. Saute vegetable strips and garlic in hot oil in a Dutch oven over medium-high heat until tender; stir in chopped rosemary. Add 1 cup of vegetable broth and cook, stirring constantly, ... [... more]
International Vegetarian Union |
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