Monday, March 28, 2011
Source: New Complete Vegetarian
Makes 4-6 servings
12 ounces whole wheat pasta shells
15 oz can red kidney beans (undrained)
15 oz can cannellini beans (undrained)
4 TB butter
2 TB lemon juice
1/2 cup chopped fresh parsley
black pepper to taste
grated parmesan to top
1. In large pot, cook the pasta according to package directions. Drain & place back in pot.
2. Melt butter in medium saucepan. Stir in lemon juice and parsley & cook a little more. Add beans with their liquid; heat through gently & stir into pasta. Season with pepper & additional parsley, if desired. Divide onto plates and top with parmesan.
Sunday, March 6, 2011
Source: Fresh From the Vegetarian Slow Cooker (modified by Aimee)
Makes 4 servings
oil for frying
1 small yellow onion, chopped
1 celery stalk, chopped
4 cups (32 oz) vegetable broth (no MSG)
1 large Yukon Gold potato, diced
3 cups frozen corn
1 small green pepper, seeded & chopped
salt & pepper to taste
optional: chopped tomato to top
optional: fresh herbs to top (chives, parsley, etc)
1. Heat oil in skillet. Add onion & celery; saute about 5 minutes & transfer to slow cooker. Add broth, potato, corn, & green pepper. Cover & cook on low 6 hours.
2. Ladle batches of soup into food processor & blend until smooth; transfer to large pot. Repeat until all of the soup is pureed. Stir together, season with salt & pepper, & simmer on low until ready to serve. Ladle into bowls & tops with optional ingredients.