How To make Minestrone a La Moosewood
1 1/2 c Cooked peas or garbanzo bean
1/2 c Dry pasta
1 c Fresh chopped tomatoes
3 tb Olive oil
Parmesan cheese 1 c Chopped onion
4 -5 cloves garlic, crushed
1 c Minced celery
1 c Cubed carrots
1 c Cubed eggplant or zucchini
1 c Chopped green pepper
2 ts Salt
1/4 ts Black pepper
1 t Oregano
1/2 c Fresh chopped parsley
1 t Basil
2 c Tomato puree
3 1/2 c Water or beef stock
3 tb Dry red wine
In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp salt, carrot, celery and eggplant/ zucchini. If you use zucchini, add it with the green pepper. Mix well. Add oregano, black pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender. Serve immediately, topped with parsley and parmesan. Source: Moosewood Cookbook Provided to you by: Stephanie Needham, Cyberealm BBS original post 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
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The vegetarian Lentil Soup Recipe you've BEAN LOOKING FOR
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LEARN HOW TO MAKE AN EASY LEBANESE STYLE LENTIL SOUP RECIPE TODAY!
LAY HO MA! You really need a good warm hug during the cold winter months and this bowl of soup definitely fulfills that! Join me in this episode and learn how to make a deliciously easy Lebanese style vegetarian lentil soup recipe today!
Ingredients:
2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste
Directions:
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min
5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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The Heart of the Plate | Mollie Katzen | Talks at Google
Mollie Katzen changed the way a generation cooked with the publication of the Moosewood Cookbook in the 1970s. Hailed by the New York Times as one of the best-selling cookbook authors of all time, she is widely credited with having brought vegetarian cuisine into the mainstream.
Her new cuisine is sharper, livelier, and more relaxed than ever. Optional enhancements to each recipe allow cooks to improvise, taking dishes in many different directions according to their own tastes.
About the Chef: Mollie Katzen, with over six million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception.
Cookstahooda! Zucchini Crusted Pizza
I'm back! But as Cookstahooda this time! I hope this will be a recurring segment where I cook recipes from a book my Mom used all the time when I was younger, The Moosewood Cookbook.
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I'm Sandy. I have an MA in English literature, and taught Composition for the past few years. I spend my time reading, writing, and fangirling over whatever has taken over my brain at the moment. I hope to get back to my upload schedule!
On Instagram and Twitter : @aegis1837
My blog: bookstahooda.blogspot.com
Tumblr: bookstahooda.tumblr.com
And in case you're wondering:
Bookstahooda! is a phrase my Dad always says when someone mentions books, so it was the natural choice for my channel name. It's also the name of a German composer--but that's spelled differently. His music is actually quite nice reading music, if you like that kind of thing.
Mollie Katzen On Made In The Pan Recipe For Kids
The Hudson Union hudsonunionsociety.com is where everyone comes to be inspired, to change our world.
Check us out on Twitter @ActualJoePascal
Mollie Katzen changed the way a generation cooked with the publication of the Moosewood Cookbook in the 1970s. Hailed by the New York Times as one of the best-selling cookbook authors of all time, she is widely credited with having brought vegetarian cuisine into the mainstream. An award-winning illustrator and designer, she has been inducted into the James Beard Hall of Fame and named by Health magazine as one of five women who changed the way we eat. With over 5 million books in print, Mollie Katzen is listed by The New York Times as one of the best-selling cookbook authors of all time.
Episode 238: Moosewood Spicy Penne Puttanesca
This company Moosewood could not help themselves. They just had to point out how amazing their product was. How it was organic. Vegetarian. Authentic. But how will the Frozen Food Master like this Moosewood Spicy Penne Puttanesca meal?
Gaspacho/soupe glacée andalouse