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Sunday, May 15, 2011

Slow Cooked Vegetable Soup

This soup is super easy to prepare, tastes great and is made in your slow cooker. 


Yields: 6-8 servings. 1 cup per serving. 1 weight watcher point per serving.


Ingredients
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, diced
1 clove garlic,  minced
4 cups hot water
2 cubes vegan beef bouillon
1 (28 oz) can diced tomatoes
2 dried bay leaves
1 tbsp dried basil
1 tsp dried oregano
1/4 tsp cayenne pepper

Direction

Place all ingredients in a slow cooker; cover and cook on high for 4 hours. Remove bay leaves and serve hot.

Saturday, May 7, 2011

Stir Fried Vegemeat

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve over steamed rice.

Ingredients 
1 can veg-tapa, slice in strips (can get it at a Filipino market)
1 pound red potatoes, diced
1 cup frozen carrots and peas
2 cloves garlic, minced
1 tablespoon mushroom seasoning
1 teaspoon soy sauce
1/4 cup white wine
1/2 cup hot water
2 teaspoons olive oil

Direction
1. Heat oil in a pan over medium high heat, cook garlic until pale brown.
2. Add the potatoes, veg-tapa, and hot water; cover; cook for about 5 minutes. Stirring occasionally.

3. Add frozen carrots and peas, white wine, soy sauce, salt and seasoning. Cook until the liquid is reduced to half. Serve. 

Thursday, May 5, 2011

Pureed Zucchini Soup

My husband and I had this zucchini soup for dinner tonight - a pureed soup with zucchini, carrots, and celery seasoned with mushroom seasoning. 


I've created this healthy soup recipe that is light but filling, simple yet delicious. One recipe makes 4-6 servings, 1 cup per serving, and 2 weight watcher points per serving.


Ingredients
4 medium size zucchini, chopped
2 medium size carrots, chopped
4 celery stalks, chopped
1 medium size onion, chopped
2 tablespoons olive oil
1 1/2 teaspoon salt
1 tablespoon mushroom seasoning




Direction

1. In a large pot, heat oil and cook the onion until soft and translucent.
2. Add carrots and celery, cook for about 3 minutes.
3. Add zucchini, continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Add the hot water, bring to a  boil and simmer over a low heat for 15 minutes or until all the vegetables are tender. Remove from heat and let cool for 10 minutes.
4. Using a hand held blender, blend the mixture until smooth. Bring the mixture back to a simmer and season with salt and mushroom seasoning. Serve hot.