Portland Bridge Club
2010 Lloyd Center
Portland, OR 97232
3550 SW Bond St.
Portland, OR 97239
My recipes come from a journey from meat eating to being a vegetarian to finally becoming vegan in 2013. My recipes come from adapting ones from my mother as well as ones I find from my mentors:
and many others who have given me new vision and aided in my healthy lifestyle and weight management. Recipes shown here are for soups I have served at the Tuesday games.
Note that when recipes call for butter, milk, or sour cream they will use the vegan version of these items, widely available at natural and major grocers like Whole Foods, Freddie's, Safeway, and the like.
From “You Have It Made: Delicious” by Ellie Krieger
Makes 6 servings
2 15oz cans chickpeas, drained and rinsed
4 C Vegetable broth
¼ c Olive Oil
1 medium onion diced medium 1C
1 medium carrot scrubbed well and cut into med dice ½ c
3 cloves garlic, minced
1 rib celery diced medium ½ c
1 medium zucchini cut into medium dice 1 cup
1 28oz can of tomatoes in juice
¼ t ground black pepper
Pinch to ¼ t crushed red pepper flakes
Leaves from one bunch of kale, any variety
1 cup cubed day old bread
1/3 cup freshly grated parmesan
Take the beans from one can of chickpeas and ½ cup of broth and blend to a puree
Heat oil in large pot over medium heat and add onion when the oil shimmers
Add carrot and celery and cook for 8 minutes, stirring occasionally till vegetables are softened not browned, stir in garlic and zucchini and cook one minute
Add the tomatoes and their juice and the bean broth puree and the rest of the broth, Salt and pepper to taste and add the red pepper flakes if desired
Increase heat to medium high and when boil starts, reduce to low and cook 30 minutes
Cut kale leaves into ribbons ad add to pot, increase heat again to medium and bring to a boil reduce to low and cook 15 minutes
Add bread cubes and cook for 15 minutes more till dissolved.
Serve hot and add parmesan at table
Cream of Celery Soup
1 large onion, chopped finely
2 lb Asparagus
5 c Vegetable broth
1 carrot, chopped finely
3-4 ribs celery finely chopped
¼ t Salt
1/8 t Black Pepper
1/2 c Rice Milk
1t lemon juice
sprinkle of parmesan
Snap woody ends off of asparagus, reserve tips of 12-15 spears. Cut remaining asparagus into 1/2 inch pieces
In large saucepan, heat olive oil, add onion, celery and garlic and carrot and sauté for 5 minutes. Add asparagus, salt and black pepper. Cook 5 minutes . Remove spears to a separate plate. Add broth. Simmer and cook 20 minutes. Add asparagus backPuree with stick blender and add rice milk and lemon juice. Warm through, but do not simmer. Top with tips and add parmesan as desire
From Laura Theodore, The Jazzy Vegetarian
1 t Chile powder
¼ t Ground Turmeric
¼ t Ground Cumin
1 c plus 3 T Vegetable broth
1 ½ c peeled and diced sweet potatoes
2 c diced tomatoes
1t Tamari sauce
1 can (15 oz.) back beans drained, rinsed and slightly mashed
¼ t dried cilantro
¼ t cayenne pepper
Put onion, chili powder, turmeric, cumin and 3T of vegetable broth in a large soup pot. Cook over medium heat for 2 minutes. Add the sweet potatoes, cover and cook stirring occasionally, for 7 minutes, adding more broth, 2 tablespoons at a time, as needed to prevent sticking
Meanwhile, put tomatoes and tamari in a medium size bowl and lightly mash. Add this mixture to the pot and cover. Cook for 5 minutes. Stir in black beans, 1 cup of broth, cilantro and cayenne. Cover and cook for 12-15 minutes or till the potatoes are soft. Add more broth as needed.
2T Olive Oil
½ yellow onion chopped finely
1 cup celery chopped
1 cup carrots chopped
1 cup shredded cauliflower
½ cup quinoa
1 bell pepper, chopped fine (red or yellow)
3-4 c vegetable broth (to your desired consistency)
1T Worcestershire sauce
Juice and zest of one lemon
Salt and pepper to taste
Sauté onions in Olive oil in large pan for 2 minutes, add cauliflower broth, carrots, celery and spices. Simmer for 15 min till vegetables are tender. Add bell pepper and simmer 5 minutes more. Add lemon juice and zest. Salt and pepper to taste and serve
TOMATO AND CHICKPEA SOUP -
HASA AL-TAMATAT MAA HUMMUS
(Serves from 8 to 10)
1 Tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, crushed
4 Tablespoons finely chopped coriander leaves
2 cups cooked chickpeas
2 cups tomato juice
6 cups water
1/4 cup white rice, rinsed
2 teaspoons salt
1 teaspoon pepper
1 teaspoon allspice
1/8 teaspoon cayenne
Heat oil in saucepan; then sauté onions and garlic over medium heat for 10 minutes. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 25 minutes or until rice is cooked.
Parker's Split Pea Soup
Recipe courtesy of Ina Garten “The Barefoot Contessa”
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups stock or water
In a 4-quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
from Laura Theodore, "The Jazzy Vegetarian"
6 C Broccoli florets
1 clove garlic, chopped
2 C cold nondairy milk, plus more if needed (Almond, Soy, Coconut or Hazelnut work well)
1t Tamari (Soy Sauce can be used if not making this recipe gluten free)
1t All-purpose seasoning
¼ t sea salt
Pinch of cayenne pepper
Fresh ground black pepper to taste
Steam broccoli till crisp-tender, about 7 minutes
Put the steamed broccoli, garlic, nondairy milk, tamari, all-purpose seasoning and cayenne in a blender and process on low until it is smooth. Be sure to leave space at the top of blender for steam to escape from broccoli. If soup is too thick, add more milk 2 tablespoons at a time to achieve desired consistency, pulsing or blending briefly after each addition
Put the soup in a medium soup pot and cook over medium low heat until heated through, stirring often. Season with pepper and adjust thickness as needed with more nondairy mil.
From Laura Theodore, “The Jazzy Vegetarian
8 C Vegetable Broth
5-6 White potatoes, peeled and cubed
1 small butternut squash, peeled, seeded and cubed
6 carrots, peeled and sliced
4 stalks of celery with tops, sliced
1t all-purpose seasoning
¼ t garlic powder
1 heaping teaspoon brown sugar
2-3 c water
Fresh ground pepper
1 can (15 oz.) white beans drained and rinsed
Put all ingredients except beans into pot. Add more water as needed to cover the vegetables by ¼ inch. Cover and cook over medium-low heat for 50 minutes to 1 hour
Add white beans and cook 15 minutes more. Serve piping hot with warm bread
from the Sheepherder's Inn Sacramento CA
I never found a good minestrone till this one and hope you enjoy it. Best served with a hearty bread and a nice full bodied Merlot or a Red Zinfandel
3 T Olive Oil
3 cloves of garlic, chopped
2 onions, chopped
2 c chopped celery
5 carrots, sliced
2 c broth
2 c water
4 c tomato sauce
1/2 c red wine (optional)
1 c canned kidney beans, drained
1 can green beans
2 c baby spinach, rinsed
3 zucchinis, quartered and sliced
1 T fresh oregano, chopped
2T fresh basil, chopped
1/2 cup pasta (shell, elbow)
salt and pepper to taste
Grated Parmesan for topping
1T Olive Oil
In a large stock pot, over med-low heat, heat olive oil and sauté garlic for 2-3 minutes. Add onion and sauté for 4-5 minutes more. Add celery and carrots and sauté for 1-2 minutes more.
Add broth, water and tomato sauce, bring to a boil, stirring frequently. Add wine (if used) at this point. Reduce heat to low and add kidney and green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes.
Fill a medium saucepan with water and bring to a boil. Cook pasta till tender and drain and set aside.
Put 2 T of pasta in bowl and ladle soup on top. add Parmesan and drizzle with olive oil
A bit reminiscent of old-fashioned mushroom-barley soup, this vegetarian quinoa mushroom soup recipe gets a modern update with nutrient-packed quinoa. A mix of fresh mushrooms and dried porcini boosts the savory flavor.
Jazzy Vegetarian Not Liver Pâté
Makes 6 to 8 servings
This tasty dip is a satisfying appetizer year-round, but it’s particularly inviting during the holidays. It truly mimics the texture and taste of traditional pâté. I like to serve this snazzy appetizer with a variety of dippers, such as crudités, pita chips, or whole-grain crackers or flatbread.
1 tablespoon extra-virgin olive oil, plus more if needed
3 onions, chopped
1 can (15 ounces) sweet peas, drained
3⁄4 cup chopped walnuts
4 ounces firm regular tofu, drained and cubed
2 tablespoons tomato paste
1⁄4 teaspoon sea salt
Freshly ground pepper
Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.
Transfer to a food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your food processor, you may need to process the mixture in batches.) Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.
Takes about an hour to prepare, and makes four large bowls.
12 oz fresh mushrooms, sliced
2 cups onion, chopped
4 T butter (Smart Balance is vegan option_)
3 T flour
1 cup milk ( I use soy milk but Almond or Coconut or Hemp would work)
1-2 t dill weed
1 T Hungarian paprika (do not substitute)
1 T tamari or soy sauce
2 t fresh lemon juice
1/4 c fresh parsley, chopped
1 t salt
1/2 cup tofutti vegan sour cream
2 cups stock or water
Sauté onions in 2 T of the butter and salt lightly. After a few minutes, add mushrooms, 1 t of dill, 1/2 cup of stock or water, and the tamari and paprika. Cover and simmer 15 minutes
Melt remaining butter in large saucepan. Whisk flour and cook, while whisking, for a few minutes. Add milk. Cook over low heat, stirring frequently, about 10 minutes until thick. Stir in mushroom mixture and add remaining stock or water. Cover and simmer 10-15 minutes. Just before serving add salt, pepper, lemon juice, sour cream, and, if desired, the remaining dill. Serve garnished with parsley.
2 cups cooked rice
1/2 cup lentils
1/2 cup onions
3 cups vegetable broth
4 T olive oil
3 ribs celery, diced
1 carrot, diced
1 t tumeric
1 T cumin
Juice of 1/2 lemon
In large pan, sauté onions in olive oil. Add lentils, broth, carrots, celery, and spices. Simmer for 20 minutes until lentils and carrots are tender. Add lemon juice and serve over rice.
4 T butter (divided)
3 medium beets, peeled and diced ½ inch
2 T sugar
3 T tomato paste
Juice of one lemon
1 small onion, diced
1-1/2 cup sauerkraut, drained
3-1/2 cup low-sodium vegetable broth
Salt and fresh-ground pepper
1 T sour cream plus more for garnish
Chopped fresh parsley for garnish
In a large, heavy skillet, melt 2 T butter over medium-high heat. Add beets, sugar, and tomato paste.
Sauté for one minute, add lemon juice, and sauté for 4-5 more minutes. Lower heat to medium, cover and let beets simmer in juices until tender. Remove from heat and set aside.
In a medium-large stock pot, melt remaining butter over low heat. Stir in onions and cook until translucent. Add sauerkraut and broth and bring to a simmer. Continue cooking until kraut is tender. Stir in beet mixture and taste. Continue cooking if beets are not quite cooked through. Taste and season with salt and pepper.
Remove from heat and stir in 1 T sour cream. Ladle into soup bowls and garnish with a dollop of sour cream and fresh parsley.
Makes two large pyrex dishes.
1/2 head of cabbage, chopped
3 carrots, sliced
3-4 stalks of celery, sliced
1-1/2 medium yellow onions
4-5 cloves garlic, minced
crushed red pepper to taste
3-4 cans vegetable broth
1 can red kidney beans
1 can great northern beans
1 can garbanzo beans
1 can Italian green beans
1 large can diced tomatoes
1 large can tomato sauce
Chop the cabbage, clean and slice the carrots and celery, chop the onion, and clean and mince the garlic. Open and drain cans of beans.
In a large pot, cover the bottom with olive oil. Warm on medium heat for 3-5 minutes and then add onion and garlic. Sauté for 2-3 minutes. Add crushed red pepper. Cook one minute. Add vegetable broth, cabbage, and carrots. Simmer until the mixture bubbles. Taste and salt as needed.
Add the celery and all beans except the green beans. Add tomatoes and return to a bubble. Taste and salt as needed. Add the green beans and tomato sauce.
One more bubble and the soup is done.
2 T butter
4-5 medium russet potatoes (1 pound), peeled and roughly chopped
5 large leeks, cleaned well and thinly sliced
6 cups vegetable stock
1 t onion salt
2 T tamari or soy sauce
1-2 T fresh lemon juice
1 cup silken tofu creamed to replace heavy cream and crème fraiche
1/3 cup minced parsley or chives
Over medium heat, melt butter in large stockpot and add leeks and potato. Cook, stirring occasionally, 8-12 minutes or until the vegetables have begun to soften and brown slightly.
Add vegetable stock and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender.
Using an immersion blender or food processor, blend until smooth.
Add the silken tofu and season to taste with salt, onion, tamari, and lemon juice.
Ladle into bowls and garnish with a dollop of sour cream and healthy sprinkling of minced parsley or chives.