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Ethiopian Chickpea Vegetable Stew
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Serves 4 as a main course.

Ingredients:

1 large onion, diced
Small amount of filtered water to use as needed
3 cloves minced garlic
2 large carrots, diced
1 pound red skin potatoes, cut into large pieces
1/4 head green cabbage, chopped
1-15 ounce can garbonzo beans, drained and rinsed
1 tsp fresh minced ginger
Pinch cinnamon
Pinch saffron threads (optional)
1/2 tsp turmeric
Sea salt to taste
3 1/2 Cup vegetable broth
Brown rice, prepared according to package instructions

 

Directions:

  • Brown the onion over medium heat, 7-8 minutes. Add water 1-2 tablespoons at a time to keep the onions from sticking.
  • Add the garlic and sauté for one minute more.
  • Add the remaining ingredients and mix well. Cook over low heat for 30-35 minutes until the vegetables are tender.
  • Serve hot over brown rice.

 

Cream of Mushroom Soup
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Ingredients:

1 shallot, minced
1 small leek, diced small
1 eight ounce package mushrooms, sliced thinly
3 Tbsp dry white wine
3-4 cloves garlic
2 Tbsp whole wheat pastry flour
1 Cup unsweetened plant milk
2 Cup vegetable broth
Salt and pepper to taste

 

Directions:

  • In a medium stock pot, sauté the shallot, leek, and mushrooms for 4-5 minutes.
  • Add water 1-2 tablespoons at a time to keep the vegetables from sticking.
  • Add the wine and cook until it is almost evaporated.
  • Add the garlic and sauté another minute.
  • Stir in the flour and let toast for 30 seconds
  • Add the plant milk, vegetable broth, salt and pepper and cook until the mixture is rich and creamy.

 

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