What to Expect from Sister Vegetarian Recipes...

Sister Vegetarian knows the importance of nutrition without breaking the bank. In lieu of this, I keep the meals to a cost that anyone can create and still stick to a budget. I also include raw vegan meals. Sister has acquired a Raw Vegan Chef Certfication through The Raw Food Network-Ekaya Institute of Living Food Education. I love to cook meals from Africa, India, the Middle East, Greece, Italy, and the list goes on. When I cook, I call it traveling the world without leaving my home. I see cooking as a way to experiment and learn about other cultures, as I also learn more about my roots.

Enjoy the meals. Enjoy the travel. No Passport Required. Just an appetite for delicious and healthy meals.

Peace & Love, Sister Vegetarian.

Sunday, March 7, 2010

Lebanese Vegetable Soup

Lebanese Vegetable Soup is a delicate and beautiful soup adapted from our Lebanese Sisters. Lebanon is located in the Middle East. It borders the Mediterranean Sea, and situated between Israel and Syria. Lebanon is very rich in history and culture. Lebanon has been home to various civilizations and cultures for thousands of years. Ancient civilizations that called Lebanon home include the Phoenicians, Assyrians, Persians, Greeks, the Romans, Arabs, the Crusaders, the Ottoman Turks , and the French. Lebanese culture has over the centuries and thousands of years has been comprised of a combination of these varied cultures legacy. Lebanon has a diverse population composed of different ethnic and religious groups which makes their cuisines just as diverse. In Lebanese cuisine, you will always find a combination of spices, herbs, fresh and/or vegetables, and stuffed vegetables. Truly, a vegetarian's delight!

Lebanese Vegetable Soup

(adapted to Sister’s Version from Sundays at Moosewood Restaurant Cookbook)

1 large sweet onion, chopped (About 2 cups)
2 TBSP Olive Oil
2-1/2 cups chopped carrots
1/4 tsp dried red pepper flakes
1 tsp ground coriander
4 garlic cloves, minced
1-1/2 cups chopped white potatoes (Skin cleaned and skin left on. The skin has nutrients that you need. Do Not peel it!)
1/2 tsp sea salt (or to taste)
4 cups vegetable stock (vegetable stock includes the brine (liquid) from the canned artichoke hearts, 1 vegetable bouillon cube, and the water to make 4 cups of vegetable stock)
1 15 oz can diced garlic tomatoes
2 13-14 oz cans of Artichoke Hearts10 artichoke hearts, cut into eighths
1 can chickpeas

Garnish-Topping per bowl when serving:
1/4 cup chopped fresh turnip greens, mustard greens, or parsley (parsley is traditional used as a garnish)
1 TBSP lemon juice or ¼ wedge of fresh lemon

How to Cook:
1) In a large soup pot, sauté the onion in the olive oil for about 5 minutes.
2) Stir in the carrots. Cover Pot.
3) Stir carrots and onions again after 3 minutes.
4) Add the red pepper flakes, coriander, and garlic. Cover and cook for a few more minutes.
5) Add the potatoes, salt and 2 cups of the stock.
6) Cover the pot and bring the soup to a boil.
7) Once pot boils, reduce the heat and simmer until the potatoes are nearly tender and not overcooked.
8) Gently stir in the tomatoes, artichoke hearts, chick peas, and sea salt
9) Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
10) Add the remaining 2 cups of stock.
11) Heat gently.
Note: No do overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors, and not break up the potatoes, tomatoes, and artichokes.
12) Garnish as per above
~ Sister Vegetarian

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