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Vegan for the Holidays

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Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

Before the holidays were over, you resolved to make a fresh start and eat healthier in the new year. You vowed to walk away from the sugary, fat laden desserts and rich foods that added a worrisome quantity of calories and little nutrition. But those had become such a comfortable habit, you were in a quandary about what foods you could actually turn to for truly healthy, wholesome eating. Here's the resolution solution--naturally high fiber foods with no added fats. Foods in this category allow you take off some of the unwanted pounds gradually and steadily. And, you won't have to give up good flavors.

The legumes, whole grains, and vegetables in this charismatic soup combine to provide a great-tasting, hearty meal that becomes a delicious main dish low in calories yet high in nutrition. Serve the soup with a fresh tossed salad and whole-grain bread topped with a tofu or bean spread found in the Recipe Index under Dips and Spreads. Any leftover soup will keep in the refrigerator for up to 5 days and will also freeze well.

New Year's Resolution Soup


    1 pound (450 g) large lima beans

    3 quarts (3 liters) water

    8 medium carrots, sliced
    2 medium onions, chopped
    4 stalks celery, sliced
    5 cloves garlic, coarsely chopped
    1/4 cup (60 ml) brown rice

    2 stalks kale or collards, stems removed, thinly sliced
    1 cup (240 ml) cooked kidney beans
    1/4 cup (60 ml) buckwheat, toasted or untoasted

    2 to 3 tablespoons lime juice
    Salt and pepper

  1. Pick over the lima beans and discard any bad beans and bits of gravel or debris. Rinse the beans and place them in a deep bowl with enough water to cover by 3 inches. Soak the beans for 8 hours or overnight.
  2. Drain and rinse the beans and place them in a large stockpot with the water. Cover partially, and bring the beans to a boil over high heat. Watch carefully to prevent a messy spill when the beans reach a boil. Turn the heat down slightly and boil gently for 15 minutes.
  3. Add the carrots, onions, celery, garlic, and brown rice; then cook 30 minutes longer. Add the kale, kidney beans, and buckwheat and cook 10 to 15 minutes or until the lima beans are tender.
  4. Just before serving, season with lime juice, salt and pepper. Makes 6 hearty servings.

Click here for past cookingwithzel@home.comeonin recipes

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