Chocolate Vegetables

 
Chicken Soup 08/01/2009
 
I have been experimenting with a recipe of Sally Fallon's of Nourishing Traditions.

I got the recipe from here.

My adjustments have been to not do so many vegetables.  I hadn't done my shopping yet when I started the soup so I only had carrots and fresh garlic.  I added brown rice too as I love it.  I used the apple cider vinegar despite me not being a fan and it is still palatable. 

I froze 2 portions at that stage and put one in the fridge.  Today I have added some green beans, some freshly grated ginger and a leaf of silverbeet torn into pieces.

Here is how it looks right now, before I have added parsley.  I am quite looking forward to trying something new.   I am not so sure the kids are though. lol

A couple of slices of bread and butter will be a great, although not so healthy, addition.
Chicken Soup version 1
 
 

from Vegetarian Cooking, The Australian Womens Weekly Home Library, 1989

1 tablespoon oil
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
1 cup roasted unsalted cashew nuts
1 cup blanched almonds (I do this myself by tipping boiling water over normal nuts)
1 medium carrot, grated
1 cup cooked brown rice
3/4 cup grated tasty cheese
1 egg, lightly beaten

Tomato Sauce:
1 tablespoon oil
6 medium tomatoes, chopped
1/4 cup water

Lightly oil 14cm x 21cm loaf tin, line base with greaseproof paper.  Heat oil in small saucepan, add onion, pepper and tomato, stir over low heat for about 4 minutes or until pepper is tender; cool.  Blend or process cashews and almonds until finely chopped.

Combine onion mixture, nuts, carrots, rice, cheese and egg in a large bowl, mix well.  Press mixture evenly into prepared pan, bake in moderate oven for about 40 minutes or until lightly browned.  Serve with sauce.

Tomato Sauce: Heat oil in medium saucepan, add tomatoes, cook over low heat 10 minutes.  Blend or process tomatoes and water unil smooth, strain; reheat before serving.

Serves 4