This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Vegan Un-Stuffed Bell Pepper Soup
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 cups water
3/4 cup Basmati brown rice
1 1/2 cup diced yellow onions
1 1/2 cup red or green peppers, diced
2 1/2 cups red or green peppers, chopped
2 cups chopped celery
3/4 cup diced carrots
6 cloves garlic, minced or pressed
2 teaspoons crushed oregano leaves
1/2 teaspoon ground celery seed
12 ounces tomato paste
2 1/2 teaspoons mild chili powder
3 tablespoons tamari soy sauce
directions
In a 5-6 quart pot, bring to boil water, rice onion, and diced bell pepper. Reduce heat and simmer covered for about 25 minutes or until rice is a little tender.
Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed and tomato paste. Continue simmering 20-30 minutes or until added veggies are tender and rice is completely cooked.
Add chili powder, tamari and salt to taste. Simmer 5 minutes or until flavors are well blended. Adjust seasonings to taste.
You can also add a few tablespoons of powdered vegetable broth to make a creamier broth.
added by
monte
nutrition data
97 calories, 1 grams fat, 21 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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