The "news and views" discussed here are those of the participating users, and do not necessarily represent or have the endorsement of the San Francisco Vegetarian Society.
San Francisco Vegetarian Society "News and Views" is our weblog page for SFVS members, but it is open for all others. Guests are welcome! Stay on top of things, discuss ideas or just plain commentary...
vegetarian
n. A person who does not eat meat or fish. They may however, eat eggs, cheese and other dairy products. Ethical vegetarians often avoid fur or leather.
vegan
n. A strict vegetarian who eats plant products only, especially one who uses no products derived from animals, such as honey, fur or leather.
ahimsa
n. A Buddhist and Hindu doctrine expressing belief in the sacredness of all living creatures and urging the avoidance of harm and violence.
jai·gong slang. Cantonese for the word 'vegetarian' (useful word to know in a chinese restaurant).
Creamy Broccoli Soup
Winter is the perfect time to enjoy hearty soups and stews. This simple soup
is adapted from a recipe of vegan cookbook author, Nava Atlas (see book
section below). The vegetables, beans and soymilk team up for a satisfying dish
that’s loaded with vitamins, minerals, and micronutrients. It’s also a great
source of cholesterol-free protein and fiber. If you're feeling adventurous,
use this as a basic recipe and enhance its flavor with carrots or your
favorite veggies.
Ingredients:
1 ½ Tbs. vegetable oil
1 onion, coarsely chopped
2-3 broccoli crowns, coarsely chopped
1 vegetable bouillon cube (1 Tbs. powder)
1 15-oz. can white northern beans*, drained & rinsed
Soy or rice milk, as needed (about 2 cups)
1/2 tsp. dried dill
salt & pepper (to taste)
*Also works well with cannellini beans or 1 14-oz tub soft tofu.
Directions:
Heat oil in large pot and add onion; sauté over medium heat until golden,
about 5 minutes.
Add broccoli, bouillon cube, and 2 cups water; cover and simmer until
broccoli is tender but not overcooked, about 8-10 minutes.
Transfer mixture in saucepan to food processor and add beans (Note: be very
careful because heat from mixture will build up in the food processor; be
sure to hold the top on securely with two hands); puree until smooth, then
transfer back to saucepan.
Add enough soy or rice milk to give the soup a medium-thick consistency; stir
in dill and season with salt and pepper.
Cook over very low heat for 5 minutes, then serve.
Find this and other great recipes at www.VegKitchen.com!
About News and Views
