Vegetarian Can Be Good

Published by Carolin on Tagged soup, Lunch, Dinner, Vegetarian

Vegetarian can be so good. Now this is coming from a girl that lives in beef country and who loves beef. But I also really love some vegetarian dishes. Now I am not going to go all tofu on you. Instead I am going to let the beans out of the bag. I know and have known a lot of vegetarians in my life. Everyone has his or her own reasons for being a vegetarian. Some just can not fathom eating as they say a dead animal. Some say we weren’t meant to eat other mammals. I have a hard time with that one. Because why to be have all those good teeth in our mouths. Whatever is the reason it is their choice and if it works for you and you are eating healthy that is all that counts.

I have to say usually when I do cook a vegetarian dish I make it into a meal. Meaning I stay vegetarian through out the meal. I’ll be sharing some of my favorite vegetarian recipes throughout my blog. One of my favorite vegetarian dishes is the Indian style thick bean/soup dishes. You can buy them at your grocery store usually in the organic area. They are actually all made up and are in a bag that you can microwave to heat up and you have a lunch. The thing about these prepared dishes is that they are expensive for the one serving you get. They are around $5.00. Which doesn’t seem bad until I figured out how to make them and it cost about $5.00 to make enough for six. It took me a few tries to get the exact taste I love. That Indian flare and the tang of the lemon. But I finally succeeded. It is something you can make up and have for lunch or dinner. You can freeze it and take it out on a cold day and warm yourself up. The dish is high in protein; it has your vegetables in it. Have some good naan bread or even a heavy rye bread; this way you have your carb. Your meal is set.

So let me share this little wonder with you and I hope you enjoy it as much as I do.

Carolin’s Indian Bean Soup

1/4c extra virgin olive oil
2 medium onions diced
8 cloves garlic crushed
2tsp cumin
1tsp cinnamon
1/2tsp coriander
1/2tsp turmeric
1/2tsp ancho chili powder
1/8tsp cayenne pepper
1tsp sweet paprika
1 lemon juiced
1 28oz can diced tomatoes
3 15oz cans chickpeas drained and rinsed well
4 cups vegetable broth or if you aren’t vegetarian chicken stock
1tsp sugar
Salt and pepper to taste

Heat large pot over medium-medium high heat. Add olive oil. Then add onions. Sauté until soft. Add garlic sauté for another couple minutes. Then add spices and cook for a minute or so. Add the rest of the ingredients.

Bring to boil, then lower heat to low and simmer for about 45 minutes.

Remove from heat and in batches put in a blender and blend quickly so the consistency is not quite smooth. Taste to see if you need to add anymore salt and pepper.

Serve with a dollop of yogurt or sour cream on top.

TIP OF THE DAY
When blending any hot liquid in your blender always always use a thick towel to hold the lid of the blender down. Other wise because of the heat and the motion of the blender the lid can pop off and the flying liquid will burn you.