kupstas@unc.cs.unc.edu (Eileen Kupstas) (11/07/90)
In article <1990Nov06.160102.2903@mthvax.cs.miami.edu> stiv@stat5.rice.edu (david n stivers) writes: >Is this a hopeless request? Ovo-lacto is ok. It'd be nice to be able >to adapt soup recipes with something like this. I have some alternatives to offer: 1) Vegetable boullion - I've used Knorr vegetable boullion cubes (ok - has oil added and is a bit on the salty side); "bulk" vegetable boullion powder from the co-op (no salt, determining how much to use is tricky - add some, taste, dilute or add powder, taste...) and onion/meat-free vegetable soup mix (comes in foil envelopes - adequate, depends on brand). I have not tried Wyler's tomato boullion. 2) water + tomato and garlic -- easy, fast substitute for something that can use the tomato. 3) water + a bit of miso -- good for hearty soups like bean soups or vegetable stews. 4) Make vegetable soup stock at home - not too much work, but must be done ahead of time. I use sauteed onion and garlic, leftover vegetables, celery, carrots ... the standards ( should be a recipe in Joy of Cooking or other complete work). You can use a recipe for vegetable soup and omit any meat called for. This should make a good stock. Be sure to season well with whatever spices are appropriate ( bay leaves add a nice "richness" to the taste). I make some every once in a while and freeze it (get a HUGE stockpot - I have a cheap Sear's enamalled pot that works fine for this -- investment of about $12), so that there is usually some around. 5) Stick with already "vegetarianized" recipes; I recommend the original Moosewood Cookbook by Molly Katzen as a good starter -- all recipes are vegetarian (I almost positive -- I've never hit one that had questionable items). I have made many of the soups and have only disliked one (a black bean soup with orange juice in it -- BLECH!!), and they have passed the test with non-vegetarians, too. Hope this gets you started. If you don't read rec.food.veg, try there, too; we sometimes get off the soapbox long enough to post recipes... Eileen