Ingredients (use vegan versions):

• 2 quarts water
• 1 onion
• 2-3 carrots
• 2-3 carrots
• 3 stalks of celery
• a few broccoli stalks
• 1 leek
• 5 cloves of garlic
• ~1 inch ginger
• 2-3 dried red chilies
• black pepper
• sage, thyme, oregano, basil, rosemary (fresh is best!)
• 2-3 bay leaves

Directions:

Chop the veggies into big chunks. Throw
everything into a great big pot. Bring to a
boil, then simmer until it tastes just right.
This will be an hour or two.

This makes an excellent stock for winter veggie
stews, the red chili and the ginger really round
out the flavor of the vegetables and herbs.

PS
This can be frozen for a long time!

Preparation time: ~2 hours

Serves:

Ingredients (use vegan versions):

• 2 large carrots
• 1 large onion
• 1/2 to 1 green bell pepper
• 1 small red beet head (peeled)
• 2 - 3 fresh tomatoes
• 2 - 3 potatoes (peeled and cubed)
• 1 small head cabbage (either fresh or pickled)
• garlic (as many cloves as you’d like)
• 1 tablespoon tomato puree
• 1 tablespoon oil (I use olive)
• 2 tablespoon chopped fresh parsley
• 2 tablespoon chopped fresh dill
• salt to taste

Directions:

Boil veggie bouillon (8 cups water plus 16
teaspoons of veggie powder bouillon). While
heating the bouillon, chop onions, pepper and
beet. Add whole tomatoes. Add to boiling
bouillon and cook on medium heat about 10 min.
Add potato cubes. Cook until potatoes are soft.

Meanwhile cut cabbage into thin slices and add
to soup once potatoes feel cooked. Add crushed
garlic and salt.

Take out the tomatoes, grate them and mix with
tomato puree. Fry the mixture in 1 tbs. veggie
oil and add to soup. Let the soup simmer for 15
min. Take off fire. Allow it to cool. Add
chopped parsley and dill. Enjoy.

When made vegetarian, Russian Jews usually add
sour cream or yoghurt to the soup when eating.
For vegans this would mean vegan yoghurt, tofu or tofu sour
cream.

Enjoy and beta von! (Hebrew for bon appetit)

Serves: 6 - 8

Preparation time: 30 min

Ingredients (use vegan versions):

• 1 can black beans rinsed
• 1 can tomato sauce flavored garlic and oregano flavored
• Half of yellow onion
• water (or veggie broth)
• spices to taste: garlic, cumin, thyme, sea salt, fresh ground pepper

Directions:

Toast herbs in a skillet till warmed through add
onion and a little oil to pan. Cook to desire.
Set aside Next add a little water or broth to
your beans. Stir well. Add tomato sauce and
onion/spice mixture. Heat on medium heat to help
soften beans a little. Talk out about half (or
more or less depending on the texture you like)
and put in a blender. I used liquefy and got a
very velvety texture. After blended add back to
pot and continue cooking a little longer.

**Adding some guacamole as well as some soy
cheese sometimes can be nice touch. I usually
eat this with whole wheat pita toasts or
crackers. (Just whole wheat vegan pita bread cut up
and toasted in oven with lots of herbs and
olive oil.)

I never measure much of anything when I cook,
just not my philosophy. If you unsure you can
add herbs once you have began cooking the
beans. The ol’ try and taste method.

Serves: 4 - 7

Preparation time: 20-30

Ingredients (use vegan versions):

• 2 cups of green (or yellow) split peas
• 6 cups of boiling water
• 2 vegetable bouillon cubes
• 1 small onion (chopped)
• 1 small red pepper (chopped)
• 1/4 cup of your favorite vegan Dijon mustard
• 1/2 cup unsweetened vegan soymilk
• 1 package of Yves Veggie Breakfast links
• Salt and Pepper to taste.

Directions:

Saute onions and red pepper in a little olive oil.
Add water and dissolve vegetable cubes. Wash split
peas and add to water. Bring to a boil and then
cook over medium heat until peas are soft. Puree
soup with a hand blender and let simmer.
Meanwhile, cut veggie links into bite size pieces
and cook them in the oven (or on a skillet) for
10 to 15 min.

Stir dijon mustard into soup and add soy milk.
When veggie links are ready, add to soup.
Add salt and pepper to taste.

Serves:

Ingredients (use vegan versions):

• 1 bag lentils (I think this is about 2 cups)
• 1 cup pearl barley
• 3 carrots
• 1 large onion
• 1 tablespoon minced garlic
• 1 cans diced tomatoes (for a total of about 28 oz)
• 1 can tomato paste
• 1/4 cup soy sauce
• 3 tablespoons marmite (yeast extract)
• 2 or 3 jarred red pepper halves + generous pour of liquid
• 3 tablespoons vegan red wine vinegar
• 1/2 cup vegan red wine
• optional: 1 hot pepper

Directions:

Saute onions, carrots, hot pepper, garlic in a
small amount of water until soft. Then add
remaining ingredients and enough water to cover
and comfortably stir (about 6 cups or so). Bring
to a boil, reduce heat, cover and simmer 1 hour
or more. Would probably work in a slow cooker
too. Season to taste with salt. Add additional
liquid if needed.

This seems to be a really flexible recipe and
works with whatever you want to throw in out of
the spice cabinet. Here are some more suggestions
to add with everything else:

• Black Pepper
• Italian Seasoning (Maybe 1 teaspoon?)
• Veggie Bullion Cube
• Garlic powder
• “Steak” style seasoning (generous 1 teaspoon or more) (paprika, sage, parsley, savory)
• 1/4 teaspoon cumin (or more to taste)
• Cayenne pepper (just a little)
• Oregano
• 1 teaspoon vegan mustard
• Liquid Smoke to taste
• nutritional yeast (maybe 1 tablespoon)

(This sounds like quite a list, but trust me, the
finished stew is thick rich, mildly “beefy”,
robust, and well-seasoned–have a generous hand
with whatever spices and seasoning you use and
you will be amply rewarded. Taste often :)).

This recipes keeps very well and freezes
wonderfully.

Serves: 8 or more