Vegetarianism Made E-Z (Recipes and Stuff - NO debate allowed here!)

[drifting pages]

Cheese, milk and eggs allowed ? Edit:OK obviously... nvn

Edit1: By the way i think this thread is really cool for those that are or want to be vegetarians.

I may even learn some great recipes from you guys.

Edit2: Is there any good chicken soup recipe without the chicken but with the taste being somewhat similar, i can imagine a good deal of vegetables/grains that could work it out plus spices.

Is there such a thing as artificial spice/flavor of chicken etc ?

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Well Google is my friend ! Here is one Chicken soup without the chicken recipe.

Vegetarians need not feel left out. The recipe below maintains the golden hue and soothing warmth of regular chicken soup, but instead of oily schmaltz it gets its depth of flavor from long-simmered garlic and vegetables. The addition of lemongrass provides a hint of bright citrus fragrance, which adds a welcome complexity to the broth.

It is a simple-to-make alternative for the vegetarians at the table, and a satisfying start to any dairy meal. And while the chicken-free version cannot claim to have exactly the same healing powers as the original, a steamy bowl on Friday night still does wonders for the body and the soul.



Categories:Soup, Ashkenazi, Classics, Eastern European, traditional, Pesach, Rosh Hashanah, Shabbat
Ingredients


2 Tablespoons olive oil
1 large onion, roughly chopped
2 large carrots, peeled and roughly chopped
2 large celery stalks (with leaves), roughly chopped
1 parsnip, peeled and roughly chopped
5 cloves garlic, smashed
1 leek, cleaned well and roughly chopped
9 cups water
2 bay leaves
A handful of flat-leaf parsley, roughly chopped
1 stalk lemongrass, split into four small pieces
2 Tablespoons coarse kosher salt (or to taste)
Directions


Yield
Total
4-6
2 hrs

In a large stockpot, heat oil and sauté onions for about 5 minutes over medium heat. Add carrots, celery, parsnip, garlic, and leeks and sauté for another 3 minutes, until fragrant. Add water and bay leaves and bring to a boil. Reduce heat and let simmer for about one hour uncovered.

After one hour, add lemongrass, parsley, and salt, and simmer for another thirty minutes. Let soup cool a bit, then strain into a large bowl using a cheesecloth or mesh strainer. If desired, add some of the vegetables back (discard the rest). Serve hot as is or with matzah balls, noodles, kreplach, etc.