CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
Vegetarian |
Soups, Vegetarian, Vegetables |
6 |
Servings |
INGREDIENTS
3 1/2 |
c |
Vegetable stock or bouillon |
1/2 |
c |
Millet |
1/2 |
sm |
Cauliflower cut into florets |
1 |
md |
Carrot; coarsely chopped |
1 |
|
Celery rib, with leaves sliced |
2 |
|
Garlic cloves; minced |
1/2 |
ts |
Dried rosemary |
1/2 |
ts |
Dried thyme |
1 |
ts |
Dried basil |
1/4 |
ts |
Freshly ground black pepper |
1 1/2 |
c |
Sliced mushrooms |
3 |
|
Green onions, with tops finely chopped |
2 |
c |
Soy milk |
3 |
tb |
Tamari |
2 |
tb |
Nutritional yeast flakes (Optional) |
INSTRUCTIONS
Put the stock and millet in a large pot. Bring to a simmer over medium
heat, cover, and cook for 12 minutes.
Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil,
and pepper and return to a simmer. Cover and cook, stirring occasionally,
until the vegetables are almost tender, about 8 minutes.
Stir in the mushrooms and green onions, cover, and simmer until the
mushrooms are tender, about 5 minutes.
Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer.
Serve immediately.
Source: May All Be Fed - by John Robbins (including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias
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