SLOW COOKED ROOT VEGETABLE SOUP  From Delia Smith's 'How to Cook - Book Two'

Something happens to vegetables when they're cooked very slowly for a long time: their flavour becomes mellow but at the same time more intense, and your kitchen is filled with aromas of goodness.
This soup is also completely fat-free.
 
Serves 6
Vegetable quantities are prepared weights
 8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
 8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
 8 oz (225 g) trimmed and washed leeks, halved and cut into 2 inch (5 cm) lengths
 8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
 1 small onion, peeled and roughly chopped
2.5 pints (1.5 litres) stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves
salt and freshly milled black pepper
 
To serve:
6 teaspoons fat-free Greek yoghurt
a few fresh chives, snipped
You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).
Pre-heat the oven to gas mark 1, 275°F (140°C).
 
There's not much to do here once everything is peeled and chopped. All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender. Next remove the bay leaves and process or liquidise the soup in several batches to a purée, then gently re-heat, and serve the soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with the fresh chives.

Antoinette Savill's CELERIAC DAUPHINOISE (This recipe is Vegetarian, Gluten Free, Wheat Free and Dairy Free) You can always replace half of the celeriac with potato slices if you find this recipe too expensive.  It has a soft and delicious flavour.

Serves 8
2 celeriac roots, peeled, quartered and very thinly sliced
1 large onion, peeled, halved and very finely sliced
Salt, freshly ground black pepper and nutmeg
(Dairy free) margarine
1 plump clove of garlic, peeled and crushed
A few thyme leaves
300ml/1.25 cups of gluten free vegetable stock (bouillon)
Cayenne pepper

Preheat the oven to 180°C.
Layer the celeriac with the onion in an ovenproof dish, sprinkling each layer with salt, pepper and nutmeg, and dotting with margarine, garlic and thyme leaves. Continue until all of the celeriac and onion have been used up.
Pour the stock (bouillon) over and sprinkle cayenne pepper over the top.
Bake in the oven until crispy on top and soft all the way through, about 2 hours.
Check occasionally – if it looks as though it is starting to dry out, add a little more stock.
Serve the Celeriac Dauphinoise piping hot.

From The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill.
See her website www.allergywatchers.com

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Ingredients For 6-8 servings

1 lb carrots
1 lb 8 oz Jerusalem artichokes (weight before peeling)
3 oz butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
2.5 pints hot vegetable stock made with Marigold Swiss bouillon powder
Salt and freshly ground pepper

To garnish
6-8 teaspoons creme fraiche
Fresh flat-leaf parsley  

Method
Start by peeling and deknobbling the artichokes and as you peel them, cut them into rough chunks and place them in a bowl of salted water to prevent them from discolouring. Then, scrape the carrots and slice them into largish chunks.
Now, in a large saucepan, melt the butter and soften the onion and celery in it for 5 minutes keeping the heat fairly low.
Next, drain the artichokes and add them to the pan, along with the carrots. Add some salt and, keeping the heat very low, put a lid on and let the vegetables sweat for 10 minutes to release their juices.
After that, pour in the hot stock, stir well, put the lid back on and simmer, very gently, for a further 20 minutes, or until the vegetables are soft.
Now liquidise the soup in 2 batches, then return it to the pan. Taste to check the seasoning and reheat very gently until it just comes to simmering point.
Serve the soup in heated soup bowls, each one garnished with a swirl of creme fraiche and a few leaves of flat-leaf parsley.
See her website www.delia.co.uk

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Leslie Kenton's DAHL STEW  I love one bowl eating.  One bowls in any form consist of colourful, simple tasty food which is as good for you as it is delicious, makes a meal that is a pleasure to eat alone or share with others.  The trouble is, once you get into creating one bowl meals, you can begin to wonder why you ever did anything more.

What You Need
1 -1/2 cups of red lentils or split peas
1 large cauliflower, broken into florets
3 large carrots, cut into chunky pieces
1 large onion, chopped fine
1 large parsnip, cut into pieces
1 cup of broccoli florets
2 large tomatoes, chopped, or 3 tablespoons of tomato paste with 1/2 cup of water
1 red capsicum, chopped
1 yellow capsicum, chopped
2 teaspoons of ground cumin
A bunch of fresh coriander, chopped coarse
5 cloves of garlic, chopped coarse
3 cups of stock or 2 tablespoons of low fat vegetable bouillon powder plus 3 cups of water
1–2 tablespoons of mild curry powder
1/2 teaspoon of turmeric
A pinch of ginger
Maldon salt and coarse-ground pepper to taste

Here’s How
Put the red lentils or split peas into a large pot and cover with stock, or use 3 cups of water and 1 tablespoon of low fat vegetable bouillon powder. Cook for 45 minutes until tender. Purée in a food processor and set aside. While they are cooking, braise the onion in a little water with the garlic, turmeric, ginger and vegetable bouillon powder. When they have softened, add all the vegetables and the other seasonings and simmer until cooked. Pour the puréed legume mixture into the vegetables, mix to heat through and serve immediately.

TURN OVER A NEW LEAFTM Di Skelly Heron and Graeme Heron, on Australia’s Gold Coast, have evolved a comprehensive eating guideline to “detoxify, cleanse and balance your body in 6 weeks”.  The book offers a Vegan food program, detailing ingredients and recipes for three meals a day for that time.  It includes shopping lists, nutrition information, health facts and a complete menu plan.  The following three recipes are from their book, which often calls for Marigold Swiss Vegetable Bouillon powder.

MINESTRONE WITH RED KIDNEY BEANS   ...Vegan 

1 cup cooked red kidney beans 
(after 24-hour soak, it takes 40 minutes to cook red kidney beans from scratch, or 9 minutes with pressure cooker)
1 leek – sliced thinly
2 carrots – sliced thinly
3 stickS celery – sliced thinly
3 fresh tomatoes – sliced and diced
1 small tub of tomato paste
1 potato – sliced thinly
½ cup spelt or rice pasta
1½  litres water
2 tbsp powdered vegetable stock
½ tsp dried basil leaves
½ cup fresh parsley, chopped, to garnish

Combine all ingredients (except parsley) into a large saucepan and simmer for 10 minutes.
Add parsley and serve with crunchy garlic bread.

(Make extra portions of this recipe and freeze for a future quick dinner or lunch. Defrost, re-heat and add fresh parsley).

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STUFFED RED CAPSICUMS ...Vegan

2 large red capsicums
2 cups cooked brown rice
2 sticks celery – finely diced
½ cup sun-dried tomatoes – diced
1 leek – finely diced
¼ cup of kalamata olives – pitted and dice
¼ cup parsley – finely chopped
1 heaped tsp veggie stock powder
½ tbsp tamari sauce
1 tbsp of extra virgin olive oil
Special Tomato Sauce (following recipe)
1 cup water

Place extra virgin olive oil, tamari, leek and celery into a frypan and cook for a few minutes. Add the tomato and the olives then mix in the cooked brown rice. Add water and simmer until water reduces.
Cut the tops off the capsicums and remove the seeds. Then stuff with the rice mixture. (Use the back of the spoon to press the mixture in tightly.) Place the tops back on.
Lay the capsicums on their sides in a steamer for 5 minutes at full steam, or in an oiled baking dish in the oven for 15 minutes at 200º
Serve on a plate with special tomato cause drizzled over the top, and sprinkle with chopped parsley.

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SPECIAL TOMATO SAUCE ...Vegan

1 tub tomato paste
1 tbsp olive oil
1 bead of garlic
½ tsp of oregano – dried or fresh
½ tsp of basil
1 cup of water

Combine ingredients and warm before serving. 
Use over Stuffed Capsicum, Roast Veggies or Pies.
For more vegan recipes from TURN OVER A NEW LEAF^TM, see www.turnoveranewleaf.com.au

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Antoinette Savill's WILD MUSHROOMS WITH LENTILS PROVENCAL (This recipe is Vegetarian, Ultra Low Fat, Gluten Free, Wheat Free and Dairy Free) Autumn walks in the woods, with glorious coloured leaves and crisp, clean air is to be one of the marvels of nature. Nestling under the leaves and around the huge old trees bloom delicious wild mushrooms to be collected along the way. This lovely French recipe can be used with fresh or dried mushrooms of your choice.

Serves 4
1 litre/4 cups of water
1 large red onion, peeled and thinly sliced
25g/1.5 cups of Puy or green lentils
240ml/1 cup of sweet red vermouth
1 tablespoon of gluten-free vegetable stock (bouillon) powder
Salt and freshly ground black pepper
Freshly ground nutmeg
3 sprigs of fresh rosemary
40g/2 cups of dried, mixed wild mushrooms (any quantity of fresh ones)

Boil the water in a non-stick pan, add the onion and cook for about 10 minutes. Add the lentils and continue cooking over medium-high heat for another 10 minutes, stirring from time to time. (If the liquid reduces too much, add some more water).
Pour in the vermouth and cook for 5 minutes. Now stir in the stock (Bouillon) powder, salt and pepper, nutmeg and rosemary, reduce the heat and simmer for 15 minutes.
Finally, mix in the mushrooms and leave the pot to simmer for about 20 minutes. Adjust the seasoning and serve with warm bread and a fresh green salad.

From The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill.
See her website www.allergywatchers.com 

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Serves 2
Ingredients
2 medium carrots
1 medium parsnip
1 medium sweet potato
1 large leek
1 can of kidney beans
6 cloves of garlic
Handful of pumpkin seeds
Handful of sunflower seeds
Turmeric
Fresh (or dried) Parsley
Lemon juice
Vegetarian bouillon (such as Marigold Swiss Bouillon powder)
200g Amaranth grain

Method
Bring 400ml water to boil in a medium sized pan. Add the amaranth. Sprinkle a pinch of turmeric into the mixture. Cover the pan with a lid. Turn
down to a simmer and cook for 20 minutes or until the grain is cooked. Be careful to make sure the grain doesn't overcook or it can become mushy. Make sure the grain has absorbed all the water. Once the grain is cooked, remove it from the heat and leave it to stand for 15 minutes with the lid on.
While the amaranth is cooking, wash and prepare the vegetables. Pour a little water (about ¾ inch deep) into another medium sized pan and bring to a boil. Chop the carrots, parsnips and sweet potatoes into bite sized chunks and add to the water. Sautee in the water over a moderate heat for 5 minutes, or until chunks begin to soften. Chop the garlic into slices and add them to the softening vegetables. Cook the vegetable mixture for another 2-3 minutes. Cut the leeks and add them to the vegetable mixture. Add water, when necessary, to prevent burning.

Put the pumpkin and sunflower seeds into a tray and roast them underneath a grill. Take care not to burn the seeds. They should be lightly toasted. Once done, put them to one side. When the vegetables are almost cooked, add ¼ mug of water, 2 teaspoons of vegetable bouillon (or ½ stock cube), a sprinkle of turmeric, and lemon juice to taste. Allow to cook for a further 2-3 minutes. Drain the kidney beans and add them to the stew. Pour the amaranth into the cooked vegetable mixture allowing it to soak up the flavour of the lemon sauce.
Chop the washed Parsley and add a good handful to the stew (or add 2 teaspoons of dried parsley). Mix in the toasted seeds. (You may like to allow the stew to sit for a while before serving. This enables the grain mixture to soak up the full flavour of the sauce.) Serve with a garnish of fresh parsley sprigs.
Lemon Winter Casserole recipe from  www.haelan.co.uk/Wholefood-Recipes.shtml  

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Julia's SPLIT RED LENTIL DAHL

You can't make a big enough pot of this, especially if your feeding lots of people! Makes a good accompaniment to vegetable curry or simply serve with brown basmati rice or naan and mango chutney.   Lentils are beneficial to the heart and circulation, they stimulate the adrenal glands and support kidney health.  They have the shortest cooking time of all the pulses.

Ingredients
250g spilt red lentils soaked and washed
1 large onion chopped
2 or 3 carrots chopped
2 or 3 potatoes chopped (optional)
3 teaspoons of Marigold vegan bouillon
2 teaspoons of turmeric
1 teaspoon of cumin powder
2 teaspoons of coriander powder
2 teaspoons of dried coriander leaves (or use fresh coriander liberally)
finely chopped fresh garlic and fresh ginger
4 tablespoons of olive oil, garlic, chilli linseed oil or ghee

Method
Soaking and washing the lentils helps to improve their digestibility. Wash until the water runs clear and soak for at least 30mins before cooking. Discard the soaking water.
Use half of the olive oil or ghee to fry the spices on a medium heat. After about 1 minute add the chopped onion and fry until soft, but not brown. Add the chopped vegetables, the lentils and about twice as much water in volume as the lentils and vegetables. You may add more water later as the lentils absorb it.
While the water is heating up, add 3 teaspoons of Marigold vegan boullion and 2 teaspoon of dried coriander leaves. Bring this to a boil and then turn down the heat to a simmer. It will take about 40 minutes to cook, but keep an eye on the pot in case you need to add more water. The lentils should be soft and mushy.
A few minutes before serving, fry the rest of the olive oil or ghee in a little pot on a medium heat adding 2 or 3 cloves of chopped garlic and ginger if liked. Fry until just about to turn golden brown. Stir this into the dahl just before serving. 
A quicker (more expensive but very healthy) alternative is to serve with chilli-garlic linseed oil. Sprinkle with fresh chopped coriander leaves if desired.

Split Red Lentil dahl  recipe from www.haelan.co.uk/Wholefood-Recipes.shtml  

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LENTIL BURGERS  (dairy free)

This recipe is from a collection for 13-18 year olds. It feeds four adults. These vegetarian burgers are full of immune boosting herbs.

10oz (300g) red lentils
1 pint (600ml) Marigold Swiss Vegetable bouillon
1 onion, peeled and chopped
1 green pepper, deseeded and finely chopped
1 tbsp extra virgin olive oil
1 garlic clove, crushed
1 tsp fresh grated ginger
a handful of chopped parsley
1 egg
breadcrumbs made from three toasted pieces of toast

In a saucepan put the lentils and stock and simmer gently for 20 minutes until all the stock has been absorbed. Gently cook the onion, garlic and green pepper in little olive oil until soft, adding the ginger and cooking for a couple of extra minutes. Add this mixture to the lentils with the parsley and form into burger shapes. Chill for 30 minutes. Dip in the beaten egg and roll in the breadcrumbs. Gently cook in a little olive oil in a frying pan. 
 
Lentil Burger recipe from www.lucyburney.co.uk/recipes/

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TOFU BURGERS 

Ingredients:

1/2 kilo tofu
1/2 cup whole wheat flour
3 Tbsp. nutritional yeast flakes (Try Marigold Engevita yeast flakes)
2 Tbsp. vegetable bouillon powder
pepper to taste
2 Tbsp. soy sauce
1/4 cup (or more) sesame seeds
1 small scrubbed potato
1/4 tsp. (or more) garlic powder
one small onion

Grind the tofu, potato and onion in a food processor. Don't let it get too fine. Mix in remaining ingredients. Shape into burgers and bake at around 175 degrees C on a very lightly oiled cookie sheet for 15-20 minutes, turning once.
They can also be fried.

Makes 6 burgers.

Tofu Burger recipe from www.interlog.com/~john13/recipes/burgers.htm

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A very simple PEA SOUP

from  Nigella Lawson's  How to Eat

Cook a 450g packet of frozen peas in 500ml stock made by adding two tablespoons Marigold Swiss bouillon powder granules to that quantity of boiling water.
When the peas are tender, puree in the food processor or blender.
Add some olive oil, and season to taste.
Serve with parmesan cheese.  

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FENNEL AND CHICKPEA SOUP with PARMESAN

Serves 6

2 tablespoons olive oil, preferably a rich and fruity one
1 onion, diced
2 garlic cloves, very finely chopped
1 small potato, peeled and finely diced
1 carrot, diced
1 celery stick, diced
1 fennel bulb, finely diced
2 teaspoons Marigold bouillon powder
A chunk of Parmesan cheese, rind reserved, shaved with a potato peeler or grated
400g can of chickpeas, drained
Sea salt and freshly ground black pepper
A handful of finely chopped flat-leaf parsley, to garnish 

Heat the olive oil in a heavy-based pan, add the onion and fry until soft, adding the garlic half way through. Then, with a minute between each addition, add the potato, carrot, celery, fennel and bouillon powder, stirring well to coat. Add 4 large mugs of water and bring to the boil, then throw in the Parmesan rind and simmer for 5-6 minutes.

Add the chickpeas and cook for 5 minutes, making sure they don’t go mushy, so that the stock stays clear. Skim any foam off the top. Season with salt and pepper and serve as soon as possible, garnished with the parsley and a good amount of shaved or grated Parmesan cheese. 

Source: Nadine Abensur, ENJOY new veg with dash
See her website: www.nadineabensur.com

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Water
1.3 kg (3 lbs) Yukon Gold potatoes, washed well
1/3 cup vegetable stock (suggest Marigold Swiss Vegetable bouillon)
2 Tbs. white wine
3 Tbs. olive oil
3 Tbs. white wine vinegar
1 Tbs. Dijon mustard
3/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 cup freshly chopped parsley
2 Tbs. freshly chopped dill
2 Tbs. freshly chopped tarragon
1 cup green onions, thinly sliced

In a large pot, cook the whole potatoes in boiling water for 15-20 minutes or until fork tender. Carefully drain, rinse with cold water, and set aside to cool for 30 minutes.
When cool enough to handle, thinly slice the potatoes and transfer them to a large bowl.
Pour the vegetable stock and white wine over the potatoes, toss gently to thoroughly coat, and then set them aside to cool.
In a small bowl, place the olive oil, vinegar, mustard, salt, and pepper, and whisk well to combine.
Add the herbs and whisk well to thoroughly incorporate them into the mixture.
Drizzle the dressing over the potatoes, add the green onions, and toss gently to thoroughly coat the potatoes with the dressing.
Cover and chill for 30 minutes or more to allow the flavors to blend.
Gently toss the potato salad again and allow it to come to room temperature before serving.

Yield: 1.36 litres

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1kg artichokes, peeled
3 leeks
1 large brown onion
250g potatoes, peeled
Oil
4 tsps Marigold Bouillon
2 Litres water 

Slice artichokes (1cm).
Cube potato.
Roughly chop onions.
Slice leeks (2cm).
Sweat ingredients until they soften.
Add water, stock and seasoning.
Simmer and cook veggies well.
Puree or blend 25%; return to soup.
Add a little cream for colour.
Finish with a very good amount of chopped flat leaf parsley.

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Serves 4

Preparation: 10 minutes Cooking: about 30 minutes

50g/2oz butter
1 tablespoon olive oil
2 medium onions, finely chopped
250g/8oz chestnut mushrooms, thinly sliced
1 celery stick, chopped
375g/12 oz risotto rice
2 garlic cloves, crushed
150 ml/1.25 pints white wine
1 litre/1.75 pints vegetable stock (Try Marigold Swiss Vegetable Bouillon)
100g / 3.5 oz freshly grated Parmesan cheese
Salt and pepper 

1 Melt half the butter with the oil in a large, heavy-based saucepan. Add the onions and fry gently for 2-3 minutes until softened. Add the chopped mushrooms and fry quickly for 2 minutes. Drain the mushrooms and set aside.
2. Add the celery, rice and garlic, and cook, stirring, for 1 minute. Add the wine and continue to cook until it has evaporated. (If you prefer not to include the wine, simply substitute additional stock.)
3. Add 800ml/1.25 pints of the stock and cook uncovered, stirring frequently, for 20-25 minutes until the rice is tender and creamy, but still retains a little bite. Add more stock if necessary – the risotto should remain very juicy.
4. Stir in the mushrooms, half the cheese, the remaining butter and seasoning to taste. Serve immediately with the remaining cheese sprinkled on top.

Energy: 630 kcals  Protein: 18 g  Carbohydrate 88g Fat 23 g Fibre 5g Calcium 335 mg  Iron 2 mg 

Source: Gluten-free Cooking, Lyndel Costain and Joanna Farrow

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Ingredients:

• 2 large or 3 medium raw beetroot
• juice of 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1.5 litres hot chicken or vegetable stock
• salt and pepper
• 2 spring onions, halved lengthwise
• 250ml sour cream

Instructions:
Preheat the oven to 200C/gas mark 6. Wrap each beetroot in tin foil and bake for one and a half to two hours until tender. Unwrap partly and leave for a while until bearable to touch. And I'd put on washing up gloves for this, too, or you'll have a touch of the Lady Macbeth's about you after. Gingerly peel them - when they're this well-cooked the skin should rub off easily - and then cut them into chunks. Put them in the processor with the juice of the lime, and the cumin and coriander and blitz to a pulp while pouring the stock down the funnel. You may want to wear an apron for this (or stand well back). Indeed, you may feel happier doing this in two batches. Taste for salt and pepper, blitz again and then pour into a large jug. Add the split spring onions and leave to cool before chilling, clingfilmed, in the fridge for up to three days. Just before you want to eat this, pick out the spring onions and, to make for a desirably creamy base, blitz again while adding the sour cream (175ml first, then see if you want the rest). Decant back into the jug (for easier pouring) then duly pour into waiting teacups. If you're using more capacious soup bowls in place of the cups, you may find you feed only six from this.

Serves 6-8
Source: Nigella Bites, Nigella Lawson

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ROASTED VEGETABLE AND RED BEAN STEW

Serves 5-6.  Preparation 20 minutes, plus overnight soaking.  Cooking: about 1.25 hours.

250g/8 oz red kidney beans
1kg /2lb butternut squash
3 large red onions, cut into thin wedges
3 courgettes, thickly sliced
1 medium aubergine, about 375g/12oz, cut into chunks
3 tablespoons olive oil
1 litre / 1.75 pints vegetable stock (Try Marigold Swiss Vegetable Bouillon)
3 garlic cloves, sliced
2 tablespoons chopped fresh oregano
3 bay leaves
2 tablespoons ground paprika
250g /8oz chestnut mushrooms, quartered
Salt and pepper
Soured cream, to serve (optional)

1.       Soak the beans overnight in plenty of cold water. Drain, cover with fresh water and bring to the boil. Boil rapidly for 10 minutes, then drain.
2.       Meanwhile, halve the squash, discard the seeds and cut away the skin. Cut the flesh into chunks and put in a large roasting tin with the onions, courgettes and aubergine. Drizzle with the oil, add a little seasoning and roast in a preheated oven, 220 C (425F). Gas Mark 7, for about 1 hour, turning the vegetables occasionally until deep golden.
3.       Meanwhile, put the beans in a large saucepan. Add the stock, garlic, herbs and paprika, and bring to the boil. Reduce the heat, cover and simmer gently for 30-40 minutes until the beans are tender.
4.       Tip the roasted vegetables into the pan with the mushrooms and cook for a further 5 minutes until heated through. Serve in bowls, topped with spoonfuls of soured cream, if liked. 

Source: Gluten-free Cooking, Lyndel Costain and Joanna Farrow

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Shanto's NUTLOAF

1 cup homemade raw breadcrumbs
2/3 cup roasted walnuts (or more), ground
2/3 cup roasted almonds (or more), ground
1 small onion, finely chopped
1 generous tsp Marigold veggie bouillon
1 cup cooked peas or chopped beans
1 cup grated carrot
1 cup cooked brown or white rice – or any mixture of grain eg buckwheat, millet
3 eggs, beaten
1 tsp basil
1tsp oregano
4 Tblsp toasted sesame seeds (optional)
2 Tblsp finely chopped parsley 

Mix ingredients thoroughly and oil pan.
Press mixture into pan, and press sunflower seeds on top.
Bake in a moderate oven for 1 hour.
Check during cooking process.

Source: Shanto Oliver

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