From all-creatures.org
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat
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1 Cabbage (4 lb.) 1 pint Snap Peas 1-1/2 lbs. Onions 1/2 lb. Carrots 2 ribs Celery 1 tbsp. Ginger, dry ground Cayenne Pepper OR Hot Sauce, to taste Sauce 1 cup Water 1/4 cup Cider Vinegar 2 tbsp. Soy Sauce OR Bragg Aminos 2 tbsp. Sesame Seeds 2 tbsp. Corn Starch 2-3 Dates, pitted 1-2 drops Smoke Flavor (To enlarge the photo of the sweet and sour cabbage and snap pea soup, click on the photo or link) |
Our recipe makes about 6-8 quarts of this Oriental style soup, which we prepare in a large pot on our stovetop.
Place the soup pot on the stovetop with about 1-1/2 quarts of water in it.
Wash and clean the vegetables, peel the onions, and scrub or peel the carrots.
Coarsely shred or grate the cabbage and onions, and add to the soup pot.
Thinly slice or finely grate or shred the carrots and add to the soup pot.
Cut the celery into 1 to 1-1/2 inch long julienne strips and add to the soup pot along with the ginger and hot pepper, and mix well.
Add additional water if necessary to just cover the veggies in the pot, and bring the contents to a boil on medium heat, stirring occasionally. As soon as the contents begin to boil, reduce the heat to simmer.
Add the snap peas to the soup pot, mix again, and continue cooking until the vegetables become tender to your taste. We prefer them to remain a little crunchy.
While the veggies are cooking, add the sauce ingredients to the container of a high speed blender, cover, and run the blender at high speed until the contents are smooth.
When the veggies are cooked to the desired tenderness, slowly add the sauce with constant stirring until the soup slightly thickens or the soup just begins to boil, and turn off the heat.
Serve and enjoy.
Food Processor |
Knives |
Measuring Cup, Liquid |
Measuring Spoons |
Peeler, Vegetable |
Pot, Large Stainless Steel |
Spoon, Large Mixing |
Vita-Mix |