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Non dairy Cream of vegetable soup

This is my basic recipe for a non-dairy “cream” soup. The cream refers to the fact that the vegetable is pureed. 1 quart broth (either chicken or vegetable)1 pound vegetable ( this can be pumpkin, broccoli, carrot, kohlrabi, whatever)Cook the vegetables in the broth. When they are tender, remove them from the broth and use either the blender or food processor to puree them. Add small amounts of liquid as needed, if you are making a lot of soup, process in smaller batches. Return the pureed vegetables to the pot and combine with the remaining broth. Add appropriate seasonings, such as salt and pepper and/or ginger and nutmeg for pumpkin or carrot soup. Simmer until the flavours are married.

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Green Tomato Spread with Peanuts (Hara Tamatar Chatni)

I love this spread, the original recipe comes from Laxmi’s Vegetarian Kitchen by Laxmi Hiremath. I adapted it to using tomatillos instead of green tomatoes. I also sometimes use peanut butter instead of the brown sugar and peanuts. Occasionally, I use both tomatillos and green tomatoes. I serve it with crackers, but you can also make a sandwich with the spread. My sister in law couldn’t stop eating it when I brought it for Christmas one year. 1 1/2 tablespoons vegetable oil (I often use peanut oil)1 pound tomatillos (or about 4 medium green tomatoes)2 to 4 cloves garlic, sliced (I use 4!!)2 fresh hot green peppers, stemmed and chopped (serranos or jalapeños are good, I also seed them).1/4 cup coarsely chopped cilantro with stems.1/3 cup roasted peanuts (I have used the same amount of peanut butter, if it is the kind with sugar added, I omit the brown sugar).1 teaspoon toasted ground cumin (toast the whole cumin in a ...

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There’s a whole lot of splattering going on!

I reset the posting to 8 posts, which is more or less 8 days if I post daily. But the poll runs for 6 days, and I’ll go with the majority of votes. Also if you are interested, there is subscribe to this feed button at the bottom of the post column. La Maestra often has get togethers at her house. We went to one where she served pozole, I seem to remember that she served 3 kinds, but besides red and green what kinds are there? I can’t remember. Basically, pozole is hominy soup. I see hominy for pozole in cans and in the freezer section of the supermarket in addition to the dried hominy. So how complicated can soup be? My stove top is now green, my shirt is splattered with green and I have little burns on my arms. I seem to have misunderstood exactly how to do this, or I missed a step. How did this ...

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