No matter what you are used to eating, in the modern world we all need good vegan recipes.
Because sometimes guests come for dinner and they are vegan.
Because sometimes we are asked to bring a dish to pass and the event is vegan.
Because a family member is suddenly vegan.
Because eating plant-based food is a powerful way to cut our carbon footprint.
Because each of us wants to contribute to a sustainable planet and we are working toward vegan.
Because the whole family has been vegan forever.
And especially because we all like good nutritious healthy food!
So RAICA will add occasional recipes to the Food and Food Waste section of Idea Exchange. If you have a dish that people gobble up, or that ends with compliments to the chef, or that is requested over and over, or that a family enjoys, you can send it to email@example.com. If you can take a digital photo before you dig in please include it. Over time we can produce a small cookbook to share with whoever wants it.
Lentil Barley Soup (from the Marchetti family)
3/4 cup chopped onion
3/4 cup chopped celery
1 clove garlic, chopped
1/4 cup olive oil
6 cup water
1 28 oz. can diced tomatoes or chopped whole tomatoes
3/4 cup pearl barley
3/4 cup dry lentils, rinsed and drained
6 vegetarian bouillon cubes
1/2 tsp dried rosemary, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 1/2 cups thinly sliced carrots
In a 4 qt. Pot, cook onion, celery, and garlic in butter or oil until soft. Add water, tomatoes (with liquid, lentils, barley, bouillon and spices. Bring to boil then reduce heat. Cover and simmer 45 minutes. Add carrots and simmer until tender (about 10 minutes). Ladle into bowls and top with croutons (optional).