Vegetables from start to finish

Press, 28 July 1986, Page 16

Vegetables from start to finish

Naturally Delicious

By

Anne Doornekamp

Vegetables should really be the basis of a vegetarian diet. This meal is a celebration of vegetables, from the soup right through to the dessert. Corn and Potato Soup is best made in autumn with corn kernels stripped from the com cob with a knife. However you can use a can of whole kernel com to ring the changes in winter. This recipe is designed for people who cannot use dairy foods. If you prefer, you can of course change the margarine to butter and the soymilk to cow’s milk.

I have come across versions of this recipe in American, West Indian and Jewish cooking. These different cultures have discovered the pleasure of mixing potatoes and corn, then floating them in a creamy base, for a warming, filling soup.

Corn and Potato Soup

Serves 4: 1 big potato 2 cups vegetable stock

or water 1 bay leaf Yt tsp sage 54 tsp cumin 3 tbs margarine 1 medium onion 3 tbs barley or brown rice flour 300 ml soymilk 1 tin (or 2 cobs) whole kernel corn Yt tsp nutmeg parsley Dice the potato and cook it in the stock with

the bay leaf, sage and cumin, until tender. Meanwhile, melt the margarine in a saucepan and saute the finely chopped onion until tender. Add the flour and cook for a couple of minutes. Gradually stir in the soymilk.

Pour over the cooked potatoes. Add the corn, nutmeg and parsley. Stir gently. Simmer on a very low heat for 10 minutes. Serve steaming hot. Stir Fried Vegetables on / Onion Carrot Cauliflower Celery Tamari or soy sauce Cut the vegetables into bite-sized pieces. Place pan on a medium heat. Pour a thin coating of oil around pan. When warm, add onion, carrot, and cauliflower. After a few minutes, add celery. Stir

frequently during cooking, until the vegetables are brightly coloured and crisp, but beginning to soften.

Pour a little tamari or soy sauce over and serve. Enjoy the individual flavours of lightly cooked vegetables! Make a coleslaw and serve it with, before or after the stir fried vegetables. Sunflower dressing, with a creamy taste and texture, offsets the crunchy sharpness of a cabbage salad. Sunflower dressing Serves 4: 1 cup sunflower seeds, soaked 8 hours In 1% cup water Juice of 1 small lemon 1 tsp tamari >4 tsp sage y 2 tsp kelp y 2 cup parsley Whizz all ingredients in blender. Pour into small jug and serve.

Kumara dessert

A delicious dish: the kumara is quite different, mild and sweet. Serves 4:

4 small kumara yt cup coconut 2 tbs honey 1 cup water

Peel and grate kumara. Place in oiled pie dish. Sprinkle with coconut, drizzle with honey, then add water. Bake uncovered in 180 C (350 F oven for 45 minutes. Serve with yogurt, soymilk or cream.