Last week I wasn’t feeling well and my Mom gave me some of her soups, one of which is this new found recipe “Five Bean Soup” from Eden Foods.  It is really thick and nourishing and made me feel like I was eating really good food.  I just finished making it for myself for the week.  I substituted in Enrico’s Spaghetti Sauce (no salt), and Bragg’s Liquid Aminos instead of the Soy Sauce.  I also added in 3/4 tsp of basil and 3/4 tsp of oregano, as the batch my Mom made was kind of bland.  I also don’t crush the Bay Leaves (I didn’t think you were supposed to eat bay leaves).

Eden Foods Five Bean Soup

Ingredients

Directions

Heat oil in a pot, and sauté garlic and onion until the onion is translucent. Add water, celery, carrot, potato, and barley. Cover, bring to a boil. Reduce flame to medium-low, and simmer 30 minutes. Add the beans, corn, spaghetti sauce, shoyu, and herbs. Cover, and simmer 10 minutes. Serve. Great the next day. Leftovers may be placed in individual containers and frozen for a quick meal anytime.

Nutritional Info

Per serving: 242 Calories, 5g Fat (16% calories from fat), 12g Protein, 40g Carbohydrate, 9g Fiber, 0mg Cholesterol, 277mg Sodium

From my Aunt Avie

Makes 12

3 cloves garlic, chopped in a food processor, then add:
3 15 oz. cans cannellini beans (white kidney beans), rinsed, drained
1/4 c. lemon juice
1/2 c. olive oil
2 1/4 tsp. cumin
1 1/2 tsp. chili powder
3 Tbsp. fresh cilantro, mix in, pulsing on/off

Serve with veggies and tortilla chips.

Adapted from Cook.com’s Salmon Noodles Romanoff recipe

8 oz box Eden Organic Artichoke Ribbons (or egg noodles)
1 container Tofutti Better Than Sour Cream
1 container Tofutti Better Than Cream Cheese
1/2 c. finely chopped onions
1 clove garlic, minced
2 tsp. Bragg’s Liquid Aminos
1/4 tsp. cayenne pepper
2 7.5 oz. cans salmon, drained
1 c. peas
Nutritional Yeast

Heat oven to 325 degrees F.  Cook noodles for 5 mins.  Mix everything together.  Put into greased 2 qt. casserole dish.  Sprinkle with nutritional yeast.  Bake for 20-25 mins.

Adapted from recipe on Herbal Legacy contributed by Fawn Christopher

3 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
2 28 oz. cans tomatoes
2 1/2 c. vegetable stock
2 Tbsp. tomato paste
1 Tbsp. basil
2/3 c. almond milk or soy milk

Heat oil in a soup pot.  Add onion and cook until onions are transparent.  Add tomatoes and garlic.

Add stock and paste and stir to combine.  Simmer for 1 hour.

Let soup cool for a few minutes (this is important!)  Ladle into blender and process until smooth.  Pour back into a pot.  (You can strain the soup while putting it into the pot, but I don’t).

Add basil and milk.  Heat gently while stirring.  Add more milk if necessary.  Enjoy!

1 bottle Olive Oil (first press, high quality)
Herbs – dried & cut, or fresh
Beeswax (I was able to get local beeswax – yay!)
Canning jars, sanitized

Pour the entire bottle of olive oil into a pyrex measuring cup.
Put in an equal amount of herbs.

Put the mixture into the oven on the lowest setting possible, for eight hours.
After eight hours, melt beeswax in a double boiler.

Strain the olive oil through cheese cloth or linen towel into another measuring cup and pour into the melted beeswax in the double boiler.

Drop a drop of the mixture onto a cutting board to make sure it is the consistency you desire.  If it is too thin, add more beeswax.  If it is too thick, add more infused oil.

Pour mixture into sanitized canning jars and cover with sanitized canning lids.

When the jars cool, label with the name of the ointment, your name, and the date.
Store in a cool place or in the refrigerator.

Directions by Pamela Priest, Master of Herbology

My Mom throws her beans together without a recipe, and one day I stood by her and wrote it all down.

1 lb. great northern beans, soaked overnight. Rinse them off and put them in a big pot and cover with water. Bring them to a boil, without the cover. Then simmer, with the cover, for 1 1/2 hours. Drain bean liquor into a bowl.

1 large onion, sliced

Mix together:
1/4 c. molasses
1/4 c. maple syrup granules or 1/3 c. brown sugar
1/4 tsp. dry mustard
1/8 tsp. pepper.

Fill bean pot with 1 1/2″ beans. Put 1/2 of the sliced onions in. Saturate with ketchup.

Put 2″ of beans in pot. Cover with the rest of the sliced onions, molasses mixture and ketchup.

Put the rest of the beans on top. Put enough bean liquor in to cover the beans.

Bake for 8 hours in 300 degree F oven. After 4 hours, check to make sure beans are still saturated with liquid. If not, add more bean liquor to cover beans.

Here’s my Mom’s bean pot, sans lid, that I ended up with somehow! (Don’t look at that stupid pot-holder. It was a freebie I got from somewhere).

And here’s the beans I made a couple of weeks ago. I made another pot yesterday, mmmmm. They’re great for picnic lunches!

1 cup raw almonds, soaked in plenty of water, overnight.

Pour 4 c. water in a blender, rinse off almonds and put into blender.  Blend for a minute.

Strain milk through a nut bag and save the nut sqeezings in the refrigerator to make more milk when you need it.

Modified from Good Housekeeping, March 2008, Double-Duty Dinners, pg. 207

6 med. leeks (3 lbs.), quartered and cut into 1/4″ slices
2 Tbsp. olive oil
4 med. stalks celery, chopped
3 med. parsnips, chopped
2 med. potatoes (1 lb.), cut into 1/2″ pieces
2 c. (1/2″ pieces) butternut squash (from a 2 lb. squash)
7 1/2 c. water
2 vegetable bouillon cubes
1/2 tsp. chopped fresh thyme leaves
3/4 tsp. fresh ground pepper
1 c. almond milk

In a large soup pot, heat oil on medium until hot. Add leeks, celery and parsnips, and cook 10 mins or until all veggies are tender, stirring occasionally.

Add potatoes, squash, water, bouillon, thyme and pepper. Heat to boiling on medium-high. Cover and reduce heat to medium-low and simmer 10 mins. until veggies are tender.

Stir in almond milk and heat through for 10 mins.

Enjoy!

Adapted from recipe from Kim D., wife of Mario the accountant.

Ruby Artichoke Hearts, one 5lb 8oz can (purchased at local Italian grocery store)

Make a flour mixture of:
2 cups flour
3 Tbsp. nutritional yeast flakes
3 Tbsp. maple syrup granules

Beat 8 eggs in another bowl

Slice artichokes in half and pat dry. Dunk in flour mixture, then in eggs. Fry in pan with olive oil until golden. Drain on paper towel on plate.

Sauce:
Place in soup pan:
1 cup olive oil
lemon juice from 1/2 fresh lemon
1 vegetable bouillon cube
Bring to a boil.

Place artichokes in a large baking dish. Pour sauce over them. Bake at 350° F for 20-30 minutes.

Note: If you want want the non-vegan recipe (i.e. the original recipe from Kim), replace the nutritional yeast with Parmesan cheese, the Maple Syrup granules with regular sugar, and the olive oil in the sauce with four sticks of butter. Also you can replace the lemon juice in the sauce with 1 cup white wine.

Recipe from my Mom who got it from a box of None Such Mince Meat.
Set oven to 400° F

3 1/4 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 c. shortening
1 1/2 c. sugar
4 eggs, well beaten
1 pkg. None Such Mincemeat

Sift flour, salt and soda. Cream shortening; add sugar gradually, cream together until fluffy. Add eggs, beat until smooth. Add mincemeat broken into small pieces. Add flour and mix well. Drop by tsp. 2″ apart on greased cookie sheet. Bake in 400° F oven about 12 minutes.