Salt & Pepper
Directions:
- In a medium to large stockpot, heat Oil on low. Slice
Onions medium thin & quarter. Add Onions to pot, cover, &
heat over low for 15 minutes, stirring occasionally. Remove
cover & add Salt & Brown Sugar. Raise heat to medium & stir
frequently for 15-20 minutes. Do not let Onions stick to
bottom of pot. Add Flour & stir for 3 minutes.
- Add 1 cup Vegetable Stock, Garlic, Carrots, Thyme. &
Basil. Cover & simmer for 5 minutes. Add remainder of
Stock & heat to simmer. Stir in Tapenade. (A whisk may be
handy) Season with Salt & Pepper to taste. Serve with a
crusty vegan bread. Makes 4 servings.
* Vegetable stock - To a large stock pot add:
Ingredients (use vegan versions):
- 2 large Yellow Onions, trim off roots, leave on skin, cut in half
- 1 large Green Pepper, seeded, cut in half
- 3-4 large carrots, sliced length-wise
- 3 stalks celery, cut in pieces
- 2 medium Potabello mushrooms (or equivalent amount of Shitaki)
Directions:
- Cover with water & simmer 4-8 hours, adding water only if
needed. When done, strain soup & mash/squeeze Vegetables to
capture as much juice as possible. Reduce over low heat, if
desired. Freezes very well.
Serves: 4
Preparation time: 50 min.
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