Vegan Deli

Vegan Deli  by Jo Stepaniak

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Raising Vegetarian Children
by Jo Stepaniak, M.S.Ed., & Vesanto Melina M.S., R.D.

Raising Vegetarian Children

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Check back here often; this recipe will be rotated weekly. Enjoy!

Zucchini Chedda Soup
from The Uncheese Cookbook
Makes about three and one-half quarts


6 medium zucchini, diced
1 large onion, diced
8 cups water
1 cup pimiento pieces, drained
1/2 cup tahini
1/2 cup quick-cooking rolled oats
1/3 cup nutritional yeast flakes
1/2 cup raw cashews
1/4 cup tamari soy sauce
3 tablespoons fresh lemon juice
1 tablespoon oregano
2 teaspoons salt
1/2 teaspoon crushed garlic
1/4 teaspoon ground dill seed
1/4 teaspoon ground allspice
Pepper

  1. Combine the zucchini, onion, and water in a large soup kettle and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 to 25 minutes.
  2. Place 2 cups of the soup broth, including some of the cooked vegetables, in a blender with the remaining ingredients. Process until very smooth.
  3. Return the blended ingredients to the soup pot. Heat gently, stirring often, until slightly thickened and warmed through, about 10 minutes. Do not boil.



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