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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.

Fall 2003 Edition

Robbie's Tips on Onions

Do you know why chopping onions brings tears? It is because amino acids and sulfur mix together when onions are cut, creating chemicals that evaporate and spread sulfur compounds through the air. But they are so good for the immune system that we have to forgive them. Sautéing onions in a little extra virgin, cold pressed, olive oil is the start of many a delicious soup.

Sauté onions slowly, letting them brown lightly ? and your soup will be richer and more flavorful. Lentil soup is an easy soup to make because lentils cook quickly and do not need pre-soaking. Use red, brown, or green lentils, alternating for variety. When cooking beans for soup, or as a stand-alone, try using a one-inch piece of the sea vegetable kombu.

Simmer the beans in water; add kombu, and the onions. Then add whatever vegetables you wish.

Green beans, carrots, a turnip, and some leafy greens such as kale are healthful and tasty ingredients in Fall and Winter soups. You might also want to add sweet or white potatoes. When making soup there are probably no "wrong" vegetables.

Now you have a recipe that isn't really a recipe. These are easy to do and cook quickly. Soups make a nice start to dinner, or a one-dish dinner; or they can be served in a wide mouth thermos at lunch time.

Healthful additions: one tablespoon ground flax seeds or nutritional yeast. Check the MHVS, www.MHVS.org website for recipes and send you own

for consideration to info@mhvs.com.  

We look forward to hearing from you

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