-=> Quoting Shawn Highfield to Ruth Haffly <=-

 RH> We've gone vegetarian for a week or so from time to time

 SH> When we can't afford it we always have beans, TVP and stuff like that
 SH> in the cupboard.  The TVP isn't half bad if you use broth to hydrate

My first choice for a budget meal is any one of a dozen dried pulses
together with a modest amount of whatever meat is cheapest that week
plus stock made from bouillon powder, cubes or paste. So almost but
not quite vegetarian.

And because they taste good, we still make those kind of dishes when
we're flush too.

Here's one using split peas and barley.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pea, Mushroom And Barley Soup
 Categories: Pulses, Grains, Mushrooms, Soups
      Yield: 10 Servings
 
      2 tb Dried mushrooms
    3/4 c  Yellow split peas
    3/4 c  Dried green split peas
      3 c  Water
      2 cl Garlic, finely diced
      3    Stalks celery, diced
      3 md Carrots, diced
      1 md Onion, diced
      5 c  Chicken stock
    1/3 c  Barley
    1/2 ts Basil, finely chopped
      1 lg Bay leaf
    1/2 ts Tarragon, finely chopped
      2 ts Fresh parsley, finely
           -chopped
      1 ds Sage
      1 ds Thyme
      2 tb soy sauce or
      1 tb light miso
 
  Soak dried mushrooms in very hot water for 15 minutes then dice.
  Combine split peas and enough water to cover in a large saucepan
  and bring to a boil. Turn off heat and soak 30 minutes. Drain peas
  and add remaining ingredients to saucepan. Bring to a boil and
  then reduce heat and simmer about 1 hour or until vegetables are
  tender. Soup should be very thick. Set aside and cool 1/2 hour.
  Puree 3/4 of the vegetables with 1 cup of the liquid. Return to
  the saucepan, heat and serve.

  Cooking for Good Health by Gloria Rose
  Entered by Carolyn Shaw 3-95
  Posted to Home Hearth Food-L
 
MMMMM
 

Cheers

Jim


... Beyond Lite beer: homeopathic beer.

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