Date: Sun, 27 Apr 1997 11:45:40 -0200
From: Irene Schmidt (email@example.com)
I had this traditional Portuguese dish in a restaurant yesterday and
easily adapted it to ff, it came out delicious and very satisfying.
Feel free to add any other dense vegetables (witer squashes or root
vegetables, with the exception of beets) that you may like.
3 cloves garlic, pressed
1 bay leaf
2 medium onions
3 cups veggie broth
1/2 cup tomato juice
1 tbsp soy sauce
dash vegetarian Worcestershire
1 sweet potato
1 large potato
1 large carrot
1 large parsnip
1 large piece pumpkin
1 small winter squash
1 ear corn
1 large ripe plantain (available in Hispanic food stores; optional, but
1/2 small head of cabbage
3 large collard greens
salt, freshly crushed pepper
Remove the central stem of the collard greens and cut each leaf into
four pieces; separate the cabbage leaves. Peel and cut the potato,
sweet potato, carrot, parsnip, pumpkin, squash, ear of corn and
plantain into large chunks or thick slices, about 1 ½ x 1 ½ in.
In a large soup pot, sautée garlic and clove in a little broth; add
remaining broth, tomato juice, Worcestershire, soy sauce, clove, bay
leaf, whole onions, salt/pepper and chunk vegetables and bring to a
boil. Reduce heat and cook briefly, some 5 to 10 minutes; vegetables
should be barely cooked but still fairly firm. Add cabbage and cook
another 3 minutes; add collard greens and cook another 3 minutes.
Discard onions, remove vegetables with a slotted spoon, sprinkle some
fresh chopped parsley and serve, maybe topped with warm applesauce
and/or maybe some ff yogurt.
Save the rich broth to use as a base for soup.