Subj : Re: Derek Sarno
To   : Kurt Weiske
From : Dave Drum
Date : Wed Jan 15 2025 20:31:00

-=> Kurt Weiske wrote to All <=-

 KW> I've really enjoyed watching Derek Sarno on YouTube. I've been trying
 KW> to cook more vegetarian dishes, as I'm surrounded by them in my house
 KW> now. He's got a great style, focuses on flavors and makes quick meals
 KW> that look great for 1-2 people but could scale, too. Worth a watch.

 KW> https://www.youtube.com/@DerekSarnoChef

Altho I'm a dedicated omnivore I do enjoy the occasional all plant-based
meal. Usually a salad. Good to see others besides Ruth and me posting in
here. There is room for all at the table.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Over-the-Rainbow Minestrone
 Categories: Vegan, Soups, Greens, Beans, Squash
      Yield: 10 Servings
 
      4 lg Stems Swiss chard (1/2 lb)
           +=OR=+
    1/2 lb Fresh baby spinach
      2 tb Olive oil
      1 md Red onion; fine chopped
      6 c  Vegetable broth
     29 oz (2 cans) fire-roasted diced
           - tomatoes; undrained
     16 oz Can kidney beans; rinsed,
           - drained
     15 oz Garbanzo beans; rinsed,
           - drained
      1 md Yellow summer squash; halved
           - cut in 1/4" slices
      1 md Red or yellow bell pepper;
           - cared, fine chopped
      1 md Carrot; fine chopped
      2 cl Garlic; minced
  1 1/2 c  Rotini pasta or small shells
    1/4 c  Prepared pesto

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Additional prepared pesto
           Shredded Parmesan cheese *
           Crushed red pepper flakes
           Minced fresh basil
 
  * If used this removes it from the "vegan" category
  
  Cut stems from chard; chop stems and leaves separately.
  Reserve leaves for adding later. In a large skillet,
  heat oil over medium heat. Add onion and chard stems;
  cook and stir 3-5 minutes or until tender. Transfer to
  a 6 qt. slow cooker.
  
  Stir in broth, tomatoes, kidney beans, garbanzo beans,
  squash, pepper, carrot and garlic. Cook, covered, on low
  6 to 8 hours, until vegetables are tender.
  
  Stir in pasta and reserved chard leaves. Cook, covered,
  on low 20-25 minutes longer, until pasta is tender; stir
  in pesto. If desired, serve with additional pesto,
  Parmesan cheese, red pepper flakes and fresh basil.
  
  Makes: 10 servings (3-3/4 quarts)
  
  By: Crystal Schlueter, Northglenn, Colorado
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... Salad? That's what my food eats.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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