"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Vegan Wild RiceSoup Recipe

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This recipe for Vegan Wild RiceSoup, by , is from Cooking with my Daughter, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delayne Kice

Category:
Category:

Ingredients:  
Ingredients:  
1 cup diced onion
2 cloves garlic minced
1 cup diced carrots
1 cup diced celery

1 cup dried chickpeas (garbanzo beans) soaked for a few hours or overnight
1 cup wild rice
1 bay leaf
1 teaspoon dried thyme
5 cups vegetable broth or water
1/2 cup raw cashews (soaked for 30 minutes in hot water if you don't have a high speed blender)
1/2 cup water
salt to taste
pepper to taste

Directions:
Directions:
Using the Saute function, saute the onions in a splash of water until they are softened and slightly translucent.
Add the garlic and saute for about 30 seconds more.
Add the carrots and celery and a few more splashes of water, as necessary, if the pot is dry. Saute for a few minutes until the vegetables are softened.
Add the chickpeas, wild rice, bay leaf, thyme, and vegetable broth or water and stir to combine.
Close the lid and set the timer for 25 minutes on Manual.
Allow the pressure to release naturally.
Meanwhile, in a high-speed blender such as a Vitamix, blend the cashews and 1/2 cup water until very smooth.
Remove the lid once the pressure has released. Add the cashew mixture and stir well. Add salt and pepper, to taste, and enjoy!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
We added mushrooms

 

 

 

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