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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