The Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Spa by Stone Faith

Author:Stone, Faith [Stone, Faith]
Language: eng
Format: epub
Publisher: Book Publishing Company - A
Published: 2009-10-07T23:00:00+00:00

1. Bring 6 cups water to a boil. Cook carrots in boiling water for 15 to 20 minutes until tender. Drain carrots and set aside 2½ to 3 cups of the cooking water.

2. In a large skillet, saute garlic and one of the onions in olive oil until golden. Spoon them into a blender, leaving any remaining oil in the pan for later.

3. Puree carrots, sautéed onions, garlic, and carrot water in a blender until very smooth. Set aside.

4. Use same skillet as in step 2 to saute other vegetables until translucent—there should be enough oil left in the skillet. Add bell pepper, cauliflower, and ½ cup water; cover and steam 5 minutes. Add broccoli, mushrooms, artichoke hearts (if used), and asparagus ; cover and steam 5 minutes. Add carrot puree, salt, pepper, basil, and mint; cover and simmer 5 more minutes. Add snow peas, cover, and simmer 1 minute.

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