Add a little pesto to your scrambled eggs, egg white omelet, or tofu scramble for a deliciously festive twist this St. Patrick’s Day! Good for breakfast –great for dinner! Life’s too short not to be Irish!
Bloody Mary Vegetable Soup March 2, 2011
Serves 8-10
3 tablespoons of olive oil
4 small red potatoes, cup into small cubes
4 celery stalks with leaves, chopped
1/2 an onion, finely chopped
4 teaspoons of minced garlic
1 can roasted diced tomatoes
1 can diced tomatoes with diced chiles
1 can tomato paste
1 can rinsed and drained white beans
1, 16 0z jar of marinated mushrooms (optional)
2 cups of water
2 cups of vegetable stock
1 cup vodka
Sriracha Sauce to taste
2 tablespoons of horsradish
the juice of a lemon
cilantro, chopped
4 tablespoons Worcestershire Sauce
To begin, heat the olive oil on medium heat, add onions, garlic, and celery. Stir frequently for about 5 minutes. Add 2 cups vegetable broth. Add both cans of tomatoes, tomato paste, and the white beans. Simmer about 15 minutes. Next, use a hand blender to puree the mixture, or blend in batches in a blender.
Back on medium-low heat add 2 cups of water, vodka, potatoes, french green beans, and drained (but not rinsed) marinated mushrooms. Cook until the potatoes are soft. Add Sriracha Sauce to taste. Finish with horseradish and lemon juice. Drizzle vodka and/or olive oil lightly to garnish. Serve with multigrain baguette.
This recipe is adapted from Rachael Ray’s Bloody Mary Stew
