Last night we eclipsed our hunger with this super cabbage soup while keeping our eyes on the night sky.
We water sautéed a head of shredded cabbage, with 1 cup each of chopped onion and celery. Then we added 28 oz tomato sauce, 1/4 cup ketchup, 8 cups water, 1 tsp Worcestershire sauce, 1 Tablespoon brown sugar, 1 Tablespoon soy sauce, 1 Tablespoon red wine vinegar, 1 cup frozen diced hash brown potatoes, 1 cup red lentils, salt and pepper to taste. After simmering about 1/2 hour, we served up steaming bowls of hot soup with fresh pita chips (300* for 20 minutes).
Both the soup and the moon were spectacular!
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
