Azerbaijani Pomegranate And Spinach Soup Vegan Recipes

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE

Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce image

A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.

Provided by AMANDAFOOSE

Categories Main Dish Recipes Pasta

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 (16 ounce) package gnocchi pasta
4 tablespoons butter
1 cup sliced baby portobello mushrooms
3 cups baby spinach
3 tablespoons chopped fresh basil
2 tablespoons chopped garlic
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 22.7 g, Cholesterol 54 mg, Fat 20.3 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.7 mg, Sugar 0.6 g

AZERBAIJANI POMEGRANATE AND SPINACH SOUP (VEGAN)

Azerbaijani Pomegranate and Spinach Soup (Vegan) image

From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. In the list of ingredients is also 1 Tbsp angelica powder but the recipe editor would not let me add it. This is untried by me so far, but I plan on making it this winter while pomegranites are in season. It took me quite some time to find angelica powder. I found it in a magic speciality shop.

Provided by VegSocialWorker

Categories Vegan

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons vegetable oil
2 teaspoons cumin seeds
4 garlic cloves, crushed and peeled
1 inch fresh ginger, peeled and grated
1/4 cup rice flour
2 cups vegetable stock
4 cups pomegranate juice
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 teaspoon cinnamon
1/4 cup sugar
1 cup Baby Spinach, washed and drained
1 cup fresh mint leaves, shredded (or 2 tsp dried mint)
1 teaspoon dried mint flakes
1 cup pomegranate seeds (about one large pomegranate)
1 cup chopped walnuts or 1 cup pine nuts, toasted and coarsely chopped

Steps:

Heat 4 Tbsp oil in a medium, heavy pot over medium heat.
Add cumin and stir fry for 20 seconds until aromatic.
Add the garlic and ginger and stir fry for 1 minute.
Add rice flour and stir fry for 3 minutes.
Add the stock and bring to a boil. Reduce heat and simmer over medium heat for 20 minutes.
Stir in the pomegranate juice, salt, pepper, cinnamon, sugar, angelica powder, spinach and mint. Bring back to a boil, reduce heat and smmer over low for 15 minutes.
Adjust seasonings to taste; the soup should be sweet and sour.
Pour the soup into a tureen and garnish with the mint flakes, pomegranite seeds and walnuts.
Enjoy!

Nutrition Facts : Calories 583.4, Fat 34.4, SaturatedFat 3.9, Sodium 1197.9, Carbohydrate 68.5, Fiber 5.3, Sugar 50.8, Protein 7.1

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