Cher Vegetarians in Paradise/Aunt Nettie/Sausage, Cabbage, and Potato Soup with Ale
Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
USA:
Los Angeles:
International
(Outside USA):
Subscribe Unsubscribe
 



***************************************

Vegan for the Holidays


Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


Contents
.

Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us

Cookbooks

Weight Loss

Food History/Nutrition/Recipes

Awards

Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews

Directories

sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Ask Aunt Nettie



We're delighted to share our Aunt Nettie with you. Since 2009 Aunt Nettie has known people were struggling to stretch their dollars during the recession. So she focused her tasty recipes on low-cost ingredients that would still offer delicious, healthy, stick-to-the-ribs foods, yet were affordable.

With the economy improving and more people back at work, Aunt Nettie felt the time was right to ease up a bit on strict bargain-bin shopping and gussy up the menu with a few small splurges.

Aunt Nettie is still happy to answer questions that come her way, but what she loves most is offering seasonal fixin's that inspire her while shopping at the farm stand.


Howdy there darlin's,

Well, looks like time's a-movin' on an' the change in the weather's tellin' me a speshul hootnanny called Oktoberfest is almost here--it comes 'round ever' October like clockwork. That's when folks pertend they's in Germany and git all gussied up in funny-lookin' clothes an' have a great big ole party.

Now this ain't no ordinary hootnanny. No siree. This party comes with a heap o' musicians playin' beer-barrel music that makes folks git up off their fanny's an' start dancin' the polka. Purty soon they's gitten mighty thirsty and an' all that dancin' makes 'em work up quite an appetite, too. So they start drinkin' lots o' beer, and fill up on foods that Germans like ta eat. They might bake up them mighty big pretzels that's big as yer hand, but fer sure they'll be drinkin' plenty o' beer.

I know that when folks is drinkin', why they eventually git a tad hungry fer somethin' ta fill that empty stomach. An' when I got ta thinking 'bout what might-could be that speshul somethin' ta sink' yer teeth inter, why ain't nothin' better than a great big bowl o' soup folks in Germany jes might cook be likely to cook up.

Now, in Germany folks like plenty o' taters an' cabbage an' onions of all sorts. They, might even add beans o' some kind an'. of course, they love sausages enuf ta add 'em inter a mighty tasty soup. An' when it's all done, why there's no doubt this soup been heaped with the goodness of a cup o' ale fer good measure.

Maybe there's one o' them Oktoberfest hootnannys in yer neighborhood. I hope there is, 'cause it shure sounds like a mighty enjoyable way ta spend time together with yer friends an' kinfolk.

Yer ever lovin' Aunt Nettie


Oktoberfest is a tradition that began October 1810 in Munich, Germany and has migrated throughout the world with jubilant celebrations that include lively polka bands, polka dancing, traditional German and Belgian-style pub food, and ravenous beer consumption.

This hearty soup-stew is a delicious dish featuring typical ingredients one might find at an Oktoberfest celebration and could well be considered a robust meal in a bowl with its generous portion of sausages and lima beans to give it wholesomeness. It's a one-pot Oktoberfest celebration all by itself, especially when those with a penchant for a touch of spice reach for the horseradish. Keep the horseradish jar covered to preserve its zesty nature. Put the jar on a small dish with a spoon so it can be conveniently passed at the table. If left open for a long period, the horseradish will lose it its spicy quality.

Sausage, Cabbage & Potato Soup with Ale

SAUSAGE, CABBAGE, AND POTATO SOUP
WITH ALE

Yield: about 6 servings

    1/2-pound (226g) large lima beans
    Water for soaking

    1 1/2 pounds (1.5k) red or white potatoes cut into large chunks
    10 to 12 pearl onions, whole, skins peeled
    5 medium carrots, peeled and cut into 1/2-inch (1cm) chunks
    2 leeks, white part only, halved lengthwise and sliced into 1/2-inch (1cm) slices
    2 ribs celery, chopped
    1 medium onion, halved and cut into 8 wedges
    1/2 large cabbage, cut into 1/2-inch (1cm) wedges
    1 cup (240 ml) ale or your favorite IPA
    7 cups (1.66 L) vegan chicken flavored broth

    1 (14-ounce/396g) package of vegan Italian sausages, cut into 3/8-inch chunks
    Salt and freshly ground pepper to taste

    3 tablespoons cornstarch
    3 tablespoons water

    1 8-ounce (226g) jar horseradish (optional)

  1. Wash the lima beans and discard any broken or imperfect beans. Put the beans in a large bowl and cover with about 3 inches (7.5 cm) of water. Set aside to soak for about 8 hours.
  2. Drain the water, rinse the beans, and transfer them to a 4 to 6-quart (about 6-liters) stockpot and add 8 to 9 cups (about 2 liters) of water. Partially cover the pot, and bring to a boil over high heat. Immediately, reduce the heat to medium or medium-high and simmer the beans for 30 to 45 minutes, or until fork tender.
  3. While the beans are cooking, combine the potatoes, pearl onions, carrots, leeks, celery, onion, cabbage, ale and broth in a 10-quart (about 9.5 liter) stockpot. Cover the pot and bring to a boil over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer for 15 to 20 minutes, or until the carrots and potatoes are fork tender.
  4. Add the sausages and season the broth to taste. To thicken the broth slightly, combine the cornstarch and water in a small cup or bowl and stir with a spoon to form a soft paste. Add the paste to the gently bubbling broth and stir constantly for 1 or 2 minutes until the broth is lightly thickened.
  5. When the beans are softened, use a slotted spoon to transfer them to a serving bowl. Season the bean cooking liquid with salt and pepper and pour it into the soup-stew, mixing well.
  6. To serve, spoon a hearty portion of the soup-stew into each bowl and pass the cooked lima beans and horseradish at the table for anyone to spoon into the soup.



If You Haven't Met Aunt Nettie. . .


Our Aunt Nettie has a head like a hard disk. It's filled with megabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.

Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.



Click here for past Ask Aunt Nettie Columns



Vegetarians in Paradise

Homepage sphere Los Angeles Vegan Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegan for the Holidays Videos sphere Vegetarians in Paradise Diet sphere Vegan Survival Kit sphere News from the Nest sphere Vegan Recipe Index sphere Los Angeles Vegan & Vegetarian Restaurants sphere Vegan Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegan Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Veganshire sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegan Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2015 vegparadise.com