Unitarian Universalist Society of Sacramento
A Church of Open Minds and Loving Hearts
Green Sanctuary Vegetarian Cookbook
In 2008, Glory Wicklund asked members and friends of UUSS if they had any good vegetarian recipes that they wanted to share with the rest of the congregation. The result was the Green Sanctuary Vegetarian Cookbook.
While the book is no longer available, you can find many of the recipes by entering the name of a recipe or an ingredient in the recipe search box on the right side of this page.
On Today's Menu...
Egyptian Split-Pea Stew
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- 8 cloves garlic, pressed
- 4 cups vegetable stock
- 1-1/2 cups split peas
- 4 large ripe tomatoes, peeled and coarsely chopped
- 8 cups stemmed and coarsely chopped fresh spinach
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons snipped fresh dill, OR 1 teaspoon dried dill
- 1/2 teaspoon red peppers flakes (or to taste)
- salt and freshly ground pepper
- 2 cups basmati rice
- 3 cups water
- salt to taste
A Beautiful Bowl of Soup.
Heat oil in Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally until onion is translucent, about 5 minutes.
Add 3 cups of vegetable stock. Increase heat to high and bring to a boil. Stir in split peas. Reduce heat, cover and simmer until split peas are tender but not mushy, about 50 minutes. During the last 15 minutes, stir in remaining 1 cup vegetable stock, tomatoes, spinach, cilantro, parsley, dill, red pepper flakes, salt and pepper. Taste and adjust seasoning.
Rice: Cook according to package OR during the last 30 minutes before serving, put all the ingredients in a saucepan with a tight-fitting lid. Bring to a boil, stir, reduce heat; cover and simmer until the liquid is absorbed, about 15 minutes. Remove from heat, let stand, covered, for about 10 minutes.
To serve, fluff the rice with a fork, spread a layer of rice in the bottom of shallow soup plates; top with the stew and garnish with yogurt.
Contributor: Maxine Cornwell
If you feel this recipe is your intellectual property and we have not given you appropriate credit, we apologize. Sorry, we cannot pay any fees or royalities for recipes appearing on this website. Please contact Green Sanctuary immediately if you want this recipe removed from our collection. Thank you.