Edamame Burgers with Siracha

Today, I'm featuring the first ever guest post on One Perfect Bite. It's Meatless Monday and I thought this would be the perfect time to share a recipe for edamame burgers that was sent to me by Rachel at PF Chang's. You're going to love these easy, figure-friendly vegetarian patties. I know I did. Here's what Rachel had to say about them.

Edamame Burgers with Siracha

Hello readers, Rachel from PF Chang’s here with a new take on burgers. As a young adult working in Chicago, I find myself with less and less time to cook dinner every night. Finding that one perfect bite on a time crunch can be a challenge. In my spare time I enjoy trying new recipes that are simple to follow, easy to make and most importantly full of flavor. One of my favorite recipes to spice up the week is edamame burgers with Siracha mayo!

These Asian inspired edamame burgers with Siracha mayo are the perfect weekday pick-me-up, you will be surprised with how much flavor is infused in these vegetarian patties! Garnishing these burgers with Siracha mayo is the perfect pairing to kick up the heat while complimenting the savory and nutty flavors from the edamame.

Golden Potato and Onion Soup

From the kitchen of One Perfect Bite...A delightfully unexpected visit led to the cancellation of all our dinner plans this weekend. To make the most of the time with our guest, main meals were taken in restaurants, usually at lunch time, leaving evenings for lighter fare and fire-side conversation. I have had this soup on file for months now, but had never given it a try. I thought it would make a perfect supper for us this weekend. This is basically a new take on French onion soup, but potatoes, cheese and cream are added to produce an unexpectedly creamy version of the classic soup. The end result is rich and tasty, and a bit of a surprise, given the ease with which the simple ingredients come together. I really think you'll enjoy this and I hope you'll give it a try. Here is how it's made.

Meatless Monday Favorites

Graphic courtesy of www.meatlessmonday.com

As you can see, I'm following my plan to share old and new recipes with you until my vision has improved and I'm again functioning at pre-surgery levels. The good news is I am out of bed and able to move about, but the eye is going to take some time to heal. I currently "see through a glass darkly" and while I can make out shapes and colors, I am not yet able to read or focus for any length of time. The situation is temporary, and I hope that in the not too distant future I'll be able to tell you that I am as fine and fiesty as ever. Thank you for all your healing thoughts and prayers. They helped tremendously. Without further ado, here are some of my favorite Meatless Monday meals. 

Shrimp Fried Rice

From the kitchen of One Perfect Bite...Towards the end of Lent, I generally run out of ideas for meatless meals, so, I was delighted when I came across a new fried rice recipe in Bon Appetit magazine. I have a real fondness for this dish and will even have it for breakfast if I have leftovers in the house. My standard recipe for it can be found here and it is outstanding. I've made it for years and it is the gold standard against which I judge all other recipes for this Asian-inspired staple. The Bon Appetit version interested me because it contains shrimp and that made it more acceptable to the Silver Fox who has no great love for vegetarian entrees. He actually liked this version and a "like" coming from him, is a rave review when a dish contains no meat. I thought it was passably good and certainly worthy of sharing with you. There are two tricks to a good fired rice. The first is to use day old rice that has been refrigerated for a day or more. This gives the rice time to dry out and loosen. I think you'd agree that no one likes clumpy fried rice and I guarantee that freshly made rice will clump. The second is to keep the vegetables that are added to the rice crisp-tender. A good dash of Asian sesame oil won't do any harm either. This is a very simple dish to make and execute. If you are looking for recipes to extend your repertoire of dishes for Meatless Mondays or Lenten Fridays, do give this recipe a try. Here is how the shrimp fried rice is made.

Shrimp Fried Rice...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 tablespoons vegetable oil, divided
12 ounces peeled deveined small shrimp, thawed if frozen
Kosher salt
8 scallions, whites chopped, greens thinly sliced
2 garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
2 large eggs, beaten to blend
1/2 cup frozen edamame, thawed
1/2 cup frozen peas, thawed
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil

Directions:
1) Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
2) Heat remaining 1 tablespoon vegetable oil in same skillet. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet and add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
3) Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens. Serve immediately. Yield: 4 servings.








One Year Ago Today: Lemon Yogurt Cake















Two Years Ago Today: Sweet Vidalia Onion Salad Dressing

















Three Years Ago Today: Homemade Limoncello














Four Years Ago Today: One Bowl Vegan Chocolate Cake

Whole Wheat Penne Pasta with Kale

From the kitchen of One Perfect Bite...This is a wonderful dish for a meatless Monday or Lenten Friday. I know that kale is considered to be a superfood and that whole wheat pasta is better for my family than its paler counterparts, but when I make this dish I don't concentrate on its health benefits. I make it because it tastes so good. Nonetheless, it doesn't hurt to know why this dish is good for you. Like its cousins, broccoli and cauliflower, kale is a descendent of the wild cabbage and it has been eaten for centuries. There are several varieties of kale, each has a unique flavor and texture but all are packed with nutritional value and a boatload of fiber. Curly kale has ruffled leaves with a pungent, peppery flavor. The leaves of Tuscan kale are a dark bluish green and tastes delicately sweet. Ornamental kale is a newer cultivated species that is oftentimes referred to as salad savoy. Its leaves may either be green, white, or purple and have a mild flavor. All varieties of kale are rich in vitamins and minerals, but what really puts kale into the superfood category is its abundance of phytochemicals which are believed to help prevent cell damage, prevent cancer cell replication and decrease cholesterol levels. This pasta is relatively easy to prepare and if you have never used kale in a pasta sauce, I hope you'll give this recipe a try. The dish was originally developed for Gourmet magazine and it appeared again this summer in a special publication called Gourmet's Easy Dinners. Here's how the dish is made.


Whole Wheat Penne Pasta with Kale...from the kitchen of One Perfect Bite courtesy of Gourmet's Easy Dinners

Ingredients:
1-1/2 pounds kale, leaves torn from stem and center ribs (discard stems and ribs)
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon red pepper flakes
Salt and black pepper
1 pound whole-wheat penne
1/2 cup grated Parmigiano-Reggiano
1/4 cup (1/2 stick) unsalted butter, cut in pieces

Directions:
1) Cook kale in a 6- to 8-quart pot of well-salted boiling water, uncovered until just tender, 4 to 8 minutes. Transfer kale with tongs to a colander; reserve cooking water. When kale is cool enough to handle lightly, squeeze to remove excess liquid, then chop into bite-size pieces. Return water to a boil for pasta.
2) Cook nuts in oil in a 10-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to towels to drain. Cook garlic, onion, pepper flakes, and 1/4 teaspoon salt and 1/4 teaspoon pepper in remaining oil, stirring occasionally, 8 to 10 minutes. Remove from heat.
3) Cook penne in boiling water until al dente. Reserve about 2 cups of pasta water, then drain pasta. Return pasta to empty pot; stir in cheese, butter, kale, onion mixture, 1 cup reserved pasta water, and salt and pepper to taste. Cook over low heat, stirring, 1 minute, moistening with additional pasta water if desired. Serve sprinkled with almonds and additional cheese. Yield: 6 servings.

One Year Ago Today: Apple Cider Donuts and the Halloween Donut Game

Two Years Ago Today: Buffalo-Style Hot Wings

Three Years Ago Today: Raspberry Cream Cheese Coffee Cake

The Good Woman's Codfish Casserole - Meatless Monday

From the kitchen of One Perfect Bite...Here's another entrée that works well for those whose convictions lead them to avoid meat, all, or some, of the time. Variations of this casserole have been popular in port cities of the old and new world for centuries. The dish was a staple of peasant kitchens throughout Europe and could be found anywhere codfish was plentiful and good, frugal women had large families to feed. The casserole featured today can be traced to the kitchens of Marseille, where its ingredients were all available for much of the year. In France, cod, called le roi de la mer (king of the sea), was very popular and even now is the country's best selling fish. That is not surprising. The fish is lean and tender and its mild, sweet flavor is a great foil for the stronger flavors with which it is usually paired. While some chopping is involved, this is an easy entree to make and it is almost foolproof. There are, however, a couple of potential pitfalls. This dish gets its flavor and texture from celery and green olives. It is important not to overcook the celery, so it is best to follow the instructions for cooking time. It also helps to keep the celery in pieces no smaller than an inch in length. Olives vary in strength and to prevent their flavor from dominating the dish I've found it helps to quickly "blanch" them. This is done by placing them in water that is brought to a boil, then draining them before they are tossed with other ingredients in the casserole. If you have good knife skills the dish can be table ready in 45 minutes. If you are pokey, as I am, it's best to count on an hour. I serve this dish in shallow soup bowls over mounds of brown or white rice. Please remember, Atlantic cod is on Seafood Watch lists, so try to use a sustainably harvested alternative such as Pacific cod. Here's the recipe for this robust casserole.

Codfish Casserole...from the kitchen of One Perfect Bite inspired by the World's Healtiest Foods

Ingredients:
2 tablespoons olive oil
1 medium onion, cut in half and sliced thick
6 cloves garlic, sliced
2 cups celery, cut diagonally about 1 inch long
1 (15- oz.) can diced tomatoes, drained
3/4 cup green olives cut in fourths
1/4 cup chicken or vegetable broth
1 tablespoon fresh lemon juice
1-1/2 lbs thick cod filets, cut into 2-inch pieces
1/8 teaspoon dried chili flakes
1 teaspoon coarse sea salt or kosher salt
2 tablespoons chopped fresh cilantro

Directions:
1) Heat olive oil in a 12-inch skillet. Sauté onions until translucent, about 5 minutes.
2) Meanwhile, place olives in a small saucepan, cover with water and bring to a boil. Remove from heat and drain.
3) Add garlic and celery and sauté for another minute. Add drained diced tomatoes, green olives and broth. Stir, cover, and simmer on medium-low for about 15 minutes, stirring occasionally, just until celery is tender.
4) Place cod, lemon juice, salt, pepper, and chili flakes on top of celery and continue to simmer, covered, for another 5 minutes, or until fish is cooked. Sprinkle with cilantro and serve over brown or white rice. Yield: 4 servings.

Cook's Notes: Use thick cut cod filets. Thin pieces will fall apart. Make sure celery is not cut too small. It is a dominant vegetable in this recipe and should be cut into 1-inch pieces for best flavor. Depending on temperature of your stove, you may want to simmer on medium-low or low. This should be a strong bubbling of sauce without boiling. This will intensify the flavor without cooking the sauce away. If it looks like it's getting dry, reduce the heat. You want a finished dish that has sauce.






One Year Ago Today: Greek-Style Flatbread Pizza















Two Years Ago Today: Lemon-Rice Cake with Warm Blueberry Sauce








You might also enjoy these recipes:
Moroccan Cod Smothered in Sweet Onions - The Spiced Life
Fresh Cod and Potato Cakes - One Perfect Bite
Pistachio Crusted Cod - Beyond the Peel
Baked Cod Oreganata - One Perfect Bite
Crispy Oven-Fried Cod - Farmgirl Gourmet
Fisherman's Pie - Chow and Chatter
Cod Wrapped in Crispy Potatoes - Kalofagas
West Coast Ling Cod Cakes - Gastronomical Sovereignty
Cod Fritters - Yolanda's Cakes and More
Salt Cod Chowder with Garlic Aioli - Healthy Green Kitchen

Fresh Cod and Potato Cakes

From the kitchen of One Perfect Bite...It's unusual to find a fish with historical significance, but the humble cod was once considered a natural resource of such importance importance that nations went to war over it. As a matter of fact, the last of the Cod Wars, a skirmish between Britain and Iceland, ended in 1976. Confrontation such as this have occurred for at least a thousand years. Once early seafarers learned that salted, dried cod was a long lasting source of good protein, it became a commodity of historical and economic importance. The market for cod began with the Vikings and spread from Norway to Southern Europe, where it survived even during the years of the Black Death. We know with some certainty that cod is what brought early explorers to the shores of North America. The east coast of our country was developed, at least in part, because of the vast cod stocks off its coast. More information about cod can be found here. Unfortunately, overfishing of Atlantic cod has placed it on the endangered species list. While it is still available, many prefer to use other types of fish. Pacific cod or pollack are acceptable alternatives.

Fish cakes are no longer an important part of the American diet, but those of a certain age are quite familiar with how they were made and eaten. While leftover fish could be used, salt cod was usually the fish of choice. It was a matter of practicality. Fresh fish was not widely available in the mid-reaches of the country, so dried or canned versions were usually used. While pedestrian, they were fine and a wonderfully inexpensive way to feed a family. As tastes and fortunes changed fish cakes, except for the crab variety, fell by the wayside. That was unfortunate because a well-made fish cake has within its fabric the barest whiff of the sea and is one of those peasant dishes that have gourmet appeal. I wanted to share with you the best of my recipes for cod cakes. They are prepared with fresh cod and served with a tarragon mayonnaise that will have your socks, as well as mine. going up and down. These are not hard to do but they take some time to make. They should be served right from the pan and eaten while hot. They do not keep well, so make no more than you will actually consume in one setting. I do hope you'll try these. They are delicious. Here's the recipe.

An addendum from a reader that I thought you would find interesting...."I come from the east coast of Canada where, as a child, the main industry was the cod fishery. Incidentally, centuries ago, settlement was illegal in Newfoundland as the countries with a stake in the cod fishery (England, Spain, Portugal, France)were not prepared to have settlers gain 'custody' of the stocks. As the fall fishery (season) ended, the fishers and their families either had to return to their home country or hide in the coves and bays. Cod was actually a legal form of currency. Also an interesting tidbit of information; the Mayflower stopped into a fishing 'room' or settlement on the south coast for supplies on their way to the New World."

Fresh Cod and Potato Cakes ...from the kitchen of One Perfect Bite courtesy of Yankee Magazine

Ingredients:
Fish Cakes
1 pound fresh cod
Juice of 1 lemon
Splash of white wine
2 cups mashed potatoes at room temperature
1 tablespoon chopped garlic
1 cup diced sweet onion
1 egg plus 1 yolk
1 small red pepper, finely diced
2 tablespoons chopped parsley
2 teaspoons salt
1 to 2 teaspoons pepper
2 teaspoons dried mustard
1 teaspoon Worcestershire sauce
2 tablespoons clarified butter
Tarragon Mayonnaise
3 egg yolks
1/4 cup chopped fresh tarragon
6 sprigs of fresh watercress
Juice of 1 lemon
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon black pepper
1 to 1-1/2 cups light olive oil

Directions:
Fish Cakes
1) Steam cod over water to which lemon juice and white wine have been added, about 7 minutes or until it flakes.
2) Saute garlic and onion until translucent. Fold together potatoes, garlic, onion, eggs, red pepper, parsley, seasonings, and Worcestershire sauce. Gently flake and mix the cod into potato mixture. Form into 16 2-ounce cakes. (If mixture is too wet, you can add fresh bread crumbs until cakes hold together.)
3) Preheat oven to 350 degrees. Heat clarified butter in a saute pan. Add cakes and fry until golden brown. Flip over, and put the saute pan into preheated oven for 5 minutes to finish. Remove from oven and serve cakes hot, topped with Fresh Tarragon Mayonnaise. Yield 16 (2-oz.) cakes.
Fresh Tarragon Mayonnaise
4) Place egg yolks and next six ingredients in a blender; blend well. On fairly high speed, slowly drizzle oil into egg mixture, until it forms an emulsified mayonnaise.

You might also like these recipes:
Haddock and Leek Fish Cakes - Really Hungry
Fish Cakes - Felice in the Kitchen
Cod Fish Cakes - Ciao Chow Linda
Salmon Fish Cakes - Christine's Recipes
Thai-Style Fish Cakes - Adora's Box
Simple Shrimp Fish Cakes - The Runaway Spoon
Salmon Patties - Las Vegas Food Adventure
Thai Fish Cakes with Cucumber Relish - One Perfect Bite
Cod Fish Cakes with Mashed Sweet Potatoes and Roasted Fennel - Chow and Chatter
Tod Mun Pla (Thai Fish Cakes) - Closet Cooking
Salmon Burger Recipes - Steamy Kitchen

Risotto with Smoked Salmon, Spinach and Peas

From the kitchen of One Perfect Bite...This is a light and lovely entrée that's packed with flavor. It is perfect for Meatless Monday or any day you are looking for something that can be quickly made and is easy on the palate. I normally serve risotto as a side dish, but the addition of smoked salmon and loads of vegetables gives this dish enough heft to serve as a delicious one-dish meal. The intense flavor of the the salmon permeates the rice and produces a wonderfully flavorful meal in about 30 minutes. I wanted to begin the new year with a series of recipes that included something old, something new, something borrowed and something blue. This is my offering for the "something old" in that equation. The recipe I've adapted was developed about 20 years ago by Marian Burrows, a cookbook author and journalist who is a senior staff write at the New York Times. I make this recipe at least once a year for my family who really enjoy it. I think you might like it, too. The ingredients, as listed below, will produce three meal-size servings. Here's the recipe.

Risotto with Smoked Salmon, Spinach and Peas...from the kitchen of One Perfect Bite inspired by Marian Burrows

Ingredients:
1 clove garlic, minced
1 cup minced onion
1 tablespoon olive oil
5 cups low-sodium chicken broth
1 cup arborio rice
1/2 cup dry white wine or dry vermouth
4 to 5 ounces baby spinach washed, stemmed and torn or cut into smaller pieces
3 ounces smoked salmon, diced
1 cup frozen peas, thawed
1 cup grated Parmigiano Reggiano cheese
2 teaspoons lemon juice

Directions:
1) Heat oil in 2-quart pot. Saute garlic and onion in hot oil until they begin to take on color.
2) Meanwhile, pour chicken broth into a separate pot and bring to a simmer.
3) Add rice to garlic and onion mixture, stirring until well coated. Add wine and cook until liquid has almost evaporated, about 2 minutes.
4) Add 1 cup of hot broth to rice and cook over high heat, stirring very often until liquid has been absorbed. Repeat procedure two to three times, or until rice is almost cooked.
5) Add final cup of broth to pot along with spinach, salmon and peas. When rice is tender and some liquid remains, add rice and lemon juice. Stir well. Serve immediately. Yield: 3 servings.

You might also enjoy these recipes:
Easy Vegetable Risotto - Lite Bite
Asparagus Risotto - Las Vegas Food Adventures
Tomato Risotto Recipe - Pham Fatale
Beetroot Risotto - Angie's Recipes
Wild Mushroom Risotto - Bunky Cooks
Butternut Squash Risotto - So Tasty, So Yummy
Baked Crab Risotto with Cream Cheese and Chilli - Simply Delicious

Asparagus and White Bean Salad

From the kitchen of One Perfect Bite...Since I've committed to Meatless Mondays, I've been searching for recipes that are substantial enough to serve for dinner and tasty enough to keep a confirmed meat eater happy. That search, and local asparagus selling for less than $2.00 a pound, led me to this light and delicious entree. The recipe first appeared in Gourmet Magazine in April of 2006. The original recipe used this salad as a brushcetta topping. I've carried it a bit farther and use the salad as a filler for flour tortillas, rice wrappers or lettuce wraps. I've changed the presentation because the bruschetta proved to be very messy. There is no binder in the filling and a lot of it ended up on the table or floor. Those of you who try this recipe will be very pleased with its taste and texture. It is next to no work to assemble, but it is important to follow a couple of the directions to a tee. The asparagus must be sliced no thicker than 1/8 of an inch. While it briefly sits in a warm marinade, it is not cooked and anything thicker than that would be tough to chew. It's also important to serve the salad soon after it has been prepared. It loses color as it sits and unless your favorite color is olive drab, it behooves you to get this to the table in a timely fashion. Please note that the cheese is shaved from a brick and that the recipe measurement is for shaved, not grated, cheese. I really like this entree. It is light, bright, different and altogether perfect for a weekend lunch or a light supper. Here's the recipe.

Asparagus and White Bean Salad...from the kitchen of One Perfect Bite, courtesy of Gourmet Magazine

Ingredients:
1 pound medium asparagus, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15- to 19-oz) cans white beans, rinsed and drained well
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
Flour tortillas, rice wrappers, or toasted sliced country-style bread

Directions:
1) Cut asparagus on a diagonal into 1/8-inch-thick slices.
2) Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss. Adjust salt to taste.
3) Spoon salad into wrappers or spread on warm toast. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Savory Asparagus and Goat Cheese Tart - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite
Spring Vegetable Ragout - One Perfect Bite

Creamy Onion and Blue Cheese Soup - Meatless Monday

From the kitchen of One Perfect Bite...The weather turned cool and wet on Saturday. Really wet. It was not a day for salads, so I pulled an untried soup recipe from my files and had a go at it. This turned out to be a nice soup, perfect for a rainy Saturday or Meatless Monday, but I must warn you, it is not for the feint of heart. To say it is strongly flavored is an understatement, but if you love French onion soup, beer and blue cheese I suspect the first spoonful will make you a rabid fan. The recipe is much like any other you may have for French onion soup, save for the addition of lots and lots of blue cheese. The cheese gives the soup its creamy texture. I suggest you add it in increment and taste as you go along. Start with four ounces and work you way up the suggested range of measure. Eight ounces would have been ideal for me, but Bob preferred it with a full twelve ounces. The soup also uses beer instead of wine to boost flavor. A bit of caution should be exercised here. To avoid bitterness, use something that is mellow. I have, for years now, used a specific non-alcoholic beer for cooking that gives flavor without bitterness. I'm not a teetotaler. The Belgian beer that I prefer is not available in this area, but I've found that O'Doul's Amber Ale has a hops finish and is a reasonable substitute. I also puree roughly half of the soup to give it substance. While this will never replace my favorite French onion soup, I can recommend this soup to any who love strong flavors are looking to try something a bit out of the ordinary. Here's the recipe.

Creamy Onion and Blue Cheese Soup...from the kitchen of One Perfect Bite adapted fro The Spoon

Ingredients:
6 (8-oz.) yellow onions, thinly sliced
3 tablespoon butter or olive oil
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 bay leaf 1/2 teaspoon sage
6 cups vegetable stock or water
1 (12-oz.) bottle O'Doul's Amber Ale
4 to 12 ounces blue cheese, crumbled

Directions:
1) Heat olive oil and butter in a large pot or Dutch oven until butter melt and mixture sizzles. Add onions and stir to coat. Cover pan and cook at a medium-low temperature for 15 to 20 minutes, stirring occasionally, until onions are tender and translucent. Uncover, raise heat to medium-high, and stir in salt and sugar. Cook, stirring only to prevent burning, until onions are a deep golden brown, about 30 to 45 minutes.
2) Lower heat to medium, stir in flour to form a paste with onions. Cook, stirring constantly, until flour is lightly brown, about 2 minutes. Add 1 cup of vegetable stock or water, stirring to blend stock with onion mixture. Add thyme, bay leaf and sage along with remain stock and beer to pot. Bring mixture to a simmer and cook slowly for 30 to 40 minutes. Place 1/3 to 1/2 of soup in a blender jar, Puree, being careful not to burn yourself. Return to pot. Add cheese in 4 ounce increments to taste. Add salt and pepper as required. Continue cooking over low heat for 30 minutes longer. Do not allow soup to boil once cheese has been added. Serve piping hot. Yield: 6 servings.

You might also enjoy these meatless entries:
Vegan Red Lentil and Pepper Flan - One Perfect Bite
Vegan Red Lentil Soup - One Perfect Bite
Pasta Primavera - One Perfect Bite

This recipe is being linked to Meatless Monday at My Sweet and Savory