Sample Experiments (Recipes)

Pre-Lab

Collect all reagents. You will need a 6-8 qt. stock pot, a cutting knife, a vegetable peeler, and a cutting board. Wash and peel the vegetables. 

Reagents

1. 2-3 cups, chopped cabbage
2. 2-3 cups, chopped (baby) spinach
3. 1 leek, chopped
4. 2 tomatoes, chopped
5. 3 carrots, chopped
6. 2 potatoes, skinned and chopped
7. 2 turnips, skinned and chopped
8. 1 yellow onion, chopped
9. 6-8 cloves of garlic, chopped
10. 15 oz. sweet peas
11. 8 oz. green beans
12. 1 cup, chopped parsley
13. water, 4-6 cups
14. vegan butter, 2-3 tablespoons
15. salt and pepper

Experimental Protocol

1. Combine all vegetables into the large pot (exclude parsley, water, butter).
2. Fill with water until the vegetables are just fully covered, ~4-6 cups.
3. Bring to a boil then reduce heat to low and simmer for 1-2 hours until all vegetables are tender.
4. Add the parsley and butter during the last ~5 minutes of cooking.
5. Let the mixture cool slightly for about 20 minutes, then use a blender (careful!) or an immersion blender to puree the mixture.
6. Add salt and pepper to taste and serve.

Post-Lab

1. Rate this recipe. Did you like it? What about it did you like or not like?
2. Are there any modifications you would like to try next time?
3. This recipe is versatile, as you may have ascertained by the estimated amounts in the reagent list. Try adjusting the amounts of vegetables to get the flavor profile you prefer. Also, try adding in other vegetables you may have lying around. For example, a red pepper ad

Pre-Lab

Reagents

Pre-Lab

Reagents