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January 2005
Hot Soup and Rockin’ Rolls
Recipes by Joshua Ploeg

Happy New Year Satya Folks!
Some people may look at these recipes and shrug ‘oh vegetarian soup and rolls, ho-hum.’ To those of you with a keen eye for something delicious (and a palate to match) who try these recipes together, they will be our tasty little secret. In concert, they make a warm and inviting combination that is hard to resist. They help you to feel toasty inside, a sensation which many of us covet during these winter doldrums.

Parsnip is many people’s favorite winter vegetable. This soup is a good way to enjoy them if you have never tried this root before. The stew features a rich, silky broth with a mild spiciness and subtle sweetness, which compound on your taste buds the more sips you draw from it. When the soup is finished, the tender parsnips will have imbued their full flavor into the broth.

Savory Parsnip Soup
1 lb. Parsnips, peeled and diced
2 Potatoes, peeled and diced
2 Carrots, chopped
1 Onion, minced
3 Garlic Cloves, minced
8 C. Water
2 Vegetarian Bouillon Cubes
2 Sprigs Rosemary, tied in a small cheesecloth bag
1 Carrot, grated
1 t. Salt
2 T. Fresh Oregano, minced
2 T. Fresh Ginger, peeled, minced
1/4 t. Cayenne Pepper
1 T. Oil for sauté
Black Pepper to taste
Nutmeg, a pinch
Lemon Juice to taste

1. In a good-size soup pot, bring water, salt, bouillon cubes (crumbled), rosemary (in cheesecloth bag), black pepper and grated carrot to a boil.

2. Lower heat slightly to a simmer. Add potatoes and stir. Bring back to a boil, then lower again to simmer for 15 minutes.

3. Meanwhile, heat oil in a large skillet and sauté parsnips, onion, garlic, chopped carrots, oregano, ginger, nutmeg, cayenne pepper and any extra salt and pepper to taste as desired. Cook for a few minutes and then add to the stew pot. Give it a good stir after you do this.

4. At this time, remove the rosemary from the pot (please use tongs or a ladle, not your bare hands!) and simmer the stew for 20 minutes. You may cook it for a bit less time or more, according to your tastes.

5. Turn off heat and squeeze some fresh lemon juice into the pot (a tablespoon or two will suffice). Stir and serve with hot rolls.

These are quite soft and aromatic. Serve them fresh out of the oven with some margarine. The roasted garlic is present but calm, you will not be overwhelmed by it.

Rockin’ Roasted Garlic Clove Rolls
4 Roasted Garlic Bulbs (cut off tops, slather with oil, sprinkle with salt and roast at 400° for half an hour)
1 Envelope Dry Active Yeast
1/4 C. Warm Water
1/4 C. Margarine, Shortening or Oil
1 T. Sugar
1 1/4 t. Salt
1 t. White Balsamic Vinegar (white wine vinegar is an easy substitution)
1 1/4 C. Soymilk or Oat Milk (unflavored), hot or scalded
3 1/3 C. Unbleached White Flour
1 t. Baking Powder
1 t. Onion Powder

1. Stir yeast into warm water in a large bowl and let stand for 10 minutes to activate.

2. Remove garlic cloves from their skins and mash in another large mixing bowl. Gradually add the margarine or oil to this as you mash.

3. Add the salt, sugar and balsamic vinegar to the garlic mixture and stir. Gradually stir in the hot soymilk with a whisk until well incorporated.

4. Cool the mixture to warm and then stir into the yeast mixture.

5. Sift the flour, baking powder and onion powder together. Next, gradually mix the dry ingredients into the wet to form dough.

6. Turn out onto a floured board and knead to make a smooth dough. This will take only a few minutes. Form the dough into a ball, grease it, place in a bowl, and cover it. Put this in the refrigerator overnight or for at least a few hours.

7. Grease a 12-cup muffin tin. Separate the dough, rolling into 36 equally sized balls. Place three of them together in each muffin cup and brush with melted margarine. Allow to rise for 2 hours in a warm place. They will become quite large.

8. Preheat oven to 400°. Brush rolls again with melted margarine and bake them for 20 minutes, or until they begin to brown. Serve hot with margarine and stew.

This will handily serve four; you can stretch it to six if you flesh the affair out with a salad. I suggest arugula and spinach with sliced toasted almonds and a mildly sweet vinaigrette.

Have a great New Year!

Recipe of the month, tour information and occasional diatribe: Contact Joshua at His cookbooks are available at


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