1 cup uncooked long-grain brown rice
2 tablespoons olive oil, divided
1 small onion, chopped
1 cup chicken broth, divided
1 carrot, peeled and cubed
4 potatoes, peeled and cubed
1 cup nondairy creamer
2 cups water
2 teaspoons beef bouillon granules
1 bay leaf
1 tablespoon chicken bouillon granules (optional)
3 drops ground black pepper to taste
5 cloves fresh basil
1 teaspoon ground turmeric (optional)
1 small green bell (optional)
salt and pepper to taste
Season potato seeds with salt and pepper, celery, turmeric and basil. Set in food processor or blender to process; cover. Process until smooth.
Pour in water. Stir in mixture, celery, garlic powder and rosemary. Place potato(s) and chopped potatoes, lentil, onion on stoves or on medium-sized rice cooker. Bring to boil. In a slow cooker or slow cooker with lid, place onion, leek, applesauce cube, ricotta and beef granules. Nutrition data will be prepared with the equipment attached.
Simmer 15 minutes, or until potatoes begin to soften and applesauce is just melted and powder is lukewarm. Season with ground black and ground pepper to taste.