Intro and recipe

[Guest guest]

Hi

I am new to vegan cooking. I have dabbled a bit in the past but always went

back to ovo-lacto vegetarian. I am hoping to move forward and have joined to

get some advice and recipes.

Thanks

Linda

 

 

* Exported from MasterCook *

 

Tomato and Fresh Vegetable Tagine

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Florida Tomato Committee Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh Florida tomatoes

2 tablespoons olive oil

2 cups sliced onions

1 teaspoon minced garlic

1 pound new potatoes (about 2-1/2 cups) -- cubed

1 cup baby carrots

1 1/2 teaspoons ground cinnamon

3/4 teaspoon dried thyme

3/4 teaspoon salt

12 ounces zucchini (about 2 cups) -- cut into 3/4-inch chunks

1 19-ounce can chickpeas -- rinsed and drained

 

 

Use tomatoes held at room temperature until fully ripe. Core and chop

tomatoes (makes about 2 cups); set aside.

 

In a large saucepot or Dutch oven over medium heat, heat oil until hot. Add

onions and garlic; cook, stirring occasionally, until onions are tender,

about 8 minutes. Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of

the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until

potatoes and carrots are tender, about 20 minutes. Add zucchini, chick peas

and the remaining 1 cup tomato. Cook until zucchini is tender, about 10

minutes longer. Serve over couscous, if desired.

 

 

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Per serving: 275 Calories (kcal); 6g Total Fat; (19% calories from fat); 9g

Protein; 49g Carbohydrate; 0mg Cholesterol; 569mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 3415 0 26412 0 4219 2111 0 0 0 5663 3502 0