a couple more recipes..just to keep ya interested

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Potato and Eggplant (Brinjal) Curry

 

Recipe By :Henrie Geyser

Serving Size : 6 Preparation Time :0:00

Categories : Stews {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

6 potatoes (6 to 8) -- peeled, quartered

16 ounces canned whole peeled tomatoes

2 tablespoons cooking oil

4 garlic cloves

2 fresh chillies -- finely diced

3 thin aubergines -- halved lengthwise, cubed

3 onions -- divided

(two finely sliced, one quartered)

4 bay leaves

1 tablespoon fresh ginger

1 tablespoon hot curry powder -- and

1 tablespoon mild spicy curry powder -- (Rajah)

1/2 tablespoon turmeric

1 small tin tomato paste

salt and pepper

Tabasco sauce -- a few drops

Optional extras:

1/2 cup fresh coriander (dhania) leaves -- coarsely chopped

6 curry leaves

6 cardamom seeds -- crushed)

 

In a large saucepan boil the potato pieces, aubergine and turmeric until the

potatoes just start softening. Drain and set aside, but keep covered.

 

In a large, deep pan, fry the onions in oil until they start colouring, then add

the chillies, garlic, ginger, bay leaves and curry powder (plus the " optionals "

if you are using them).

 

Mix well and fry for about two minutes Then add one cup of water, stir well and

reduce the heat to a simmer.

 

Open the cans of tomatoes and chop the tomatoes coarsely. Add the tomatoes and

the liquid from the can to the onion mix. Add the tomato paste and stir well. If

the sauce needs thinning, add a little more water. Add a few drops of Tabasco

sauce. Taste and adjust seasoning.

 

Now add the potato and aubergine mix to the sauce and stir in well. Simmer for a

few minutes.

 

Serve piping hot with basmatic rice and sambals. Serves 4 [or 6].

 

SERVING: " It is a simple, unpretentious dish and you can drink most wines with

it. My wife likes red. I enjoy a slightly fruity cold white wine. " - Henrie

 

Source:

" Henrie's Hotch Potch South African Bistro 2002-09-06 "

S(Archived):

" http://iafrica.com/highlife/kitchenlife/ "

 

 

 

 

Marinated Vegetable Salad

 

Recipe By : Cooking Light Magazine

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 cups cauliflower florets

3/4 cup carrots -- diagonally sliced

1 cup celery -- diagonally sliced

1/2 cup red bell pepper -- sliced

1/4 cup pitted ripe olives -- sliced

14 ounces artichoke hearts -- drained, quartered

1/4 cup white wine vinegar -- plus 2 tablespoons

2 teaspoons olive oil

1 teaspoon dried italian seasoning

1/8 teaspoon crushed red pepper

 

Arrange cauliflower and carrot in a vegetable steamer over boiling

water. Cover and steam 3 minutes or until vegetables are crisp-tender.

Plunge into cold water, drain.

 

Combine cauliflower mixture, celery, and next 3 ingredients in a bowl;

toss gently and set aside.

 

Combine vinegar and next 3 ingredients in a bowl; stir well. Pour over

vegetables; toss gently to coat. Cover and chill. Yield 6 (1 cup)

servings.

 

 

Couscous Carrot and Chickpea Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

 

Amount Measure Ingredient -- Preparation Method

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

2 cups couscous

2 cups boiling vegetable stock or water

1/2 cup currants

1 can chickpeas -- (300 g ) rinsed and

drained

2 medium carrots grated finely

1 cup lightly packed fresh coriander leaves

salt and black pepper.

DRESSING

1/3 cup olive oil

2 teaspoons finely grated lemon rind

2 tablespoons lemon juice

1/2 teaspoon ground coriander

1/2 teaspoon sweet paprika

1 clove garlic crushed

1/2 teaspoon salt.

 

Place the couscous in a medium heatproof bowl, add the boiling stock or water

and stand for 5 minutes. Fluff the couscous with a fork.

DRESSING: Combine all of the ingredients in a screw-top jar and shake well.

Combine couscous, currants, chickpeas, carrot, and coriander in a large bowl.

Add the dressing and stir through with a fork. Season to taste with salt and

pepper

 

Source: Australian Women's Weekly

 

 

 

Roasted Red Pepper And Green Bean Salad

 

Recipe By : Cooking Light Magazine

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1/2 cup fresh cilantro -- chopped

1/2 cup red wine vinegar

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon pepper

1/4 teaspoon salt

1 pound fresh green beans -- trimmed

4 cups mushrooms -- sliced

2 bottles roasted red bell peppers -- 12 oz, drained, cut

--3 inch strips

 

1. Combine first 6 ingredients in a large bowl. Stir well; set aside.

 

2. Steam beans, covered, 3 minutes or until tender. Drain and rinse

under cold water; drain well. Add beans and remaining ingredients to

bowl; toss gently to coat. Cover and marinate in refrigerator up to 24

hours. Serve with a slotted spoon. Yield 8 (1 cup) servings.

 

Almost any kind of vegetable can be used. We recommend cauliflower,

artichokes or carrots.

 

 

 

Vegetarian Pickled Onion Rings (Greek Style)

 

4 large red onions (about 6 ounces each) cut into 1/4 inch and

separate the slices into rings

3 cs. of boiling water

1 1/2 cs. red wine vinegar

4 tbsps. of sugar

2 tbsps. of salt

1 tsp. of freshly ground pepper

chopped italian parsley (flat leaf) for garnish

 

Place the onion rings in a bowl.

Combine the boiling water, vinegar, sugar, salt and pepper in a

bowl.

Pour over the onion rings.

Cover and set aside for 6 to 24 hours in a room temperature.

When ready remove the rings with a slotted spoon and sprinkle

with parsley to serve.

Makes 12 servings.

[Guest guest]

Thx darlin'! always interested nikki - EBbrewpunx Monday, September 09, 2002 4:07 PM beingvegans ; ESI-List; eco_vegans ; HarmNone ; nikkimack; TFHB ; ; vegan-network ; veganhumpers a couple more recipes..just to keep ya interested Potato and Eggplant (Brinjal) CurryRecipe By :Henrie GeyserServing Size : 6 Preparation Time :0:00Categories : Stews {Posted}Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 potatoes (6 to 8) -- peeled, quartered16 ounces canned whole peeled tomatoes2 tablespoons cooking oil4 garlic cloves2 fresh chillies -- finely diced3 thin aubergines -- halved lengthwise, cubed3 onions -- divided (two finely sliced, one quartered)4 bay leaves1 tablespoon fresh ginger1 tablespoon hot curry powder -- and1 tablespoon mild spicy curry powder -- (Rajah) 1/2 tablespoon turmeric1 small tin tomato paste salt and pepper Tabasco sauce -- a few drops Optional extras: 1/2 cup fresh coriander (dhania) leaves -- coarsely chopped6 curry leaves6 cardamom seeds -- crushed)In a large saucepan boil the potato pieces, aubergine and turmeric until the potatoes just start softening. Drain and set aside, but keep covered.In a large, deep pan, fry the onions in oil until they start colouring, then add the chillies, garlic, ginger, bay leaves and curry powder (plus the "optionals" if you are using them).Mix well and fry for about two minutes Then add one cup of water, stir well and reduce the heat to a simmer.Open the cans of tomatoes and chop the tomatoes coarsely. Add the tomatoes and the liquid from the can to the onion mix. Add the tomato paste and stir well. If the sauce needs thinning, add a little more water. Add a few drops of Tabasco sauce. Taste and adjust seasoning.Now add the potato and aubergine mix to the sauce and stir in well. Simmer for a few minutes.Serve piping hot with basmatic rice and sambals. Serves 4 [or 6].SERVING: "It is a simple, unpretentious dish and you can drink most wines with it. My wife likes red. I enjoy a slightly fruity cold white wine." - Henrie Source:"Henrie's Hotch Potch South African Bistro 2002-09-06"S(Archived):"http://iafrica.com/highlife/kitchenlife/" Marinated Vegetable SaladRecipe By : Cooking Light MagazineServing Size : 6 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups cauliflower florets 3/4 cup carrots -- diagonally sliced 1 cup celery -- diagonally sliced 1/2 cup red bell pepper -- sliced 1/4 cup pitted ripe olives -- sliced 14 ounces artichoke hearts -- drained, quartered 1/4 cup white wine vinegar -- plus 2 tablespoons 2 teaspoons olive oil 1 teaspoon dried italian seasoning 1/8 teaspoon crushed red pepperArrange cauliflower and carrot in a vegetable steamer over boilingwater. Cover and steam 3 minutes or until vegetables are crisp-tender. Plunge into cold water, drain.Combine cauliflower mixture, celery, and next 3 ingredients in a bowl;toss gently and set aside.Combine vinegar and next 3 ingredients in a bowl; stir well. Pour overvegetables; toss gently to coat. Cover and chill. Yield 6 (1 cup)servings. Couscous Carrot and Chickpea SaladRecipe By :Serving Size : 0 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups couscous 2 cups boiling vegetable stock or water 1/2 cup currants 1 can chickpeas -- (300 g ) rinsed and drained 2 medium carrots grated finely 1 cup lightly packed fresh coriander leaves salt and black pepper. DRESSING 1/3 cup olive oil 2 teaspoons finely grated lemon rind 2 tablespoons lemon juice 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1 clove garlic crushed 1/2 teaspoon salt.Place the couscous in a medium heatproof bowl, add the boiling stock or waterand stand for 5 minutes. Fluff the couscous with a fork.DRESSING: Combine all of the ingredients in a screw-top jar and shake well.Combine couscous, currants, chickpeas, carrot, and coriander in a large bowl.Add the dressing and stir through with a fork. Season to taste with salt andpepperSource: Australian Women's WeeklyRoasted Red Pepper And Green Bean SaladRecipe By : Cooking Light MagazineServing Size : 8 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup fresh cilantro -- chopped 1/2 cup red wine vinegar 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon pepper 1/4 teaspoon salt 1 pound fresh green beans -- trimmed 4 cups mushrooms -- sliced 2 bottles roasted red bell peppers -- 12 oz, drained, cut --3 inch strips1. Combine first 6 ingredients in a large bowl. Stir well; set aside.2. Steam beans, covered, 3 minutes or until tender. Drain and rinseunder cold water; drain well. Add beans and remaining ingredients tobowl; toss gently to coat. Cover and marinate in refrigerator up to 24hours. Serve with a slotted spoon. Yield 8 (1 cup) servings.Almost any kind of vegetable can be used. We recommend cauliflower,artichokes or carrots.Vegetarian Pickled Onion Rings (Greek Style)4 large red onions (about 6 ounces each) cut into 1/4 inch and separate the slices into rings3 cs. of boiling water1 1/2 cs. red wine vinegar4 tbsps. of sugar2 tbsps. of salt1 tsp. of freshly ground pepperchopped italian parsley (flat leaf) for garnishPlace the onion rings in a bowl. Combine the boiling water, vinegar, sugar, salt and pepper in a bowl. Pour over the onion rings. Cover and set aside for 6 to 24 hours in a room temperature. When ready remove the rings with a slotted spoon and sprinkle with parsley to serve. Makes 12 servings.