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[Guest guest]

Moroccan Spicy Carrots

 

Recipe By : Gourmet June 1998

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 tablespoons golden raisins

1/8 teaspoon crumbled saffron threads

1 tablespoon plus 1 teaspoon hot water

4 large carrots

2 teaspoons ground coriander seeds

1/2 teaspoon ground cumin

1 tablespoon olive or vegetable oil

1 tablespoon finely chopped fresh cilantro leaves

freshly ground black pepper to taste

 

 

In a small bowl stir together raisins, saffron, and water and let mixture stand

30 minutes to

soften raisins.

 

While raisin mixture is standing, cut carrots into 3-inch lengths and, using

side of a grater with

teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In

a small heavy

skillet stir together coriander seeds, cumin, and oil and cook over moderate

heat until fragrant,

about 1 minute.

 

In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and

salt to taste.

 

Serves 4 as a first course.

 

Gourmet

June 1998

 

 

Vegetable Fajitas

 

Recipe By : www.peakmarket.com

Serving Size : 1 Preparation Time :0:00

Categories : Peak Of The Market Vegetables

Wraps/Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

2 tbsp olive oil

2 tbsp lime juice

grated rind from 1 lime

2 cloves garlic -- minced

2 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp pepper

2 large green peppers -- cut into strips

2 large red peppers -- cut into strips

1 spanish onion cut into rings -- then into halves

2 tomatoes -- diced

warm flour tortillas

 

 

Combine first 8 ingredients; whisk together until combined. Set wok or fry pan

over medium high heat. Pour in olive oil mixture. Add vegetables. Stir fry 3 to

5 minutes until vegetables are just tender. Transfer mixture to heated platter

and serve with warm tortillas and a selection of toppings.

 

 

COLCANNON

Serves: 6

 

 

Adapted from Vegetarian Celebrations

 

1 tablespoon light olive or organic canola oil

2 firmly packed heaping cups finely chopped white cabbage

6 scallions (green onions), white and green parts, sliced

4 large potatoes, cooked, peeled, and coarsely mashed

1 cup rice milk, or soymilk

2 tablespoons minced fresh parsley

Salt and freshly ground pepper to taste

 

Heat the oil in a large skillet. Add the cabbage and sauté, covered, over

moderate heat. Lift the lid and stir occasionally, until it is limp. Add the

scallions and sauté, uncovered, until the cabbage begins to turn golden. If the

skillet becomes dry, add small amounts of water as needed.

 

Combine the potatoes and rice milk in a mixing bowl and stir together. Turn the

heat up to moderately high and stir the potatoes and parsley in with the cabbage

mixture in the skillet. Cook without stirring until the bottom of the mixture

gets nicely browned. Fluff with a wooden spoon, then season to taste with salt

and pepper and serve.

 

CARIBBEAN GUISADO

 

VEGETARIAN LOW-FAT CARIBBEAN GUISADO

 

1 1/2 Cups chickpeas, cooked

1 1/2 Cups pinto beans, cooked

2 Cups pumpkin, cubed

2 medium chayote squash, cut into 2 " pieces

2 Cups celery root, chopped

2 Cups yucca, peeled and cubed

2 Cups battata, peeled and cubed(sweet potato)

8 plum tomatoes, quartered lengthwise

3 tablespoons ground cumin

16 whole garlic cloves

4 large yellow onions, coarsely chopped

1 tablespoon black pepper

1 teaspoon hot pepper sauce

1/4 cup olive oil

1/4 teaspoon salt

1/2 cup fresh cilantro, chopped

 

Preheat oven to 300 degress.

Combine all ingredients in a large roasting pan or casserole dish.

Place in oven and cook, uncovered, for 4 hours.

The pumpkin, chayote and tomatoes will cook down to a thick sauce.

Stir every 30 minutes.

Add more stock if necessary.

Serve hot.

Makes 8 servings.

 

 

 

 

Quick Peanut Butter-Carob Fudge

Ingredients:

1 cup peanut butter, smooth or chunky

6 cups carob chips, barley malt sweetened

1/2 cup shredded coconut

1/2 cup vanilla soymilk

Instructions:

Combine peanut butter, soy milk, and carob chips in a saucepan. Stir over

medium-low heat, until chips are melted. Add shredded coconut, mixing well.

Spread entire mixture into a 9x13 casserole lined with aluminum foil. Chill.

When firm, remove and cut into pieces. Store in refrigerator. Makes 30 servings.

 

 

 

Angel Hair Pasta Madras

Serves 4

Preparation time: 15 minutes Cooking time: 10-15 minutes according to

package directions

 

1 pound angel hair pasta

1 tablespoon olive oil

1/2 cup chopped green onion

1 clove garlic, finely chopped

2 pounds fresh tomatoes, peeled, cored and chopped or 1 can (14.5 ounces)

cut-up tomatoes with juice plus one fresh tomato, cut up

1/2 pound zucchini

1 teaspoon curry powder

 

Cook pasta, drain and cover until sauce is ready. Heat olive oil in large,

non-stick skillet. Stir in green onion and saute 30 seconds. Add garlic and

tomatoes with juices. Wash zucchini well, slice in half lengthwise. Cut

crosswise into thin slices and add to tomatoes. Stir in curry powder and

simmer 10 minutes.

 

Mediterranean Vegetable Stew

Warm, hearty and healthy

 

Big chunks of carrots, potatoes and apples simmered in a tomato/vegetable

broth and served over a mound of couscous.

Makes a cold and windy evening cozy.

 

For 4-6 servings

 

3 cups vegetable broth or stock

3 cups canned tomato juice

5 large carrots, scraped and cut into big chunks

5 large potatoes, scraped and cut into big chunks

3 apples, peeled and diced

 

Seasonings: Salt and pepper to taste, 1/2 teaspoon ground turmeric (or curry

powder) and a handful of fresh chopped cilantro (tarragon and oregano work

well too).

 

In a large pot, bring vegetable stock and tomato juice to a boil. Add

carrots and potatoes, reduce heat and simmer, covered, 30 - 40 minutes or

until veggies are nice and tender. Add diced apple and seasonings and let

simmer another 10 minutes.

 

While stew is simmering, prepare couscous or rice.

 

To serve: Spoon a mound of couscous into a large soup bowl. Ladle vegetable

stew over and serve with a loaf of warm, chewy pumpernickel.

 

 

Stuffed Tomatoes

 

4 firm, ripe medium-large tomatoes

1 1/4 tsp. olive oil

3/4 c. each finely diced carrot and onion

1 1/2 tsp. curry powder

1 bag (10 oz.) baby spinach

1/3 c. each raisins and chopped walnuts

3/4 tsp. salt

 

Heat oven to 425F. Cut tops off tomatoes; save tops. Scoop out pulp and

chop.

 

Heat 1 tsp. oil in large nonstick skillet. Add carrot and onion; sauté

until onion is soft. Add tomato pulp and curry powder. Cook and stir until

liquid evaporates. Add spinach, a bit at a time, adding more as it wilts.

Stir in raisins, nuts and salt. Spoon mixture into tomatoes; replace tops.

Place in a baking dish. Drizzle with remaining oil.

 

Bake 10 minutes until hot.

[Guest guest]

More ymmies - thanks Fraggle.

 

Jo

 

 

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