Veg Cooking for Everyone

[Guest guest]

I've been moving and not able to contribute for a couple of weeks. And

just when we hit on a cookbook I have. Here are a couple noone has posted

yet. I have tried and enjoyed both. The spicy chickpeas are actually mild

to my taste. They are definitely not hot.

 

Laura

 

* Exported from MasterCook Mac *

 

Spicy Chickpeas with Ginger

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:35

Categories :

Amount Measure Ingredient -- Preparation Method

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

3 tbsps vegetable oil -- or mustard oil

1 lg onion -- finely diced

1 bay leaf

3 cloves garlic -- minced

2 tbsps ginger -- grated

2 tsps ground coriander

2 tsps ground cumin

1/4 tsp cardamom

salt and pepper

2 tomatoes -- peeled and diced

1 1/2 c chick pea broth

--or--

1 1/2 c water

3 c cooked chickpeas

--or--

30 ozs canned chickpeas (2 cans) -- rinsed and drained

1/2 lemon -- juiced

diced onion -- for garnish

minced jalapeno -- for garnish

chopped cilantro -- for garnish

diced tomato -- for garnish

 

Heat the oil in a large skillet over medium heat. Add the onion and cook,

stirring frequently, until well browned, 12-15 minutes. Lower the heat and add

the bay leaf, garlic, ginger, spices, 1/2 teaspoon each salt and pepper, and the

tomatoes. Cook for 5 minutes, then add the chickpea broth (or water) and

chickpeas. Simmer until the liquid is reduced to a saucelike consistancy. Taste

for salt and season with lemon juice. Serve with the garnishes or scatter them

over the chickpeas.

 

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Per serving: 331 Calories; 14g Fat (37% calories from fat); 12g Protein; 43g

Carbohydrate; 0mg Cholesterol; 157mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Stir-Fried Mixed Greens

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 2 Preparation Time :0:15

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 tbsp peanut oil

1 tsp roasted peanut oil

1 tbsp minced garlic

1 tbsp ginger -- chopped

1/2 tsp red pepper flakes

2 tbsps scallions -- chopped

10 c mixed greens -- sliced in ribbons

1/2 c Stock for Stir-Fries -- previously posted

--or--

1/2 c vegetable stock

salt

2 tsps dark sesame oil

1 tsp rice wine

--or--

1 tsp medium-dry sherry

1 tsp cornstarch

--diluted with--

3 tbsps water or stock

 

Heat the wok and add both peanut oils. When hot, add the garlic, ginger, red

pepper flakes, and scallions. Stir-fry 30 seconds, then add the greens and

stir-fry for 1 minute more. Add the stock, cover, and steam until tender, after

2 or 3 minutes. Season with salt, sesame oil, and mirin.

 

Letting the juices fall back into the wok, lift the greens with tongs and set

them on a paltter. Add the cornstarch to the juices left in the wok and boil

until thickened. Pour the sauce over the greens.

 

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Per serving: 234 Calories; 13g Fat (46% calories from fat); 9g Protein; 24g

Carbohydrate; 1mg Cholesterol; 481mg Sodium