Jump Up & Kiss Me & Vegan Recipes

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* Exported from MasterCook *

 

Eggplant Potato Curry w/ Basmati and Peas

 

Recipe By :Jump Up and Kiss Me, pg 128

Serving Size : 6 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

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

1 large eggplant -- about 2 pounds

salt to taste

1 teaspoon black onion seed + 2 T for garnish

4 tablespoons olive oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seed

1 tablespoon ginger root -- minced

2 whole new potatoes -- unpeeled and diced

2 whole carrot -- sliced thin 1/2 moon

1 large yellow onion -- medium dice

2 cloves garlic -- minced

1/2 teaspoon cayenne

3 teaspoons salt

4 tablespoons curry powder

1 tablespoon garum masala

15 ounces coconut milk

15 ounces stewed red ripe tomatoes

1 tablespoon brown sugar

2 limes -- juice from

2 tablespoons hot mango pickle

Or

1 tablespoon apple cider vinegar

2/3 cup basil -- fresh chiffonade

2 whole jalapeno -- minced

2 cups cauliflower florets -- blanched

6 cups water

3 cups basmati rice -- uncooked

1 cup peas -- uncooked

1/3 cup flat leaf parsley -- coarsely chopped

Lime Wedge -- for garnish

Ripe papaya slices -- for garnish

 

Preheat the oven to 350F.

 

Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in a

colander for 20 minutes.

 

Toast the onion seeds in the oven until fragrant. in a heavy saucepan, heat 2

tablespoons of the olive oil. Add the toasted onion seed, mustard seed, cumin

seed, and ginger. Cook on low heat until fragrant. Add the potatoes and carrots

and brown lightly,mm stirring frequently. Add the onion, garlic, cayenne, salt,

curry powder, and garam masala. Stir and cook on low heat for 5 minutes. Add the

coconut milk, stewed tomatoes, and brown sugar. Stir, then cover and simmer for

30 minutes, stirring occasionally.

 

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the

eggplant to the hot oil and brown. Add the lime juice. Remove from heat, and add

the eggplant to the curry mixture along with the hot mango pickle, 1/3 cup of

the basil leaves, the jalapenos, and the cauliflower. Continue cooking for 15

minutes.

 

In the meantime , to cook the basmati rice, bring the water to boil in a medium

pot, and add the rice. Bring to a boil again., lower heat and cover, and simmer

for 10 minutes. Add the peas to the rice and simmer for an additional 5 minutes.

 

Check the curry mixture and, when the potatoes are tender, turn off the heat.

When the rice is ready, place a portion on each plate and create a well in the

center. Spoon some curry mixture into the center of the rice, sprinkle with

chopped parsley, the remaining basil, and black onion seed, and garnish with the

lime and fresh papaya slices.

 

 

 

 

 

Source:

" tpogue "

 

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Per serving: 747 Calories (kcal); 31g Total Fat; (35% calories from fat); 16g

Protein; 108g Carbohydrate; 0mg Cholesterol; 1488mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 6

Fat; 0 Other Carbohydrates

 

NOTES : Black onion seed is available in health food or specialty stores. You

may substitute 1/2 teaspoon dried mustard for the black onion seed, but don't

use dried mustard as garnish. You may substitute 2 1/2 teaspoons curry powder

and 1/4 teaspoon each ground cardamom and ground cinnamon for garam masala. Hot

mango pickle is a jarred condiment available at specialty stores and health food

stores.

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* Exported from MasterCook *

 

Green Street Ratatouille

 

Recipe By :Jump Up and Kiss Me, Jennifer Trainer Thompson, pg 80

Serving Size : 10 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 yellow onion -- diced

1/4 cup minced garlic

2 tablespoons finely julienned fresh gingerroot

2 tablespoons finely sliced lemongrass

1 1/2 sticks cinnamon

1/2 tablespoon cracked allspice berries

1 1/2 hot cherry pepper -- (seeds reserved)

---stemmed, seeded, and minced

1/2 Scotch Bonnet chile pepper -- (seeds reserved)

---stemmed, seeded, and minced

2 cups white wine

2 cups freshly squeezed orange juice

1/2 cup pineapple juice

1 32 oz can plum tomatoes -- with juice

4 tablespoons tomato paste

1 1/2 chayote -- diced

2 red bell peppers

---stemmed, seeded, and diced

1 green bell pepper

---stemmed, seeded, and diced

4 cups calabaza or butternut squash

1 medium eggplant -- diced

salt to taste

freshly ground pepper to taste

chopped fresh oregano leaves for garnish

chopped fresh thyme leaves for garnish

 

Put 1 tablespoon of the olive oil in a large stockpot and, over medium heat,

sweat the onion, garlic, ginger, lemongrass, cinnamon, allspice, and chiles for

about 8 minutes. Add the wine and cook 3 to 4 minutes. Add the orange juice,

pineapple juice, juice from the tomatoes, tomato paste, and chayote, and cook

until soft, about 20 minutes. Add the bell peppers and tomatoes and cook until

thickened, about 20 minutes.

 

Meanwhile, steam the calabaza until cooked, about 20 minutes, then set aside to

cool. Pan fry the eggplant in a skillet in the remaining tablespoon of olive

oil until cooked, about 10 minutes, the set aside to cool. Add calabaza and

eggplant and cook until the mixture comes together, about 10 to 15 minutes.

Season with salt, pepper, and a sprinkling of oregano and thyme.

 

 

 

 

 

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Per serving: 119 Calories (kcal); 3g Total Fat; (29% calories from fat); 2g

Protein; 15g Carbohydrate; 0mg Cholesterol; 65mg Sodium

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

0 Other Carbohydrates

 

NOTES : Steve Cobble is a chef who cooks with spices by the handful. At the

Green Street Grill in Cambridge, Massachusetts, his food will make you sweat and

tear up, then ask for more. " We're part of a circuit of restaurants in town

that people visit for exciting food. " , he says. This terrific ratatouille with

allspice is from his kitchen.

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