Guest guest Posted June 15, 1999 Report Share Posted June 15, 1999 * Exported from MasterCook * Harira Soup Recipe By : (a Moroccan soup) Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Vegan Middle Eastern Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 2 ribs celery -- chopped 1 small bunch cilantro -- chopped 1 small bunch parsley -- chopped 3 cloves garlic -- minced 1/2 teaspoon chopped yellow root ( " kharqoum " )* 1 16 oz. can garbanzo beans -- drained 1 16 oz. can large butter beans or lima beans -- drained 1 28 oz. can whole peeled tomatoes -- chopped & drained 1 cup lentils 1/2 cup rice 2 tablespoons tomato paste 2 teaspoons salt or to taste 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 10 1/4 cups water -- divided 1/2 cup broken vermicelli 2 tablespoons flour 1 tablespoon lemon juice In a Dutch oven, put onion, celery, cilantro, parsley, garlic, yellow root, garbanzo beans, butter beans, tomatoes, lentils, rice, tomato paste, salt, pepper, cumin, and 10 cups of water. Bring to a boil and cook, uncovered, on medium heat for 30 minutes. Add vermicelli and cook 5 minutes. In a small cup, mix flour with remaining 1/4 cup water until smooth. Stir into soup and cook 1 minute. Add lemon juice and serve. - - - - - - - - - - - - - - - - - - NOTES : Yellow root can be found at most ethnic-type farmers markets. * Exported from MasterCook * Moroccan Chick Pea Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Safflower oil 2 ea Carrots, grated 2 ea Cloves Garlic, minced 1 md Onion, chopped fine 15 oz Can Chick Peas, drained 3 c Vegetable stock 1/3 c Tahini 2 tb Lemon juice 1 tb Chopped fresh parsley 3/4 ts Ground Cumin 1/2 ts Black pepper 1/2 ts Thyme leaves 1/4 ts Powdered tumeric 1/8 ts Cayenne pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Meanwhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil Source Unknown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Stew Recipe By : Vegetarian Times, December 1998, page 36 Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BERBER SPICE MIXTURE*** 2 tablespoons cumin seeds OR 1 tsp. ground cumin 1/2 tablespoon fennel seeds 1 tablespoon black peppercorns 1 tablespoon whole allspice berries 3 whole cloves 1/2 tablespoon coriander seeds 1 tablespoon grated, peeled fresh gingerroot 1 pinch saffron: 2 tablespoons sweet paprika 1/2 teaspoon cinnamon 1/2 teaspoon turmeric ***STEW*** 2 tablespoons olive oil 1 1/2 cups chopped onions 1 cup chopped green bell pepper 1 cup chopped red bell pepper 3 cups peeled and chopped potatoes 1 small butternut squash peeled, seeded and chopped 2 cups peeled, chopped carrots 2 cups chopped tomatoes 1 1/2 tablespoons Berber spice mixture 3 cloves garlic -- minced 4 cups water or vegetable broth Salt to taste 1/4 cup chopped fresh parsley 6 SERVINGS DAIRY-FREE The Berber spice mixture used in this recipe may be refrigerated in a sealed ]ar for up to two weeks or stored in the freezer for up to three months. It is excellent as a spice rub for grilled eggplant, zucchini and tofu. Berber spice mixture: In small bowl, combine all ingredients; set aside. In large saucepan or Dutch oven, heat oil over medium heat. Add vegetables, spice mixture and garlic and cook, stirring occasionally, 3 to 5 minutes. Add water, cover and simmer until vegetables are render, 20 to 25 minutes. Salt to taste; garnish with parsley. PER SERVING: 181 CAL.; 4G PROT.; 5G TOTAL FAT (1G SAT. FAT); 33G CARB.; 0 CHOL.; 481MG SOD.; 7G FIBER. Recipe by Steven Petusevsky. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Stew with Couscous Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----STEW----- 1 tb Vegetable oil 1 1/2 c Chopped onion 2 Garlic cloves -- minced 3/4 ts Salt -- divided 1 t Cinnamon, ground 1/2 ts Ginger, ground 1/2 ts Tumeric, ground 1/4 ts Nutmeg, ground 1/4 ts Red pepper, ground 2 c -Water 3 Cloves, whole 2 c Sliced carrots 2 c Cubed butternut squash 2 c Chickpeas, cooked or canned -(drained and rinsed) 1 1/2 c Cubed sweet potato 1/2 c Raisins 1/3 c Chopped dried apricots 3 tb Brown sugar, packed -----COUSCOUS----- 1 c Couscous 1 3/4 c -Water -----TOPPING----- 1/3 c Chopped blanched almonds For the stew: In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red pepper, stirring until absorbed. Add the water and cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots, and brown sugar, and return to a boil. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender. For the couscous: During the last 5 minutes of cooking the stew, place the couscous in a medium-sized bowl. Add the boiling water and remaining 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork. Serve the stew over the couscous and top with the chopped almonds. Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - * Exported from MasterCook * North African Lentil Stew Recipe By : Jump Up and Kiss Me, by Thompson, page 92 Serving Size : 6 Preparation Time :0:00 Categories : Jump Up And Kiss Me Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 large yellow onion -- chopped 3 jalapeno chiles -- seeded and diced 3 garlic cloves -- minced 1 tablespoon pure chile powder 1 teaspoon ground cumin 1 cup dried lentils 16 ounces canned chopped tomatoes -- with juice 3 cups Vegetable Stock 1 butternut squash -- (2-pound) peeled and cut into 1/2-inch dice 1 bunch chopped kale -- large bunch (about 1 pound) Salt -- to taste Freshly ground black pepper -- to taste Serves 6 Hearty and laced with the deep flavor of chiles, this is the perfect stew for a cold winter night. You can vary the ingredients according to taste and availability-instead of butternut squash, try acorn squash or pumpkin, and perhaps use Swiss chard or spinach instead of the kale. Serve with couscous or rice followed by a salad of greens with orange slices. In a large stockpot, heat the olive oil over medium heat. Add the onion, chiles, and garlic and cook until the onion is tender, about 5 minutes. Add the chile powder and cumin and cook 1 minute. Add the lentils, tomatoes, and stock and heat to boiling. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes, adding a bit of water if necessary. Add the squash and simmer until tender, about 20 to 25 minutes. Add the kale and cook until just wilted, about 5 minutes. Season with salt and pepper. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tunisian Vegetable Stew Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Main Dishes Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups thinly sliced onions 2 tablespoons olive oil 3 cups thinly sliced cabbage 1 dash salt 1 large green bell pepper -- cut in thin strips 2 teaspoons ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/8 teaspoon cayenne pepper -- (or to taste) 1 can undrained -- (28 oz.) chopped tomato 1 can drained garbanzo beans -- (16 oz.) 1/3 cup currants or raisins 1 tablespoon fresh lemon juice 2 cups cooked couscous (below) 4 tablespoons feta cheese toasted slivered almonds salt -- to taste In a large non-stick dutch oven, saute the onions in olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the pot and saute for another minute for so. Stir in the tomatoes, chick peas, and currents or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste. Serve over couscous, top with crumbled feta cheese, and toasted almonds if you like - - - - - - - - - - - - - - - - - - NOTES : NOTES: Quote Link to comment Share on other sites More sharing options...
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