3 from New Recipes From Moosewood Restaurant

[Guest guest]

Creole Beans and Rice

Eggplant Provencale

West African Groundnut Stew

 

 

* Exported from MasterCook Mac *

 

Creole Beans and Rice

 

Recipe By : New Recipes From Moosewood Restaurant

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Rice

Legumes

 

Amount Measure Ingredient -- Preparation Method

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

3 cup Red kidney beans -- cooked

1/2 teaspoon Cayenne pepper

1/4 teaspoon Allspice

3 Scallions

1 Cucumber -- peeled & sliced

2 Tomatoes -- chopped

3/4 cup Fresh parsley

1/4 cup Vegetable oil

3 1/2 tablespoon Cider vinegar

1 dash Tabasco sauce

3 tablespoon Vegetable oil

1 large Onion -- chopped

4 Garlic cloves -- minced

3 Celery stalks -- chopped

1 large Carrot -- diced

2 Green peppers -- chopped

1/3 cup Tomato paste

1 teaspoon Cider vinegar

1 1/2 teaspoon Brown sugar

1 teaspoon Dijon mustard

1 pinch Salt

2 teaspoon Oregano

1/8 teaspoon Cayenne

1/8 teaspoon Allspice

2 1/2 cup Cooked Rice

 

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar,

Tabasco with the cayenne & allspice to make the salsa.

 

Saute onions & garlic in remaining oil for 2 to 3 minutes. Add

celery & carrots & cook for another 2 minutes. Add pepper & continue

to saute till the vegetables are tender.

 

Whisk together the tomato paste with 1/4 cup of red wine, cider

vinegar, sugar, mustard, herbs & spices. Add to the vegetables.

Combine the beans with the vegetables & stir thoroughly, Simmer for

30 minutes.

 

Layer the saute mixture with the hot rice & salsa & serve.

 

 

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

 

 

Per serving: 950 Calories; 27g Fat (25% calories from fat); 39g

Protein; 145g Carbohydrate; 0mg Cholesterol; 295mg Sodium

Food Exchanges: 8 Starch/Bread; 2 Lean Meat; 4 1/2 Vegetable; 5 Fat

 

 

_____

 

* Exported from MasterCook Mac *

 

Eggplant Provencale

 

Recipe By : New Recipes From Moosewood Restaurant

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Vegetables

Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cup Uncooked brown rice

1 tablespoon Olive oil

1 pinch Saffron

3 cup Water

1 1/2 teaspoon Salt

---

2 tablespoon Olive oil

3 medium Eggplants

1/4 cup Water

1/4 cup Sherry

---

2 tablespoon Olive oil

3 cup Minced onions

1 large Red bell pepper -- minced

1 tablespoon Sherry

1/2 teaspoon Cayenne

---

2 medium Tomatoes -- chopped

1/2 cup Dried currants

1/2 cup Chopped fresh parsley

1/4 teaspoon Black pepper

---

1/2 cup Tomato juice

1/2 cup Toasted slivered almonds

Chopped fresh parsley

 

Cook rice, sauteing it in olive oil & crumbling in the saffron before

adding the water & salt.

 

Brush a large baking pan with olive oil. Leaving the stems on, slice

the eggplants in half lengthwise & place face down on the pan. Add

sherry & water. Cover tightly with aluminum & bake at 375F till

tender, about 45 minutes.

 

Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add

peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir

in tomatoes, currants, parsley & black pepper. Simmer covered for a

few minutes. Combine rice & vegetable mixture.

 

When eggplants are cool enough to handle, gently mash them & push the

soft middle to the side. Mound the rice pilaf on each eggplant half.

Pour tomato juice into baking pan, cover tightly & return to oven to

bake about 30 minutes. Serve garnished with almonds & parsley.

 

 

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

 

 

Per serving: 491 Calories; 18g Fat (33% calories from fat); 10g

Protein; 74g Carbohydrate; 0mg Cholesterol; 632mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 4 1/2 Vegetable; 1/2 Fruit; 3 Fat

 

 

Nutr. Assoc. : 2367 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4982 0

_____

 

* Exported from MasterCook Mac *

 

West African Groundnut Stew

 

Recipe By : New Recipes From Moosewood Restaurant

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Soups & Stews

Sweet Potatoes & Yams

 

Amount Measure Ingredient -- Preparation Method

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

2 each Sweet potatoes

2 tablespoon Vegetable oil

3 each Garlic cloves -- minced

3 tablespoon fresh ginger -- Grated

2 tablespoon Coriander

1/2 teaspoon Cayenne

1 medium Onion -- chopped

2 medium tomatoes -- chopped

4 cup Eggplant

1/2 cup Vegetable Stock

1 cup Zucchini

2 each Green peppers -- chopped

2 cup Tomato juice

1/2 cup Peanut butter

 

Boil the potatoes till they are just tender. Saute the garlic &

ginger with the spices for 1 minute & then add the onion. Saute for

a few minutes longer. Add tomatoes, eggplant & a splash of the

water. Simmer for 10 minutes. Add the zucchini & peppers & simmer

for 20 minutes.

 

Drain the potatoes, mash roughly & add to the stew. Add the juice &

peanut butter. Stir well. Simmer for 5 to 10 minutes.

 

Serve on rice or millet & garnish with pineapple or banana slices.

 

 

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

 

 

Per serving: 438 Calories; 24g Fat (46% calories from fat); 14g

Protein; 49g Carbohydrate; 0mg Cholesterol; 823mg Sodium

Food Exchanges: 2 Starch/Bread; 1 Lean Meat; 4 Vegetable; 4 Fat

 

 

_____