Global Vegetarian

[Guest guest]

I found Global Vegetarian at the used book store a few months agoa and

bought it for $4.98. I hadn't really opened this book since I bought it,

but after looking it over carefully I can tell that his recipes will be

well liked at home. Most seem simple to make.

 

My favorite part of the used book store is the basement where they have

discounted the books even more. I bought Nava Atlas' Vegetariana there for

$2 last Saturday.

 

The font in the Global Vegetarian and my scanner software work very well

together so I didn't have to do very much editing.

 

Black-Eyed Peas With Spinach And Bulgur

Gallo Pinto

 

* Exported from MasterCook *

 

Black-Eyed Peas With Spinach And Bulgur

 

Recipe By : Global Vegetarian, by Jay Solomon, page 111

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups water

3 cups chopped fresh spinach -- up to 4

15 ounces canned black-eyed peas -- drained

1 cup coarse grain bulgur -- (cracked wheat)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 tablespoons canola oil or olive oil -- up to 1

2 medium yellow onions -- sliced thin

 

Makes 4 servings

 

This Middle Eastern equivalent of rice and beans is a seamless blending of

grains, legumes, and greens. It emanates with nutrients and comforting

aromas. Crispy brown onions, added at the finish, really make the dish.

 

In a large saucepan, bring the water to a boil. Add the spinach and

black-eyed peas and cook for about 5 minutes over medium heat. Stir in the

bulgur and seasonings. Remove from the heat, cover, and let stand for

about 15 minutes. In a small skillet, heat the oil. Add the onions and

saute for 7 to 10 minutes, until golden brown. Set aside.

 

Drain any excess water from the bulgur mixture and spoon into serving

bowls. Cover with the sauted onions and serve at once.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Gallo Pinto

 

Recipe By : Global Vegetarian, by Jay Solomon, page 147

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 small yellow onion -- chopped

1 medium red bell pepper -- seeded and diced

1 clove garlic -- minced, up to 2

4 cups cooked long-grain brown or white rice

15 ounces canned black beans -- drained

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Worcestershire sauce -- to taste

Salt and black pepper -- to taste

 

Makes 4 servings.

 

If you ever visit Costa Rica, you will discover gallo pinto, their national

dish. It is a rice and bean meal, spiced up here for a real " power "

breakfast. Gallo pinto (it means " painted rooster " ) is often served with

Costa Rican Cabbage Sala and a Worcestershirelike table condiment called

Salsa Linzano.

 

In a large nonstick skillet, heat the oil. Add the onion, pepper, and

garlic and saute for about 5 minutes, until the vegetables are tender. Add

the cooked rice, beans, and seasonings except salt and pepper and cook over

medium heat for about 10 minutes, stirring frequently, until the rice and

beans are completely reheated. Stir in a few drops of the Worcestershire

sauce. Serve at once. Pass the bottle of Worcestershire sauce at the

table and add salt and pepper to taste.

 

Converted by MC_Buster.

 

 

 

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schuller