Lentil Soup

Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the rice. In a medium pot, bring 2 cups of water to
  2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
  3. Rinse the lentils.
  4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
  5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
  6. Add paste to lentils and stir.
  7. Add salt and pepper to taste.
  8. Serve over rice.
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Eggplant and Chick Pea Stew

Eggplant and Chick Pea Stew
Print Recipe
Eggplant and Chick Pea Stew
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Eggplant and Chick Pea Stew
Print Recipe
Eggplant and Chick Pea Stew
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Ingredients
Servings: People
Instructions
  1. Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes.
  2. Rinse Eggplant and Gently Squeeze Out as Much Liquid as you Can.
  3. Preheat the oven To 400˚ F.
  4. Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes. Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned. Drain on Paper Towels.
  5. Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well.
  6. Cover and bake for 40-60 Min.
  7. Garnish With Fresh Mint Leaves.
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Chestnut Roast

Chestnut Roast
Print Recipe
Fresh Chestnuts or canned may be used in this recipe.
Servings Prep Time
8 People 60 minutes
Servings Prep Time
8 People 60 minutes
Chestnut Roast
Print Recipe
Fresh Chestnuts or canned may be used in this recipe.
Servings Prep Time
8 People 60 minutes
Servings Prep Time
8 People 60 minutes
Ingredients
For Coating
Servings: People
Instructions
  1. Melt the butter and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl.
  2. Drain the chestnuts and add to the bowl. Mix these ingredients together well.
  3. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic. The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts. Season the mixture with salt and pepper to taste.
  4. Preheat the oven to 400˚ F.
  5. Pour a little of the oil into a roasting pan and put into the oven to heat.
  6. Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs.
  7. Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking.
  8. Serve the Chestnut Roast cut into slices with your favorite brown gravy.
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Chayote & Corn Stuffed Chilies With Red Sauce

Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Ingredients
Filling
Batter
Red Sauce
Servings:
Instructions
  1. Roast chili peppers according to your favorite method. (If you do not have a gas-stove or an open flame, heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides.)
  2. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the skins. Carefully remove skins from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.
Filling
  1. In a heavy skillet, heat oil on medium-high.
  2. Add garlic, onion and chayote, cook until onion is translucent and mixture begins to brown, stirring frequently.
  3. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
  4. Gently mix in breadcrumbs and nutritional yeast.
  5. On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.)
Batter
  1. In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt.
  2. Gradually mix in water to form a batter of medium consistency.
  3. Heat 1-1/2 inches of oil in a large skillet over medium heat*.
  4. Lightly roll each stuffed chili pepper in flour.
  5. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary.
  6. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
  7. Remove and drain on absorbent paper.
Red Sauce
  1. In a food processor or blender, puree garlic and onion with tomato sauce.
  2. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin.
  3. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
To Serve
  1. Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle.
  2. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves.
  3. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
Recipe Notes

*The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.

If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.

 

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Cauliflower-Broccoli Cheese Bake

Cauliflower-Broccoli Cheese Bake
Print Recipe
Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cauliflower-Broccoli Cheese Bake
Print Recipe
Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
  1. Heat oil in large skillet, add the vegetables & saute for 7 minutes.
  2. Add tamari, salt & garlic powder. Cook for another 3 minutes.
  3. Preheat oven to 400˚F.
  4. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy.
  5. Sprinkle with nutritional yeast & paprika.
  6. Bake for 30 minutes.
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Cashew Nut Roast With Herb Stuffing

Cashew Nut Roast With Herb Stuffing
Print Recipe
Cashews, onions and spices make this wonderful Nut Roast.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Cashew Nut Roast With Herb Stuffing
Print Recipe
Cashews, onions and spices make this wonderful Nut Roast.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
For The Stuffing
Servings:
Instructions
  1. Preheat oven to 400˚F and line a 1lb loaf pan with a long strip of nonstick paper; use some of the butter to grease the tin and paper well.
  2. Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat.
  3. Grind the cashew nuts in a food processor with the bread and garlic, and add to the onion, together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste.
  4. Mix all the stuffing ingredients together.
  5. Put half the cashew nut mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top.
  6. Dot with the remaining butter. Stand the pan in another pan to catch any butter which may ooze out, and bake for about 30 minutes, or until firm and lightly browned. (Cover the roast with foil if it gets too brown before then.)
  7. Cool for a minute or two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper.
  8. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.
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Carrot Stuffed Cabbage Leaves

Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat.
  2. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.)
  3. Peel off 16 large leaves, trim coarse center ribs and set aside.
  4. Saute onions and garlic in oil until clear but not brown.
  5. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well.
  6. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
  7. Arrange in two layers at bottom of deep, flameproof dish.
  8. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.
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Carrot Pate

Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
Servings:
Instructions
  1. For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the puree, flavored carrots for a little while longer. The puree should not feel wet.
  2. The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
  3. In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
  4. Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
  5. Puree until a smooth paste and return to the saucepan.
  6. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.
  7. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
  8. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
  9. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
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Caribbean Vegetarian Curry

Caribbean Vegetarian Curry
Print Recipe
Main dish vegetable salad from the Caribbean.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Caribbean Vegetarian Curry
Print Recipe
Main dish vegetable salad from the Caribbean.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Ingredients
Servings:
Instructions
  1. Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.
  2. Add 1 tsp butter to skillet. Saute onion, garlic, and apple until soft.
  3. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper. Stir into onion mixture.
  4. Add black-eyed peas, undrained kidney beans and raisins.
  5. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.
  6. Place egg halves on rice. Surround with sauteed bananas.
  7. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.
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Capetown Fruit & Vegetable Curry

Capetown Fruit & Vegetable Curry
Print Recipe
Apples, Zucchini, Green Beans make up this vegetable salad.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Capetown Fruit & Vegetable Curry
Print Recipe
Apples, Zucchini, Green Beans make up this vegetable salad.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Servings:
Instructions
  1. Saute the onions in the peanut oil for 10 minutes.
  2. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.
  3. Add the zucchini & water & stir well so that the spices don't stick to the pot. Cover & simmer for 10 minutes.
  4. Mix in the green beans, apple, peppers & dried apricots.
  5. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking.
  6. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice.
  7. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice.
  8. Serve on a bed of rice, topped with nuts & banana.
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