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Eggplant and Chick Pea Stew

Eggplant and Chick Pea Stew

Print Recipe

Eggplant and Chick Pea Stew

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

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 CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 6 People 30 minutes Cook Time 60 minutes Servings Prep Time 6 People 30 minutes Cook Time 60 minutes

Ingredients

• 2 Lbs Eggplant
• 2 Each onions Large, Chopped
• 1/4 Cup olive oil
• 2 Cloves garlic Crushed
• 1 Can Tomatoes 15 Oz
• 1/2 Cup Dried Chick Peas Or 15 oz Can Chickpeas drained.
• black pepper

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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Cauliflower-Broccoli Cheese Bake

Cauliflower-Broccoli Cheese Bake

Print Recipe

Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

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. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 1 Each Cauliflower Medium, cut to florets
• 1 Bunch Broccoli cut into florets
• 1 Each carrot Medium, sliced thinly
• 2 Tbsp oil
• 3 Cloves garlic diced
• 2 Each onions sliced
• 3 Tbsp Tamari
• 1/2 Tsp salt
• 1/2 Tsp garlic powder.
• 3 Cup Cheesy gravy
• 1 Tbsp Nutritional yeast
• 1 Tbsp Paprika

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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Capetown Fruit & Vegetable Curry

Capetown Fruit & Vegetable Curry

Print Recipe

Apples, Zucchini, Green Beans make up this vegetable salad.

• CourseSalad
• CuisineAfrican
• Skill LevelMedium

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. CourseSalad CuisineAfrican Skill LevelMedium Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

• 4 Cup onions Coarsely chopped
• 2 Tbsp Peanut oil
• 2 Cloves garlic minced
• 1 Tsp Ginger Fresh, Grated
• 1 1/2 Tbsp Ground cumin seeds
• 1 1/2 Tbsp Ground coriander seeds
• 1 1/2 Tsp cinnamon
• 1 Tsp Turmeric
• 1/2 Tsp Cayenne Pepper
• 1/2 Tsp Ground fennel seeds
• 1/4 Tsp Black cardamom
• 1/4 Tsp Ground cloves
• 2 Each Zucchini Medium, quartered & sliced
• 1 1/2 Cups Water
• 1 Cup Green beans
• 2 Each Tart Apples Firm, cored & cubed
• 1/2 Each red bell pepper
• 1 Cup Chopped dried apricots
• 1/2 Cup raisins
• 1/2 Cup Strawberry conserve
• fresh lemon juice.

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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Broccoli Quiche

Broccoli Quiche

Print Recipe

Broccoli, mushrooms, and onions combined with 2 kinds of cheese.

• CourseMain Course, Side Dish
• CuisineFrench
• Skill LevelEasy

Servings	Prep Time
10	30 minutes

Servings Prep Time 10 30 minutes

Broccoli Quiche Print Recipe Broccoli, mushrooms, and onions combined with 2 kinds of cheese. CourseMain Course, Side Dish CuisineFrench Skill LevelEasy Servings Prep Time 10 30 minutes Servings Prep Time 10 30 minutes

Ingredients

• 2 Cups Fresh broccoli florets
• 1/2 Cup onions Chopped
• 1/2 Cup mushrooms Fresh, Sliced
• 4 Each Eggs Beaten
• 1/2 Cup half and half
• 2 Cups rice Cooked
• 4 Oz Swiss Cheese Shredded
• 4 Oz cheddar cheese Shredded
• 1/4 Tsp seasoned salt
• 1/8 Tsp Cayenne Pepper
• Tomato rose for garnish optional

Servings:

Instructions

1. Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes.
2. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set. Let stand 10 minutes.
3. Garnish with tomato rose.

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Basai Badawi (Onions With Lentils, Nuts And Parsley)

Basai Badawi (Onions With Lentils, Nuts And Parsley)

Print Recipe

This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or turmeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice.

• CourseMain Course, Side Dish
• CuisineBedouin
• Skill LevelMedium

Servings	Prep Time
6 People	60 minutes

Servings Prep Time 6 People 60 minutes

Basai Badawi (Onions With Lentils, Nuts And Parsley) Print Recipe This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or turmeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice. CourseMain Course, Side Dish CuisineBedouin Skill LevelMedium Servings Prep Time 6 People 60 minutes Servings Prep Time 6 People 60 minutes

Ingredients

• 4 Each onions Large
• 1/2 Cup lentils red; cooked
• 3/4 Cup yogurt plain
• 2 Tbsp Dates stored and finely chopped
• 2 tbsp walnuts Chopped
• 1 Tbsp Raisins; or sultanas
• 2 Tbsp bread crumbs
• 1 Bunch parsley fresh; chopped
• Salt and Pepper

Servings: People

Instructions

1. Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool.
2. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick.
3. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs.
4. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres.
5. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes.
6. Garnish with parsley ands serve with bulgur or 'red' rice

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Baked Noodles With Spinach & Yogurt

Baked Noodles With Spinach & Yogurt

Print Recipe

Noodles, Cheese, Spinach and Yogurt cassarole.

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4 People	45 minutes

Servings Prep Time 4 People 45 minutes

Baked Noodles With Spinach & Yogurt Print Recipe Noodles, Cheese, Spinach and Yogurt cassarole. CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 4 People 45 minutes Servings Prep Time 4 People 45 minutes

Ingredients

• 4 oz Noodles
• 1 1/2 tsp salt
• 1 1/2 Quart Water Boiling
• 8 oz yogurt
• 1/2 Cup Cheese cottage
• 10 oz spinach Frozen, thawed
• 2 Tbsp onions chopped
• 1/2 Cup Cheese cheddar, shredded

Servings: People

Instructions

1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander.
2. Preheat oven to 400.
3. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture.
4. Pour into a 1-quart baking dish; top with Cheddar cheese.
5. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.

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African Spinach & Peanut Butter Stew

African Spinach & Peanut Butter Stew

Print Recipe

Spinach and Peanut butter stew.

• CourseMain Course
• CuisineAfrican
• Skill LevelEasy

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

African Spinach & Peanut Butter Stew Print Recipe Spinach and Peanut butter stew. CourseMain Course CuisineAfrican Skill LevelEasy Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 2 Each onions
• 2 Each Tomatoes peeled or tinned
• 2 Lbs spinach
• 4 Tps peanut butter not sweet!
• salt
• pepper

Servings: People

Instructions

1. Slice the onions and fry in oil until soft. Peel the
2. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
3. Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
4. Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.

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Alsatian Onion Pie

Alsatian Onion Pie

Print Recipe

Onion dinner Pie

• CourseMain Course
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
8	45 minutes

Servings Prep Time 8 45 minutes

Alsatian Onion Pie Print Recipe Onion dinner Pie CourseMain Course CuisineFrench Skill LevelMedium Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 2 tbsp Corn or Vegetable Oil recommend corn
• 3 Each onions Finely Diced
• 1 Cup Soy milk
• 1/3 Cup Firm Tofu crushed by hand
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg
• 2 Tbsp Unbleached flour
• 1 Tbsp Couscous
• 1 Each Wholewheat pie shell or 10-inch tart shell

Servings:

Instructions

1. Saute onions in oil (You could substitute water for the oil to reduce fat), until translucent and mostly soft.
2. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
3. Then combine the onions, the soy milk mixture and the couscous.
4. Pour into the prepared pie shell.
5. Bake in a preheated oven at 350 degrees F for about 30 minutes.

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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings

Print Recipe

Bean stew with dumplings.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Anasazi Bean Stew With Cornmeal Dumplings Print Recipe Bean stew with dumplings. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

Bean Stew

• 1 1/2 cups anasazi beans or pinto beans
• 3 cups Water
• 2 cups onions Chopped
• 1 cup celery Chopped
• 1 1/2 cups carrots Sliced
• 1 each kombu strips, rinsed
• 1/2 cup whole kernel corn
• 3 each Bay leaves
• 2 tsp dried savory
• 2 cup tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp low-sodium tamari

Cornmeal Dumplings

• 1/2 cup cornmeal
• 1/4 tsp sea salt
• 1/8 tsp baking powder
• 5 1/4 oz extra-firm silken tofu

Servings: people

Instructions

1. Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
3. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
4. While the stew is cooking, prepare the dumpling dough (below).
5. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
6. Remove dumplings with a slotted spoon to a serving bowl.
7. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
8. Serve immediately.
9. Delicious with cooked greens and a tomato salad.

Dumplings

1. Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
2. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.

Recipe Notes

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

 

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Apple Barley Soup

Apple Barley Soup

Print Recipe

Apple and Barley make a wonderful soup.

• CourseSoup
• CuisineAmerican

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Apple Barley Soup Print Recipe Apple and Barley make a wonderful soup. CourseSoup CuisineAmerican Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 2 each onions Large, thinly sliced
• 2 Tbsp vegetable oil
• 3 1/2 Cups Vegetable Stock
• 1 1/2 Cups apple cider vinegar
• 1/3 Cup Pearl barley
• 2 each carrots Large, and diced
• 1 Tsp Thyme.
• 1/4 Tsp Dried marjoram
• 1 Each Bay Leaf
• 2 Cups Apples Unpeeled and chopped
• 1/4 cup Fresh parsley minced
• 1 Tbsp lemon juice
• 1/4 Tsp salt

Servings:

Instructions

1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
3. Cover and cook for one hour or until barley is tender.
4. Add apples, parsley and lemon juice.
5. Cook for 5 minutes or until apples are slightly soft.
6. Discard bay leaf and serve.

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