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Caribbean Vegetarian Curry

Caribbean Vegetarian Curry
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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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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.
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.
Servings Prep Time
6 People 60 minutes
Servings Prep Time
6 People 60 minutes
Ingredients
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.
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.
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Ingredients
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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Cheese Pockets

Cheese Pockets
Print Recipe
Delightful cheese stuffed pastry.
Prep Time
30 minutes
Prep Time
30 minutes
Cheese Pockets
Print Recipe
Delightful cheese stuffed pastry.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Dough
Filling
Sauce
Servings:
Instructions
Dough
  1. Mix dry ingredients and add beaten egg whites and enough water to make a dough as in pie crusts. Divide into 2 parts and role out. Cut with large cookie cutter
Filling
  1. Add cream enough to make medium moist mixture. Put 1 Tablespoon mixture on each piece of cut dough. Fold dough over so cheese mixture is enclosed in a pocket. Place in boiling water and cook for five minutes.
  2. Simmer onion in small amount of oil in skillet. Then add cheese pockets and simmer for five minutes and add 1 cup sour cream and 1 cup yogurt. Add seasonings (savour and accent). Simmer on very low fire for 10 minutes. Sprinkle with Parsley and serve.
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Tzatziki – Greek Cucumber Sauce

Tzatziki - Greek Cucumber Sauce
Print Recipe
Yougart and Cucumbers make this dipping sauce a falvorful treat!
Prep Time
20 minutes
Prep Time
20 minutes
Tzatziki - Greek Cucumber Sauce
Print Recipe
Yougart and Cucumbers make this dipping sauce a falvorful treat!
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. Chop cucumber and mix with other ingredients well, cover and refrigerate for at least 1 hour.
  2. Serve with Pita Chips.
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