Garlic Braised Eggplant and Chick-Pea Casserole Ginger
Lentil Stew HARVEST HOT POT HEARTY BEER CASSEROLE WITH
MUSTARD DUMPLINGS Italian Lentil Stew XP Lentil hot pot
Lentil and Potato Stew with Spiced Oil
Garlic Braised Eggplant and Chick-Pea Casserole
Serving Size: 6
1/4 cup vegetable oil plus 2 tablespoons 1 1/2 tsps
cumin seed
2/2 tsp fennel seeds
3/2 tsp black peppercorns cracked 2 med onions, sliced 12 lg
garlic cloves, sliced 2 tsps powdered mustard 1 tsp red
pepper flakes 1 tsp turmeric or curry powder 1 tsp salt 1
sm eggplant (about 3/4 lb) unpeeled, cut into 1/2"X2"
pieces 5 plum tomatoes (about 3/4 lb), quartered 19 oz
can) chick peas rinsed and drained 2 Tbsps cilantro (or
mint), chopped
In a large skillet or flameproof casserole, heat the oil
over high heat. Add the cumin seeds and cook til dark brown,
about 15 seconds. Add the fennel seeds and black pepper and
cook for 5 seconds. Add the onion and garlic and reduce the
heat to moderately high. Cook, stirring frequently, until
the onion and garlic are lightly browned, about 5 minutes.
Stir in the mustard, hot pepper, tumeric and salt. Add the
eggplant. Reduce the heat to moderate and cook, stirring
gently, until the eggplant is limp, about 5 minutes. Gently
stir in the chick peas, cover and simmer over low heat until
the liquid thickens to a gravy and the flavors have blended,
about 5 minutes. Season with additional salt to taste.
Sprinkle the coriander over the top and serve.
Ginger Lentil Stew 4 servings
1 cup Leeks, chopped
4/2 ea Carrot, diced 2 ea Celery stalks, diced 1 Tbsp Olive
oil 1 Tbsp Ginger, minced 3 cup Stock 1 cup Lentils 1 tsp
Ground cumin, roasted
5/4 tsp Pepper
6/4 tsp Salt 2 Tbsp Soy sauce
In a large heavy saucepan, saut, the leeks, carrot, and
celery in the olive oil over medium heat until they begin to
wilt, 5-8 minutes. Add the ginger and garlic and saut, for 2
minutes. Stir in the stock, lentils, cumin and pepper. Cover
and cook for 30 minutes. Add the salt and soy sauce and cook
until the lentils are soft, another 15-30 minutes. Serve
with rice. Can be prepared up to 2 days ahead and
refrigerated. "The Occasional Vegetarian" by Karen Lee.
Posted by Diane Lazarus
HARVEST HOT POT 6 servings
8 oz Pearl barley 2 tsp Sunflower oil 8 oz Shallots or onion
2 x Small leeks * 1 Large potato, diced 6 oz Carrots, sliced
6 oz Button mushrooms 2 tsp Chopped fresh rosemary 2 tsp
Chopped fresh thyme 1 tsp Yeast extract 1 Salt and pepper
Cover the barley with plenty of water. Bring to the boil,
cover and simmer for 30 - 40 minutes. Drain and reserve the
stock. Heat the oil in a large pan and gently fry the
shallots, leeks , potato, carrots and mushrooms for 8 - 10
minutes. Add the rosemary,thyme and cooked barley. Make the
reserved stock upto 3/4 pint with water. Add to the barley
and vegetables together with the yeast extract. Bring to the
boil, cover and simmer for 30 minutes. Season to taste.
Serve hot.
HEARTY BEER CASSEROLE WITH MUSTARD DUMPLINGS Serves 6
125g pearl barley 2 Tbsp oil 500g baby onions, peeled 2
garlic cloves, finely chopped
3 Tbsp plain flour 250ml vegetable stock 500ml bottle pale
ale 1 small swede (about 450g), peeled and cubed 3 carrots,
roughly chopped 4 sticks celery, cut into 6cm pieces 350g
new potatoes, halved 1 fresh bouquet garni (see cook's tip)
FOR THE MUSTARD DUMPLINGS 250g self-raising flour 100g
shredded vegetable suet 2 heaped tsp wholegrain mustard 3
Tbsp chopped fresh flatleaf parsley seasoning
Rinse and drain the pearl barley and place in a large pan
and cover with cold water. Bring to the boil and boil for 30
minutes, adding more water if necessary. Meanwhile, preheat
the oven to 180C/350F/Gas 4. Heat the oil in a 2 litre
flameproof casserole dish and fry the whole onions for 3-4
minutes until golden. Stir in thegarlic and fry for 1
minute. Sprinkle over the flour and cook for a further
minute. Gradually stir in the stock and ale and bring to the
boil. Drain and rinse the pearl barley then stir into the
casserole dish with the swede, carrots, celery, potatoes and
bouquet garni. Season and bring to the boil. Cover and bake
for 45 minutes. Meanwhile, make the dumplings. Sift the
flour into a bowl and stir in the suet, mustard, parsley,
seasoning and 100ml water to form a soft dough. Remove the
casserole from the oven and discard the bouquet garni. Place
12 spoonfuls of the dumpling mixture randomly over the
casserole. Return to the oven and cook, uncovered, for a
further 30 minutes. Serve with steamed savoy cabbage wedges.
Check that the pale ale you buy is vegan as this is not
always the case.
Italian Lentil Stew XP (Serves 6)
1 cup lentils, uncooked 1 cup macaroni, uncooked 15-ounce
can tomato sauce or fresh 1 onion, peeled and chopped* 1
teaspoon Italian seasoning 1 teaspoon garlic powder 4
cups water
Place all the ingredients in a large pot. Cover and cook
over medium heat until tender (approximately 20 minutes).**
Stir occasionally. Serve hot.
Recipe from Leprechaun Cakes and Other Tales: A Vegetarian
Story-Cookbook, Stories and Pictures by Vonnie Winslow
Crist, Recipes by Debra Wasserman.
Lentil hot pot Serves 4
1 Tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 2
medium potatoes, peeled and diced 2 carrots, finely chopped
2 celery sticks, chopped 225g/8oz red lentils 400g can
chopped tomatoes 2 Tbsp tomato pur,e 1 bay leaf, plus extra
to garnish
7/2 tsp dried oregano 1 vegetable stock cube salt and
freshly ground black pepper warmed pitta bread, to serve
Heat the oil in a large pan and fry the onion and garlic
until the onion is softened. Add the potatoes, carrots,
celery and lentils and fry for a further 1-2 minutes. Add
the tomatoes, tomato pur,e, bay leaf and oregano; season to
taste. Crumble in the stock cube and stir in 450ml water.
Bring to the boil, then simmer for 25-30 minutes. Ladle
into warm bowls, garnish with bay leaves and serve with
warmed pitta.
Lentil and Potato Stew with Spiced Oil Yield: 6 servings
6 cup Water 1 1/2 cup Lentils 1 ea Red bell pepper, cubed 2
md Potatoes, cubed 2 ea Carrots, sliced 1 lg Spanish onion,
chopped 2 ea Celery stalks, cubed
8/4 cup Soy sauce
9/2 tsp Pepper 1 ea Bay leaf
MMMMM-------------------------SPICED OIL------------------------------
2 Tbsp Olive oil 1 tsp Ginger, ground 1 tsp Turmeric 1 tsp
Cumin, roasted
Combine the water, lentils, bell pepper, potatoes, carrots,
onion, celery, soy sauce, pepper, and bay leaf in a large
pot. Cover and bring to a boil; reduce the heat and simmer
for 45 minutes. Meanwhile, warm the oil in a small saucepan
over low heat, 1-2 minutes. Remove from the heat and add the
ginger, turmeric, and cumin. Stir and set aside When the
stew is cooked. add the spiced oil. SEason with salt and
additional pepper if needed. Remove the bay leaf. Serve hot.
Can be refrigerated for up to 3 days.
"The Occasional Vegetarian" by Karen Lee. Posted by
Diane Lazarus
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