Monday, November 26, 2012

Aloo Paratha

Aloo Paratha
Growing Food ... Cooking Together, Washington Youth Garden 2008, page 32

Serves 7

Ingredients:

2 cups flour
3-4 potatoes, boiled
2 green chilies, diced
1/2 red onion, diced
3 green onions, sliced
1 Tbsp ginger, chopped
1 Tbsp lemon juice
1 tsp turmeric
Cilantro, ripped
Chili pepper (optional)
Curry powder (optional)
Salt and pepper
Vegetable oil

Directions:


  1. Mash potatoes lightly. Add cilantro to taste, green onions, chilies, salt, pepper, red onion, ginger, lemon, and turmeric. Set aside.

  2. Mix flour and two pinches of salt in a bowl. Slowly add water until dough incorporates, remaining a bit sticky.

  3. Make dough balls, smaller than a fist; sprinkle flour on a rolling pin and surface. Roll out balls thickly, about the diameter of a CD.

  4. Press ball of stuffing into center of dough. Gather the dough around the stuffing until it is completely wrapped. Roll out each sphere into a pancake.

  5. Heat vegetable oil and fry paratha for 4 minutes (per side?), until brown and crispy outside.

  6. Serve with yogurt and lime pickle or any chutney.

Broccoli, Wild Rice, and Mushroom Stuffing

Broccoli, Wild Rice, and Mushroom Stuffing
Growing Food ... Cooking Together, Washington Youth Garden 2008, page 13

Serves ?

Ingredients:

1/2 cup wild rice
2 cups broccoli, chopped
1/2 cup butter
1 1/2 cups mushroom, sliced
1 cup onion, chopped
1 16-oz package stuffing mix
14 oz vegetable broth
1/2 cup almonds, sliced (optional)

Directions:


  1. Cook rice. Preheat oven to 350 degrees Fahrenheit; lightly grease a baking dish.

  2. Blanch broccoli; drain and rinse.

  3. Melt butter in a skillet over medium heat and saute mushrooms and onions until tender. Mix in cooked rice, broccoli, stuffing mix, broth, and almonds. Transfer to baking dish.

  4. Bake 30 minutes until golden.

Black Bean Sauce with Sherry

Black Bean Sauce with Sherry
Quick-Fix Vegetarian, page 180

Makes about 1 1/2 cups

Ingredients:

1 Tbsp olive oil
2 cloves garlic, chopped
1 16-oz can black beans, drained and rinsed
1/4 tsp cumin
2 Tbsp soy sauce
2 Tbsp sherry
2 Tbsp water
1 Tbsp lemon or lime juice
Salt and pepper
1/2 tsp hot pepper sauce (optional)
2 Tbsp cilantro, fresh, chopped

Directions:


  1. Heat oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in beans, cumin, soy sauce, sherry, and water; simmer for about 5 minutes.

  2. Transfer mixture to a food processor, add the lemon juice, and blend until smooth. Return to saucepan and season with salt, pepper, and hot sauce to taste.

  3. Stir in cilantro; add more water to thin sauce if desired. Simmer, stirring, until hot.

Ginger Coconut Sauce

Ginger Coconut Sauce
Quick-Fix Vegetarian, page 179

Makes about 1 cup

Ingredients:

2 tsp canola oil
2 Tbsp ginger, grated
1 tsp garlic, minced
1 tsp brown sugar
1/2 tsp chili paste
1 cup coconut milk
Salt
1 tsp cornstarch, dissolved in 1 Tbsp water

Directions:


  1. Heat oil in a saucepan over medium heat. Add ginger, garlic, and brown sugar; cook, stirring, until fragrant, about 30 seconds. Stir in chili paste, coconut milk, and salt to taste.

  2. Bring to a boil, then decrease heat to low; stir in cornstarch mixture and cook until thickened, about 3 minutes.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce
Quick-Fix Vegetarian, page 173

Makes about 1 1/2 cups

Ingredients:

1 Tbsp olive oil
1 clove garlic, chopped
1 6-oz jar roasted bell peppers, drained and chopped coarsely
1/2 cup tomato, diced
1 Tbsp red wine vinegar
1/2 tsp sugar
1/4 tsp salt
1/8 tsp cayenne
1/4 cup water

Directions:


  1. Heat oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in roasted red peppers and tomato; cook, stirring occasionally, for 5 minutes.

  2. Add vinegar, sugar, salt, and cayenne and simmer for 5 minutes. Puree mixture in a food processor until smooth, adding water as necessary.

  3. Cover and cook on low heat for 1 hour, until the vegetables are tender.

Indian-Style Vegetable Stew

Indian-Style Vegetable Stew
Quick-Fix Vegetarian, page 164

Serves 4

Ingredients:

2 Tbsp olive oil
1 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 Tbsp ginger, minced
1 bunch green onion, chopped
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cardamom
2 potatoes, diced
1 16-oz can chickpeas, drained and rinsed
2 cups vegetable broth
Salt and pepper
10 oz baby spinach
Cilantro, chopped, for garnish
Tomato, chopped, for garnish

Directions:


  1. Heat oil in a skillet over medium heat. Add onions, carrots, and celery. Stir in garlic, ginger, green onions, cumin, cinnamon, and cardamom. Cover and cook until the vegetables are softened, about 5 minutes. Transfer to a 4-quart pot.

  2. Add potatoes, chickpeas, vegetable broth, and salt and pepper to taste; cover and cook over low heat for 30 minutes, until the vegetables are tender. Stir in the spinach before serving.

  3. Garnish with cilantro and tomato before serving.

Jamaican Red Bean Stew

Jamaican Red Bean Stew
Quick-Fix Vegetarian, page 162

Serves 4-6

Ingredients:

1 Tbsp olive oil
2 cloves garlic, minced
2 cups carrot, sliced
3 green onions, sliced
1 sweet potato, diced
1 15-oz can diced tomatoes, drained
2 tsp curry powder
1/2 tsp thyme
1/4 tsp red pepper flakes
1/4 tsp allspice
Salt and pepper
2 16-oz cans kidney beans, drained and rinsed
1 14-oz can coconut milk
1 cup vegetable broth

Directions:


  1. Pour oil into a 4-quart pot over low heat. Add garlic and put the lid on while preparing remaining ingredients.

  2. Add carrots, green onions, sweet potato, and tomatoes. Stir in the herbs and spices; add beans, coconut milk, and broth.

  3. Cover and cook on low heat for 30 minutes.