1 leek, sliced thinly
2 small zucchini (or one large), halved lengthwise and sliced thinly
1 red bell pepper, seeded and sliced thinly
4 medium carrots, peeled, halved lengthwise and sliced
2 tablespoons finely minced fresh ginger
2-3 tablespoons vegetable oil
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander
3 tablespoons Tamari (wheat-free) soy sauce
1 cup pure coconut milk (unsweetened)
1 teaspoon fresh squeezed lime juice
1 generous tablespoon raisins
1 1/2 cup plain tofu (firm), cut into small squares
Fresh ground black pepper to taste
Heat the oil in a large pot over the stove, and cook the leek, red pepper and carrot over medium-high heat about 3 minutes, until softened, stirring frequently. Add the zucchini and ginger and cook 2 more minutes. Sprinkle in the cloves, cardamom, cinnamon, turmeric and coriander, stirring to combine. Add the Tamari soy sauce, coconut milk and lime juice. Cover, turn heat to low, and let the curry simmer for 10 minutes. Add the raisins and tofu, sprinkle generously with black pepper, and let warm on very low heat a few more minutes, until raisins are soft and tofu is heated through. Serve with basmati or jasmine rice. (Makes 3-4 servings).
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Vegetarian Chili
1 small eggplant, chopped in ½ inch cubes (leave skin on)
Kosher salt (coarse) or fresh grated sea salt
¼ cup + 2 tablespoons high quality, extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, cored, seeded, and chopped
1 14-ounce can Italian style plum tomatoes
3 fresh Italian plum tomatoes, chopped
1 tablespoon chili powder (be sure it´s gluten free)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon fresh chopped basil (or 2 teaspoons dried)
1 teaspoon fresh ground black pepper
2 tablespoons fresh chopped Italian (flat-leafed) parsley
1 cup dark red kidney beans, rinsed and drained
1 tablespoon fresh squeezed lemon juice
Chopped fresh dill or parsley to sprinkle on top
Place eggplant in a colander, and sprinkle liberally with salt. Let sit for 1 hour, then pat dry with paper towels. Heat ¼ cup olive oil in a large pan or casserole; sauté the eggplant over medium heat until almost tender. Remove eggplant, and set aside. In the same saucepan, heat 2 more tablespoons oil, and add the onions, green peppers, and garlic. Cook on med.-low until just softened (approximately 8 minutes). Return the eggplant to the dish and add the canned tomatoes with their liquid, the fresh tomatoes, chili, cumin, oregano, basil, pepper and parsley. Simmer over low heat, uncovered, approximately 30 minutes, stirring often. Add the kidney beans and lemon juice, stir, and cook 15 minutes longer. Correct the seasonings. Good served over rice and sprinkled with fresh dill or parsley. Can also be served with cornbread. (4 servings)
Kosher salt (coarse) or fresh grated sea salt
¼ cup + 2 tablespoons high quality, extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, cored, seeded, and chopped
1 14-ounce can Italian style plum tomatoes
3 fresh Italian plum tomatoes, chopped
1 tablespoon chili powder (be sure it´s gluten free)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon fresh chopped basil (or 2 teaspoons dried)
1 teaspoon fresh ground black pepper
2 tablespoons fresh chopped Italian (flat-leafed) parsley
1 cup dark red kidney beans, rinsed and drained
1 tablespoon fresh squeezed lemon juice
Chopped fresh dill or parsley to sprinkle on top
Place eggplant in a colander, and sprinkle liberally with salt. Let sit for 1 hour, then pat dry with paper towels. Heat ¼ cup olive oil in a large pan or casserole; sauté the eggplant over medium heat until almost tender. Remove eggplant, and set aside. In the same saucepan, heat 2 more tablespoons oil, and add the onions, green peppers, and garlic. Cook on med.-low until just softened (approximately 8 minutes). Return the eggplant to the dish and add the canned tomatoes with their liquid, the fresh tomatoes, chili, cumin, oregano, basil, pepper and parsley. Simmer over low heat, uncovered, approximately 30 minutes, stirring often. Add the kidney beans and lemon juice, stir, and cook 15 minutes longer. Correct the seasonings. Good served over rice and sprinkled with fresh dill or parsley. Can also be served with cornbread. (4 servings)
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