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Articles 1 to 12 of 74:
Spicy Vegetable Couscous
Heat oil in a large skillet and saute zucchini, squash, red bell pepper, carrots, onion, and garlic for 5 minutes over medium heat. Stir in spices and cook 5 more minutes. Add couscous and broth and cook 5 additional minutes. Garnish with ... [... more]
International Vegetarian Union |
Caramelized Ripe Plantains
Plantains turn up everywhere in West African cooking. They're nibbled as street snacks, pounded into mashes and Foofoos, added to soups and stews, and served as dessert. Plantains are used at virtually every stage of their maturing process. The ... [... more]
International Vegetarian Union |
Tunisian Vegetable Stew
Add bell pepper and spices to skillet, saute another minute. Stir in tomatoes, chick peas and raisins, simmer covered for 15 minutes till vegies are tender. Saute onions in stock for 5 minutes. Add cabbage, sprinkle with salt, saute for another 5 ... [... more]
International Vegetarian Union |
Steamed Manioc (cassava) and plantain
The staple starches of central Africa, a great change from potatoes. Cut the manioc root into large (10 cm long) chunks, then peel, making sure to remove the inner skin (just under the thick brown outer skin). Using a large knife, split the ... [... more]
International Vegetarian Union |
Pickled Okra
Wash the okra and pick it over, removing any pods that are hard and woody and any with soft spots. Pack the okra into hot sterilized pint canning jars, stem ends down. Place the remaining ingredients into a nonreactive saucepan and bring them to ... [... more]
International Vegetarian Union |
Moroccan Pickled Lemons
The idea is to then put long vertical slits in the lemons, without actually slicing them apart into pieces. So, holding the lemons upright, make about 6 or 8 longitudinal cuts, which should end just a centimeter or so before the tips of the ... [... more]
International Vegetarian Union |
Tajine With Eggplant (Moroccan)
Sprinkle eggplant slices with salt. Leave in a strainer for 30 minutes. In a large cast iron pan heat remaining tablespoon of olive oil. Saute chickpeas with garlic, ginger powder, turmeric, cinnamon, caraway, and 1 teaspoon of salt. Spread the ... [... more]
International Vegetarian Union |
Preserved Lemons
Although usually considered a Moroccan concoction, preserved lemons are found all over North Africa and the Middle East. Slice the lemons into quarters to within 1/2 inch (1 cm) from the stem end of the lemon, so the quarters are still ... [... more]
International Vegetarian Union |
Harissa (hot pepper sauce)
I found this recipe in Korma's Great Vegetarian Dishes p.131 Place the chilies in a processor and chop until coarsely ground. Add the other ingredients (except oil) and process until smooth. Harissa is hot pepper sauce from North Africa. 1/2 ... [... more]
International Vegetarian Union |
Morroccan Stew 2
Heat olive oil in a large, non-stick saucepan over medium-high heat. Cook & stir until vegetables begin to soften, about 3 minutes. Add all remaining ingredients, except raisins, peanut butter & cilantro. Victoria Times Colonist newspaper Add ... [... more]
International Vegetarian Union |
African Pineapple Peanut Stew
In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices. Add the pineapple ... [... more]
International Vegetarian Union |
Vegetable Couscous
Stir in 4 cups water, McKay's seasoning, onion, and tomatoes. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. To serve, place ... [... more]
International Vegetarian Union |
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