Rice Pulaofrom The Enchanted Broccoli Forest
Spiced Lentils with spinach and applies
- 1 Tbs canola or peanut oil
- 1 Tbs butter
- 2 cup minced onion
- 2 cup dried lentils
- 5 cups water
- 2 large stalks of celery, minced
- 1 tsp ground cumin
- 2 tsp dried mustard
- 1 Tbs minced fresh ginger
- 1 tsp ground coriander
- 1/2 tsp tumeric
- 3 Tbs fresh lemon juice
- 3 large cloves garlic, minced
- 1 tsp salt (or more if needed)
- black pepper to taste
- cayenne to taste
- 1/2 lb fresh spinach, *washed*, stems removed, and chopped (note: if making this for hundreds of people, use frozen spinach to save time.)
- 2 medium-sized tart apples (Granny Smiths work well) peeled and chopped
- Heat oil in medium-sized skillet, and melt in the butter. Add the onion and cook over medium heat for about 15 minutes, stirring occasionally, until the onion is soft and turning golden.
- Meanwhile, place the lentils and water in a large saucepan or Dutch oven, and bring to a boil. Lower the heat, partially cover, and let simmer for 15 minutes.
- Add to the onion: celery, cumin, mustard, ginger, coriander, and tumeric. Cook together over medium-low heat for 10 minutes, or until the celery is tender. Scrape all of this into the lentils, add the lemon juice and garlic, and stir. Simmer, partially covered, for 10 more minutes--until the lentils are tender.
- Stir in the salt, black pepper, cayenne, spinach, and apples. COok for just a few minutes longer--until the spinach is wilted and the apples begin to soften. Serve hot.
- 2 cups yogurt
- 1 tsp whole cumin seeds
- 1 tsp fennel seeds
- salt and cayenne
MANY POSSIBLE ADDITIONS:
- minced ripe tomato (seed it first)
- minced or grated cucumber (peel and seed it first)
- minced bell pepper
- minced red onion (ew) or scallion
- minced fresh herbs (cilantro, mint, parsley, chives)
- grated carrot
- grated beet
- minced spinach
- 2.5 cups flour
- 2.5 tsp baking powder
- 1/2 tsp soda
- 2/3 cup sugar
- 3/4 cup butter (cold, cut into small pieces)
- 1 cup coursely chopped dried cranberries
- 3/4 cup buttermilk
Preheat oven to 400° F. Bake 12-15 minutes.
You can substitute nuts, choc chips, or other dried fruit for the cranberries.
Scones can be frozen unbaked; bake without thawing.
cauliflower curryfrom book two of the vegetarian epicure
- 1 large head cauliflower
- 1 small potato (6-8oz)
- 4 tbs vegetable oil
- 1 tsp black mustard seds
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cayenne
- 1 clove garlic, minced or crushed
- 1/2 onion, slivered
- 1 tsp salt
- 1.25 cups water
- 1 tomato, chopped
- 2 tbs lemon juice
Heat the oil over medium-low heat and add the mustard seeds. Cover until they pop, then remove from heat until they're done popping (they should turn grey). Then add the onion, garlic and spices. Saute over medium heat for 3-4 minutes, stirring constantly. Then add cauliflower, saute for a few minutes, add salt and water, cover the pan and cook for another few minutes. Meanwhile, chop the potato into 1" cubes. Then add the potato, cover again and simmer for 10minutes. Finally, add the tomato and lemon juice, stir and cook uncovered for a few minutes fbefore serving.
another pilau(also from the Vegetarian Epicure, book 2)
- 4 tbs butter
- 2 cups long-grain white rice
- 1/4 tsp cinnamon
- crushed seeds from 8 cardamom pods
- 3/4c blanched, slivered almonds
- 1/2c raisins or currants
- 1c green peas
- 4c hot water
- 1.5tsp salt.
You need a heavy-bottomed pot that can be tightly covered for this. The important thing is to fry the rice before boiling, and to add vaguely sweet, nutty and salty flavors - otherwise don't worry about following the recipe too closely.