From andy.mich@ntlworld.com Tue Nov 18 10:52:26 2003 Date: Mon, 17 Nov 2003 16:41:07 +0000 (UTC) From: "andy.mich" Newsgroups: rec.food.recipes Subject: Moroccan Vegetarian Dishes (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Moroccan Vegetable Stew with Roasted Buckwheat Moroccan Potato Casserole Taste of Morocco Stew Moroccan Vegetable Stew with Roasted Buckwheat 6 servings 2 Tbsp Olive oil 2 Garlic cloves -- coarsely chopped 1 tsp Grated fresh ginger 1 tsp Ground cumin 1 tsp Ground cinnamon 1/2 tsp Ground turmeric 2 small Onions; quartered 3 med Carrots; coarsely chopped 4 Baby turnips -- trimmed and quartered 1/2 lb Sweet potatoes -- peeled and cubed 1 cup Tomato juice 1 cup Water 1 1/2 cup Cooked chick-peas 1/2 cup Seedless raisins 2 small Zucchini; thinly sliced 1 1/2 cup Button mushrooms -- halved if large 2 Tbsp Chopped fresh parsley Salt Freshly ground black pepper 3 cup Water 2 1/2 cup Roasted buckwheat (kasha) 2 Tbsp Olive oil 1/2 tsp Salt 1/2 cup Cashew nuts, toasted Parsley sprigs; for garnish Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and turmeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated with the spice mixture. Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste. Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time. Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. * Source: The Inspired Vegetarian * Typed for you by Karen Mintzias Moroccan Potato Casserole 6 cloves garlic, peeled 2 teaspoons paprika 1/2 teaspoon ground cumin 1/4 teaspoon ground cayenne pepper 3/4 cup chopped fresh cilantro 3/4 cup chopped fresh parsley juice of 1 lemon 3 tablespoons wine or herb vinegar 2-3 tablespoons oil 1 1/2 pounds red potatoes, sliced 1/2 inch thick 3 large red, green or yellow bell peppers, mixed 2 stalks celery, cut into 1 inch pieces 1 pound tomatoes, each cut into 8 wedges 1 to 2 tablespoons olive oil Preheat oven to 350 degrees. Seed and cut the peppers into 1 1/2 inch pieces. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and blend. Add lemon juice, vinegar, and 2 to 3 tablespoons oil; blend. Season to taste with salt. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm. Makes 6 servings Taste of Morocco Stew 1 zucchini -- cubed 1 sweet potato -- cubed 1 clove garlic -- minced or pressed 1 tablespoon oil 1/4 cup water 15 ounces cooked chickpeas 1 teaspoon ground cumin 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon cayenne 1/4 teaspoon cinnamon 1 red bell pepper -- diced 1 yellow bell pepper -- diced 2 cups dry brown couscous 1/2 cup raisins Saute the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes. Use water as necessary to keep the vegetables from sticking. Drain and rinse the chick peas. Add the spices, chick peas, and peppers to the pan. Cover and cook for about 5 minutes. Meanwhile, place the couscous and raisins in another saucepan. Add enough water so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes. Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken. Serve the bean-pepper stew over the couscous. Recipe By :PETA -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/