From andy.mich@ntlworld.com Mon May 31 10:30:22 2004 Date: Sun, 30 May 2004 03:09:45 +0000 (UTC) From: Andy & Shell Newsgroups: rec.food.recipes Subject: Vegan Stews (7) Collection Followup-To: rec.food.cooking, rec.food.recipes Garlic Braised Eggplant and Chick-Pea Casserole Ginger Lentil Stew HARVEST HOT POT HEARTY BEER CASSEROLE WITH MUSTARD DUMPLINGS Italian Lentil Stew XP Lentil hot pot Lentil and Potato Stew with Spiced Oil Garlic Braised Eggplant and Chick-Pea Casserole Serving Size: 6 1/4 cup vegetable oil plus 2 tablespoons 1 1/2 tsps cumin seed 1/2 tsp fennel seeds 1/2 tsp black peppercorns cracked 2 med onions, sliced 12 lg garlic cloves, sliced 2 tsps powdered mustard 1 tsp red pepper flakes 1 tsp turmeric or curry powder 1 tsp salt 1 sm eggplant (about 3/4 lb) unpeeled, cut into 1/2"X2" pieces 5 plum tomatoes (about 3/4 lb), quartered 19 oz can) chick peas rinsed and drained 2 Tbsps cilantro (or mint), chopped In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook til dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onion and garlic and reduce the heat to moderately high. Cook, stirring frequently, until the onion and garlic are lightly browned, about 5 minutes. Stir in the mustard, hot pepper, tumeric and salt. Add the eggplant. Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes. Gently stir in the chick peas, cover and simmer over low heat until the liquid thickens to a gravy and the flavors have blended, about 5 minutes. Season with additional salt to taste. Sprinkle the coriander over the top and serve. Ginger Lentil Stew 4 servings 1 cup Leeks, chopped 1/2 ea Carrot, diced 2 ea Celery stalks, diced 1 Tbsp Olive oil 1 Tbsp Ginger, minced 3 cup Stock 1 cup Lentils 1 tsp Ground cumin, roasted 1/4 tsp Pepper 1/4 tsp Salt 2 Tbsp Soy sauce In a large heavy saucepan, saut, the leeks, carrot, and celery in the olive oil over medium heat until they begin to wilt, 5-8 minutes. Add the ginger and garlic and saut, for 2 minutes. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30 minutes. Add the salt and soy sauce and cook until the lentils are soft, another 15-30 minutes. Serve with rice. Can be prepared up to 2 days ahead and refrigerated. "The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus HARVEST HOT POT 6 servings 8 oz Pearl barley 2 tsp Sunflower oil 8 oz Shallots or onion 2 x Small leeks * 1 Large potato, diced 6 oz Carrots, sliced 6 oz Button mushrooms 2 tsp Chopped fresh rosemary 2 tsp Chopped fresh thyme 1 tsp Yeast extract 1 Salt and pepper Cover the barley with plenty of water. Bring to the boil, cover and simmer for 30 - 40 minutes. Drain and reserve the stock. Heat the oil in a large pan and gently fry the shallots, leeks , potato, carrots and mushrooms for 8 - 10 minutes. Add the rosemary,thyme and cooked barley. Make the reserved stock upto 3/4 pint with water. Add to the barley and vegetables together with the yeast extract. Bring to the boil, cover and simmer for 30 minutes. Season to taste. Serve hot. HEARTY BEER CASSEROLE WITH MUSTARD DUMPLINGS Serves 6 125g pearl barley 2 Tbsp oil 500g baby onions, peeled 2 garlic cloves, finely chopped 3 Tbsp plain flour 250ml vegetable stock 500ml bottle pale ale 1 small swede (about 450g), peeled and cubed 3 carrots, roughly chopped 4 sticks celery, cut into 6cm pieces 350g new potatoes, halved 1 fresh bouquet garni (see cook's tip) FOR THE MUSTARD DUMPLINGS 250g self-raising flour 100g shredded vegetable suet 2 heaped tsp wholegrain mustard 3 Tbsp chopped fresh flatleaf parsley seasoning Rinse and drain the pearl barley and place in a large pan and cover with cold water. Bring to the boil and boil for 30 minutes, adding more water if necessary. Meanwhile, preheat the oven to 180C/350F/Gas 4. Heat the oil in a 2 litre flameproof casserole dish and fry the whole onions for 3-4 minutes until golden. Stir in thegarlic and fry for 1 minute. Sprinkle over the flour and cook for a further minute. Gradually stir in the stock and ale and bring to the boil. Drain and rinse the pearl barley then stir into the casserole dish with the swede, carrots, celery, potatoes and bouquet garni. Season and bring to the boil. Cover and bake for 45 minutes. Meanwhile, make the dumplings. Sift the flour into a bowl and stir in the suet, mustard, parsley, seasoning and 100ml water to form a soft dough. Remove the casserole from the oven and discard the bouquet garni. Place 12 spoonfuls of the dumpling mixture randomly over the casserole. Return to the oven and cook, uncovered, for a further 30 minutes. Serve with steamed savoy cabbage wedges. Check that the pale ale you buy is vegan as this is not always the case. Italian Lentil Stew XP (Serves 6) 1 cup lentils, uncooked 1 cup macaroni, uncooked 15-ounce can tomato sauce or fresh 1 onion, peeled and chopped* 1 teaspoon Italian seasoning 1 teaspoon garlic powder 4 cups water Place all the ingredients in a large pot. Cover and cook over medium heat until tender (approximately 20 minutes).** Stir occasionally. Serve hot. Recipe from Leprechaun Cakes and Other Tales: A Vegetarian Story-Cookbook, Stories and Pictures by Vonnie Winslow Crist, Recipes by Debra Wasserman. Lentil hot pot Serves 4 1 Tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 2 medium potatoes, peeled and diced 2 carrots, finely chopped 2 celery sticks, chopped 225g/8oz red lentils 400g can chopped tomatoes 2 Tbsp tomato pur,e 1 bay leaf, plus extra to garnish 1/2 tsp dried oregano 1 vegetable stock cube salt and freshly ground black pepper warmed pitta bread, to serve Heat the oil in a large pan and fry the onion and garlic until the onion is softened. Add the potatoes, carrots, celery and lentils and fry for a further 1-2 minutes. Add the tomatoes, tomato pur,e, bay leaf and oregano; season to taste. Crumble in the stock cube and stir in 450ml water. Bring to the boil, then simmer for 25-30 minutes. Ladle into warm bowls, garnish with bay leaves and serve with warmed pitta. Lentil and Potato Stew with Spiced Oil Yield: 6 servings 6 cup Water 1 1/2 cup Lentils 1 ea Red bell pepper, cubed 2 md Potatoes, cubed 2 ea Carrots, sliced 1 lg Spanish onion, chopped 2 ea Celery stalks, cubed 1/4 cup Soy sauce 1/2 tsp Pepper 1 ea Bay leaf MMMMM-------------------------SPICED OIL------------------------------ 2 Tbsp Olive oil 1 tsp Ginger, ground 1 tsp Turmeric 1 tsp Cumin, roasted Combine the water, lentils, bell pepper, potatoes, carrots, onion, celery, soy sauce, pepper, and bay leaf in a large pot. Cover and bring to a boil; reduce the heat and simmer for 45 minutes. Meanwhile, warm the oil in a small saucepan over low heat, 1-2 minutes. Remove from the heat and add the ginger, turmeric, and cumin. Stir and set aside When the stew is cooked. add the spiced oil. SEason with salt and additional pepper if needed. Remove the bay leaf. Serve hot. Can be refrigerated for up to 3 days. "The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus -- 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/