QUICK, EASY AND INCREDIBLY DELICIOUS RECIPES
from "VEGETARIAN FAST & FANCY"
The New Garden of Eating -- Leaner, Lighter & More Luscious
Tagine is, basically, a Moroccan stew that can be made with meat, chicken, vegetables, and any combination of these. This is a vegetable tagine that uses no fat, is sweetened with apples and currants and is deliciously spiced with turmeric and cumin.
1 can (1 pound) stewed tomatoes, chopped.
Do not drain.
2 onions, finely chopped
3 medium zucchini, scrubbed and sliced
2 apples, peeled, cored and grated
1/3 cup dried currants
4 cloves garlic, minced
1 can (16 ounces) garbanzo beans, rinsed and drained
Spices:
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
salt and pepper to taste
In a covered Dutch oven casserole, simmer together all the ingredients for 20 minutes or until onions are tender. Remove cover and simmer for another 5 minutes, or until liquid is reduced to a sauce. Serve with Cous Cous with Raisins & Pine Nuts. Serves 6.
Cous Cous with Raisins & Pine Nuts:
1 1/3 cups water
salt to taste
1 cup precooked medium-grain cous cous
1 teaspoon butter
1/3 cup plumped yellow raisins. (Raisins can be plumped in boiling
water for 5 minutes and thoroughly drained.)
1/3 cup toasted pine nuts
In a saucepan, bring water and salt to a boil. In a steady stream, stir in the cous cous, cover pan and simmer mixture for 2 minutes, stirring every now and again. Stir in the butter, raisins and pine nuts and continue tossing and stirring to keep the grains separate. Serves 6.
Breads & Breakfast - is brimming with tender muffins and quick breads, dozens of dinner breads, popovers, biscuits and scones with a host of sweet and savory spreads. The blintzes, French toast, pancakes and breakfast pastries will enhance a breakfast or brunch buffet.
Hors D'Oeuvres & Small Entrees - includes dips and spreads with a lovely array of chips, breads and casings. Dozens of small entrees, great for lunch or dinner. Torta de Polenta, Petite Souffles, Quiches, Pies, Piroshkis and the Royal Coulibiac are inventive and creative.
Salads & Dressings - features an exciting range of vegetable salads including artichokes, asparagus, carrots, eggplant, cabbage, peppers and more. Also included are the wonderful grain and legume salads, bulgur, cous cous, kasha, rice, taboulah, black and white beans and more.
Soups & Garnitures - includes an array of incredible soups. Many are so full of goodness, they can be considered main courses. The soups are varied and include the gamut of vegetables, rice and grains. The accompaniments will add excitement and interest.
Casseroles & Main Courses - has more than 50 recipes, for a year of Sundays, to please the most jaded palate. Frittatas, sautes, stuffed vegetables, chili, cous cous, gratins, stratas, puddings, to name a few.
Pastas & Pizzas - includes the great Cannelloni, the Greek Pastitsio, a lesson on Ravioli. Pizzas, calzones, and quick pizzas made with puff pastry or tortilla shells. Fillings range from the basic Margherita to the more complex Eggplant, Mushrooms & Feta Cheese.
Accompaniments - is a cornucopia of side dishes. Noodles, from the homey Velvet Pudding to the grand Royal Crown Ring. Rice...yellow, pink, golden, emerald, a blaze of colors and textures. Risotto, wild rice, brown rice...coupled with peppers, tomatoes, peas and/or apricots, pecans, raisins or almonds. Here you will find vegetable and fruit side dishes in a variety of delicious settings. This chapter is also a feast for the eyes.
Desserts - cakes, cookies, pies, ices, bread puddings, strudels and Danish pastries, a buffet of royal indulgences rounding out the festive,"Vegetarian Fast & Fancy".
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