medium bell peppers, chopped
1 medium zucchini, sliced or chopped
1 yellow squash, sliced or chopped
1 medium onion, chopped
1 cup tomato puree
1/4 cup water
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder (or try
1/4 teaspoon cayenne pepper
garlic and onion in water. Add remaining ingredients and simmer
till vegetables are done to your liking. I like this over
rice, but it's also good as a side dish.
from Dianna Coldiron on fatfree.com
small red new potatoes
1/8 teaspoon ground chipotle pepper (can substitute cayenne)
1 rosemary sprig
1 sprig epazote (optional)
teaspoon chipotle puree
dash of salt
1/4 teaspoon rosemary (I grind it)
first ingredients 10 minutes, or until potatoes are knife-tender.
Drain, discarding the peppercorns and herb sprigs. Mix chili
puree, salt, and rosemary in a large mixing bowl. While potatoes
are still warm, cut in half and toss with spice blend until
or heat on a griddle until slightly dried and not-quite-blackened.
medium onion, chopped
6 cups frozen corn kernels
3 cups vegetable broth
1/2 cup red bell pepper, finely chopped
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/8 teaspoon black pepper
cayenne pepper to taste
onion in water until translucent. Add 4 cups of corn and saute
until it softens slightly, 4-5 minutes. Add 2 cups of broth
and cook until the corn is very soft (about 20 minutes). Pour
contents of pan into blender and puree until smooth.
the mixture to the pot and add bell pepper, seasonings, and
remaining broth and corn. Cook over medium-low heat, stirring
frequently, for about 10 minutes, or until chowder is thick
Greens and Potatoes
One of my favorites! From The Savory Way by Deborah Madison
pound greens (I like kale, but you can use any green or a
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
1 or 2 small dried red chilies, seeds removed, torn into pieces
1 can diced tomatoes, drained
2 cloves garlic, minced
freshly ground pepper
the potatoes in salted water for 5-7 minutes until tender.
Remove with a strainer, reserving cooking liquid.
the greens well and then chop, removing tough stems. Cook
the greens until done in the potato water.
the chilies and potatoes in water in a large skillet for 1
minute. Add the greens, tomatoes, and garlic. Cook for about
5 minutes, breaking up the potatoes and mixing everything
together. Add salt and pepper to taste and serve.
is not really a recipe. All you do is cook the couscous in
water and taco seasoning. To make the tacos, put a layer of
refried beans, a layer of couscous, and top with lettuce,
tomato, onion, and salsa. The couscous really adds an interesting
texture--a nice change from plain old bean tacos!
instead of using refried beans, add rinsed, drained black
beans to the seasoned couscous.
medium onion, finely chopped
1/2 red or green bell pepper, finely chopped
1 teaspoon jalapeno pepper, seeded and minced (or 1/2 tsp.
2 cloves garlic, minced
1 cup brown rice
2 cups vegetable broth or water
1 cup tomato sauce
1/2 teaspoon ground cumin
the onion and peppers in water until soft, about 5 minutes.
Add garlic and mix well. Stir in the rice, stirring for 4
to 5 minutes over medium heat. Add the remaining ingredients,
bring to a boil, and simmer, covered, for 45 minutes or until
liquid is absorbed.
Adapted from "Fast, Fresh & Spicy Vegetarian"
by John Ettinger
1 zucchini, sliced about 1/4-inch thick
1 1/2 cups cauliflower, sliced about 1/4-inch thick
1 cup green beans, trimmed and sliced
1 red pepper, cut into matchsticks
1 clove garlic, minced
1 1/2 teaspoons red curry paste
1 Tablespoon freshly minced ginger
1 Tablespoon good-quality curry powder
1 teaspoon ground cumin
2 teaspoons ground coriander
1 cup light coconut milk
2 cups vegetable broth
2 Tablespoons brown sugar
1 Tablespoon soy sauce
the zucchini, cauliflower, and beans in boiling water for
2 to 3 minutes, then rinse in cold water. Microwave the potato
until just tender, cool, and cut into cubes. Combine the vegetables
in a bowl (including the bell pepper) and set aside. Saute
the garlic, curry paste, ginger, curry powder, cumin, and
coriander over low heat, stirring constantly, for a minute
or so to release flavors. Add the coconut milk, broth, brown
sugar, and soy sauce and bring to a simmer. Add the vegetables
and reduce the heat. Cook until heated throughout.
free to substitute vegetables in this recipe. It's very versatile.)
Adapted from "Vegetables" by James Peterson
ripe medium to large tomatoes (about 2 pounds)
2 cups frozen corn kernels
1/2 medium red onion (use the whole onion if flavor is very
2 cucumbers, peeled and halved lengthwise
salt and freshly ground black pepper
juice of 1 lime
1 garlic clove, minced
2-4 jalapeno chilies, seeded and minced
1 teaspoon chipotle puree
2 Tablespoons finely chopped cilantro
2 roasted red and/or yellow bell peppers, peeled and cut into
1/8-inch-wide strips (for garnish)
the tomatoes vertically into 8 to 12 wedges each, depending
on their size (or simply chop). Thaw the frozen corn in a
colander. Slice the onion as thinly as possible. Seed the
cucumbers and slice into 1/8-inch-thick slices.
make the dressing, crush the garlic into a paste on a cutting
board with the side of a chef's knife, or use a mortar and
pestle. Combine the garlic, minced chiles, chipotle puree,
and cilantro with the lime juice.
all the vegetables in a large bowl. Just before serving, drizzle
the dressing over the top and stir gently to mix. Top with
roasted pepper strips.
cups chickpeas, rinsed and drained
6 cloves of roasted garlic
1 clove raw garlic, sliced
1/2 teaspoon of cumin
1/2 teaspoon of coriander
1/8 teaspoon of cayenne
1/4 teaspoon black pepper
1/2 teaspoon salt
1 Tablespoon tahini (optional)
juice of 1 lime
1 Tablespoon lemon juice
all ingredients to food processor. Process until smooth and
creamy, adding water 1 tablespoon at a time if needed to reach