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Download 100 Best Vegetarian Recipes by Carol Gelles PDF

By Carol Gelles

ISBN-10: 0470185503

ISBN-13: 9780470185506

Easy Meatless Dishes for daily Meals
This impossible to resist little e-book provides a hundred crucial vegetarian recipes-easy, scrumptious, splendidly adaptable dishes that you're sure to love, from eco-friendly and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's vintage, award-winning 1,000 Vegetarian Recipes, it's essential kitchen spouse, even if you get pleasure from meatless nutrition sometimes otherwise you are a loyal vegetarian.

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Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes). Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy). To serve Serve with couscous or rice and a dollop of yoghurt and some freshly chopped coriander. Servings: 4 Author Notes If you like it hot, serve a little harissa on the side (available at delis and some supermarkets).

Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes). Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy). 55 To serve Serve with couscous or rice and a dollop of yoghurt and some freshly chopped coriander. If you like it hot, serve a little harissa on the side (available at delis and some supermarkets).

Add salt and pepper to taste. Toss. Presentation: Place couscous on large serving platter. Top with vegetable tagine mixture. Allow to sit 10 minutes before serving, 30 so that the couscous can absorb some of the liquid. If you have excess juices, serve them in a sauce boat on the side. Garnish with reserved asparagus and haricots verts. Servings: 12 31 Apricot and Vegetable Tagine 1 medium sweet 8 oz potato -- partially 1 pinch cinnamon cooked 1 pinch ground ginger cut into one-inch 1/2 tsp cayenne 1 lemon -- juice only chunks 1 green bell pepper -cut into strips 1 lb tomatoes -- 1 tsp 4 1/2 cup split peas -- yellow, honey dried apricots -finely sliced concasser --x-- baby carrots **To serve: 1/2 tsp cumin seed -toasted rinsed steamed couscous -- (or red lentils) such as 1 1/2 cups vegetable stock 1 garlic clove -crushed 8 oz pearl onions -- cut to carrot size Procedure Cook the potato or yam in microwave, steamer, or oven, as preferred.

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