Ingredients
• 1/4 cup extra-virgin olive oil, 2 turns of the pan
• 2 cloves garlic, chopped
• 2 cans chickpeas, drained
• 1 small onion, coarsely chopped
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric
• Salt and pepper
• 2 cups vegetable stock
• 1 (14-ounce) can fire roasted tomatoes
• Warm pita, any flavor or variety, toasted
Directions
Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and onions, cook 2 to 3 minutes. Grind the chickpeas and onion and garlic in food processor. Place mix to pot and cook 5 minutes. Season the chickpeas with cumin, cardamom, turmeric, paprika, cayenne pepper, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10
minutes to combine flavors. Serve with warm pita for dipping.
Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Monday, December 27, 2010
Tuesday, March 16, 2010
Awesome Veggie Stir Fry
Ingredients (use vegan versions):
• 1 cup carrots
• 1 cup snow peas
• 2 heads of broccoli (about 2 cups)
• 1/2 red pepper (may also add yellow and green)
• 2 cloves garlic, minced
• 1/3 cup onion, diced
• 1 pint of mushrooms, sliced (or 2, 4 ounce cans)
• 1 small can water chestnuts, drained
• 1 small can bamboo shoots, drained
• 1 cup bean sprouts
• 1/2 cup teriyaki sauce (I use the SOY VAY brand - Veri Veri Teriyaki)
• 1/3 cup water
• 2 tablespoons sesame oil
• Bragg's Amino Liquids to taste
Directions:
Turn wok (or large pot) on lowest setting. Add 1 tablespoon of sesame oil and spread around wok. Add minced garlic, onions and carrot.
While those are cooking, cut up broccoli and snow peas. Add to mixture. Turn up heat add the water. Let steam for a minute. Next, add second tablespoon of oil and mushrooms. Add teriyaki sauce after a few minutes. Finally add water chestnuts, bamboo shoots, bean sprouts and red pepper.
Continue cooking until all vegetables are coated. They should be softened but
not soggy!
This can be served with any rice of your choice or alone if you choose. Spray with Bragg's to taste.
May add tofu (which is delicious when cut up into small chunks), chick peas or any other vegetable or protein source for variety.
Serves: 4
Preparation time: 25 minutes
• 1 cup carrots
• 1 cup snow peas
• 2 heads of broccoli (about 2 cups)
• 1/2 red pepper (may also add yellow and green)
• 2 cloves garlic, minced
• 1/3 cup onion, diced
• 1 pint of mushrooms, sliced (or 2, 4 ounce cans)
• 1 small can water chestnuts, drained
• 1 small can bamboo shoots, drained
• 1 cup bean sprouts
• 1/2 cup teriyaki sauce (I use the SOY VAY brand - Veri Veri Teriyaki)
• 1/3 cup water
• 2 tablespoons sesame oil
• Bragg's Amino Liquids to taste
Directions:
Turn wok (or large pot) on lowest setting. Add 1 tablespoon of sesame oil and spread around wok. Add minced garlic, onions and carrot.
While those are cooking, cut up broccoli and snow peas. Add to mixture. Turn up heat add the water. Let steam for a minute. Next, add second tablespoon of oil and mushrooms. Add teriyaki sauce after a few minutes. Finally add water chestnuts, bamboo shoots, bean sprouts and red pepper.
Continue cooking until all vegetables are coated. They should be softened but
not soggy!
This can be served with any rice of your choice or alone if you choose. Spray with Bragg's to taste.
May add tofu (which is delicious when cut up into small chunks), chick peas or any other vegetable or protein source for variety.
Serves: 4
Preparation time: 25 minutes
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