Recipes
Email Twila,
tbing@technivore.net,
if you would like to add a recipe.
Sylvia's Recipes
CHICK PEA DISH
2 CUPS CHICK PEAS
1 LGE ONION
3-4 CLOVES GARLIC
2 TEASPOONS GARAM MASALA
1 TSPN CURRY POWDER
1LB TOMATOES CHOPPED (OR CAN/S)
½ CUP DRIED APRICOTS
1 DSPN PEANUT BUTTER
1/3 CUP CONCENTRATED APPLE JUICE
½ CUP BROKEN CASHEWS
TAMARI (SOY SAUCE) & LEMON JUICE
SEASONINGS + STOCK
FRY ONION GARLIC UNTIL SOFT, ADD GAR MAS. CURRY POWDER AND
EVERYTHING ELSE EXCEPT CASHEWS, LEMON JUICE.
SIMMER 20 MINS – ROAST CASHEWS, ADD TAMARI. COMBINE
CHICK PEAS AND SAUCE, ADD LEMON JUICE.
LENTIL WITH SPINACH
1 ¼ POUNDS SPINACH
1 MEDION SIZED ONION
5 TBSPNS VEG OIL
2 CLOVES GALIC, PEELD AND MINCED
1 CUP DRIED LENTILS, PICKED OVER AND WASHED & DRAINED
SALT
1 TSPN GROUND CUMIN SEEDS
1/8 TSPN FRESHLY GROUND BLACK PEPPER
WASH SPINACH WELL, AND CUT INTO THIN STRIPS (OR DEFROST FROZEN
SPINACH)
CHOP ONION. HEAT OIL, AND FRY ONION AND GARLIC. STIR AND SAUTE
FOR 2 MINS. ADD LENTILS AND 3 CUPS OF WATER. COVER, LOWER
HEAT AND AND SIMMER TILL LENTILS ARE TENDER. ADD SPINACH SALT,
AND CUMIN. STIR TO MIX, COVER AND BRING TO A SIMMER –
ABOUT 10 –15 MINS. STIR GENTLY DURING THIS PERIOD.
DISH WORKS WELL IF MADE AHEAD OF TIME AND REHEATED. ALSO
WORKS WELL AT ROOM TEMPERATURE.
Email Twila,
tbing@technivore.net,
if you would like to add a recipe.
|
