Recipezaar: African,Vegetarian recipes

Cumin & Tahini Yogurt Dip

Mon, 02 Mar 2009 17:52:23 -0500

Try serving thisalongside your favourite tagine or spicy vegetable soups with pita to dip. -- posted by English_Rose

Summer Couscous Salad

Mon, 02 Mar 2009 17:58:26 -0500

A Middle eastern treat, ready in minutes. -- posted by English_Rose

Garbanzo Dip

Wed, 04 Mar 2009 00:49:18 -0500

We really like this served with pitas. This is easy to prepare and your guests will love this. -- posted by mommyoffour

Irio

Wed, 04 Mar 2009 00:52:59 -0500

A deceptively simple dish from Kenya, made of mashed potatoes and peas with corn. -- posted by DrGaellon

Chickpea & Tomato Tagine

Thu, 05 Mar 2009 16:21:00 -0500

A quick tagine that is versatile too - lunch, side dish, snack, or great with pork for a main. -- posted by English_Rose

Cauliflower Tagine

Sun, 08 Mar 2009 00:48:40 -0500

Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal. We served this dish and the residents' were delighted - I held back on the spices but not entirely! However, the couscous wasn't as well received; we had to opt for orzo but the residents' would have preferred r i c e! I can't fight "cultural appetites" any longer. :) -- posted by Manami

Moroccan Soup

Sun, 08 Mar 2009 01:09:13 -0500

This is a very healthy soup made of sweet potato, spinach and chick peas. It's lovely in winter. -- posted by rmarcella56

Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen)

Sun, 08 Mar 2009 03:15:53 -0400

This recipe is from pastry chef Gale Gand. These are a traditional Jewish/Israeli cookies associated with the holiday of Purim. These will keep 1 week in an airtight container. They also freeze well. Dough requires 30 minutes chilling time. -- posted by blucoat

African Pineapple Peanut Stew

Thu, 12 Mar 2009 17:34:05 -0400

Another version of this wonderful stew. It is "Eat Right 4 Your Type" friendly for types A and AB. Serve it over your favorite grain and garnish with the chopped peanuts and chopped scallions! -- posted by Snowpeas

Fried Tomatoes With Garlic

Sat, 14 Mar 2009 14:09:24 -0400

This tomato appetizer is great scooped onto Arabic bread. (The recipe originates from Jordan & Palestine.) -- posted by Nasseh

Olives With Herbs & Preserved Lemon

Mon, 16 Mar 2009 15:26:26 -0400

I found this recipe in a Middle Eastern magazine. The time listed does not include soaking time or marinating time, plan accordingly. -- posted by Nasseh

Vegetarian Koftas

Mon, 16 Mar 2009 19:10:12 -0400

Koftas are usually made with meat, but this is a fun variation with bean and wheat, served with Tabouleh. I have had bad luck making "kabobs" out of the mixture as the recipe calls to do, and usually just end up grilling the kofta balls without putting them on skewers. Still tastes good! Note: I buy the adzuki beans canned, which eliminates step 1. -- posted by Super Wifey

Claudia Roden's Basic Couscous

Mon, 23 Mar 2009 15:34:03 -0400

This is an extremely simple way to prepare couscous so that it is moist, tender, slightly chewy, and in individual grains rather than clumps. It is from the cookbook, "Arabesque: A Taste of Morocco, Turkey, and Lebanon", by Claudia Roden. -- posted by blucoat

Spicy Whole Wheat Pita Chips

Tue, 24 Mar 2009 18:08:05 -0400

Great with dips, spreads, hummus or soups. Keep extra pita chips stored in an airtight container for up to three days. -- posted by JackieOhNo!

Middle Eastern Chickpea and Vegetable Salad

Sat, 28 Mar 2009 02:13:20 -0400

Clipped from Australian Good Taste. Posting here to make very soon. -- posted by Wendys Kitchen

Moroccan Sweet Potato With Couscous

Wed, 01 Apr 2009 10:53:18 -0400

Spicy, flavourful, healthy, vegetarian, and a very easy one dish meal! Bright colours and three different textures in one dish. This is (very) slightly adapted from the recipe of the same name at cookthink.com. -- posted by Elise and family

Cinnamon-Spiced Chard Pancakes (Passover)

Thu, 02 Apr 2009 01:29:02 -0400

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix. -- posted by blucoat

Moroccan Okra Salad

Thu, 09 Apr 2009 02:13:11 -0400

Found ths recipe & am stashing for when my garden begins its production of okra, maters & coriander in earnest around the end of June. Mmmm, ain't nothing better than a homegrown tomater...or okra...LOL. -- posted by Buster's friend

Algerian Broad Beans & Garlic ( Fèves En Sauce )

Sun, 12 Apr 2009 02:13:39 -0400

Here is my traditional recipe for Ros Bratel, which is a very old recipe from Algeria. It is simple to make with just a few ingredients & is really delicious. Eat it with plenty of fresh crusty bread for an inexpensive, light meal or have it as a side to roasted meats etc. -- posted by Um Safia

Traditional Melktert

Tue, 21 Apr 2009 10:20:40 -0400

This is the real old fashioned traditional South African Melktert, quite delicious, and rightly one of our favourite treats. There are many of these recipes on the web, adjusted in various ways, and with many ingredients added which were not available when this recipe was first created. These can make the finished tart something quite different from the original. There are also many recipes available that do not contain cinnamon, which may be a personal preference, but is definitely NOT traditional! It is very important to keep the pastry short, and to pre-bake it, so that the creamy filling does not make it soggy. I use honey in my filling, because it is more nutritious than sugar, and healthier, (and I think the settlers may well have used it, not sugar) but if you hate honey, you could substitute 80 - 100g sugar, to taste. -- posted by ZAR-INA

Superfood Salad With Moroccan Dressing

Wed, 22 Apr 2009 12:34:20 -0400

This looks both super healthy and super tasty. I am always in the need of healthy recipes so when I saw it in a back issue of Olive magazine I decided to put it here for safe keeping. -- posted by Sarah_Jayne

Harissa Oil

Wed, 22 Apr 2009 13:08:08 -0400

I am a spice wimp but my husband loves hot and spicy food. So, I am proving my love for him and putting this recipe in my collection to make for him..lol. -- posted by Sarah_Jayne

Moroccan Eggplant

Thu, 23 Apr 2009 00:45:32 -0400

From Cuisine NZ Magazine. -- posted by Wendys Kitchen

Moroccan Inspired Baked Potato Slices

Thu, 23 Apr 2009 01:01:38 -0400

I enjoy coming up with different types of oven fries to satisfy my craving for fries while still staying within the ranges of my low fat diet. This is my most recent creation. My husband went 'mmmm' when he tasted the first one. So, i am thinking it is worth posting and sharing :) -- posted by Sarah_Jayne

Berber Tagine Omelette

Sun, 26 Apr 2009 21:06:38 -0400

Entered for safe-keeping for ZWT. From Barry Vera on sbs.com.au. Moroccan cuisine. Fresh coriander is aka cilantro. -- posted by KateL

Libyan Marinated Chickpeas

Sun, 26 Apr 2009 21:08:10 -0400

Entered for safe-keeping for ZWT. From Daniel Rogov's "Libyan Cuisine - Simple but Tasty" website. Preparation time does not require time for overnight refrigeration. -- posted by KateL

Angolan Corn and Rice Bread

Sun, 26 Apr 2009 21:09:07 -0400

Entered for safe-keeping for ZWT. From celtnet.org.uk -- posted by KateL

Stir'n'dine Couscous

Mon, 04 May 2009 14:01:22 -0400

This makes a great light dinner served with Greek salad. -- posted by Irmgard

Foaming Vanilla Honey Bath

Mon, 04 May 2009 19:36:25 -0400

Honey naturally attracts and retains moisture yet is gentle, which makes it the ideal ingredient for all, including those with sensitive skin. Here's a great recipe from the National Honey Board, via BH&G magazine. -- posted by Sharon123

Lebanese Baba Ganoush

Fri, 08 May 2009 12:14:39 -0400

A middle eastern aubergine dip with tahini and cumin -- posted by Wild Thyme Flour

Vegetarian Bobotie

Wed, 20 May 2009 01:58:41 -0400

This is the vegetarian version of the south african meatloaf dish. I haven't made this yet but do let me know. I had this cutting from a magazine but I don't know which magazine it was. -- posted by Wild Thyme Flour

Tamina - Algerian Toasted Semolina & Honey Sweet

Wed, 20 May 2009 14:03:43 -0400

Tamina is a very old Algerian recipe. Traditionally it is served to celebrate the birth of a baby, however many people eat it whenever they get the craving for something seriously sweet! It is most commonly served in small plates & people each have a small spoon with which to eat it, you can of course, serve individual portions. Algerian children go crazy for this so don't forget a plate for them! -- posted by Um Safia

Algerian Basboussa - Semolina Cake With Syrup

Thu, 21 May 2009 10:12:05 -0400

There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home! -- posted by Um Safia

Fassuliah K'dra -- Cannellini Beans With Saffron (Morocco)

Thu, 21 May 2009 10:19:33 -0400

This recipe was found in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the time for the beans to soak. -- posted by Sydney Mike

K'sra -- Moroccan Bread (Morocco -- North Africa)

Sat, 23 May 2009 17:45:35 -0400

This recipe was found in the 2002 cookbook, Mediterranean Streat Food. Preparation time does not include the 1 1/2 hours needed for the dough to rise. -- posted by Sydney Mike

R'ghayef -- Moroccan Flat Bread (Morocco -- North Africa)

Sat, 23 May 2009 18:16:29 -0400

This recipe is from the 2002 cookbook, Mediterranean Street Food. -- posted by Sydney Mike

Banana Bread With Cashews (Pao De Banana) - Portuguese Mozambiq

Sun, 24 May 2009 03:17:36 -0400

This recipe was found in "Cuisines of Portuguese Encounters". I haven't made it yet. -- posted by Debbie R.

Moroccan Cauliflower With Spices

Wed, 27 May 2009 22:37:47 -0400

An excellent side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients, except the flour and water, and be served as a salad. Taste and add more oil of necessary. -- posted by Baz

Clean Eating Ras El Hanout Moroccan Spice Mix

Thu, 28 May 2009 01:46:21 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. This will keep for up to a year. -- posted by KateL

African Potato Stew

Sun, 31 May 2009 19:26:53 -0400

This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet. -- posted by Sydney Mike

South African Style Lemon Meringue Pie

Tue, 02 Jun 2009 17:08:11 -0400

My own variation on the very popular South African style of Lemon Meringue Pie. Has a biscuit base, delicious tart lemon filling and fluffy meringue. I worked out the recipe based on others I'd found and trying to approximate the pie I remembered from my childhood! Can be made either as two big pies (shallow 20cm, or in theory one deep pie with lots of meringue!) or a series of smaller ones in muffin or cupcake cases. -- posted by Meri Williams

Spinach and Groundnuts (Peanuts - Eastern Africa)

Sat, 06 Jun 2009 02:12:24 -0400

This is from "Best of African Regional Cooking". I haven't made it yet. -- posted by Debbie R.

Sweet Lentil Stew (East Africa)

Sat, 06 Jun 2009 02:13:13 -0400

This is from "Best of Regional African Cooking". I haven't made it yet. -- posted by Debbie R.

Vegetarian Bobotie

Fri, 12 Jun 2009 12:32:08 -0400

This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could. -- posted by Cora_and_Clarice

Moroccan Spiced Roast Potatoes

Sun, 14 Jun 2009 19:52:29 -0400

These potatoes are my favourite kind- crispy, flavourful and delicious! The spice paste here is my Moroccan spice paste with added olive oil but I've copied it out here in full to make the recipe easier to use. Cooking time includes time for the spices to blend. Thanks to a review, here is a suggestion if using a convection oven- cook for 40 minutes total, the first 15 mins at 350F and thereafter turn it up to 400F. -- posted by Shuzbud

Moroccan Spice Paste

Sun, 14 Jun 2009 19:53:14 -0400

This creates a wonderful paste that can be used in a variety of ways- roasting meat, vegetables, grilling sausages, with rice or couscous. The flavours blend to make a vibrant, warm dish. -- posted by Shuzbud

Light, & Healthy Meatless Meaty Lettuce Wraps

Tue, 23 Jun 2009 01:52:02 -0400

I just discovered this recipe while on a pms binge haha... needed a 'naughty' treat to fill my tummy while also satifying my cravings while also creating something that was not so 'naughty' so I wouldn't be in tears for gorging down a plate full, gotta luv pms!!... Good News tho!! this was so good and no guilty feelings afterwards, whats not to luv!! Ingredient mentionables: for lettuce I used romaine as well as: I cut mine in half and used only 1 half of them then put the other half of leaves in a baggy to use for something else. For the meatless beef strips i used : Atantic Superstore's Presidence Choice Meatless Meat Strips in Beef flavour. For the seasoning I used a basic Tex Mex seasoning low sodium but you could also use a variety of dry seasoning mixes based on preference- suggestions : mustard, montreal steak spice, ranch, onion, garlic, balsamic etc. * Wanted to also mention that 113.5g is about half a bag of meatless meat strips give or take a bit, depending on what brand you use. -- posted by Sarahe_says_lets_cook!

Asian Root Vegetable Stew

Tue, 23 Jun 2009 11:29:14 -0400

.. -- posted by Chef #1298498

Kulinkuli (Nigeria)

Fri, 03 Jul 2009 03:25:33 -0400

From: "Iron Pots & Wooden Spoons Africa's Gifts to New World Cooking by Jessica B. Harris. I'm posting this because MarraMamba requested it. Sounds like fried peanut butter balls to me. These can be shaped into any form that takes your fancy. -- posted by Engrossed

Ethiopian Beet & Potato Salad

Thu, 09 Jul 2009 17:09:48 -0400

I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it. -- posted by Chef #1319051

Yataklete Kilkil (Ethiopian Vegetable Stew)

Wed, 15 Jul 2009 01:47:00 -0400

Wonderful Spicy Ethiopian Vegtable Stew, to be served with Injera -- posted by Chef #1320820

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Chermoula Roasted Tomatoes

Wed, 22 Jul 2009 01:36:04 -0400

I am posting this recipe here for safe keeping. -- posted by Nasseh

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Moroccan Orange and Olive Salad

Tue, 28 Jul 2009 15:50:52 -0400

This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan! -- posted by Buster's friend

Basil and Red Pepper Tabbouleh

Mon, 03 Aug 2009 11:35:21 -0400

Uber simple & delicious - room temp or refrigerated from The Times-Picayune. Use what you've got in the garden for this one. It'll all be good! -- posted by Buster's friend

African Red Beans & Couscous

Fri, 07 Aug 2009 02:44:53 -0400

If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Northern Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine). -- posted by Sharon123

Seven-Vegetable Couscous

Thu, 13 Aug 2009 17:20:56 -0400

This is a very traditional dish with some modern twists!, and uses a lot of vegetables from the garden. Change around the veggies according to what's being harvested. Adapted from The Culinaary Institute of America. -- posted by Sharon123

Jalapeno & Roasted Red Pepper Hummus

Mon, 17 Aug 2009 02:15:30 -0400

Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres). -- posted by Buster's friend

Lentils and Rice With Caramelized Onions

Mon, 17 Aug 2009 02:31:28 -0400

This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. -- posted by mikekey

Harissa Spaghettini Recipe

Mon, 17 Aug 2009 02:53:49 -0400

Grabbed this recipe off the web and modifiedit to my taste. This is my kind of pasta. -- posted by Jamilah's Kitchen

North African Soup (Vegetarian)

Mon, 17 Aug 2009 03:05:28 -0400

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions. -- posted by mikekey

Foul Medammes With Dill

Mon, 17 Aug 2009 03:13:04 -0400

This is how my DH makes his Egyptian Foul. I love it with Dill now it's my favorite. We normally eat it for breakfast with eggs and fresh bread. -- posted by Jamilah's Kitchen

Vegetarian Pitas

Mon, 17 Aug 2009 03:49:01 -0400

A healthy lunch or light supper. -- posted by mikekey

Super Quick Lebanese Fool Medammas

Mon, 17 Aug 2009 13:04:18 -0400

Fool Medammas is such a tasty & healthy dish, but when making it the traditional way from scratch it can be a bit time consuming. Here, you can use canned fava beans for a much quicker (but still tasty) version. Fool Medammas is a very poular breakfast dish, served with fresh bread - perfect for Suhor during Ramadan. It also makes a nice light lunch if served with bread & a good salad or you can serve as part of a series of appetizers (like a mezze platter). -- posted by Um Safia

Bouzgene Berber Bread & Roasted Pepper Dip - Algerian

Tue, 18 Aug 2009 03:02:02 -0400

This is a fantastic recipe from high in the mountains of northern Algeria. You can make either component by itself - you do not have to eat the bread with the dip but they do compliment each other. The bread is a typical Algerian semolina & olive oil flat bread (known as K'ssra), it is meant to be quite hard & crispy, the dip is Algeria's version of a fresh salsa. This recipe is delicious as a light lunch or snack & is perfect for Suhor during Ramadan as it is nutritious & filling. -- posted by Um Safia

Sauteed Onion, Green Pepper, & Tomato Salad

Tue, 18 Aug 2009 03:11:35 -0400

This Moroccan salad can be served warm or cold. -- posted by Nasseh

Moroccan Fig Pastries

Tue, 18 Aug 2009 03:13:23 -0400

These pastries are a nice treat for Ramadan. -- posted by Nasseh

Algerian Khobz El Dar -- Semolina Bread

Tue, 25 Aug 2009 11:41:02 -0400

This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook. -- posted by Um Safia

Mesfouf Qsentena - Sweet Couscous With Dates & Nuts

Thu, 27 Aug 2009 02:44:20 -0400

This dish is a regional speciality of an area of Algeria called Constantine. For best results, use freshly steamed couscous. This dish is often served with laben aka buttermilk. You can substitute raisins for the dates, just soak them for 5 mins in hot water. -- posted by Um Safia

Felfel B'tomatish - Algerian Pepper & Tomato Salad

Thu, 27 Aug 2009 02:44:27 -0400

This is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on! -- posted by Um Safia

Moroccan Squash Salad

Tue, 08 Sep 2009 11:25:33 -0400

'Tis the Season...lots of squash around. I picked up this recipe from the produce section and made it for a party. It's quite easy to throw together the night before as the flavour improves over night. You could add quite a few other things to this based on what you have on hand, see some optional suggestions. Enjoy! -- posted by magpie diner

Pink Pear Angel

Thu, 17 Sep 2009 10:30:26 -0400

Here's a pretty drink to make with pears and sure to please! Adapted from USA Pears. -- posted by Sharon123

Moroccan Carrots

Mon, 21 Sep 2009 00:58:31 -0400

This recipe certainly brings the humble carrot to a special vegetable status.Found it in a charity cookbook a few years back but can't recall the name. Enjoy....... Servings listed are approximate. -- posted by Chef #570804 Halifax Liz

Stuffed Eggplant

Mon, 21 Sep 2009 11:07:09 -0400

This is a recipe that is best served cold or room temperature. -- posted by Wendys Kitchen

Tempeh Stew

Thu, 24 Sep 2009 15:04:25 -0400

Tempeh is one of my favourite meat substitutes, especially for heartier meals or as a comfort food. In this stew, the tempeh absorbs all the wonderful flavours from a full-bodied red wine resulting in a satisfying dish. -- posted by The Savvy Chef

Mediterranean Artichoke Stew

Mon, 05 Oct 2009 17:31:07 -0400

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas. -- posted by DaphneM

Almond Tahini Date Balls

Mon, 19 Oct 2009 13:55:41 -0400

Very Middle Eastern and very tasty. A somewhat sophisticated brunch treat if you will, and would also make awesome finger food for tea or a dinner party. Especially if it's one of those where the meal is light but hors d'oeuvres are heavy. And can you believe this awesome treat is healthy and vegan? I couldn't! For some ideas, try a mix of Chinese red dates (I used 100%) with traditional dates. Put in a dash of ground pistachio and/or cardamom, how about a teensy bit of honey? There's a lot more I plan on doing with that huge thing of almonds I bought at BJ's. Found on the internet somewhere, don't remember where. If this is your recipe or you know where it came from, just drop me a line so I can give credit where it is due. -- posted by the80srule

Injera (Ethiopian Flatbread)

Tue, 27 Oct 2009 01:37:52 -0400

This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew. -- posted by lwatkins

Mushroom Kebabs for the Grill

Tue, 03 Nov 2009 08:07:52 -0500

I tasted these first at a Saturday Farmers' Market at Stellenbosch (near Cape Town). The lady who sold them had several types of mushrooms on her skewers and grilled them over coals -- so use as many types of mushrooms as you can get -- or one type only, they'll still be good! Having enjoyed them once again at the Market, I imitated them, but I think my marinade is better than hers!! Quick and easy, and grill along with the meat. On hot coals or charcoal this takes only a few minutes -- do not try and get them to be soft, as they'll break up. Put them on with the meat, and turn them gently with tongs, as they shrink and can slide off the skewers easily. If they catch here and there, no matter. Delicious!! -- posted by Zurie

Oven Baked Vegetarian Samosas

Wed, 04 Nov 2009 12:06:57 -0500

My daughter has been wanting me to make samosas for the longest time! Here is one I don't have to fry! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Misr Wot (Ethiopian Lentil Soup)

Tue, 10 Nov 2009 16:40:19 -0500

This was passed to me via a friend from an Ethiopian family. Berbere is a spice. -- posted by Julia Rodriguez

Martins Butternut and Apple Bake

Wed, 11 Nov 2009 10:25:18 -0500

I first had this dish at a function, I loved it, and the chef kindly gave me the recipe. He wasn't specific on quantities so I had to guess a bit when I made it, and I didn't feel mine was as nice as his, so feel free to play a little and adjust to your own taste! -- posted by Karen Elizabeth

Simple Yummy Spiced Lentils

Fri, 13 Nov 2009 11:52:30 -0500

A yummy recipe for lentils that can be very easily adapted to whatever you have in the cupboard. Simple and tasty and perfect for winter! -- posted by Chef Kirsten (#1!)

Egyptian Red Lentil Soup

Sun, 15 Nov 2009 13:30:42 -0500

This soup is considered to be a tradition for breaking the Ramadan fast in Egypt and is a traditional "Middle Eastern peace recipe". I got this from a Middle Eastern living blog and decided to share it since I was looking for red lentil recipes. Red lentils can be found in Indian and Middle Eastern grocery stores. This awesome soup is vegan and quite healthy. -- posted by the80srule

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu

Vegetable Tagine With Olives and Prunes

Mon, 23 Nov 2009 15:01:01 -0500

This is a flavorful dish that can be adapted to whatever vegetables you have on hand It always gets rave reviews from my dinner guests. You can substitute or add parsnips, zucchini, rutabaga - whatever is handy. It was passed on to me from a vegan friend. -- posted by Marilyn Rob

Chickpea and Pepper Sandwich Spread

Mon, 23 Nov 2009 18:18:43 -0500

A fresh and zesty sandwich filler which I eatevery week. A great veganoption. -- posted by rmarcella56

Brown Seed Bread

Wed, 25 Nov 2009 13:21:53 -0500

A healthy and hearty bread you will enjoy! This recipe has earned the goodfibes seal indicating it is a good source of fiber! Adapted from Fleischmann's yeast site. There is about an hour rising time. -- posted by Sharon123

Vegetarian Jollof Rice

Sun, 29 Nov 2009 14:46:08 -0500

A very tasty and healthy rice dish. It is a great one-dish meal. -- posted by Spartan Mom

Sweet Potato Fries With BBQ Mayo

Tue, 01 Dec 2009 23:07:50 -0500

A Bobby Flay recipe! Easy with a yummy dipping sauce. I love sweet potato fries! -- posted by Sharon123

Kenyan Vegetable Curry

Fri, 04 Dec 2009 16:11:50 -0500

I found this in the newspaper under recipes for a presidential inauguration party. The caption was "A vibrant Kenyan Vegetable Curry could please a president with African roots, as well as anyone who likes the way each vegetable keeps its distinct flavor when baked instead of boiled." I don't have a dutch oven, so I just did the first part in a large skillet then transferred the food into a casserole dish. I love being a vegetarian!!! -- posted by superblondieno2

Some Like It Hot (Fresh Pepper Condiment)

Mon, 07 Dec 2009 14:22:21 -0500

A certain seafood restaurant chain recently served this with their calamari, and at home I recreated it. It's great with all meats and seafood. Mine wasn't even hot enough, surprise, surprise! It will all depend on the type of hot peppers you use. It's a tiny amount, made fresh, and will benefit from being made ahead, covered, and left at room temperature until needed. Ingredients can be tweaked to your taste. -- posted by Zurie

Egyptian Lentil Stew

Wed, 09 Dec 2009 17:26:55 -0500

This is a great recipe to make in the winter - it is a hearty lentil stew, takes about an hour to make (no matter how much you increase the portions), and goes with most other foods. Also, it is really really easy to make, and can usually be made with things that you have in the house already. Can be served cold or hot, but it is much better hot than cold. This recipe comes from the Middle East. -- posted by MasterZaar

Pumpkin, Cranberry and Red Onion Tagine

Tue, 15 Dec 2009 07:58:09 -0500

This dish is hearty, warming and delicious. The sweet and sour flovors work wonderfully. Serve with couscous. -- posted by English_Rose

African-Inspired Stew

Tue, 29 Dec 2009 14:04:29 -0500

The monstrously vague title doesn't do this stew justice; it uses the starchy richness of sweet potato and the fragrance of peanuts to produce a warm, hearty and delicious meal with different textures and aromas. It's healthy and filling, and can be easily adapted to your tastes. -- posted by MontrealJulia

Spinach, Mushroom & Lemon Rice Pilaf

Thu, 28 Jan 2010 09:48:25 -0500

Perk up rice with herbs, spices and add colour with spinach to make a great midweek meal. -- posted by English_Rose

Marrakesh Couscous

Thu, 04 Feb 2010 07:22:01 -0500

In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy -- posted by ratherbeswimmin'

Moroccan (Ish) Vegetable Stir Fry

Mon, 08 Feb 2010 10:28:12 -0500

This is a perfectly balanced vegan meal! Sweet potatoes, chard, mushrooms, molasses, and peanut butter combine to make a hearty and healthy stir fry. -- posted by Chef #1480951

Middle Eastern Style Three-Lentil Soup With Potatoes (Vegan)

Mon, 08 Feb 2010 10:45:46 -0500

Based this off my other lentil soup recipe. You can find most of these ingredients in Indian grocery stores, it takes longer to cook because red lentils dissolve easily but the others don't. Particularly tasty with Recipe #411190. -- posted by the80srule