African Vegetable Stew
3 cup vegetable stock
3 cup chopped yellow onions
3 tbl minced fresh garlic (3 to 4)
1 1/2 tbl ground coriander
1 tbl paprika
1 tbl ground cumin
1 1/2 tsp black pepper
1/2 tsp chili powder
1 1/4 cup canned diced tomatoes drained
1/2 cup chopped cilantro
2 cup zucchini coins
3 cup cauliflower florets
2 1/2 cup baby carrots
2 cup sweet potatoes peeled chopped or yams
Wilt the onions and garlic with a little of the stock in a heavy-bottomed pan
large enough to hold the entire stew. Toast the spices in a dry skillet until
just beginning to smoke. Transfer to a plate and set aside until cool. Add the
spices and tomatoes to the onion mixture and cook until heated through. Blanch
each vegetable in boiling stock until just tender. Add the vegetables and
cilantro to the tomato mixture. Cook together until the sauce is the desired
consistency.
NOTES :
This recipe comes from my cooking teacher, Christine Leishman, who's the
executive chef here at UCSF. She helped with Dean Ornish's very low fat diet
plans here at UCSF, and has made the cafeteria at Moffitt Hospital one of the
only hospital eateries I know of that where the food is actually extremely
tasty- and very good for you.
From http://fooddownunder.com/cgi-bin/recipe.cgi?r=1533
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