VEGETARIAN RECIPES for newbies and the rest of us
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Hi you all 2: Hope everybody is well in this VERY cold winter New recipes in Macca's Meatless Monday for 02/22/10...Baby, You're A Rice Man
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Mary McCartney shared some of her recipes to promote Meat Free Monday: Mary McCartney?s aubergine layered bake http://www.timesonline.co.uk/tol/life_and_style/article7048493.ece Mary McCartney?s puy lentils and feta http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article7048507.ece Mary McCartney?s sautéed leeks http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article7048511.ece
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Hi Wilhamina Thanks for posting these Mary McCartney recipes...they are lovely..like mother like daughter The article is very interesting too ! I particularly like the lentil and feta recipe YUM Here are some new recipes from Macca's Meatless Monday for 3/1/10...You Say You Want A Ravioli?
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Hello 2: hope everybody is doing well Have the new Macca's Meatless Monday for 3/8/10 "Don't Burger Me"
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MY SIGNATURE DISH BY SIR PAUL MCCARTNEY Recipe: Spicy Refried Bean Tacos with Mexican Corn Bread in StirItUp magazine March 2010 Link to the website: http://www.stiritupmagazine.co.uk/ Link tot the pdf of the March issue: http://www.stiritupmagazine.co.uk/st_march10.pdf Article and recipe at page 30 and 31
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Hi Wilhamina Thanks for posting the link and Pauls yummy recipe I love Mexican food Here is Macca's Meatless Monday for 3/15/10 Luck of the Irish at Brazen Head
Enjoy a late St. Paddys Day -
Hello 2: everybody! Here is Macca's Meatless Monday for 3/22/10...I Feel Fine http://www.dailykos.com/story/2010/3/22/848687/-Maccas-Meatless-Monday...I-Feel-Fine I know I'm a week late sorry ops: I Feel Fine includes these recipes and MUCH more with pics and health tips WHOLE WHEAT OATMEAL PANCAKES A warming healthy breakfast * 3/4 cup quick-cooking oats * 1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided * 3/4 cup whole-wheat flour * 1 1/2 teaspoons baking powder * 3/4 teaspoon baking soda * 1/2 teaspoon cinnamon * 1/8 teaspoon grated nutmeg * 1/2 teaspoon salt * 1 large egg, lightly beaten * 2 tablespoons unsalted butter, melted * 1 tablespoon packed brown sugar * Accompaniment: sliced bananas Soak oats in 3/4 cup buttermilk 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined. Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.) MINESTRONE SOUP A terrific use for your CSA box veggies 2 teaspoons olive oil 1 medium-size yellow onion, chopped 2 cloves garlic, minced 2 medium-size carrots, peeled, halved lengthwise, and sliced thin 1 medium-size all-purpose potato, peeled and cut into 1/2-inch cubes 1 medium-size yellow or green summer squash(zucchini) (about 1/2 pound), cut into 1/2-inch cubes 1 tablespoon dried basil, crumbled or about a handful fresh and shredded 1 teaspoon dried oregano, crumbled or about 2 sprigs,fresh 2 large bay leaves 1 large can (28 ounces) crushed low-sodium diced tomatoes, with their juice or 3 medium fresh, cut into cubes 6 cups vegetable stock 1/4 pound green beans, trimmed and cut into 1-inch pieces 4 ounces (about 1 cup) tiny shells or tubettini pasta 1 can Great Northern white beans, drained and rinsed (or cannellini) Grated Parmesan cheese, if desired-stew is Vegan without cheese 3 tablespoons minced italian parsley In a large heavy pot, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally. Add the tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 15 minutes longer. Add the green beans , cover and cook until the beans are tender but still crisp--about 5 minutes. Remove the bay leaves. Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with the cheese and parsley. Some good bread is all you need with the Minestrone. MIXED GREEN SALAD WITH GRAPEFRUIT and CRANBERRY A healthy and refreshing way to use in season Grapefruit,serves 6-8 * 2 red grapefruit * 1/4 cup extra-virgin olive oil * 2 tablespoons minced scallions * 1 tablespoon white-wine vinegar * 1/4 teaspoon salt * 1/4 teaspoon freshly ground pepper * 8 cups torn butter lettuce * 6 cups baby spinach * 1/3 cup dried cranberries * 1/3 cup toasted pine nuts 1. Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice. 2. Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice. 3. Add lettuce and spinach to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top. Enjoy and Stay Healthy
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Sunday at the soundcheck dinner at Paul's Phoenix gig we enjoyed a wonderful vegetarian buffet and I ate a delicious lentil-rice-red pepper bake. I was told by the guy there were NO tomatoes in it (I asked, have a little allergy sometimes, and to my eyes it looked just like Mexican rice at first)...idk if that was accurate. But they couldn't give me the recipe I found one recipe online but I'm not sure it's right. If anyone has a recipe or link please please post it? The thought also occurred to me perhaps it was a Linda recipe, and I don't have her cookbooks ops: yet Also had a delicious ratatouille (sp??) and I'd attempt to make that too but not even sure I can spell it at this point ops: but was gooood!!
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Has anybody some good avocado recipes? I would appreciate it if you would share some with me! I was never too keen on avocados but suddenly I crave them madly! ops:
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Here's one from our favourite vegetarian: Linda McCartney?s Avocado and Green Chili Soup This recipe is suitable for a: vegetarian/vegan diet. Ingredients: ----------------------------------------------------- 2 ripe avocados 3 cups soy milk 1 4-oz. can or jar of green chilies 1 medium-sized onion, chopped Salt and pepper, to taste 2 Tbsp. lemon juice 2 Tbsp. dry sherry Chopped chilies or fresh parsley, for garnish Instructions: ----------------------------------------------------- Cut the avocados in half and remove the pits. Scoop out the pulp and purée in a blender. Add the remaining ingredients, except the garnish, to the blender and purée until smooth. Put the mixture into a serving bowl, garnish, and serve immediately. Preparation time: 10 minutes Additional comments: ----------------------------------------------------- Makes 4 to 6 servings
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calicoskych2001:
Here's one from our favourite vegetarian: Linda McCartney?s Avocado and Green Chili Soup This recipe is suitable for a: vegetarian/vegan diet. Ingredients: ----------------------------------------------------- 2 ripe avocados 3 cups soy milk 1 4-oz. can or jar of green chilies 1 medium-sized onion, chopped Salt and pepper, to taste 2 Tbsp. lemon juice 2 Tbsp. dry sherry Chopped chilies or fresh parsley, for garnish Instructions: ----------------------------------------------------- Cut the avocados in half and remove the pits. Scoop out the pulp and purée in a blender. Add the remaining ingredients, except the garnish, to the blender and purée until smooth. Put the mixture into a serving bowl, garnish, and serve immediately. Preparation time: 10 minutes Additional comments: ----------------------------------------------------- Makes 4 to 6 servings
Thank you! "Preparation time: 10 minutes" Peferct!!!!
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Thanks everyone for the great comments and the avocado-chili soup..yummy I wish I had seen this last week. Gaby Great to see you, hope you are well. There will be more avocado recipes coming up in the next MMM so stay tuned. Jena, you are so lucky! the sound check of course sounds wonderful and the vegetarian buffet perfect. I wish I knew where the recipes came from but I guess it would depend on who catered the event for Paul Here is Macca's Meatless Monday for 3/30/10 "To Know Herbs Is To Love Herbs" http://www.dailykos.com/story/2010/3/30/850172/-Maccas-Meatless-Monday...To-Know-Herbs-Is-To-Love-Herbs Sorry I'm still late with postings but will try to catch up...promise Includes these recipes and much more with yummy pics! OVEN-CODDLED EGGS with MASHED POTATOES and HERBS Makes 6 1 egg servings or 3 two egg servings This dish is a nice choice for a special breakfast or brunch because the potatoes can be mashed in advance, then chilled overnight in the ramekins. * 1/2 cup whole milk * 1 bay leaf * 14 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces * 1/4 cup finely chopped shallots * 2 tablespoons (1/4 stick) butter * 1 teaspoon minced fresh rosemary * 1 teaspoon minced fresh thyme * 6 large eggs (organic free-range) * 6 tablespoons whipping cream * 6 tablespoons freshly grated Parmesan cheese * 2 tablespoons chopped fresh chives Butter six 3/4-cup ramekins or use 1 and 1/2 cup small baking dishes. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf. Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve. HERBED RICOTTA with HONEY This is a terrific starter served either with Pears or other fruit or mixing sweet and savory with spring asparagus or other veggies and some crostini. * 1 (15-oz) container whole-milk ricotta (I use part-skim) * 5 tablespoons mild honey or less to taste * 1/2 teaspoon chopped fresh thyme * 2 tablespoons chopped fresh basil * 2 tablespoons chopped fresh mint * 3 firm-ripe Anjou or Bosc pears, peeled if desired or blanched asparagus and toasted crostini * 1/3 cup pine nuts, lightly toasted * Garnish: fresh thyme sprigs or other herbs Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt. Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon. Leaving stem end intact, cut each pear half lengthwise into 1/8-inch-thick slices and gently press against a work surface to create a fan shape. Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint. BUCKWHEAT(KASHA)with MUSHROOM RAGOUT Kasha is one of my favorite grains. All it is is just 100% buckwheat which can be purchased in different granulations. It's readily available in supermarkets(usually in the ethnic section), has a delicious nutty flavor and is an excellent source of protein. Prepare Kasha according to package instructions. . For mushroom ragout * 2 tablespoons unsalted butter or vegan butter * 2 tablespoons olive oil * 1 medium onion, sliced thin * 1 pound Portobello or crimini mushrooms, caps (halved if large) and stems sliced thin * 3/4 pound white mushrooms, sliced thin * 2 garlic cloves, minced * 1 teaspoon chopped fresh sage leaves * a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse Make mushroom ragout: In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened. Ragout may be made 2 days ahead, cooled completely and chilled, covered. Serve Mushroom Ragout over Kasha and enjoy! "To Know Her Is To Love Her" The Beatles http://www.youtube.com/watch#!v=G6-cKpyJ5W4 Enjoy and see you soon 2:
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Hello As promised..trying to catch up with posting for MMM So Here is Macca's Meatless Monday for 4/5/10 "Tex Mex Man"
"Taxman" The Beatles Enjoy -
Hello 2: Here is Macca's Meatless Monday for 4/12/10...How Kind Of You
notice the band playing Pauls' song "Goodby" The review includes these recipes and MUCH MORE with photos, and lots more recipes TUNA SALAD SANDWICH (kinda) Okay, this is the recipe that did it for me. I have a very real history with Tuna Salad and in fact had a Tuna Salad Sandwich for lunch for the entire 4 years of high school! I no longer eat fish but feel eminently qualified to critique this recipe. It is very good and I did not miss the fish at all and it seems that Eco-Veg Gal in the review above agreed with me. 1 8-ounce package of tempeh 1 red onion, minced 1/4 cup umeboshi vinegar (I used rice-wine vinegar) 1 celery stalk, chopped 1/2 carrot, chopped 1/2 cup fresh or frozen and thawed corn kernels 1/3 cup fresh or frozen and thawed peas 1/2 small cucumber, chopped (peel only if the cucumber is not organic) 1/4 cup chopped kosher dill pickles 1 tablespoon Veganaise 1/2 tablespoon Dijon or stone-ground mustard 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh dill 1 tablespoon drained capers 2 tablespoons chopped fresh parsley STEPS Bring water to a boil in a pot fitted with a steamer basket. Cut the tempeh in half, and place in the steamer basket. Steam for 20 minutes. Set aside to cool. Bring a small saucepan of water to a boil. Add the onion, and boil for 10 to 15 seconds (if you dig raw onion, you can skip this step) Use a strainer or slotted spoon to transfer the onion to a mixing bowl. Keep the water boiling in the pot on the stove. Add the vinegar to the onions, stir well, and set aside to marinate for 30 minutes. While the onion marinates, blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each vegetable is done. Set aside to cool. Drain the marinate onions through a sieve, and rinse quickly under running water. Squeeze the excess liquid from the onions, and add to the bowl with the vegetables. Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Veganaise, mustard, lemon juice, and dill. Stir well to combine. Serve topped with capers and parsley. Note: This is Alicia's recipe but I have to tell the truth as I tweaked it a bit and did not blanch any of the veggies just used them fresh as I like a crunchy salad. I did marinate the onions in the vinegar and that was perfect in cutting the raw onion taste. I serve mine in a whole wheat pita and it's yummy. GNOCCHI with SPICY VODKA TOMATO CREAM SAUCE 1 pound of gnocchi 1 tablespoon olive oil 2 teaspoons chopped fresh parsley 1/2 teaspoon hot red pepper flakes 4 minced garlic cloves A 28 ounce can of whole tomatoes 1/2 cup silken tofu 2 tablespoons of vodka Put the gnocchi in a pot of water, and bring to a boil. Boil for 3 minutes, and then drain and set aside. Sauté the olive oil, parsley, red pepper flakes, and garlic cloves in a medium saucepan. Add the can of whole tomatoes, and bring to a boil. Puree this in a blender along with the silken tofu. Transfer back to the saucepan after blended. Heat gently, and add the vodka. Heat for one minute, and then toss with the gnocchi. QUINOA COUSCOUS 1 cup quinoa 2 cups water 1/2 cup fresh basil 1/4 cup fresh parsley 1/2 cup raisins 1/2 cup chickpeas, drained 1/2 cup toasted almonds 1 tablespoon olive oil STEPS In a saucepan, pour in 1 cup of quinoa and 2 cups of water. Bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 10-15 minutes). Remove and put in a bowl. Chop the basil and parsley, and mix into the quinoa. Toss in the raisins, chickpeas, almonds, and olive oil. Salt and pepper to taste. CHOCOLATE PEANUT BUTTER CUPS Vegans are not deprived...no way! 1⁄2 cup Earth Balance butter 3⁄4 cup crunchy peanut butter (preferably unsweetened and unsalted) 3⁄4 cup graham cracker crumbs or 10 graham cracker squares 1⁄4 cup maple sugar or other granulated sweetener 1 cup grain-sweetened, nondairy chocolate or carob chips 1⁄4 cup soy, rice, or nut milk 1⁄4 cup chopped pecans, almonds, or peanuts STEPS Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside. Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving. They are great soft, but even better a little firmer! THUMBPRINT COOKIES 1 cup rolled oats 1 cup almonds 1 cup spelt flour 1/2 cup corn or safflower oil 1/4 cup maple syrup 1/4 cup brown rice syrup Fruit-sweetened jam of your choice STEPS Preheat the oven to 350 degrees F. Combine the oats and almonds in a blender or food processor and blend until they have the consistency of flour. Pour into a large bowl, and add the spelt flour. In a small, separate bowl, mix the oil, maple and brown rice syrup together. Combine the wet and dry ingredients and mix well. Make 1 inch balls with your hands and press flat onto a cookie sheet. Make an indentation with your thumb into the center of each cookie. Fill each cookie with a teaspoon of jam. Bake at 350 degrees for 15 minutes. Cool and enjoy! "How Kind Of You" Paul McCartney Enjoy! -
Happy Earth Day! 2: To celebrate Earth Day Here is Macca's Meatless Monday for 4/19/10 "give me chickpeas on Earth Day"
Enjoy and have a Happy Earth Day! ps..I love chickpeas and would love to have some new recipes if you have any please post them here -
Here's a yummy recipe for an egg-free cheesecake. Everyone loves it and you will be the star of the party when you bring this dessert. You can also make them into mini cheesecakes quite easily, just bake 20-25 min instead of an hour. Crust: 2 cups of crushed graham crackers, any flavor OR 1 3/4 cup of crackers, plus 1/4 cup of crushed walnuts or hazelnuts 1 stick of butter or solid veg oil (your preference, but butter is better in my opinion) Mix crushed graham crackers and nuts with melted butter and press into the bottom of a spring form pan or deep-dish pie plate. Set aside. Filling: 3 bricks (8 oz.) of cream cheese, softened 1/4 cup sour cream Dash of milk (? 1/4 to 1/2 cup, depending on how thick you like it) 1 teaspoon of baking powder A bit of lemon zest - optional, about a tsp 1 tsp vanilla extract 2-3 Tablespoons flour 1/2 cup sugar or other sweetener (more or less to taste) Mix all ingredients in a mixer, or beat until smooth and creamy. Will be thick. Push or pour into the crust and smooth out with a spatula. Bake at 350 F for about an hour, or until top is light golden brown. It's okay if it cracks a little. Remove and set to cool for 30 minutes (middle will be jiggly, don't touch it, just let it sit!). If using a spring form pan, run a knife around the edges and loosen the sides and lift off. Let cool until bottom of pan isn't too hot to pick up with your bare hands. Put in fridge for 4 hours minimum. I make mine in the morning to have for evening dessert. Optional toppings: - Melt a bar of dark chocolate with a bit of veg oil, 10 seconds at a time in the microwave, or in a double boiler. Pour over the top of the cold cheesecake and spread, or drizzle. You can use chocolate chips as well, just make sure you mix in about a T. of veg oil so it won't be too hard when you cut the cake. - Add a can of your favorite pie filling on top of that, or forget the chocolate and just use the fruit. I have to have my chocolate, though! - Toasted hazelnuts and caramel. Since none of this has raw eggs, safe to let your kids lick the bowl and spoons. Enjoy! ~~Marie
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Linda's cooking is harm to my body! I do my very own vegetarian chilli (which is far away from Linda's) but I saw a video of her cooking it and at the end she adds cheese and I never thought of that! I cooked my chilli and tried it with cheese.... that's so damn good! I completely overate! ops: ops:
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Hello 2: Hope everyone is doing well Thanks MarieMonDieu for the yummy cheese cake recipe, I Looove cheesecake Hi Gabby, good to see you, sorry this is a late reply, I've been traveling and also had some computer problems Here is Macca's Meatless Monday for 5/3/10 "Oil Darling"
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mustangsally10:
Hello 2: Hope everyone is doing well Thanks MarieMonDieu for the yummy cheese cake recipe, I Looove cheesecake
No problem! My son and I are making it again soon. I made chili tonight, unfortunately, my son wanted meat in his so we got it local organic, etc. Not so good for the cow, I know. I was down to Portland (Maine) today for some errands, and took some edameme (?) salad that I'd gotten at the local market. It was very good, but later on didn't agree with my son as we rode home in the car from his after school appointment. Ah, me. Barking spiders, oh well. We had a good laugh. I'm thinking of doing an almond flavored cheesecake with hazelnuts and Lindt 85% cacao dark chocolate intertwined with the mix. Sort of like a marble thing, because surely, from dealing with kids, pets, bosses, friends in crisis, and men, I am indeed losing my marbles unless I get a break soon. C'est vrais. Certainment. Merde. I am thinking to make some sort of veg curry with golden raisins and maybe a bit of coconut sprinkled on top. I very cautiously say toasted coconut, because I have a habit of catching things on fire in the oven. I go away and then it's all aflame. Last time was an apple crumble and my husband said to put on the broiler at the end, so I did. Two minutes later my crumble was all aflame. He took it out and blew on it. I should have known not to put the broiler onto a topping with brown sugar and butter. But I peeled off the black stuff and it was all good. Hugs, ~~Marie
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Hi Marie and hello everybody 2: Marie, I could live on cheesecake Did you make the almond flavored cheese cake with the hazelnuts? If so please share the recipe if possible it sounds really yummy. Here is my favorite veg curry recipe in exchange. It comes from Meatless Monday but I change it all the time with different veggies and curry. SWEET POTATO CURRY * 1 tbsp. olive oil * 2 medium onions, chopped (2 cups) * 2 tbsp. unbleached all-purpose flour * 1 cup low-fat coconut milk * 2 cups vegetable broth * 2 tbsp. curry powder (I use red curry paste) * 1 cup sliced carrots * 1 cup diced red bell pepper * 2 cups peeled, cubed sweet potato * 1 cup cauliflower florets (can trade out chard, kale or peas for broccoli & cauliflower, if you want( * 1 cup broccoli florets * 2 tbsp. chopped fresh mint hot sauce like sriracha to pass around In large saucepan, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring, 1 minute. Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, 2 to 3 minutes. Add carrots, bell pepper, sweet potato. Reduce heat to medium-low, cover and cook, until vegetables are almost tender, about 8 minutes. Add in other vegetables and cook about 4 minutes more. Add mint, cook about 1 more minute. Serve hot over basmati rice if desired. I've been bad and am way, way behind with posting Macca's Meatless Monday, so I'll try to catch up today. ops: So first, here is Macca's Meatless Monday from 5/12/10 "Oil ba di Oil bada"
Enjoy Happy Meatless Cooking and hugs to all