Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Tuesday, April 26, 2016

Lenten Recipes: Bamia & Veggies

Mixed Baked Vegetables

2 c (1 can) diced tomato
2 c (1 can) tomato sauce
4 c small whole fresh okra
1 large eggplant, peeled
6 small red potatoes
4-5 red pearl onions, or onion to taste, chopped
Dry Oregano
Dry Basil
Black pepper
Water
Salt to taste (none if canned tomato has salt)

Method: wash okra and cut off top, place in a bowl and sprinkle with 1
cup white vinegar. Add one cup of water and set aside at least 2
hours.

Peel and slice eggplant into 1-inch cubes, sprinkle with salt, put in
colander to drain bitterness, wait at least half hour, rinse eggplant.

Peel and cut potatoes into 1-inch cubes or 1-cm slices.

in a small pot, cover bottom with olive oil and briefly sauté onion,
add dived tomato and a little of tomato sauce and cook about 20
minutes, add sprinkled oregano, pepper, basil. Set aside.

In a baking pan - mom uses Corningware, sprinkle olive oil. Place
mixed vegetables, pour sauce over and sprinkle again with olive oil.

Bake at 375 for approximately 1 hour, but check at 30 minutes. You can
cover with foil, and may need to raise temperature. Lenten/vegetarian!

Saturday, February 22, 2014

Plenty of Veggies

Just in time for Great Lent, a lovely cookbook: "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi."
Recipes are very simple: eggplant with pomegranate, za'atar and buttermilk sauce (pictured); beet, orange and olive salad; caramelized fennel with goat cheese; quinoa salad with dried Persian lime ....
Chef Yotam Ottolenghi also wrote a Jerusalem cookbook.
Separately, a new take on grilled cheese, Sfakianopita, a Greek flat bread, which seems to be a version of the famed plakotiganites yiayia prepared but no one can duplicate. The recipe was featured on an episode of the Cooking Odyssey on PBS, which maintains a fabulous list of Greek recipes