I learned how to make risotto at a cooking class in Italy, the day before my wedding. Risotto takes practice and patience, but even if the consistency isn't perfect, this recipe is delicious regardless.
I found this recipe on www.allrecipes.com, and altered it slightly, using lemon juice instead of vinegar. This is an unbelievably simple recipe that puts together the friendly flavours of couscous, chickpeas, plum tomatoes, and cucumbers, accompanied with the tang of lemon! This is great for quick meals when there's no time to spare!
This comes from a Spanish cookbook I own. I have made it using about 1/2 cup of jarred, roasted, marinated bell pepper strips instead of the pimientos mentioned, and that worked well. And yes, it is 11 cups of spinach-it cooks away so much!
This is a delicious, easy Indian dish. As with all dishes of this type, I think it was even better the next day.
This recipe is from one of my favorite cookbooks, "Lean and Luscious and Meatless" by Bobbie Hinman and Millie Snyder. I haven't made a single thing from their cookbook that wasn't tasty!
A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.
A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry.
Made by memory after having watched the cook make this many times when I was a child. Serves 4-6
"Dal" in Indian cooking refers to porridge like dishes made from dried legumes, usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. From one of the Moosewood cookbooks. Prep time includes 2 hours for cooking dried split peas. Serve with rice and raita.
This is a simple, tasty stew. The original directions calls for a short cooking time, but I think I cut the pumpkin a bit chunkier and cooked it much longer when I made it. Just make sure you don't cook it so long that the pumpkin disappears! This also freezes well.