Thursday, July 14, 2011
Vegetarian cookbook from the bargain table
I found this one on the bargain table at a bookstore several years back. It turned out to be a goldmine for wonderful vegetarian recipes. Although I am not a vegetarian, I do enjoy a lot of vegetarian meals. Like a lot of health conscious folks, I have cut back on the amount of red meat in my diet.
There are quite a few recipes here that I cook often. . . Garlic, Chickpea & Spinach Soup, Mixed Vegetables with Artichokes, and Cauliflower & Broccoli with Tomato Sauce, to name a few.
Garlic, Chickpea and Spinach Soup is easy to put together and makes a nice satisfying meal by itself.
2 tablespoons olive oil
4 garlic cloves crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups stock [a strict vegetarian would use vegetable stock. . . I use chicken stock]
12 oz. potatoes, peeled and finely chopped
15 oz. can chickpeas, drained
1 tablespoon cornstarch
2/3 cup heavy cream
2 tablespoons tahini
7 oz. fresh spinach, shredded
salt and freshly ground black pepper
Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden.
Stir in the cumin and coriander and cook for another minute. Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more. Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately.