Hi all, and thanks for reading my blog! I have actually moved this blog to www.glutenfreesoyfreevegan.wordpress.com, and have added some new features so be sure to check it out:)
peace,
Camille
Wednesday, November 26, 2008
Sunday, November 2, 2008
Chickpea Tangine wth Cinnamon, Cumin, and Carrots
I love this recipe - quick, easy, tasty, and cheap - what could be better?
serves 4. 30min or less.
2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.
recipe adapted from: Vegetarian Times, October 2008
serves 4. 30min or less.
2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.
recipe adapted from: Vegetarian Times, October 2008
Double Coriander Eggplant Tagine
serves 4. 30min or fewer.
Ingredients:
2 Tbs. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. agave nectar
1/2 tsp. red pepper flakes
1 28-oz can chopped tomatoes
1/4 cup chopped cilantro
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, agave nectar, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
Serve warm over steamed quinoa, brown rice, or alternate grain.
recipe adapted from: Vegetarian Times, October 2008
Ingredients:
2 Tbs. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. agave nectar
1/2 tsp. red pepper flakes
1 28-oz can chopped tomatoes
1/4 cup chopped cilantro
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, agave nectar, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
Serve warm over steamed quinoa, brown rice, or alternate grain.
recipe adapted from: Vegetarian Times, October 2008
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