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How To make Moroccan Vegetable Stew with Roasted Buckwheat
2 tb Olive oil
2 Garlic cloves
coarsely chopped 1 ts Grated fresh ginger
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Ground tumeric
2 sm Onions; quartered
3 md Carrots; coarsely chopped
4 Baby turnips
:
trimmed and quartered 1/2 lb Sweet potatoes
-- peeled and cubed 1 c Tomato juice
1 c Water
1 1/2 c Cooked chick-peas
1/2 c Seedless raisins
2 sm Zucchini; thinly sliced
1 1/2 c Button mushrooms
-- halved if large 2 tb Chopped fresh parsley
Salt Freshly ground black pepper 3 c Water
2 1/2 c Roasted buckwheat (kasha)
2 tb Olive oil
1/2 ts Salt
1/2 c Cashew nuts, toasted
Parsley sprigs; for garnish Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture. Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste. Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time. Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. * Source: The Insprired Vegetarian * Typed for you by Karen Mintzias
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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Ayurvedic Cooking - WARMTH TV - Moroccan Puy Lentils
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In this episode of WARMTH TV, Nadia Marshall shows you how to make Moroccan Puy Lentils from the WARMTH Cookbook.
INGREDIENTS
∼ 4 tbsp olive oil
∼ 1 brown onion, finely chopped
∼ 1 cinnamon stick
∼ 1 tsp ground cumin
∼ 1 tsp ground coriander
∼ 1/2 tsp sweet paprika
∼ 1-2 tsp fresh ginger, finely chopped
∼ 5 sprigs of thyme
∼ 2 garlic cloves, finely chopped
∼ 1 cup puy lentils
∼ 4 shallots, finely sliced
∼ 1 bunch of spinach leaves, stalks removed & roughly chopped
∼ 1 tomato, diced
∼ 50g fetta cheese, cut into small cubes or crumbled (optional)
∼ lemon wedges
∼ salt & pepper to taste
METHOD
Place the lentils in a large saucepan with 3 times their volume of cold water. Add the cinnamon stick and thyme and bring to the boil, then lower the heat and simmer uncovered for 30-40 mins, or until lentils are tender. Strain off the water and reserve the lentils (remove the thyme sprigs and cinnamon stick).
In another pan, heat the olive oil. Add the onions and cook until soft. Turn down the heat to medium and add the cumin, coriander, ginger, paprika, shallots/spring onions and garlic. Cook for a few minutes then add the tomato. Cook until the tomato has softened then add the spinach and cook until it starts to wilt.
Now tip the cooked lentils into the mix and stir well. Turn up the heat a little and cook the mixture for about 5 mins, then remove and stir in the crumbled/cubed fetta (if looking for a lighter meal, don't add the fetta). Taste and adjust the seasoning if necessary (if you use fetta you will need less salt). Serve with lemon wedges and eat with flat breads.
Serves 2-3, gluten free
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