These two recipes have been a couple of my favorites so far. A word to the wise....if you are a weenie when it comes to spice you may want to back off of the cayenne pepper a bit in the Chickpea Wat.
Again, both recipes are from the Daniel Fast Cookbook, by Susan Gregory.
Happy Eating!
Vegetarian Chili
I have been making this recipe for more than 15 years. It was a family favorite when my now
adult children were young. Make a big pot and serve it for a couple meals! So, so easy!
Ingredients:
2 medium-sized green peppers, chopped
1 medium-sized yellow onion, chopped
1 zucchini, sliced
1 yellow squash, sliced
2 tablespoons salad oil
2 tablespoons chili powder
3/4 teaspoon salt
1/4 teaspoon ground red peppers
2 cups corn kernels (fresh or frozen)
2 16 oz. cans tomatoes (juice and all)
2 16 oz. cans pinto beans (juice and all)
2 16 oz. cans black beans (juice and all)
1 4 oz. can mild green chilies
1 4 oz. can of tomato paste
[When I make this during non-fasting times, I also add 1 tablespoon of sugar with the other
spices.]
Preparation:
1. Chop and sauté in oil the peppers and onions.
2. Add the sliced squashes, chili powder, salt, ground red peppers, and corn.
3. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the
green chilies, and the tomato paste. Stir until just blended.
4. Bring to a boil and then reduce the heat. Let simmer for 20 minutes stirring
occasionally to prevent sticking.
Yield: six generous servings
I featured this recipe in my book titled Out of the Rat Race published in 1994 by Servant Publications
Ethiopian Chickpea Wat
My youngest son, now 24 years old, is one of my greatest life-treasures. God gave him to me
when he was just seven-years-old, an Ethiopian orphan whom I met while I was on a mission
trip to Addis Ababa. Since then, I have grown very fond of Ethiopia and the people of that
intriguing land. In 2005, my son returned there for a one-year visit and married a lovely
woman. They now live in Seattle and are getting settled in their new life together.
One of the mainstays in the Ethiopian meal is “wat.” It’s like a thick stew and made in many
different ways. It’s served with injera, the pancake-like bread used to eat the various Ethiopian
dishes. Injera is traditionally made of teff, but now most is made of wheat flour. Injera is not
available in my little college town, so I serve this wat over brown rice and it’s delicious.
Ingredients
2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 potato, peeled and chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 tablespoon tomato paste
1 16 ounce can chickpeas, drained
and rinsed
1 1/2 cups water
1 cup frozen peas, thawed under
warm running water
3-4 cups brown rice
Preparation
1. Heat the oil in a large pot over medium heat. Add the onion, cover and cook until
softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes
longer.
2. Remove the cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom
and tomato paste. Add chickpeas and water and bring to a boil.
3. Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is
developed, about 30 minutes, adding a bit more water if needed.
4. About 10 minutes before the stew is ready, stir in green peas and taste to adjust
seasonings.
Yield: six servings
No comments:
Post a Comment