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Yield: 1 pint Copyright: Nancy Berkoff
Serve raita as a dip for vegetables, a salad dressing, or a condiment for hot, spicy dishes.
INGREDIENTS MEASURE Unflavored soy yogurt 2 cups Diced peeled cucumbers 1/2 cup Chopped green onions 2 Tablespoons Orange zest 2 Tablespoons Olive oil 2 Tablespoons Minced garlic 1 teaspoon Ground black pepper 1 teaspoon
In a plastic or glass container, combine all the ingredients. Mix well. Cover and refrigerate for at least 30 minutes before serving.
Note: If soy yogurt is not available, purée 1-1/2 cups silken tofu with 2 Tablespoons lemon juice.
Yield: ten 6-ounce servings Copyright: Nancy Berkoff
Serve harira as a thin soup, as a hot condiment, or as a sauce for cooked grains.
INGREDIENTS MEASURE Vegetable oil spray to cover pot Sliced onions 1 cup Canned whole tomatoes (not drained) 1 quart Ground turmeric 3 teaspoons Ground ginger 1 teaspoon Cinnamon 1/2 teaspoon Chopped fresh cilantro 1/4 cup Chopped fresh parsley 1/4 cup Whole wheat berries 4 ounces Vegetable broth 1-1/2 quarts Uncooked dry lentils 8 ounces Cooked garbanzo beans 2 cups Ground black pepper 2 teaspoons Fresh lemon juice 1/4 cup
Spray a medium-sized pot with oil. Heat and add onions. Sauté until golden, about 3 minutes. Place tomatoes, turmeric, ginger, cinnamon, cilantro, and parsley in a blender and blend until smooth. Add to onions and bring to a fast boil. Reduce heat, add wheat berries and broth, cover tightly and allow to simmer for 1 hour or until wheat berries are soft.
Add lentils and garbanzos, cover, and allow to simmer for 20 minutes or until lentils are tender. Add pepper and lemon juice, stir, and serve hot.
Note: If wheat berries are not available, brown rice may be substituted.
Excerpts from the Winter 2001/2002
Issue:
Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).
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Converted to HTML by Stephanie Schueler.
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| Last Updated April 8, 2002 |
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