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FareShare Gazette Recipes -- January 2003 - R's

 

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Recipes Included On This Page

Ratatouille (French) - Vegan
Red Snapper With Tomatoes and Potatoes (Moroccan)

Ring of Fire Pumpkin Seed Dip - Vegan

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                      * Exported from MasterCook *

                       Ratatouille (French) - Vegan

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-01 Jan. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1              large  onion -- diced
  1                     bay leaf
  4        tablespoons  dry red wine
     1/2           cup  tomato juice
  4                     garlic cloves -- crushed (4 to 5)
  1         tablespoon  dried basil
     1/2    tablespoon  dried marjoram
     1/2    tablespoon  dried oregano
  1               dash  ground rosemary
     1/2      teaspoon  salt
     1/2      teaspoon  black pepper
  1             medium  zucchini -- sliced
  1                     green bell pepper -- chopped
  1                     red bell pepper -- chopped
  1              small  eggplant -- cut into small cubes
  2              large  tomatoes -- cut into medium
                        wedges
  5        tablespoons  tomato paste

Heat the olive oil and a little water in a large saucepan over 
medium heat.

Sauté the onion until translucent, about 5 to 7 minutes. Add the bay
leaf, wine and tomato juice and stir well. Then add the garlic, herbs,
salt and pepper and mix until well blended. Cover the saucepan and
simmer for 10 minutes over low heat. Add the zucchini and peppers,
stir well, cover and simmer for another 5 minutes. Add the eggplant,
tomatoes and tomato paste and stir again. Cover and continue to 
simmer until the vegetables are tender, about 8 minutes more.

Serve over rice.

Makes 4 to 5 servings.

Source : "Vegan Gourmet, getcrafty.com"

NOTES : I like to add capers and black olives as well.

Contributed to the FareShare Gazette by Fatima; 21 January 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 149 Calories; 4g Fat (24.3% 
calories from fat); 5g Protein; 25g Carbohydrate; 8g Dietary Fiber; 
0mg Cholesterol; 561mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 
Vegetable; 1/2 Fat.


                      * Exported from MasterCook *

            Red Snapper With Tomatoes and Potatoes (Moroccan)

Recipe By     :Malek Badaa
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-01 Jan. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  red snapper filet
  4        tablespoons  olive oil -- (extra virgin)
  4              large  potatoes -- peeled and sliced
                        thin
  3              large  tomatoes -- sliced
  3          teaspoons  Moroccan hot sauce -- Charmoulla Du Maroc
  3        tablespoons  lemon juice
  2          teaspoons  paprika
                        Salt to taste

Combine the olive oil, Moroccan Hot Sauce (Charmoulla Du Maroc),
paprika, lemon juice and salt. Mix well. Cover and refrigerate for at
least 2 hours. (The longer you leave this in the refrigerator, the
better it will be!)

Place the red snapper in a casserole dish. Place potatoes and tomatoes
in layers on top of the red snapper. Cover with sauce. Cover casserole
dish.

Bake in 350 degree F. oven for 20 minutes. Remove cover and bake
another 20 minutes (until potatoes are done).

Serve with sweet French bread.

Contributed to the FareShare Gazette by Fatima; 19 January 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 241 Calories; 14g Fat (50.2% 
calories from fat); 4g Protein; 28g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 16mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean 
Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.


                      * Exported from MasterCook *

                  Ring of Fire Pumpkin Seed Dip - Vegan

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-01 Jan. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  hulled pumpkin seeds
     3/4           cup  vegetable stock -- (or water)
     1/4           cup  lemon juice -- or lime juice
  4                     garlic cloves -- minced
  1         tablespoon  chili powder
     1/2    tablespoon  dried red chili flakes
  2          teaspoons  olive oil
  1           teaspoon  sea salt
     1/2      teaspoon  lemon pepper

Heat your oven to 350F.

Spread the pumpkin seeds out on a baking pan in a thin layer, and
toast in the oven, tossing frequently and keeping a close watch to
prevent burning. It should take five to ten minutes, tops.

While they are toasting, sauté garlic in the olive oil for about
30 seconds.

Place seeds in your blender or food processor and grind to a fine
powder.

Add remaining ingredients and process until smooth, scraping down
the sides as needed.

Serve with fresh cut veggies, pita points, crackers, corn chips or
toast fingers; whatever strikes yer fancy.

Source : "VeganMania.com - Kreeli's Vegan Cookery Site"

Yield : "1 1/2 cups"

NOTES : This can also be thinned with more olive oil to make a
terrific sauce for pasta. Add a handful of diced red, yellow and 
green bell peppers, diced sweet onions and sliced olives to turn 
it into a meal with a spring green salad and crusty bread.

Contributed to the FareShare Gazette by Fatima; 27 January 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 44 Calories; 2g Fat (42.6% 
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 
trace Cholesterol; 558mg Sodium.  Exchanges: 1/2 Grain(Starch); 
0 Vegetable; 0 Fruit; 1/2 Fat.
 

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