Recipes Included On This Page Ratatouille (French) - Vegan Red Snapper With Tomatoes and Potatoes (Moroccan) Ring of Fire Pumpkin Seed Dip - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* 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.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.