| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Malay |
New, Vegtime5 |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
c |
Onion; finely chopped |
| 3 |
|
Cloves garlic; minced |
| 2 |
ts |
Ginger; freshly grated |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 2 |
c |
Cremini mushrooms; sliced |
| 1 |
tb |
Tomato paste |
| 1 1/2 |
c |
Bean cooking liquid; or vegetable stock |
| 2 |
c |
Black beans; cooked |
| 1/2 |
c |
Cilantro; chopped |
| 2 |
tb |
Unsweetened coconut flakes |
| 1 |
c |
Carrot; finely chopped |
| 1 |
c |
Celery; finely chopped |
| 1 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 375 degrees. In large skillet, over medium heat, heat
oil. Saute onion, garlic, ginger and dry spices until onion is soft
and translucent, about 5 minutes. Add mushrooms; saute until
mushrooms have lost their moisture and onions are golden, about 5
minutes.
Dissolve tomato paste in bean cooking liquid or stock. In large
oven-proof casserole with lid, mix together mushroom mixture, tomato
paste mixture, beans, cilantro, coconut, carrot, celery and salt.
Bake, covered until bubbly hot, about 40 minutes. If desired, serve
over rice or grilled polenta squares. Makes 6 servings, 10 grams of
fat per 1 cup serving. |
NOTES : October 1996 Vegetarian Times Magazine.
Recipe by: Joubert's Restaurant, San Francisco, CA
Converted by MM_Buster v2.0l.
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