| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Diced red bell pepper |
| 1/3 |
c |
Chopped onion |
| 1/4 |
c |
Diced celery |
| 1/2 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
tb |
Chopped fresh tyme; ( or dried to taste ) or / instead 4 tablespoons chopped fresh mint |
|
|
Salt/pepper to taste |
| 1 1/2 |
c |
Uncooked couscous |
| 3 |
c |
Veggie stock or bullion |
| 1 |
c |
Non fat cream cheese |
| 2/3 |
c |
Non fat yogurt |
| 2 |
|
Pinches crushed saffron threads |
INSTRUCTIONS
PILAF
SAFFRON "CREAM
I made this last night and found it very satisfying ! The original recipe
was in Vegetarian Times but I did modifications to my taste and left out
any oil called for. Quick, easy and tasty this is enough for 4 servings.
Pilaf: In small amount of water (1/4 cup or less) saut. pepper, onions and
celery until crisp tender and all water has evaporated then add and stir in
cayenne and cinnamon. Pour in stock or bullion and bring to a boil. Stir in
couscous, cover and remove from the heat. Let sit for 10-15 min until all
liquid has absorbed and grains are swelled. If any liquid remains place pot
on low heat and briefly cook until all liquid has absorbed. Season with
salt, pepper and thyme or mint.
Saffron "Cream" Combine in a blender or food processor.
serve " cream " along with pilaf and a wild greens salad .
Tho the cream is not vegan, I am sure you could find a substitute using
other ingredients with all the ingenious minds this list shares !! ENJOY !!
Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@Den.Galileo.com> on
Aug 20, 1998, converted by MM_Buster v2.0l.
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