| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 2 |
|
Garlic cloves |
|
|
coarsely chopped |
| 1 |
t |
Grated fresh ginger |
| 1 |
t |
Ground cumin |
| 1 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground tumeric |
| 2 |
|
Onions, quartered |
| 3 |
|
Carrots, coarsely chopped |
| 4 |
|
Baby turnips |
|
|
trimmed and quartered |
| 1/2 |
lb |
Sweet potatoes |
|
|
peeled and cubed |
| 1 |
c |
Tomato juice |
| 1 |
c |
Water |
| 1 1/2 |
c |
Cooked chick-peas |
| 1/2 |
c |
Seedless raisins |
| 2 |
|
Zucchini, thinly sliced |
| 1 1/2 |
c |
Button mushrooms |
|
|
halved if large |
| 2 |
T |
Chopped fresh parsley |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3 |
c |
Water |
| 2 1/2 |
c |
Roasted buckwheat, kasha |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Cashew nuts, toasted |
|
|
Parsley sprigs, for garnish |
INSTRUCTIONS
Heat the oil in a large skillet and saute the garlic, ginger, cumin,
cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips,
and potatoes and stir-fry for 5 minutes, or until all the vegetables
are well-coated wtih the spice mixture. Add the tomato juice and
water; bring to a boil, cover, and simmer gently for 15 minutes. Add
the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer
for 15 minutes more. Season to taste. Meanwhile, prepare the
buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart
saucepan. Add the buckwheat and oil, cover, and simmer over very low
heat for 15 minutes. Do not remove the lid during this time. Stir the
salt into the buckwheat and pile it onto a large serving dish. Spoon
the vegetables over it. Sprinkle with the cashew nuts, and serve the
vegetable juices separately. Garnish with the parsley sprigs. Source:
The Insprired Vegetarian * Typed for you by Karen Mintzias From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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