| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Soups/stews, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped |
| 4 |
lg |
Garlic cloves, minced |
| 1/2 |
c |
Red wine, stock, or water |
| 28 |
oz |
Can crushed tomatoes |
| 4 |
c |
Water or stock |
| 1 |
|
Green bell pepper, diced |
| 2 |
|
Stalks celery, diced |
| 2 |
c |
Sliced okra |
| 2 |
ts |
Finely minced fresh ginger |
|
|
(don't omit ginger) |
| 1 |
ts |
Each dried oregano, dried |
|
|
Thyme, paprika, and ground |
|
|
Cumin |
| 1/4 |
ts |
Each black pepper and |
|
|
Cayenne pepper |
| 1 |
c |
Diced zucchini |
| 15 |
oz |
Can black beans, with liquid |
| 1 |
|
To 2 tablespoons soy sauce |
| 4 |
c |
Cooked brown rice |
INSTRUCTIONS
Braise the onion and garlic in wine until onion is soft. Add tomatoes,
water, green pepper, celery, okra, ginger, and seasonings; simmer for 15
minutes.
Add the diced zucchini and the black beans with their liquid, cover and
cook until the zucchini is just tender, about 10 minutes. Add soy sauce to
taste.
Serve over cooked brown rice.
Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page 230
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