Chickpea and Eggplant Pomegranate Stew

Ingredients:

1 large eggplant, diced
1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon allspice
1 tomato chopped
3/4 cup tomato sauce
1-1/2 cups chickpeas
1-1/2 tablespoons pomegranate molasses
salt and black pepper, to taste
2 tablespoons parsley, chopped

Salt the eggplants and set aside for 30 minutes then press with paper towels. Toss with some oil and bake until golden.

Meanwhile cook the onions and the garlic. Add the allspice and tomato, then the tomato sauce, chickpeas, and pomegranate molasses. Season with salt and pepper. Serve with basmati rice and garnish with parsley.

Pisto

Ingredients:

1 large potato, diced
1 teaspoon olive oil
1 onion, finely diced
3 cloves garlic, thinly sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 zucchini, diced
2 teaspoons paprika
1/4 teaspoon oregano
1 tomato, chopped
1/2 cup tomato puree
salt and black pepper, to taste

Steam or boil the potatoes until cooked through.

Meanwhile, cook the onion and garlic in the oil. Add the bell peppers followed by the zucchini. When the vegetables are tender crisp, add the paprika, oregano, and tomato. Stir for a minute and add the tomato puree, potatoes, salt, and pepper. Simmer until vegetables are cooked.

Serve with rustic bread.

Spiced Lentils

Ingredients:

1-1/2 teaspoon black mustard seed
1 tablespoon oil
1 small onion, minced
1/2 inch ginger, minced
2 cloves garlic, minced
1 green chilli, minced
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
10 curry leaves
2 roma tomatoes, chopped
1 teaspoon honey or agave
1/2 teaspoon fenugreek
2 cups red lentils, soaked
1 cup cilantro, finely chopped
salt, to taste
lime, cut into wedges
olive oil

In a saucepan, heat the oil and add the mustard seeds. When they begin to pop, add the onion, ginger, garlic, and green chili. Cook until they are softened and add the coriander, cumin, turmeric, and paprika. When they are aromatic, add the curry leaves, tomato, honey, and fenugreek. When tomatoes begin to soften, stir in the lentils and their liquid and simmer until lentils are tender and mixture is thickened, adding water as needed. Add the cilantro and season with the salt.

Serve topped with tzatziki, lime, and a drizzle of olive oil.

Turkish Chickpea and Potato Stew

Ingredients:

2 tablespoons vegan butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried mint
1 teaspoon oregano
a pinch of fennel seed
a pinch of clove
1/2 teaspoon mustard seed
2 bay leaves
2 teaspoons paprika
salt and black pepper, to taste
2/3 cup tomato puree
2 tomatoes, chopped
1 large potato, diced
2 cups chickpeas

Cook potatoes, onion and garlic in the butter until potatoes are seared. Stir in all the spices and cook until aromatic. Add the tomatoes, puree, and some water. Cover and simmer until potatoes are tender. Stir in the chickpeas.

Garnish with fresh mint and serve with bulgur, couscous, or freekeh.

Caponata

Ingredients:

olive oil
2 large eggplants, diced
1 onion, diced
2 cloves garlic, minced
2 celery stalks, chopped
1 large carrot, chopped
1 large zucchini
1 pint cherry tomatoes, some cut in half
2 tablespoons tomato paste
1 teaspoon honey or agave
1 teaspoon oregano
1/4 cup basil, chopped
1/2 cup parsley chopped
1/2 cup sicilian olives, halved
2 tablespoons capers
salt and crushed red pepper, to taste
2 teaspoons balsamic vinegar
2 tablespoons pine nuts, toasted

Salt the eggplants and allow to sit in colander for 1 hour. Squeeze liquid from each piece, toss in oil, salt, and pepper, and bake until golden. Set aside.

In a saucepan, combine oil, celery, carrot, and garlic. Allow to cook until tender. Stir in zucchini, tomato, tomato paste, honey, oregano, and half the parsley, then add about a cup of water. Bring to simmer and allow vegetables to cook through.

Stir in remaining parsley, basil, capers, and pine nuts. Season with salt and pepper, and the vinegar.

Serve with italian rice or bread.

Creole Okra Stew

Ingredients:

1 teaspoon oil
1 jalapeno pepper, minced
2 cloves garlic, minced
1 bay leaf
1/2 medium onion, diced
1 teaspoon smoked paprika
1/2 tablespoon thyme, chopped
1/2 poblano or green bell pepper, diced
2/3 cup corn
2 tomatoes, chopped
2 cups okra, cut into 1 inch slices
vegetable stock
salt, to taste
a pinch of cayenne pepper
2 tablespoons green onion, chopped
1 tablespoons parsley, chopped

Cook onion, jalapeno, garlic, and bay leaf in the oil until onion is softened. Add paprika and thyme then pepper, corn, tomato, okra, and stock. Cover and allow to simmer until vegetables are tender. Season with salt and cayenne pepper. Remove from heat and garnish with green onion and parsley.

Serve with long grain rice.

Yemisir Wot

Ingredients:

2 tablespoons oil
1 onion, finely chopped
berbere spice, to taste
1 tablespoon ginger, minced
2 cloves garlic, minced
1 cup red lentils
salt, to taste

Cook onion in the oil and add berbere, ginger, and garlic. Stir until aromatic. Add lentils and water. Cover and cook until lentils are tender and stew is thickened, about half an hour. Season with salt.

Serve with injera.

Spanish Chickpea and Spinach Stew

Ingredients:

1 tablespoon olive oil
3 cloves garlic, minced
1 red onion, finely chopped
3 teaspoons cumin
1-1/2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
salt and black pepper, to taste
2 teaspoons brown sugar
2 roma tomatoes, chopped
1/2 cup tomato puree
2 tablespoons tomato paste
1-1/2 cup chickpeas
3 cups spinach
1/4 cup slivered or sliced almonds, toasted

Cook onion and garlic in the oil. Add spices. When aromatic, stir in tomatoes and bring to a simmer. Add water if needed. Add brown sugar, chickpeas, and spinach and cook until spinach is wilted. Garnish with almonds.

Serve with long grain rice.

Armenian Vegetable Stew

Ingredients:

1 large eggplant, diced and salted
1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper
1 small green bell pepper
1 small yellow pepper
1-1/2 cup okra, cut into 1 inch pieces
1 sweet apple, peeled and diced
1 zucchini, diced
2 tomatoes, chopped
1 cup tomato puree
2 tablespoons tomato paste
salt and black pepper
juice of half a lemon
1/4 cup parsley, chopped

Squeeze eggplants dry with paper towel and bake at 400 for 30 minutes until golden. Set aside.

In a saucepan, cook onion in the oil and add the garlic. Add peppers and okra. Cook for 2 minutes and add apple and zucchini. Cover and cook for 5 minutes. Add tomatoes, puree, and paste. Add water if needed. Cover and cook until zucchini is tender. Stir in eggplant, lemon juice, and season with salt and pepper before removing from heat. Garnish with parsley.

Serve with bulgur.

Persian Eggplant Stew

Ingredients:

3 large eggplants, diced and salted
2 tomatoes, diced
1 teaspoon oil
1 onion, diced
2 cloves garlic, minced
3/4 cup yellow split peas, presoaked
1-1/2 cup tomato sauce
1 teaspoon turmeric
1/2 teaspoon cinnamon
salt and pepper, to taste
juice of 1 persian lime

Squeeze eggplant pieces between paper towels. Toss with oil and salt in a bowl and bake at 400 for about 20 minutes until golden brown. Set aside.

Meanwhile, cook onion in some oil and add the garlic, turmeric, cinnamon, salt, and pepper. Stir until aromatic and add peas, tomatoes, and tomato sauce. Bring to simmer, cover and cook until peas are cooked though. Add water as needed.

Stir in eggplant pieces, lime juice, and season with salt as needed.

Serve with basmati rice and herbs.

Ghormeh Sabzi

Ingredients:

1-1/2 cup red kidney beans
1 onion, chopped
1 tablespoon oil
1 teaspoon turmeric
1-1/2 cup vegetable stock
4 dried lemons
1/2 cup green onion
1/2 cup leeks
1/4 cup chives
2 cups spinach
1/2 cup parsley
1/4 cup cilantro
1 cup fenugreek leaves
1 tablespoon fenugreek seeds
salt and pepper, to taste

Cook onion in the oil and add the turmeric. Add kidney beans and vegetable stock. Bring to simmer.

Meanwhile, finely chop all the herbs.

Pierce the lemons with a fork and add to the saucepan along with the herbs. Stir in fenugreek. Cover and simmer 20 minutes. Add salt and pepper.

Serve with basmati rice.

Qeema

Ingredients:

1 cup yellow split peas, presoaked
1/2 teaspoon oil
1 onion, chopped
2-3 tablespoons tomato paste
1/2 teaspoon turmeric
4 dried limes, poked with a fork or 2 teaspoons dried lime powder
1/4 teaspoon cinnamon
1/2 package imitation ground beef
salt and pepper, to taste
1 russet potato, cut into shoestring fries and baked (optional)

Cook onion in the oil until translucent. Add the turmeric and tomato paste. Then add about a cup of water. Bring to a simmer and add dried lime, cinnamon, and split peas. Cover and cook until mostly cooked. Add the imitation ground beef and season with salt and pepper. Continue to cook until peas are tender.

Serve with basmati rice and top with the potatoes.

Chilean Vegetable Stew

Ingredients:

1 acorn squash, diced
2 potatoes, diced
2 teaspoons oil
2 cloves garlic, minced
2 green onions, chopped
2 stalks celery, finely chopped
1 onion, chopped
1 carrot, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 large ear corn
green peas
1 teaspoon cumin
1 teaspoon oregano
salt and pepper, to taste

Toss squash with the oil. Season with salt and bake in the oven for 30 minutes at 350.

Meanwhile boil the potatoes until they are tender.

Mash potatoes and squash together with a fork or in a food processor.

Heat oil in a skillet and add garlic, green onion, celery, onion, carrot, bell peppers, and corn. Saute until tender crisp. Add peas, squash, potato, and seasonings. Partially cover and cook 20 minutes until mixture is slightly thickened.

Serve with quinoa.

Japanese Curry

Ingredients:

2 tablespoons peanut oil
1 package imitation beef chunks
1 large carrot, roughly chopped
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon ginger, minced
1 fuji or honeycrisp apple, peeled and shredded
1 potato, diced
3 tablespoons flour
2 cups vegetable stock
1 tablespoon honey
3/4 teaspoon garam masala
2 tablespoons curry powder
2 tablespoon tomato paste
1-1/2 tablespoons soy sauce


Cook onion, carrot, and potato in the oil until potatoes are slightly golden. Add garlic, ginger, and apple. Cook for 2 minutes and add flour, stirring constantly. Stir in curry and garam masala until aromatic and add stock, tomato paste, and honey. Cover and bring to simmer. Allow to cook until liquid is reduced.

Stir in soy sauce and imitation beef. Cover and allow to cook through.

Serve with rice.

Paneer Makhanwala

Ingredients:

1 small onion, chopped
2 cloves garlic, minced
1/2 inch piece ginger, minced
5 tomatoes, chopped
1/4 cup raw cashews
1/8 teaspoon cinnamon
1/8 teaspoon clove
1/4 teaspoon cardamom
1 cup water
2 tablespoons butter
1 bay leaf
1 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon honey
1 green chili, sliced
8 ounces paneer, cu into 3/4 inch cubes
1 green bell pepper, diced (optional)
1/4 cup whipping cream
2 tablespoons cilantro, chopped

Saute onion, garlic, ginger, tomatoes, cashews, cinnamon, and clove in half the butter. Add the water and bring to a simmer. Transfer mixture into a blender and blend until completely smooth.

Meanwhile, heat remaining butter and add bay leaf. Pour in the tomato mixture. Cover and bring to simmer. Allow to simmer for 20 minutes, then add chili powder, garam masala, and honey.

Finally, stir in bell pepper, paneer, and whipping cream. Season with salt. Once mixture comes to simmer, remove from heat. Garnish with more cream if desired and garnish with cilantro.

Serve with millet, brown basmati rice, or naan and yogurt.

Red Lentils with Coconut and Kale

Ingredients:

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric
1 onion, thinly sliced
2 cloves garlic, minced
1 inch garlic, minced
2 red chiles, thinly sliced
2 cups vegetable stock
14 ounces coconut milk
2 cups red lentils
1/4 cup cilantro, chopped
4 cups kale, chopped
1 teaspoon lemon juice

Cook cumin, fennel seeds, and turmeric in oil until fragrant. Add onion, garlic, ginger, and half the peppers.

Add vegetable stock, coconut milk, lentils, and half the cilantro. Cover and bring to a simmer.

Add the kale and lemon juice and spoon into bowls.

Garnish with caramelized onions if desired, remaining peppers and cilantro, and lemon wedges.

Chickpea Tamarind Stew

Ingredients:

1/4 cup tamarind pulp, soaked in 1 cup of hot water
2 cups kale, stems removed, chopped
1-1/2 teaspoon coriander
1/2 onion, diced
2 teaspoons caraway seed
1 tablespoon olive oil
1 tablespoon tomato paste
1 can fire roasted tomatoes
2/3 cup cherry tomatoes, cut in half
1 teaspoon sugar
2 cups chickpeas
salt and pepper

Cook onion and caraway seed in olive oil until onion is golden. Add tomato paste and combine well. Stir in fire roasted tomatoes, cherry tomatoes, sugar, chickpeas, salt and pepper, coriander, and kale. Add water reserved from soaked tamarind. Remove tamarind seeds from the pulp and stir pulp into mixture. Cover and allow stew to simmer over low heat for half an hour.

Serve with basmati rice and garnish with parsley.

Moroccan Veggie Stew

Ingredients:

1 tablespoon vegetable oil

1 small onion, chopped

1 clove garlic

2 carrots, sliced

2 stalks celery, sliced

1 tablespoon ginger, minced

1/2 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon cardamom

1 teaspoon turmeric

1-1/2 cup vegetable stock

1 can crushed tomatoes

1 cup chickpeas

1 zucchini, sliced

1 tablespoon lemon juice

Saute carrots in oil. Add celery, onion, and garlic. When tender, stir in ginger. Add stock and tomatoes. Simmer about 10 minutes. 

Add zucchini and chickpeas to pan and bring to simmer again for about 15 minutes. Add all the spices. Remove from heat. Stir in lemon juice.

Serve with freekeh or couscous. Garnish with parsley.