January 10th, 2004

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  • lucre

Rosewater Pumpkin with Tabouli

Before I get to the recipe (I came up with this back in October), I wanted to ask about vegetable demi glace. I know I've seen it somewhere. Has anyone tried it? Is it vegan? Any good recipes? Okay, here it is:


Rosewater Pumpkin with Tabouli
2 Onions
3 Tbsp balsamic vinegar
Olive Oil
A pumpkin or similar squash, cubed, with seeds roasted and salted.
2 sundried tomato halves
2 tsp rosewater
1 1/2 tsp chile powder
1 tsp cumin seeds
6 cloves garlic, thinly sliced.

preheat oven to 250 degrees.

Slice 2 onions into 1/4" to 1/2" disks, place in skillet and drizzle in olive oil. Cover skillet and cook over low heat. After fifteen minutes, add one finely chopped sundried tomato half. Continue cooking over low heat, stirring occasionally.
Cut open a pumpkin. Scoop out the seeds, wash , salt, and roast them until they are dry, crisp, and golden brown. Make 6C of pumpkin cubes. Place these in a large skillet with 1-2tsp rosewater. Sprinkle 1 - 1 1/2tsp chile powder and 2 tsp olive oil over pumpkin cubes. Cover and allow to steam in rosewater over low to medium heat, stirring as necessary to prevent sticking. Add water as needed. When tender, transfer to plates and place in 250 degree oven).
Place 3TBSP olive oil in a skillet. Add 1/2-1tsp cumin seeds and cook until seeds begin to brown slightly. Remove from heat, allow to cool for 1min, then add 4-6 thinly sliced cloves of garlic.
Place 2-3TBSP of balsamic vinegar in a skillet. Cook it over low to medium heat until it becomes thick and syrupy. Add it to the caramelizing onions.
In a medium saucepan, cook 1 1/2 C bulgar wheat in 3C water until tender. Drain out any excess water, then stir in the olive oil mixture. Salt and pepper to taste.
Arrange pumpkin cubes on plates. Cover these with a decent layer of roasted, salted pumpkin seeds. On top of the pumpkin seeds, layer the tabouli mixture. Top the tabouli with the caramelized onions. This should yield about 2 servings as a full meal.
I think a thin crosswise section of a red cabbage makes a dramatic garnish.
I also think a good Darjeeling tea makes a wonderful accompaniment to this.
My challenge to anyone willing to try this recipe is to find a way to keep the pumpkin seeds crisp.
juliette

(no subject)

Hi, my name is Julia. I am new to this community.

I am looking for a simply recipe/prep instructions for fried tofu.
I am going to serve this with peanut sauce and jasmine rice for guests tomorrow.
If anyone can help me out, it would be greatly appreciated. Thanks !

Lentil Bolognese

Today is the first time I've made a totally vegan, totally TASTY meal. I was getting worried there for a minute - I thought I had condemned myself to a lifetime of crap food, cos I could never seem to cook it properly.
I loved it so much, I thought you might like it too :)

Lentil Bolognese

You will need:

  • 1 onion, chopped

  • 2 cloves garlic, crushed

  • 2 carrots, coarsely grated

  • 2 sticks celery

  • 3 tbs olive oil

  • 2/3 cup red lentils (uncooked)

  • 400 g chopped tomatoes

  • 2 tbs tomato puree

  • 450 ml stock (Massell make great vegetarian stock cubes and powders)

  • 1 tbsp fresh marjaram, chopped, or

  • 1 tsp dried marjoram

  • salt

  • ground black pepper


Method:

  • 1 In a large saucepan gently fry the onion, garlic, carrots and celery in the oil for

  • about 5 mins, until they are soft.

  • 2 Add the lentils, tomatoes, tomato puree, stock, marjoram and seasoning.

  • 3 Bring the mixture to a boil then partially cover with a lid and simmer for 20

  • minutes until thick and soft.


Note:
Chilli can be added for additional flavour if desired.

This was taken from http://www.vnv.org.au/Recipes.htm... check it out for lots of other nummy goodness!
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