Vegetable - Fruit - Recipe : The Ethnic Vegetarian - 256 Pages of Afrocentric Gustatory Delight

Discussion in 'Food Discussion and Recipes' started by river, May 13, 2007.

  1. river

    river Watch Her Flow MEMBER

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    If you’re wondering what a vegetarian can eat, feast your eyes (and your taste buds) on Angela Shelf Medearis; The Ethnic Vegetarian. This priceless treasure contains 2256 pages of vegetarian recipes from all over the African Diaspora.

    http://www.amazon.com/Ethnic-Vegeta...3888842?ie=UTF8&s=books&qid=1179094102&sr=8-1

    As a preview try this delicious no-cool dish that will leave you satisfied this summer without having to turn on the oven. Although the recipe calls for chopping the ingredients in a food processor I don’t have a food processor so I just broke up the cauliflower and roasted red peppers and kept everything else whole. This salad is also used in several other recipes in this book and you will find yourself reusing many of the ingredients so nothing is wasted.
    Louisiana Cajun
    Olive Salad

    Makes about 5 ½ cups

    1 jar (19 oz) roasted red pepper (drained and oil reserve.
    1 cup pitted black olives
    1 cup pimiento-centered green olives
    1 cup pickled cauliflower and sweet peppers (they come in the same jar)
    1 jar (6 ½ oz) artichoke hearts
    2 medium carrots (ends trimmed, I used baby carrots already cleaned)
    2 ribs celery
    2 peeled cloves garlic
    1 small purple onion (peeled and quartered)
    2/3 cup red wine vinegar
    2/3 cup olive oil
    1 tablespoon capers
    1 tablespoon Italian seasoning
    1 tablespoon freshly ground black pepper

    Place red pepper, black olives. Green olives, cauliflower/sweet peppers. And artichoke hearts (with juice) in a food processors and pulse for about 30 seconds to chop finely, do not puree the ingredients. Remove to a small bowl. (Did you know you can deter insects, including ants and roaches, away from food by spreading bay leaves and/or cucumber slices around?)

    Do the same with the carrots, celery. Garlic and onions. Put them in the bowl with the olive mixture and mix well.

    Combine the oil from the red peppers, vinegar, olive oil, capers, italian seasoning and black pepper in a small bowl. Pour over the vegetable. Refrigerate in an airtight bowl for 24 hours before using. Stir occasionally to mix the ingredients. Will keep in the refrigerator for ten days.
     
  2. QUEEN ABENA

    QUEEN ABENA Well-Known Member MEMBER

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    mmmmm

    Peace Sister
    I have this book and i also bought a copy of it for my sister. We are Loving it.

    Enjoy
     
  3. Sha'iyn

    Sha'iyn Well-Known Member MEMBER

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    thank you

    that sounds delicious, i will be buying this book

    here's a tsty treat if you eat cheese:

    Tasty bombshells

    1 bag of Borillio bread
    1 jar of tapenade with olives or peppers
    1/3 cup of mozzarella, goat, feta, soy (or any other cheese)
    3 teaspoons of honey
    3 teaspoons of canola or olive oil
    a dash of cayenne pepper
    sliced mushrooms

    cut the tip off of the borillio roll and hollow it out
    (you can use the breading for another dish or a snack)
    pour the canola oil into the hollow roll and coat the inside
    mix the tapenade, mushrooms, cheese and cayenne pepper
    pour the mixed ingredients into the roll
    wrap with foil and bake on 350 degrees for 10-15 minutes
    immediately after baking, drizzle with honey
    mmm delicious
     
  4. river

    river Watch Her Flow MEMBER

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    I will try a variation of this since I'm not sure I'll be able to find some things. sounds good.
     
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