Category: Vegetarian

Gazpacho

Ingredients

  • 4 Cups V8 Tomato Juice
  • 4 Vine Ripened Tomatos
  • 1 Cucumber
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 4 Cloves Fresh Garlic
  • 3 Tbsp Fresh Lemon Juice
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 1/4 Cup Fresh Parsley
  • 5-6 Fresh Basil Leaves
  • Salt & Pepper to Taste

Preparation

  1. Mince Garlic and sauté in olive oil
  2. De-skin, de-seed, and chop the tomatoes
  3. De-seed and chop the cucumber
  4. Mince the bell peppers and onion
  5. Chop parsley and shred basil
  6. Combine all ingredients, cover and chill at least a few hours (overnight is best).

 

Vegetable Tagine

Servings: 4

Ingredients

  • 4 cloves garlic, finely minced
  • 2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • juice of one lemon
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 small sweet potatoes, peeled and cut in half length-wise, then into quarters
  • 2 red potatoes, unpeeled and cut the same as sweet potatoes
  • 1 small eggplant, unpeeled and cut into 1/2-inch cubes (about 2 cups)
  • 1 large bell pepper, cut into 1-inch pieces
  • 2 tomatoes, cut into eighths
  • salt to taste

Directions

  1. Stir together the garlic, paprika, cumin, cayenne, salt, cilantro, parsley, lemon juice, vinegar, and olive oil.
  2. Steam or parboil potatoes until just barely tender, about 10 minutes.
  3. Put the potatoes in a large baking dish along with the rest of the vegetables. Pour the marinade over and toss until the veggies are evenly coated. Cover and set in the refrigerator to marinate for about an hour.
  4. Bake, covered, for about 35 minutes at 375. Remove lid and bake for another 10-15 minutes, until the vegetables are completely tender. Serve over couscous.

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