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This one is worth posting... not hugely innovative or anything, but tasty.
Peas and cashews and stuff *
1 head garlic, peeled and sliced**
2 t ginger (fresh) chopped fine
12-15 pods green cardamon
1/2 t fenugreek
1/2 t coriander, slightly crushed
pinch cumin
2-3 pinches fennel
2 t Aleppo peppers (or your favourite pepper preparation in an amount that pleases you - this strikes me as fairly non spicy, but, um, upbringing...)
3 largish zucchini
16 oz (?) chick peas ***
16 oz frozen green peas
16 oz strained tomatoes ****
1/2+ c cashew pieces
some chopped up oyster mushrooms (optional - but then, I expect people to improvise)
olive oil
Sauté garlic, ginger, cardamon, fenugreek, coriander, cumin, and fennel in a generous amount of olive oil over medium heat, until garlic is browned. Add mushrooms, cashews, chick peas. Sauté a bit more, then add tomatoes and allepo peppers, cover, reduce heat and simmer. Chop up zucchini. Add zucchini. Check and stir occaisionally until zucchini are just getting tender. Add peas. Mix in and heat until warm again. Salt to taste (if it's to your taste). Serve over brown basmati rice (or whatever).
* Okay, this deserves a better name...
** If I'd had shallots, I might have used about three times as much. No complaints, though.
*** I've been soaking them and cooking them in the pressure cooker, and then freezing them - better flavour, no BPA
**** I've been also trying to find BPA-less tomatoes. Bionaturae does strained tomatoes and tomato paste in glass. (No, I'm not convinced that BPA is killing me. But it's almost certainly not making me healthier... and I'd generally rather have it out of the food supply. Or at least increase the market for products without.)
Peas and cashews and stuff *
1 head garlic, peeled and sliced**
2 t ginger (fresh) chopped fine
12-15 pods green cardamon
1/2 t fenugreek
1/2 t coriander, slightly crushed
pinch cumin
2-3 pinches fennel
2 t Aleppo peppers (or your favourite pepper preparation in an amount that pleases you - this strikes me as fairly non spicy, but, um, upbringing...)
3 largish zucchini
16 oz (?) chick peas ***
16 oz frozen green peas
16 oz strained tomatoes ****
1/2+ c cashew pieces
some chopped up oyster mushrooms (optional - but then, I expect people to improvise)
olive oil
Sauté garlic, ginger, cardamon, fenugreek, coriander, cumin, and fennel in a generous amount of olive oil over medium heat, until garlic is browned. Add mushrooms, cashews, chick peas. Sauté a bit more, then add tomatoes and allepo peppers, cover, reduce heat and simmer. Chop up zucchini. Add zucchini. Check and stir occaisionally until zucchini are just getting tender. Add peas. Mix in and heat until warm again. Salt to taste (if it's to your taste). Serve over brown basmati rice (or whatever).
* Okay, this deserves a better name...
** If I'd had shallots, I might have used about three times as much. No complaints, though.
*** I've been soaking them and cooking them in the pressure cooker, and then freezing them - better flavour, no BPA
**** I've been also trying to find BPA-less tomatoes. Bionaturae does strained tomatoes and tomato paste in glass. (No, I'm not convinced that BPA is killing me. But it's almost certainly not making me healthier... and I'd generally rather have it out of the food supply. Or at least increase the market for products without.)