Vegetarian & Vegan Recipes from all over the world!

Tuesday, June 06, 2006

Moroccan Couscous (vegan)

1 cup of cooking liquid (water or stock)
1 tbsp margarine
¼ tsp salt (optional)
1 cup Instant couscous
¼ cup currants or raisins
¼ tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp ground cumin

1. In a medium saucepan, bring the cooking liquid, butter, currants and raisins to the boil over medium heat.

2. Gradually, stir in the couscous

3. Remove from heat, cover and set aside to steep for a minimum of 5 minutes.

4. Fluff with a fork before serving

Try adding - celery, cherry tomatoes or beans and pulses for a cold great summer salad.

EASY! Hoisin Tofu & Broccoli Stir Fry (vegan)

400g firm pressed tofu
3 green onions
1 tsp finely chopped fresh ginger
1 tbsp hoisin sauce
1 tsp soy sauce
1 tbsp lemon juice
1 cup broccoli florets

1. Coat a non-stick frypan with cooking spray. Heat then cook the tofu for 3-4 minutes until golden.

2. Add the green onions and ginger; cook for 1 minute.

3. Stir in sauces and juice, add the broccoli and cook until hot.

4. Serve with cooked brown or jasmine rice.

Apricot Dream Balls (vegan)

Makes 24 balls

200g dried-fruit medley
100g dried apricots
1 tbsp coconut milk
Desiccated coconut

Put the fruit medley, apricots and the coconut milk into a blender or food processor and whiz until the mixture comes together.

Shape tablespoons of the mixture into balls and roll in coconut.

Chill until firm

Moroccan Black Bean Stew (vegan)

Serves 6

4 cups cooked couscous
1/2 onion, diced
1 small sweet potato (yam), peeled and diced
1 small zucchini, diced
1 red capsicum (bell pepper), diced
1/4 cup olive oil
3 tablespoons flour
2 tablespoons sugar
2 teaspoons curry powder
1 teaspoon cinnamon
2 cups vegetable broth
2 cups cooked black beans
1/2 cup raisins
Salt to taste

1. In a large pot, saute the onion, potato, zucchini, and capsicum in the oil until the vegetables are tender. Reduce heat to low.

2. Add flour, sugar, curry, and cinnamon. Saute for 1 minute.

3. Add vegetable broth, black beans, and raisins. Turn up the heat and cook stew until hot and thickened. Add salt to taste.

4. Serve on a bed of couscous.