Vegan Day

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Two more recipes using sweet potatoes:

 

Caribbean Vegetable Stew

Carrot And Sweet Potato Tzimmes

 

* Exported from MasterCook *

 

Caribbean Vegetable Stew

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 120

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola oil

2 large onions -- coarsely chopped

6 garlic cloves -- finely chopped

1/2 pound shredded white cabbage -- (about 3 cups)

1/2 cup dry white wine

1 serrano or jalapeno chili -- finely chopped

1/4 teaspoon hot red pepper flakes

1 tablespoon grated fresh ginger

2 cups vegetable broth or water

1 pound sweet potatoes -- (about 3)

peeled and cut into 1/2-inch cubes

2 cups chopped fresh or canned tomatoes

2 cups sliced fresh or frozen okra

1 teaspoon salt

Freshly ground black pepper -- to taste

3 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

1/2 cup chopped dry roasted peanuts

 

4 to 5 servings

 

This is a great stew, hearty and satisfying, with an unusual combination of

vegetables. I make it all winter long, with ingredients purchased easily

from a supermarket. I don't know why it's called a Caribbean stew-perhaps

because it is so warming that it makes me feel as if I've gone there.

 

1. Heat the oil in 4-quart casserole or Dutch oven over medium heat. Add

the onions and garlic and saute, stirring frequently, for 2 to 3

minutes. Add the cabbage, wine, serrano or jalapeno chili, red pepper

flakes, and ginger. Continue to saute stirring frequently, for 10 minutes.

 

2. Add the vegetable broth or water and sweet potatoes. Bring the stew to

a boil, reduce heat to a simmer, and cook, partially covered, for 10 minutes.

 

3. Add the tomatoes, okra, salt, several grindings of black pepper, and

lime juice. Simmer the stew for an additional 15 to 20 minutes, until all

the vegetables are tender.

 

4. Taste for seasoning and stir in the cilantro. Top each serving with a

sprinkling of chopped peanuts.

 

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* Exported from MasterCook *

 

Carrot And Sweet Potato Tzimmes

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola oil

1 cup chopped onions

3 large carrots -- sliced

3 large sweet potatoes -- cooked or

microwaved in their skins

then peeled and sliced

1 large apple or pear -- cored and sliced

1/2 cup chopped prunes

1/4 cup chopped dried apricots

1/2 cup orange juice

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

 

Recipe adapted from Vegetarian Celebrations

 

Serves: 8

 

An Eastern European standard, tzimmes is a roasted vegetable dish that is

made a number of ways, depending on the occasion. For Rosh Hashana, the

appropriate ingredients include carrots and sweet potatoes, with the added

sweetness of fresh and dried fruits.

 

Preheat the oven to 350 degrees.

 

Heat the oil in a large skillet. Saut‚ the onions over medium heat until

they are translucent. Add the carrots and continue to saut‚ until onions

and carrots are golden.

 

In a mixing bowl, combine the onion-carrot mixture with all the remaining

ingredients except walnuts. Mix thoroughly; don't worry if the potato

slices break apart.

 

Transfer the mixture to a large, oiled, shallow baking dish (a round or

oval shape is attractive). Bake for 45 to 50 minutes, or until the top

begins to turn slightly crusty.

 

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