Vegetarian recipes

So.

I've been wanting to return to being a vegetarian for awhile, but didn't have the push to get back into it. Last week, on the 401 on the way home from a retreat for Brain Power Studio, we were stopped near a large livestock truck. As the car and truck paced each other, I looked over and saw a pig's curious face checking me out. Then I saw little hooves, and finally, a cute snuffly snout checking out the tiny air space that they'd provided for the pigs to breathe. My heart hitched at the sight and I blurted to my pal beside me: 'That's it, I'm going vegetarian'.

She said: 'What? When?', I said: 'Right now, today.' And the little hairs on my arms stood up. Wow!

So, lately I've been making big piles of hummus and also really gotten into dahl (tx to my Mom ;-)

Due to popular demand, I’m posting my how-to guide to delightful hummus (from my good friend  Brenda) and the recipe for dahl that I’ve been concocting lately as well (that is nommy!) Hope you enjoy.

(From the Moosewood Cookbook – Cooks at home)

How to Cook Dried Beans

Measure 1 - 2 cups of garbanzo beans (chick peas) and pour them out on a cookie sheet. Check them out. If there are any weirdo ones, or pieces of dirt or little stones, get rid of them. Rinse your beans!

Place the rinsed, picked over beans in a pot, add cold water to cover the beans, plus at least 2 inches and set aside to sit at room temperature. After 4 hours or more, drain off the soaking water. Cover the beans with fresh water and they are ready to cook.

Preheat the oven to 350 degrees F. Place the picked-over, rinsed, soaked and drained beans in a large pot and cover with water, 2 inches deeper than the beans. Place the beans on high heat and bring them to a rapid boil, then transfer them to a large covered casserole dish and place in the oven. Bake for about 1.25 – 1.5 hrs.

Remove from the oven and drain your beans!

Brenda's Hummus

1 19 oz. can chick peas (or your freshly cooked beans, right out of the oven)

1 clove of garlic (or more)

½ tsp salt

3 – 4 Tbsp tahini (sesame seed paste)

¼ cup lemon juice (or juice from 2 lemons)

¼ cup water

Place the drained chick peas in a blender or food processor and process.

Mash the garlic with the salt. A mortar and pestle work well to mash garlic. Add the garlic, salt, tahini, lemon juice and water to the chick peas.

Mix very well until texture is smooth, adding more water if needed.

Serve on a platter and garnish with paprika, olive oil and parsley and/or toasted pine nuts.

Freezes well. Hummus thickens after being frozen, so after thawing, add a few drops of water and mix.

Dahl

(From the January 23^rd, 1991 ed. of the Ottawa Citizen, Silk Roads Afghan Restaurant on Sparks St.)

1 lbs (454 g) red lentils

4 – 6 cups water

1 Tbsp salt

½ c veg oil

2 med onions, finely chopped

2 med tomatoes, finely chopped

¼ Tbsp cayenne pepper

¼ Tbsp gr. Coriander

Rinse lentils under cold water, then place in a large pot. Add 4 – 6 cups water and the salt. Bring to a boil, stirring occasionally. Boil for 5 minutes, or until lentils are soft.

In a frying pan, heat oil and sauté onions and tomatoes until onions are translucent.  Add cayenne and coriander to the mixture and simmer until it becomes sauce-like.

Add mixture to cooked lentils and stir. Simmer for 5 minutes (or longer).

Serve in bowls, topped with juice squeezed from a ¼ fresh lemon.

Yum!