Carrot Nut Burgers (credit belongs to vegchassy)
*6 carrots ,chopped
*1 pound sunflower seeds(organic work wonders)
*1 cup (225 grams) cashew nuts (can be any other nut, will work)
*2 cups brown rice (we used co-op organic brown rice for £1.15 ish)
*1 sweet onion,chopped (we used red)
*1 tablespoon oil
salt and pepper to tast

Preheat oven to gas mark 4(425 degrees F or 220 C). In a large saucepan bring 5 cups of water to a boil. Add reice and stir for 2 minutes. Reduce head, cover and simmer for 30 minutes. Roast cashews and sunflower seeds in preheated oven for 10 minutes. In a food processor grind nuts and sunflower seeds to a fine meal. Transfer to a large bowl. Place onion and carrots in food processor and pulse until fine. Transfer to bowl with nuts and seeds. Combine cooked rice and oil in food processor and pulse until smooth then spoon into the large bowl. Season with salt and pepper as desired. Mix the ingredients and form into patties. Bake in preheated oven for 8 minutes each side or cook in a frying pan coated with cooking oil.
*WARNING: Makes a HUGE amount so suggest freezing rest and using as needed!!

Aloo Paratha
(Chapatti with potato stuffing)



Aloo Paratha or 'parantha' is very popular amongst Asian Muslims during Ramadhan and is commonly eaten by Pakistanis and Indians at Suhoor time before dawn. It originates from the sub-continent and is generally eaten by Asians of all backgrounds and faiths.
Ingredients:

For the dough:
275g brown chapatti flour
1tbsp of oil
¼ tsp of salt
¼ pt of warm water

For the filling:
500g of boiled potatoes, peeled and mashed
2 tbsp chopped green coriander
1tbsp lemon juice
1tsp garam masala
½ tsp ground red chilli
½ tsp tymol seeds (ajwain)
½ in finely chopped fresh ginger
1 finely chopped medium onion
1 finely chopped small green chilli
Salt to taste
Making the filling:

Place all the above ingredients into a bowl and mix thoroughly.
Making the dough:

1. Place 250g flour into a bowl, keep the rest of the flour for rolling out. Rub the oil in it and add the salt.

2. Pour in the water to make the dough soft.

3. Knead it for 5 minutes or until the dough is soft and springy.

4. Cover and leave for 10 minutes.
Making the Paratha:

1. Heat a flat pan (skillet) on medium heat.

2. While the frying pan is heating divide the dough into 11 equal portions.

3. Take a portion of dough and roll it into a ball on the palms of your hands.

4. Dust it with your flour, flatten it and roll it into a small round shape.

5. Place 1 portion of filling on it and cover, bringing the edges together.

6. Again flatten, dust with flour and roll it into a round shape about 8 inches thick.

7. Place the Aloo Paratha on the hot flat pan and cook both sides 'dry' like a chapatti.

8. Then pour 1 tbsp oil over it and fry the first side until light golden brown. Make 6 or 7 slits in the Paratha.

9. Pour in another 2 tbsp oil and fry the other side until that is lightly golden brown as well.

A Paratha can be made with a number of different fillings or just with butter. The fillings are usually vegetable-based. The finished Paratha, stuffed or otherwise can be served with pickle, curry or yoghurt. The word 'Aloo' just means potato.

Date Maamoul

INGREDIENTS:
2/3 cup pitted dates
4 tablespoons boiling water
1/2 teaspoon orange flower water
6 tablespoons butter, cut into small pieces and softened
1 1/2 cups all-purpose flour
1 teaspoon rose water
1 teaspoon orange flower water
3 tablespoons water
1/4 cup confectioners' sugar, sifted

INSTRUCTIONS:
1- To prepare the filling, chop the dates finely and place them in a deep mixing bowl.
2- Add the boiling water and orange flower water and beat the mixture until it becomes a puree, then set the mixture aside to cool.
3- To make the dough, Chop the butter into small pieces and rub it into the flour. Add the rose water, orange flower water and regular water and mix together to make a firm dough. Add more water if necessary to hold dough together.
4- Shape the dough into about 25 small balls by rolling teaspoonfuls of the mixture between your hands.
5- Preheat the oven to 350 degrees. Lightly grease a baking dish. Make an indentation into the dough ball, making a center hole by rotating and pressing against the palm of your other hand until the shell is 1/4-thick.
6- Put about 1/4 teaspoon of the date mixture into each ball. Seal each ball by pressing the edges of the pastry together.
7- Arrange the filled pastries, seam sides down, on the baking sheet and prick each one with a fork.
8- Bake between 15 and 20 minutes, then remove the pastries from the oven and let cool. Once the pastries have cooled, place them on a serving platter and sprinkle with sifted confectioners' sugar.

This post is so yummy, I'm posting it again... enjoy!...

MMMMMM, and this last picture you see here is carmelized figs:

MORROCAN TANGERINE AND OLIVE SALAD


Pairing citrus fruit with olives is a time-honored Moroccan tradition. While most versions of this salad call for oranges, tangerines make a sweet substitute.

4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives

1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley


Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.

Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.

Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.

Makes 4 servings.

Spinach, Butternut Squash, and Lentil Curry
(Served on a bed of Basmati Rice)

1 Butternut Squash, medium size ~ 2 lb Spinach, fresh or frozen, chopped ~ 1 lb Lentils ~ 1 cup Raisins ~ 2 cups Onion, diced ~
2 tbsp Garlic, crushed1/2 tsp Hot Sauce, optional ~ 2 tbsp Curry Powder, 1-28 oz can Tomatoes (approximately 2 lb) ~Basmati Rice (2 cups cooked in 4 cups of water)

~ boil 4 cups water . Add lentils ...lower the heat to simmer, and continue cooking until all the water is absorbed (about 30-40 minutes). ~ Place garlic and diced onions in baking dish , add red pepper sauce, and mix the ingredients together. Cook in microwave oven on "high" for 5 minutes, or in conventional oven at 350º F. until the onions become slightly translucent. ~ While the onions and garlic are cooking, Cut butternut squash in half, ,slice and cut into 1/2 inch cubes. Add to the onion and garlic and mix well. Cook until the squash cubes are tender, but not mushy. Prepare the rice as you desire. ~ Add chopped spinach to the cooked onion-garlic-squash mixture. ~ Add tomatoes, raisins and curry powder and bake until the spinach is hot and wilted. ~ Add the cooked lentils, mix well and cook for 10 more minutes, mixing after 5 minutes. Serve the curried butternut squash, spinach, and lentils over a bed of basmati rice. ~ Enjoy!

Red Swiss Chard and Rice
- Hellenic Style -
1 Onion, medium size, diced
2 lbs. Red Swiss Chard, cut
2 cups Brown Rice cooked in 4 cups of water
Extra Virgin Olive Oil (optional)
Black Pepper
Salt (optional)

Preparation

Cook the 2 cups of brown rice on the stove top in 4 cups of water (double our web site recipe for Brown Rice).

Peel and dice the onion and steam in a large baking dish in a microwave oven for about 3 minutes on "high", or "stir fry" on the stove top in a little water until the onions become translucent.

Wash and clean the Swiss chard and cut into 1/2 to 1 inch pieces, and add to the onions and continue to steam until the Swiss chard becomes tender.

Add the cooked brown rice and a little (2-3 tbsp.) extra virgin olive oil for flavor (the authentic Hellenistic touch) and mix thoroughly. Steam for another 3 minutes.

Serve with a little freshly ground black pepper.

Enjoy!

Spaghetti with Chipotle Peanut Butter Sauce, Carrots and String Beans

Ingredients
1 lb. String Beans, cut, frozen or fresh
1 lb. Broccoli Stir Fry Mix, frozen
(may use other combinations of vegetables, such as a broccoli-cauliflower mix)
1 lb. Carrots, cut in thin slices (approx. 4 large-sized)
1 lb. Onions, halved and sliced to make half circles (approx. 2 medium-sized onions)
2 Cups Water
8 Garlic Cloves
2 Chipotle Peppers
4 Tsp. Ginger, ground
2/3 Cup Peanut Butter, creamy, all natural
4 Tbsp. Soy Sauce
1 Tbsp. Corn Starch
1 lb. Whole Grain Spaghetti.

Place the water in the pasta pot and heat to boiling.

Cut Carrots into thin slices. Cut Onions in half. Then slice halves into thin half circles. Pre-cook the Carrots and Onion approximately 5 minutes or until onions start to become semi-translucent. Then add the frozen vegetables and heat until everything is tender.

Clean and peel Garlic Cloves. Remove and discard stems from Chipotle Peppers. Place all Sauce Ingredients in a blender container, cover, and run the blender at high speed until the sauce becomes smooth. Set aside.

While the veggies and sauce are cooking, cook the pasta.
Combine the Sauce and the Vegetables and cook until sauce thickens, either in the microwave oven or in the wok.

Finally add the cooked Pasta to the Sauce and Vegetable combination. Mix together and serve.

Red Lentil, Sweet Potato and Carrot Curry Soup
Ingredients:
1 lb Red Lentils
1 tsp Cinnamon
1 tbsp Curry Powder
6 Cups Water
½ Cup Raisins
2 Sweet Potatoes, large
2 Carrots, large
1 Onion, medium size
3 Garlic Cloves

Rinse lentils and place in a large slow cooker (crock-pot) with cover or cooking pot on stovetop. Set the heat control to "high". Add approximately 6 cups water.

Add 1 teaspoon cinnamon and 1 tablespoon curry powder.Cook until the red lentils soften and begin to fall apart.

Peel and cut in pieces the sweet potatoes and carrots. Place in microwaveable dish with cover. Peel, wash and cut onion and add to dish, along with peeled and washed garlic cloves. Cook covered in microwave oven until vegetables are softened.

Transfer softened, cooked vegetables to blender, add ½ cup raisins, and run blender on “high” until contents are creamy. Add mixture to lentils in the slow cooker and continue to cook on “high” setting until lentils are tender. Add more hot water as needed for desired consistency.

Serve with a large tossed salad and enjoy!

Watermelon Ice

4 c Watermelon, cubed, seeded

1/3 c Granulated Sugar

1/2 c Water

2 tb Lime Juice, fresh

In a small saucepan, combine sugar and water; bring to a boil and cook until sugar is dissolved, about 1 - 2 minutes.

Or, place sugar and water in a 2-cup glass measure. Microwave at High for 2 - 3 minutes or until liquid comes to a boil, stirring once to dissolve the sugar. Let cool.

Puree the watermelon in a food processor or blender until smooth; place in a bowl along with sugar syrup and lime juice. Pour into an 8-inch square baking dish.

Freeze until nearly solid, about 2 hours. Scoop mixture into a food processor or blender and beat until mixture is smooth, but not melted. Spoon into dishes and serve immediately.

Serves 4.

Broccoli and Tofu in a Spicy Peanut Sauce
Ingredients (use vegan versions):

* 1 lb. firm tofu
* 2 stalks broccoli
* 2 tablespoon peanut oil
* 1 cup peanut butter
* 1 cup hot water
* 1/4 cup vinegar
* 4 tbls. soya sauce
* 3 tbls. molasses
* cayanne pepper to taste
* rice

Directions:

Put the rice on to cook. Chop the broccoli and cube the tofu. Fry broccoli and tofu in a skillet or wok for 5 minutes. In a separate bowl, mix peanut butter and hot water. Add vinegar, soy sauce, molasses and cayanne. Pour sauce on the broccoli and tofu. Simmer 3 minutes. Serve over rice.

Serves: 4

"Hippy Sandwich".

grill portobellos, eggplant, onion, and tomato (or frsh pineapple slice) place in whole-grain roll with Nayonaise or whatever you want.

Add alfalfa and/or radish sprouts and avocado slice.

Eggless egg-salad

1 ½ pounds tofu, firm

½ cup eggless mayonnaise (Nasoya Nayonnaise is my favorite!)

2 red bell peppers, chopped finely

4 scallions (white and green parts), chopped finely

1 small carrot, finely shredded

3 Tbsp. chopped fresh parsley

2 stalks celery, finely chopped

1 tsp. onion granules

¼ tsp. turmeric

4 tsp. pickle relish

1 ½ Tbsp. prepared mustard

1 ½ tsp. sea salt

1 ½ tsp. garlic powder

Black pepper, to taste



In a large bowl, mash tofu with a fork or potato masher (alternatively, you may wish to finely cube the tofu). Add remaining ingredients and mix well. The resulting savory treat is wonderful as a sandwich spread, served on crackers, or as a side salad.



Variation:



Creamy Potato Salad:

In place of the mashed tofu, use:

4 large yukon potatoes

2 small red potatoes



Place potatoes in a large pot and cover with water. Boil for 25 minutes. Cool potatoes, peel, and cube. (Alternatively, you may simply steam the potatoes, peel, and cube - or leave the peels on for a more rustic potato salad)



Make the dressing as in the eggless egg salad (combining all the ingredients together, minus the mashed tofu). Combine the cubed potatoes with the dressing. You may serve the potato salad as is, or chill for two hours.

CARAMEL BAKLAVA

Baklava has its roots in Turkey, where nuts are plentiful. This rich pastry made with phyllo dough is simple to prepare and great for a large party, since one small diamond-shaped piece is packed with buttery, nutty richness.

Yield: One 13"x 9" x 2" pan (40 pieces)

Soaking Syrup:
1 cup water
finely grated zest of 1 lemon
3/4 cup honey
4 tablespoons freshly squeezed lemon juice
2 tablespoons dark rum (optional)
1 cup Entner-Stuart Caramel Premium Syrup

Pastry:
1 pound coarsely chopped walnuts
1/2 pound blanched almonds, hazelnuts, or pistachios, finely chopped
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 & 1/2 pounds unsalted butter, melted and cooled
1 pound frozen phyllo dough (available in most supermarkets), thawed in the refrigerator

Procedure:

1. Make the syrup. Bring the water, lemon zest, honey and lemon juice to a simmer in a medium-size, heavy saucepan. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat and add the rum and the caramel syrup. Combine well. Transfer the prepared syrup to a pitcher or a large measuring cup and allow it to cool to room temperature.

2. Heat your oven to 325 degrees.

3. In a large mixing bowl, toss all the nuts with the granulated sugar and cinnamon to combine evenly.

4. Butter a 13" x 9" x 2" baking pan. Layer the bottom with 10 sheets of phyllo, brushing with butter between each sheet and on top of the last one. Sprinkle one-fourth of the nut mixture evenly over the dough. Add 6 more sheets of phyllo and butter. Repeat the nut-sprinkling and phyllo process until the nuts are used up; lay a total of 10 sheets on the top. You should have two 10-sheet layers, three 6-sheet layers, and four layers of nuts.

5. Using a serrated knife with a sharp tip, cut the baklava into 2-inch long diamonds, making sure to cut through the bottom sheets of dough. Drizzle the remaining butter evenly over the pastry.

6. Bake for 1 hour, covering with aluminum foil for the last 20 minutes to prevent the pastry from getting too brown. Remove the pan from the oven and gently pour half the cooled syrup over the hot baklava. One hour later, pour the remaining syrup. Let the baklava cool to room temperature, then cover with foil and store, still at room temperature, overnight. Do not refrigerate.

7. Remove the diamonds with a metal spatula.