Tunisian Vegetable Stew

For those who were members last year, you might recall this recipe. It's still one of my favorite ways to use red cabbage and peppers.

Serves 4

Ingredients:
1 ½ cups thinly sliced onions
2 tablespoons olive oil
3 cups thinly sliced cabbage
dash of salt
1 large green bell pepper, cut into think strips
2 teaspoons ground coriander
½ teaspoon turmeric
¼ teaspoon cinnamon
cayenne pepper to taste
3 cups undrained canned tomatoes, chopped (28 oz. can)
1 ½ cups drained cooked chick peas (16 oz. cans)
1/3 cup currants or raisins (optional)
1 tablespoon fresh lemon juice

Preparation:
In a large skillet, sauté onions in olive oil for about 5 minutes until soft. Add the cabbage, sprinkle with salt, and continue to sauté for at least five minutes. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and sauté for another minute. Stir in the tomatoes, chickpeas, and optional currants or raisins, and simmer, covered for 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste. Top with crumbled feta or almond slivers if you like.


Source: Moosewood Restaurant Cooks at Home, 1994

Tofu Frittata

This is Christina Pirello’s recipe from Vegetarian Times (Jan/Feb 2008)

This is the original recipe and it is very adaptable to whatever vegetables you have around. Try it with this week's red kale, or chard, onion, and mushroom, or use up leftover steamed broccoli, onion, and red pepper.

2 T olive oil
1 small red onion, diced (3/4 C)
2 small carrots, diced (1 C)
5 green onions, chopped (3/4 C)
1 small zucchini, diced (3/4 C)
1 12 oz. package extra firm tofu, drained
3 T grated vegan mozzarella
3 T low-sodium soy sauce
6 plum tomatoes, sliced

1. Preheat oven to 375. Coat a 10 inch casserole dish or 24 cup mini-muffin tin with cooking spray.
2. Heat oil in skillet over medium heat. Saute red onion 3-4 minutes, or until soft. Add carrots, green onions, and zucchini, and sauté 2 minutes. Season with salt and pepper and cook three more minutes or until vegetables are crisp tender. Remove from heat.
3. Puree tofu, mozzarella, and soy sauce in the food processor for two minutes, or until smooth and thick. Stir tofu mixture into vegetable mixture and spoon into muffin tin or casserole dish.
4. Arrange tomato slices on top of frittata. Bake 40-45 minutes for large frittata, 25-30 minutes for mini-frittats, or until top is firm to the touch. Let stand 10 minutes before serving.