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(313) 855-8830
Vegetarian Cooking
Goes Gourmet
ILENE SPECTOR
Special to The Jewish News
S
ome of my best friends
are vegetarians. And
because of them, some
of my best calorie and fat-
laden recipes were trans-
formed into traditional yet
healthy delights. Today's veg-
etarians, once looked upon as
rebellious "hippies," are now
praised as health food stores
and organic food co-ops be-
come more popular than ever.
Changing inherited eating
habits can be difficult, yet we
live in a time when good
health and nutrition are in
the culinary spotlight. Being
Orthodox and vegetarian can
be a double blessing, keeping
dietary laws simple and eco-
nomical.
Most vegetarian cooks in-
corporate the cultures of their
ethnic backgrounds with the
very freshest ingredients
available, including not only
vegetables but also cheese,
eggs, nuts, beans and grains.
Keeping in mind that not all
vegetarians are strict (some
do eat fish), I have included a
wonderful fish sauce. Tradi-
tional Jewish dishes such as
chopped liver and tzimmes
can be modified.
LENTIL SOUP
3 cups raw lentils, rinsed
7 cups water or stock
2 tsp. salt
2 tsp. minced garlic
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
lots of black pepper
1 1/2 cups chopped canned
tomatoes, drained
2 Tbsp. dry red wine
2 Tbsp. lemon juice
1 1/2 Tbsp. brown sugar
1 Tbsp. wine vinegar
Simmer lentils, water and
salt for 3 to 4 hours. Steam or
saute the garlic, onion, celery
and carrots in some butter or
margarine. Add to the lentils.
Continue to simmer on low
heat. About 30 minutes be-
fore serving, add the pepper,
tomatoes, red wine, lemon
juice, brown sugar and wine
vinegar. Additional herbs
such as thyme, or basil may
be added if desired. 4 to 6
servings.
VEGETARIAN CHILI
21/2 cups raw kidney
beans
1 cup raw bulgur
1 cup tomato juice
Ilene Spector is a food writer
in Baltimore.
4 cloves crushed garlic
1 1/2 cups chopped onion
1 cup each, chopped
celery, carrots, green
peppers
2 cups chopped fresh
tomatoes, or canned
drained
juice of 1/2 lemon
FA tsp. ground cumin
1 tsp. basil
1-2 tsp. chili powder
salt & pepper
1 tsp. unsweetened cocoa
3 Tbsp. tomato paste
3 Tbsp. dry red wine
dash of cayenne
approx. 3 Tbsp. olive oil
Place beans in a saucepan
and cover them with 6 cups
water. Soak 3 to 4 hours. Add
extra water and 1 tsp. salt.
Cook until tender, about 1
hour. Watch water level and
add more if necessary. Heat
tomato juice to boil. Pour over
raw bulgur. Cover and let
stand 15 minutes. It will be
crunchy, so it can absorb
more later. Saute onions and
garlic in olive oil. Add car-
rots, celery, peppers and
spices. Cook until tender.
Combine all ingredients and
heat together gently.
CARROT AND POTATO
TZIMMES
1 lb. fresh carrots
2 parsnips
2-3 large potatoes
1 small onion, quartered
'A cup shredded cabbage
2 Tbsp. sunflower seed
oil
3 4 cup vegetable stock
2 tsp. wholewheat flour
2 tsp. sugar
salt & freshly ground
pepper
8-10 prunes, soaked and
cut into halves (plus
liquid)
Clean and prepare the veg-
etables and cut into chunks.
Lightly fry the onion and cab-
bage in the oil until soft and
transfer to casserole with lid.
Cook the root vegetables in
the stock over low heat and
transfer to casserole. Mix the
flour, sugar, salt and pepper
with a little cold water to
form a creamy liquid. Slowly
add the stock in which the
vegetables were cooking and
Continued on Page 76
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