Recipes - Vegetarian

Revitha Yahni (Chick Pea Stew with Spinach & Tomatoes)

¼ Colive oil
1 Cchopped onion
1 Tminced garlic
1 Tdried oregano
32 ozcanned chick peas, drained and rinsed
16 ozcanned crushed italian plum tomatoes
10 ozfresh spinach, washed
2 tsalt
1 Cfresh parsley

Heat oil in a 5 quart saucepan; add onions and garlic. Saute over medium high heat until onion turns translucent. Add oregano, peas and tomatoes; cook 3 minutes. Stir in spinach, saute until spinach just starts to wilt. Remove from heat; add salt, pepper, and parsley. Stir until well blended.

Chick Pea Stew

2 Tvegetable oil
1bay leaf
3large yellow onions, chopped fine
1 tginger
1 tturmeric
1 Tcumin
1 Tground coriander
3 ozchopped green chilies
3large tomatoes, peeled and chopped
½ tsalt
30 ozcanned garbanzo beans, drained
diced green onions (optional)

Heat oil in large Dutch oven. Add bay leaf and onion. Saute until onion is soft. Add the next 6 ingredients and continue to cook over heat for 3 minutes.

Add tomatoes, salt, garbanzo beans. Stir and cook uncovered for 15 minutes.

Garnish with green onions, if desired.

Potato Torte

2medium white onions, chopped
3 Tolive oil
4 Ccanned Italian plum tomatoes, drained and chopped
Freshly ground black pepper
Butter for pan
8large potatoes, boiled and peeled
4large eggs, beaten lightly
1 ¼ Cdiced fresh mozzarella cheese
1 ¼ Cdiced provolone cheese
1 Cgrated Parmesan or Asiago cheese
2/3 Cfresh parsley, minced.
½ Cfresh oregano, minced; or 1T dried oregano, crumbled
2 Tolive oil

Preheat oven 350 degrees F.

Saute the onion in 3 tablespoons of olive oil until soft and translucent. Add the tomatoes and pepper to taste. Cook over medium heat until the tomato sauce is thick and smooth, 10 to 15 minutes.

Mash the potatoes until smooth. Beat in the eggs, cheeses, parsley, and oregano. Mix well.

Generously butter a 12-inch springform pan. Spread one third of the potato mixture evenly over the bottom of the pan. Cover with half of the tomato sauce. Smooth on another one-third of the potato mixture, and cover with the rest of the sauce. Top with the remaining potato mixture.

Drizzle the torte with the olive-oil and bake at 350 degrees for 1 hour. Cover the top with foil and bake 15 to 20 minutes more, or until a knife tests clean.

Cool to room temperature and serve, or refrigerate the torte several hours or overnight and serve at room temperature or chilled.

Vegetarian Dining, Diana Shaw