|¼ C||olive oil|
|1 C||chopped onion|
|1 T||minced garlic|
|1 T||dried oregano|
|32 oz||canned chick peas, drained and rinsed|
|16 oz||canned crushed italian plum tomatoes|
|10 oz||fresh spinach, washed|
|1 C||fresh 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.
|2 T||vegetable oil|
|3||large yellow onions, chopped fine|
|1 T||ground coriander|
|3 oz||chopped green chilies|
|3||large tomatoes, peeled and chopped|
|30 oz||canned 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.
|2||medium white onions, chopped|
|3 T||olive oil|
|4 C||canned Italian plum tomatoes, drained and chopped|
|Freshly ground black pepper|
|Butter for pan|
|8||large potatoes, boiled and peeled|
|4||large eggs, beaten lightly|
|1 ¼ C||diced fresh mozzarella cheese|
|1 ¼ C||diced provolone cheese|
|1 C||grated Parmesan or Asiago cheese|
|2/3 C||fresh parsley, minced.|
|½ C||fresh oregano, minced; or 1T dried oregano, crumbled|
|2 T||olive 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