Stir Fry

1/4 cup oil 1 onion sliced

1/2 inch piece of ginger sliced

1 inch fresh Turmeric sliced

5 pieces garlic peeled and sliced 

1 cup mushrooms sliced  

1/2 pound firm tofu cubed

1 head broccoli broken into small pieces  

1 bell pepper sliced 

1 yellow zucchini sliced

3/4 cup peanut butter 

4 tablespoons soy sauce

2 teaspoons nutritional yeast 

1/2 cup water 

Prep vegetables slice and set aside 

In wok heat oil and add garlic , ginger and Turmeric root sauté for 2 minutes add mushrooms , onions , broccoli, bell pepper and zucchini sauté until vegetables are tender

In sauce pan combined peanut butter ,soy sauce and nutritional yeast add water and stir till smooth and warm then add to vegetables and serve hot  

 Perfect Homemade Hummus   

: Perfect Homemade Hummus with Raw Vegetables
Summary: Homemade hummus perfectly seasoned with caramelized shallots and garlic, warm spices and a shot of lemon juice. Use fresh vegetable dippers.

Ingredients

    3 tablespoons extra virgin olive oil, plus additional

    1 large shallot, peeled and finely minced

    4 fat garlic cloves, divided use

    16-19 ounces no- or low-salt cooked garbanzo beans

    3 tablespoons tahini (sesame seed paste)

    2-3 tablespoons fresh lemon juice

    1 teaspoon ground cumin

    1/2 teaspoon ground coriander

    1/8 teaspoon kosher salt

    For dipping: Toasted pita bread wedges or vegetables (beet slices, radish slices, broccoli florets, carrot sticks, cherry tomatoes)

Instructions

    Add 3 tablespoons olive oil to a skillet. Sauté shallots for 5 or so minutes, until lightly brown. Add 3 pressed garlic cloves and sauté for another minute or two.

    Add contents of skillet, including oil, to the bowl of a food processor. Add garbanzo beans, tahini, lemon juice, cumin, coriander and salt. Whirl for a minute or so until it forms a paste, adding another tablespoon of olive oil and 1 tablespoon of water if needed to get it moving. Press the final garlic clove and add it, whirling for another 30-60 seconds, adding another tablespoon of water if you need to, for proper consistency. The final result should be like thick paste or frosting.

    Taste and adjust seasonings, adding another pinch of salt if needed, or more lemon juice, of even more garlic if you like it that way. The final result should be to your liking! Feel free to add another tablespoon of water if it isn’t a loose enough puree for you.

    Transfer to a serving bowl, and surround with vegetable dippers.

    Serves 6-8

Preparation time: 15 minutes

Cooking time: 8 minutes

Diet type: Vegetarian, vegan

Diet tags: High protein

Number of servings (yield): 6-8

Culinary tradition: Middle Eastern

Tagine Chicken 

2 chicken legs and thighs skin removed 2 tablespoons olive oil 

1 teaspoon heaping of ginger

2 teaspoons turmeric 

1/4 teaspoon salt

1/4 teaspoon black pepper 

Water as needed

1 onion sliced 

1 kohlrabi peeled and cut into 4 chunks

1 zucchini ends removed and sliced into 4 chunks

To make get tagine pan add oil then onion chicken*

Then take spices mix in small bowl then add to chicken and add water bring to low simmer cook 15 minutes or until chicken is soft then add vegetables and cook until tender over low heat watch water so it doesn’t burn add more if needed 

I simmer till very little liquid is left 

*Always wash chicken either with lemon juice or vinegar let sit 10 minutes then rinse to remove chicken smell.

You can switch the vegetables out if you don’t have the ones above, can make with potatoes, carrots, turnips and peas.

The picture is of potatoes and peas with tomatoes.

Serve with khobs .

Halupki ( Stuffed Cabbage ) Ukrainian style 

1 head of cabbage boiled until leaves come apart , remove core with sharp knife before boiling, cool in cold water .
1 pound beef or lamb ground

5 cloves garlic

1 onion

1 bunch parsley, and cilantro

Salt pepper to taste ( start with 1/2 spoon or less depending on tatse , if on salt restricted diet leave salt out)
3 quarts tomoato sauce chunky

3 cups brown rice

Place garlic , onion, cilantro, and parsley in food processer and chop small , or hand chop finely.

In skillet saute meat ,spices and chopped mixture when done drain off oil and add 1 cup of sauce cook 10 more minutes then remove from heat and cool.

Place brown rice in big bowl mix in 1 cup of sauce and meat mixture once cool.

In big rectangle pan and small square pan coat botton with tomato sauce ,

Take a cabbage leaf, spoon in meat and rice mixture roll remaining leaf to make a roll then place in pan and repeat once all cabbage leaves are stuffed and rolled add tomatoe sauce, garish with small cherry tomatoes cut in half and bake in over 400° Fahrenheit for 45 minutes if baking while still fresh.

Take small square pan , I usaully use the dispoable metal pans , wrap in aluminum foil. And freeze for later use.

Bake for 1 hour at 400°F if baking from freezer if thawed first bake 45 minutes .

This is a good meal for a new mom or someone who is recovering.


Okra soup

3 cups okra

1 onion/leek

1 cup parsley

1 vegetable stock cube

1 litre boiling water 1 vegetable stock cube and vegetables
1. Wash and chop finely the onion or leek and place in saucepan with oil

And cook with medium heat for 5-10 minutes till vegetables soften

Wash and top and tail (cut both ends off okra) and chop into 1 cm pieces and add to onions  Wash, dry and chop parsley and add to pot

Dissolve stock cube in litre of boiling water and add to pot

Cook for 5 minutes and serve