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Lentil and cauliflower Dahl

  • 2 tbs sunflower oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbs medium-hot Indian curry paste
  • 1 cup (200g) dried red lentils
  • 3 cups (750ml) vegetable stock
  • 2 tbs tomato paste
  • 500g cauliflower, cut into small florets
  • 1 cup (120g) frozen peas, thawed
  • 2 tbs roughly chopped coriander leaves, plus extra chopped coriander to garnish
  • Natural yoghurt and naan bread, to serve

    Instructions:
  1. Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens. Add lentils and stir well to coat. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and simmer, covered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnished with extra coriander.

Greek Patatos

ingredients:

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil 1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of, to 1 1/2 sea salt fresh coarse ground black pepper

instructions:

1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
2 Put all the ingredients into a baking pan large enough to hold them.
3 Season generously with sea salt and black pepper.
4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6 Bake for 40 minutes.
7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9 This will take about another 40 minutes.
10 Do not be afraid of overcooking the potatoes- they will be delicious.
11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Falafel

ingredients:

To serve:
Method:
  1. Mash the chickpeas or purée coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season the mixture and divide into 24 pieces of equal size. Shape each piece into a ball.
  2. Heat a little oil in a frying pan and cook the patties for about 6 mins each, until crispy and golden. You may need to do this in batches depending on your pan.
  3. Toast the pitta breads and cut them in half. Serve each half with three falafel, salad leaves and some Greek yogurt.

Baked Vegetable Omelete

Ingredients:

Method:

  1. Pre-heat the oven at 180C/350F/Gas 4.
  2. Heat the butter and olive oil in a frying pan and add the spinach. Cook at a medium heat for about 2-3 mins until it has softened.
  3. Add the peas and a couple of tablespoons of water, cover with a lid and continue to cook on a low heat for a further 5 mins until the peas have softened, too.
  4. Remove from the heat and leave to cool slightly.
  5. In a bowl, beat the eggs with some salt and pepper, stir in the mozzarella, mortadella and the cooled vegetables.
  6. Lightly grease an ovenproof dish (approx. 22cm/81/2in diameter) with some butter, pour in the mixture and bake in the pre-heated oven for about 20-25 mins until the omelette has set and is golden.
  7. Remove from the oven, leave for a minute, then serve hot or cold.

Middle Eastern Rice

Ingredients:

Method:

  1. Heat the oil in a large frying pan and add the onion. Cook over a low heat for 12-15 mins, stirring, until browned.
  2. Put the lentils in a pan with 300ml (½ pint) cold water, bring to the boil and cook, half-covered, for 10-15 mins until the water is absorbed.
  3. Add the sugar and vinegar to the onion, then turn up the heat and stir in the cooked lentils and rice. Season and heat through while poaching the eggs.
  4. Serve the rice mixture in bowls and put the egg on top. Sprinkle with parsley.

Tomato Fritters

Ingredients:

Method:

  1. Roughly chop a pack of slow roasted tomatoes and put them aside.
  2. Put the egg yolks into a bowl and whisk in the fromage frais. Fold in the flour and season with a little salt and freshly ground pepper.
  3. Fold in the tomatoes and basil. Whisk the egg whites until stiff, fold in a third into the tomato mixture to loosen it up, then gently fold in the remainder 
  4. Heat a large heavy frying pan, add 3-4tbsp of oil to cover the bottom of the pan, then test a small blob of the batter - if it begins to bubble immediately, the pan is hot enough. Drop 5 or 6 tbsp of the fritter mixture into the pan, depending on its size.
  5. Cook over a medium heat for 2-3 mins or until the underside is golden. Carefully turn the fritters and cook for a further 3 mins. Remove from the pan and keep warm, then repeat with the rest of the mixture
  6. Serve the fritters on a plate decorated with balsamic syrup and rocket leaves, drizzled with a little olive oil.

Cheese and Tomato Bake

Ingredients:

Method:

  1. Set the oven to 200°C (gas mark 6).
  2. Cut the slices of bread in half diagonally and arrange them in an ovenproof dish. Insert sliced tomato between the bread. Sprinkle the cheese over the top.
  3. Measure the milk into a jug and add the eggs, pesto and seasoning. Whisk them together with a fork. Pour the mixture over the bread. Leave for about 5-10 mins, for the bread to soak up some of the liquid.
  4. Place the dish in the centre of the oven and bake for 20-30 mins, or until the bake is golden in colour and feels set to the touch when pressed lightly in the centre. Remove from the oven and serve immediately. (Not suitable for freezing).

Garlic Mayonaise

Ingredients:

Method:

  1. Thoroughly mash the garlic and a little salt into a paste.
  2. Pour the oils into a jug. Put the egg yolks in a small bowl with the mustard powder and a pinch of salt. Whisk well until thoroughly blended.
  3. Add half the oil drop by drop, to the egg mixture, whisking well after each addition.
  4. Beat in a few drops of lemon juice or vinegar, then dribble in oil, whisking constantly. Continue to alternate with a little lemon juice and vinegar.
  5. When all the oil has been incorporated, season. Add more lemon juice or vinegar if necessary.
  6. Add the garlic to the yolks, then continue as before, blending until the mayonnaise is thick. Cover and chill – it will keep for two days in the fridge. Delicious with thick-cut chips.

Fusilli with Egg and Spinache

Ingredients:

Method:

  1. Cook the pasta in a large pan of boiling water for 10 mins (or according to packet instructions) and add the broccoli florets for the final 4 mins of the cooking time. Drain in a colander.
  2. Place the eggs in a small pan, cover with cold water and bring to boil. Boil for 7 mins, drain, rinse in cold water and tap shells all over. Peel away the shells and roughly chop.
  3. Stir the pesto sauce into the pasta and broccoli then stir in the eggs and plenty of ground black pepper. Serve immediately with grated Parmesan cheese.

Grilles Cauliflower Soup

Ingredients:

Method:

  1. In a large saucepan heat the oil and stir in the onion and cauliflower, garlic and rosemary. Cook, stirring, for at least 10 mins or until the onion is very soft and a golden colour.
  2. Stir in the flour, milk and chicken stock. Season and bring to the boil. Cover and simmer gently for about 30-35 mins or until the cauliflower is very soft.
  3. Cool the soup a little then puree in a blender or processor. Return the soup to the rinsed pan and reheat gently. Dilute, if necessary, with a little extra stock and season.
  4. Turn the grill on to high and place the bowls in a roasting tin. Stir 50g low-fat grated hard cheese into the soup and ladle into shallow heatproof soup bowls (the bowls need to be quite full).
  5. Sprinkle the reserved cheese and a little paprika over the soup.
  6. Boil a kettle of water and pour the hot water into the roasting tin around the base of the bowls. Using oven gloves, carefully lift the roasting pan under the grill and cook for about 5-10 mins or until the tops are golden and bubbling.
  7. Carefully remove the roasting tin from the grill and lift the bowls out. Gently wipe dry and garnish with rocket leaves if you want. Serve the soup with warm crusty bread or cheese scones.

Quick Courgettes and Lemon Pasta

Ingredients:

  1. Cook the pasta in boiling, salted water for 10 mins.
  2. Heat the olive oil in a pan, stir in the grated courgette and garlic and cook for 3 mins.
  3. Add the lemon zest and juice and the ricotta cheese.
  4. Drain the pasta, season well and stir in the courgette mixture.