servings: 8
Adapted from NY Times Magazine, March 17 2002
1 1/2 cup green lentils
(try soaking/sprouting first)
1 bottle dry white wine
2 each bay leaves
1/4 cup olive oil
2 cloves garlic, diced
1 each jalapeno, seeded and diced
2 tbsp. dry oregano
1 16-oz can tomatoes
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup flat parsley, chopped
Serves 4
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
2 cloves of garlic, finely chopped
1 onion, chopped
2-1/2 cups cooked chickpeas
6 tomatoes, peeled and chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried thyme
Pinch of chile pepper
1 teaspoon fresh, grated ginger
1/3 cup water or vegetable stock
Sea salt (~1/2 tsp.) and pepper
1. Heat the oil gently in a large saucepan or wok.
40 servings
4lbs, (8 1/2 cups) dry black beans
3/4 cup canola oil
1/4 cup + 1 1/2 teaspoons grated fresh ginger
15 cloves garlic, minced
1/2 teaspoon cayenne
1.5 pounds (2 ¼ qts) onions, chopped
3 tablespoons cumin
3 cups celery
3 cups green peppers
1 tablespoon thyme
9 pounds yams, peeled, diced
1 1/2 cups orange juice concentrate
1 tablespoon orange peel
50 8 inch tortillas
3 gallons water