Vegetarian dishes can be a part of every family's meals

If you've wanted to try some of the newer foods appearing on the shelves of your supermarket or in the natural foods store around the corner, you'll find some good recipes and ideas in Vegetarian Delights by Barbara E. Echols (Barron's, $11.95).

Not that you have to be a vegetarian to enjoy this new collection of ways to serve fresher, crisper vegetable combinations. The book is designed less for lentils-and-granola buffs than for people who want new ways for familiar as well as new vegetables.

A pleasant surprise is the group of Middle Eastern specialties like felafel and bulgar, along with recipes for condiments and dressings.

Black Bean Lasagna, Garbanzo Pate, Curried Lentils, and other bean recipes are in the chapter on dried beans.

There are chapters on fish for the part-time vegetarian, yogurt and cheese dishes, breads, and sweets.

Here are some recipes. Felafel with Tahini Sauce 1/4 cup bulgar Hot water 2 cups cooked garbanzo beans (chick peas), mashed Juice of 1 garlic clove 1 teaspoon salt 1/4 teaspoon tumeric 1 1/2 teaspoons Conserie D'Harissa 1 tablespoon minced fresh parsley 3 tablespoons bread crumbs 1 large egg, beaten Flour for coating Vegetable oil for deep frying Tahini Sauce 1 cup tahini 1 cup lemon juice 2 tablespoons vegetable oil 2 tablespoons each chopped chives, parsley 1 tablespoon each dried basil and savory 1 teaspoon each dried tarragon and mint 1/2 teaspoon salt Juice of 1 clove garlic Black pepper

Soak bulgar in hot water to cover 20 minutes then drain. Combine with next 8 ingredients. Chill and shape into 12 balls. Roll in flour and deep-fry in hot oil until golden. Drain.

Combine sauce ingredients and mix until smooth. Serve felafel with sauce poured lightly over each. Consene D'Harissa 6 tablespoons cayenne pepper 3 tablespoons ground cumin 3/8 teaspoons caraway seeds 1/2 teaspoon each ground cardamon and coriander Curried Lentils 1 cup dried lentils 2 cups vegetable stock or water 2 tablespoons butter 1 medium onion, sliced 1/4 cup diced celery 1 tablespoon curry powder 1 tablespoon all-purpose flour Black pepper

Cook lentils in stock, covered, about 30 minutes. Drain and reserve lentils and any remaining liquid. Melt butter in skillet. Add onion, celery, curry powder and any remaining stock. Cover and simmer 10 minutes.

Stir in flour, blending well. Add lentils and pepper. Simmer, covered just until hot. Serves 6. Green Pasta Salad 1/4 cup olive oil 1/2 cup chopped fresh parsley 1/4 cup fresh basil Juice from 1 clove garlic Black pepper 1 cup yogurt mayonnaise, recipe follows 3 scallions, sliced, including greens 1 package, 12 ounces small shell macaroni, cooked, drained and cooled 1 tablespoon finely chopped fresh chives Yogurt Mayonnaise 1 large egg 1/2 teaspoon dry mustard 2 tablespoons cider vinegar or lemon juice 1 cup plain low-fat yogurt

Combine oil, parsley, basil, and seasonings in blender and puree to a paste. To make mayonnaise, combine in blender egg, mustard, and vinegar with 1/4 cup yogurt. Blend on low speed. Uncover blender and slowly add remaining yogurt as blender continues to run. Refrigerate until ready to use.

Add mayonnaise and scallions to paste. Blend to a pale green creamy sauce. Toss pasta with sauce. Cover and refrigerate several hours or overnight. Garnish with chives before serving.

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