A screenshot I took of the Hot New Releases in Vegetarian Cookbooks at Amazon.ca Kindle store, earlier today!
Number 2 in the Top 100! I’ll take it. 😉
Thanks to everyone who has already purchased:
Wow…you’ve made my day! 🙂
The first volume of my new cookbook series: The Groovy Green Kitchen will be available at Amazon before the end of August! 🙂
This first book in the series features menu combos of slow-cooker main dishes paired with quick and easy side dishes.
I’m including the cover photo recipes with this post (see below) so you can give them a try now:
Moroccan Vegetable Stew with Fragrant Orange Basmati Rice.
One of my fav menus from the book; I hope you’ll love it too.
This project has been a LOT of work but so rewarding.
It’s been many years since my first cookbook: Not Just for Vegetarians was published and if anything, I think my love of cooking and baking has only increased. I LOVE IT ALL! And what a great feeling when a new recipe comes together and turns out great.
I’m already working on the 2nd volume of the series too. 😉
Here’s the link to: The Groovy Green Kitchen: Weeknight Veggie Slow Cooker
Now available in print and Kindle versions.
Happy Cooking! 🙂
Moroccan Vegetable Stew with Fragrant Orange Basmati Rice
Moroccan Vegetable Stew
Comfort food with a kick!
If you love yams, you will love this hearty, colorful stew with an intriguing blend of spices.
Serve with Fragrant Orange Basmati Rice for a special treat. A perfect main dish when company is coming too. Serves 6.
1-2 teas. ground turmeric (to taste)
1 teas. ground cumin
1/2 teas. cayenne pepper
1 teas. ground cinnamon
1/4 teas. ground nutmeg
2 teas. Mrs. Dash Original Blend seasoning
2 T. vegetable oil
1 large onion, diced
4-6 cloves garlic, minced (to taste)
4-5 medium yams (3- 3 ½ pounds in total) cut in 1” cubes
4 large carrots, diced
1 C. vegetable stock
1 C. precooked chickpeas
15 oz. can diced or stewed tomatoes with juice
1 C. raisins
2 bay leaves (remove before serving)
3-4 T. regular or vegan sour cream
In a small bowl or cup, combine spices and set aside.
In a large skillet or Dutch oven, heat vegetable oil over MEDIUM-HIGH heat. Add onions and garlic and sauté for 3 minutes. Add spice mix and stir to combine ingredients thoroughly. Cover, reduce heat to MEDIUM and steam for 5 minutes to release flavours. Transfer to slow cooker and add all remaining ingredients except sour cream. Stir to combine thoroughly.
Cook on HIGH for 3 hours or LOW for 6 hours or until vegetables are all tender but not mushy, adding sour cream for last 10 minutes of cooking time on HIGH. Adjust seasonings if required and serve.
Note: Cooking times for the yams can vary a bit, depending on the variety you are using.
Fragrant Orange Basmati Rice
A perfect rice side dish that’s good with all kinds of main dishes especially the Moroccan Vegetable Stew and spicy curries. Colorful, with a wonderful fragrance and flavor. Serves 6.
2 T. vegetable or olive oil
4 C. precooked basmati rice (preferably brown)
4 T. fresh orange juice
zest of one large navel orange
½ teas. ground coriander
4 T. finely chopped fresh parsley
In a large skillet, heat oil over MEDIUM-HIGH heat. Add rice and sauté for 3 minutes. Add all remaining ingredients and continue to sauté for 2 more minutes, just to heat through.
Remove from heat and serve immediately.