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Low-Budget Vegan Cookbook

Low-Budget Vegan Cookbook

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Published by Bob Schneiderman
For vegans who need nummies on the cheap!
For vegans who need nummies on the cheap!

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Published by: Bob Schneiderman on Apr 17, 2013
Copyright:Attribution Non-commercial

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04/17/2013

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Spice pattern - Mexican

The dried guajillo chili gives the distinctive flavor to this dish. Guajillo is only mildly hot, so if
you substitute the skin of another dried chili you may want to adjust the amount depending on
your heat tolerance.

If you use the eggplant you will need more oil, since eggplant soaks it up.

The recipe calls for ground cumin, but you could add whole cumin seeds to the hot oil with the
chilis for a more vivid flavor.

Grain Dishes

51

2-4 tbsp olive oil

1 Asian eggplant or 1 small regular eggplant,

1 tsp guajillo chili, cut up

chopped (optional)

2 cloves garlic
1 medium onion, chopped

3 c cooked white or brown rice

1 stalk celery, chopped
½ tsp oregano

1 tbsp lime or lemon juice

½ tsp ground cumin

scallions or parsley or cilantro to garnish

salt to taste

Saute the chili skins in the oil as it heats. Add garlic and saute another minute, then add the onion,
celery and spices and saute until onion is transparent. Add eggplant and saute until eggplant is
desired level of doneness. When the vegetables are thoroughly done, stir in the cooked rice and
heat up. Just before serving, add the lime juice and stir, then stir in the garnish.

Variations:
saute bell peppers or anaheim peppers with the vegetables
add a small can of diced tomatoes for a wetter dish

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