Turkish Red Lentil SoupIngredientsIngredients:1⅓ cups (about 8 ounces) red lentils, picked through and rinsed 7 cups low-sodium vegetable broth1 large onion, diced 1 large carrot, diced 4 cloves garlic, finely chopped 2 tablespoons tomato paste 1 teaspoon ground cumin...
Sticky Rice Mushroom Shaomai (steamed dumplings)IngredientsFor the wrappers:2½ cups all purpose flour, plus extra for dusting1½ cups uncooked sticky rice (also called sweet or glutinous rice)½ teaspoon salt15 dried shiitake mushrooms (cleaned, soaked in warm water...
Moroccan Spiced ChickpeasIngredients2—15 ounce cans chickpeas (garbanzo beans), rinsed and drained2 tablespoons olive oil2 medium onions, cut into ½ inch wedges1 tablespoon ground cumin¼ teaspoon cayenne pepper1 teaspoon ground cinnamon1 ¼ cups low-sodium vegetable or...
Nopalitos with Tomatoes and OnionsIngredientsIngredients:1 pound prickly pear pads (nopalitos), thorn-free and diced very small 1 tablespoon olive oil ½ medium red onion, chopped1 medium jalapeño, seeded and chopped2 fresh garlic cloves, finely chopped2 large...
Roasted Eggplant SalsaIngredients4 tablespoon extra virgin olive oil (split in recipe)1 cup red onion, diced 2 tablespoons fresh garlic, finely chopped (split in recipe)1½ teaspoon salt (split in recipe)¼ teaspoon fresh ground black pepper4 cups medium eggplant,...
