Side Dishes

Aromatic Cabbage

3 Tbsp. vegetable oil
½ tsp. whole cumin seeds
½ tsp. whole fennel seeds
4 tsp. sesame seeds
2 medium onions, sliced into half rings
1 small cabbage, shredded
½ tsp. salt

In large wok or large wide pot over medium heat, heat oil. When very hot (but not smoking), add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes), toss in the sesame seeds. Stir for a few moments before adding onions. Stir fry 2 or 3 minutes or until browned on the edges. Add cabbage. Cover tightly and turn heat to low. Cook 2-3 minutes or until cabbage wilts. Uncover and stir fry 5 minutes over high heat or until vegetables are tender.

Key words: vegan, Indian, side dishes

Green Beans with Thyme and Cashews

1 lb. green beans
3 Tbsp. sunflower oil
3 oz cashews
1 garlic clove, chopped
1 Tbsp. chopped thyme

Slice beans. Boil them in lightly salted water until they are just tender, then drain. Heat oil in a skillet over medium heat. Put in cashews and stir until they are golden brown. Remove nuts. from the skillet. Increase heat and add beans and garlic. Stir until the garlic begins to brown. Mix in nuts and thyme and remove the pan from heat.

Key words: vegan, side dishes

Bhindi Masala

¼ cup vegetable oil
1 large onion, chopped
10 garlic cloves, minced
2 fresh green chilies, chopped
1 tsp. turmeric
1 Tbsp. ground cumin
3 lb. okra
Salt (to taste)

Heat oil in large pot. Add onion, garlic, and chilies. Fry over medium heat until brown. Stir in turmeric and cumin and fry for 2 minutes. Mix in okra and salt. Cover, reduce heat and simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis.

Key words: vegan, side dishes, Indian

Bhindi Sabji

1 lb. fresh okra
3 Tbsp. ghee (or vegetable oil)
1½ Tbsp. coriander
½ tsp. cumin
½ tsp. paprika
½ tsp. garam masala
½ tsp. turmeric
1 tsp. salt

Wash okra and dry thoroughly. Trim bottom and top and slice into ½ inch rounds. In a large skillet, heat the ghee (or oil) and add the okra in a single layer. Cook over moderate heat for 20 minutes, stirring occasionally. Add the spices (except salt) one at a time and continue to stir and fry until the okra is golden brown. Remove from heat, sprinkle with salt and serve.

Key words: vegan, Indian, side dishes

GARBANZOS & COUSCOUS

1 small onion, chopped
3 carrots, chopped
1 14½ oz. can diced tomatoes
1 15 oz. can garbanzo beans, drained
1 cup broth
3 cloves garlic, minced
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1 tsp. ground cumin
½ tsp. turmeric
¼ tsp. cayenne
1½ cups cooked couscous

Combine all ingredients except couscous in crock pot. Mix thoroughly. Cover and cook on low 8 to 10 hours (high 3 to 4 hours). Add cooked couscous during last 15 minutes of cooking. 6 to 8 servings.

Key words: vegan, crock pot
Adapted from Rival Crock-Pot Stoneware Slow Cooker cookbook

HERBED ZUCCHINI

2 lbs. zucchini (unpeeled), sliced
2 vegetable bouillon cubes
1¼ tsp. salt
½ tsp. garlic salt
2 Tbsp. dried onion flakes
2 tsp. dried parsley flakes
¼ tsp. leaf oregano
1 cup tomato juice

Mix all ingredients together carefully in crock pot. Cover and cook on high setting for 3 to 4 hours. If thicker sauce is desired, remove cover during last hour. 6 servings

Key words: vegan, crock pot
Adapted from Rival Crock-Pot Cooking

STUFFED GREEN PEPPERS

1 10 oz. pkg. frozen corn
1 15. oz. can red kidney beans, drained and rinsed
1 28 oz. can crushed tomatoes
¼ cup chopped onion
1½ cups cooked rice
1 tsp. Worcestershire sauce
¼ salt
½ tsp. pepper
2 cups shredded, reduced-fat cheddar soy cheese ( ¼ cup reserved)
4 small green peppers, tops removed and seeded

Combine all ingredients except reserved cheese and green peppers. Stuff peppers to top. Put in crock pot (place 3 peppers in bottom and one on top). Cover; cook on low 6 to 8 hours (high 3 to 4 hours). Sprinkle with ¼ cup cheese in last 30 minutes. 4 servings.

Key words: crock pot
From Rival Crock-Pot Stoneware Slow Cooker cookbook

Stuffed Tomatoes

6 large tomatoes
¼ head chopped lettuce
½ cup chopped spinach
½ cup chopped endive
¼ cup corn kernels
1 shredded carrot
1 stalk chopped celery
1 chopped green pepper
¼ cup sprouts
4 tsp. caraway seeds
¼ cup sunflower seeds
¼ cup mayonnaise

Cut the ends off tomatoes and scoop out the insides. Combine chopped vegetables with tomato pulp. Add sprouts and seeds. Mix in mayonnaise. Fill tomatoes with mixture and cover with your favorite dressing.

Key Words: raw foods, vegan

YELLOW RICE

2 cups raw long-grain converted rice
4½ cups water
¼ cup soy margarine, melted
1/3 cup brown sugar
2½ tsp. turmeric
½ to 1 cup raisins

Combine all ingredients in crock pot and stir well. Cover and cook on low 8 to 9 hours (or high 2 to 3 hours). 6 servings

Variation: Saffron rice: Substitute ¼ tsp saffron threads for the turmeric and omit brown sugar and raisins.

Key words: vegan, crock pot, side dishes
Adapted from Rival Crock-Pot Cooking

ZUCCHINI ITALIANO

6 to 8 small zucchini (unpeeled), cut into ¼" slices
1 small onion, thinly sliced and separated into rings
3 Tbsp. olive oil
2 cloves garlic, minced
1 to 2 tsp. salt
2 tsp. leaf basil
2 Tbsp. dried parsley flakes
Dash freshly ground pepper
½ cup grated Parmesan soy cheese
2 ripe tomatoes, peeled and quartered

Combine all ingredients except Parmesan soy cheese and tomatoes in crock pot and stir together thoroughly. Cover and cook on low setting 7 to 10 hours. Before serving, pour into ovenproof casserole. Taste for seasoning. Sprinkle with Parmesan soy cheese and garnish with tomato quarters. Broil until soy cheese is lightly browned. 6 to 8 servings

Key words: crock pot