Happy holidays everyone!
I kid you not about the name of this recipe. It sounds odd, and it ends up looking pretty weird too. But I found it really tasty (once I added a few extra things) when served with pita bread. It takes a long time to make, but it's mostly chopping and then let everything simmer for an hour, so it's not bad. I've even had success with for crockpot cooking, too (I'll add directions at the end). I'll point out the extra ingredients that I added.
Also, the previous post contains a lot of information on Iron. Apparently it is somewhat easier to become anemic if you are vegetarian, because the iron in plants is more difficult to absorb than that in meat. I did some research to find out some facts about iron, as well as some of the foods that are rich in iron. Some of them were really surprising.
A delicious puree of mixed vegetables
Effort: easy
Ingredients: very common (fresh dill is the most difficult, but it's essential so don't omit it! and garam masala can be picked up at any bulk barn)
Cookbook: World vegetarian (Madhur jaffrey)
- 1/4 cup peanut or olive oil
- 4 garlic cloves, pealed and chopped
- 1 fresh hot green chili (use more or less as desired)
- 1 med. onion, peeled and finely chopped
- 10 ounces fresh spinach, trimmed, well washed and chopped (note: a bag in the produce section is about 8oz. we used that amount and it worked out well)
- 10 green beans, cut crosswise into fine rounds
- 1 med. carrot, peeled, halved lengthwise and then cut crosswise into fine slices
- 1 med. potato, peeled and cut into small dice (Note: if you cut the chunks small enough, you can leave the peel on for extra nutritiousness - including iron)
- 2 large tomatoes, peeled and chopped (instructions on how to peel tomatoes here)
- 1 med zucchini, cut into small dice
- 1 very well-packed cup of chopped fresh dill
- 1/2 cup yellow split peas (we couldn't find any so we substituted lentils which we boiled for 10min before adding)
- 3 cups water
- 2 tsp salt
- margarine / butter (Nic's addition)
- garam masala (Nic's addition)
- baguette and/or pita or other flatbread (to eat the puree with)
- put oil, garlic and chili into a very large pan (we used a wok) over med-high heat.
- when garlic is golden, add onion, spinach, green beans, carrot, potato, tomatoes, zucchini, dill, split peas/lentils, and 3 cups of water. Stir and bring to a simmer
- cover, turn heat down to low, and simmer gently for 30min.
- -turn heat up slightly to med-low, uncover partially, and continue to cook for another 30min.
- add salt and mix.
- mash vegetables together until you have a coarse puree (I used one of those hand-blenders that you can use to make milkshakes with. i didn't blend it to homogenization, though)
- serve in bowls. add some margarine to each bowl to help make the flavour "deeper" or "more savoury". sprinkle with a little bit of garam masala, until you like the taste. eat with bread, pitas, flatbread, etc.
Crockpot Directions
- put oil, garlic and chili into a medium pan over med-high heat.
- when garlic is golden, add onion, green beans, carrot, potato, tomatoes, and zucchini and cook for 5 minutes
- Put spinach, dill, and split peas/lentils into the crockpot. Add the other veggies from the pan, and 3 cups of water. Stir and bring to a simmer.
- Cover, turn heat down to low, and simmer gently for 30min.
- turn heat up slightly to med-low (or the higher crockpot setting), uncover partially, and continue to cook for another 30min.
- add salt and mix.
- mash vegetables together until you have a coarse puree (I used one of those hand-blenders that you can use to make milkshakes with. i didn't blend it to homogenization, though)
- serve in bowls. add some margarine to each bowl to help make the flavour "deeper" or "more savoury". sprinkle with a little bit of garam masala, until you like the taste. eat with bread, pitas, flatbread, etc.
Please let me know if you try any of these recipes and what you think of it. I'm curious if these are useful at all!
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