“Going meat-free
can make a huge difference. Studies show that vegetarians are, on average, 10
to 20 pounds lighter than meat-eaters and that a vegetarian diet reduces our
risk of heart disease by 40 percent and adds seven or more years to our
lifespan.” - Ingrid Newkirk
The following vegie goulash recipe can be adapted so that you use whatever seasonal vegetables are available. Feel free to experiment and modify it to your own tastes.
Vegetarian Goulash
Ingredients
1/2 cup red kidney beans
1/2 cup haricot beans
4 onions, finely chopped
4 clove garlic, crushed or finely chopped
2 carrots, diced
3 zucchini, diced
2 tablespoons olive oil
1 heaped teaspoon sweet paprika
pinch of nutmeg
a bunch of parsley finely chopped
a tin of tomatoes (or fresh tomatoes stewed)
140 mL of tomato juice
Method
Soak beans overnight. Boil water in a saucepan and put in beans. Simmer for one to two hours or until tender. Fry onion in oil in a medium sized saucepan until translucent. Add garlic and fry for a few seconds more. Add carrots and continue frying for one minute. Add the zucchini, paprika, nutmeg, parsley and the crushed tomatoes. Add the beans and everything else and cook over a low heat for about 10 minutes. Serve with salad and crunchy bread, and topped with a little yoghurt.
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The following vegie goulash recipe can be adapted so that you use whatever seasonal vegetables are available. Feel free to experiment and modify it to your own tastes.
Vegetarian Goulash
Ingredients
1/2 cup red kidney beans
1/2 cup haricot beans
4 onions, finely chopped
4 clove garlic, crushed or finely chopped
2 carrots, diced
3 zucchini, diced
2 tablespoons olive oil
1 heaped teaspoon sweet paprika
pinch of nutmeg
a bunch of parsley finely chopped
a tin of tomatoes (or fresh tomatoes stewed)
140 mL of tomato juice
Method
Soak beans overnight. Boil water in a saucepan and put in beans. Simmer for one to two hours or until tender. Fry onion in oil in a medium sized saucepan until translucent. Add garlic and fry for a few seconds more. Add carrots and continue frying for one minute. Add the zucchini, paprika, nutmeg, parsley and the crushed tomatoes. Add the beans and everything else and cook over a low heat for about 10 minutes. Serve with salad and crunchy bread, and topped with a little yoghurt.
Add your own favourite recipes below using the Linky tool:
Jewish families don't cook on a sabbath, so all meals are made the day before and left overnight to cook. In winter most families love a cholent slowly cooking left in the crockpot for the 18 hours before Saturday lunch. It has all the ingredients you listed, except I cannot find potatoes. Potatoes cut in half and put in raw... soak up the tastes sublimely :)
ReplyDeleteIf we are eating cholent alone, it is vegetarian as you suggest. If meat-eating guests are coming, I add in chicken thighs.
This sounds really good, Nicholas!
ReplyDelete