Garbanzo Bean Curry

Book: Quantity Foods
Chapter: Vegetarian

Makes 20 servings


4 medium onions chopped
6 small hot chilies
1 tablespoon garlic
4 tablespoons cumin
4 tablespoons coriander
1 cup olive oil
56 ounces canned - diced tomatoes
32 ounces garbanzo beans drained
4 cups vegetable stock
2 tablespoons cilantro
Salt
Pepper
Lemon juice

1. Blend onions, chilies, garlic, cumin, and coriander to a paste. Add a little water if necessary.
2. Cook the paste for 10 minutes or until lightly browned
3. Add the canned tomatoes, garbanzo beans, and stock. Bring to a boil, simmer uncovered for 20 minutes.
4. Add salt and pepper to taste. Stir in cilantro and lemon juice, just before serving.

Enjoy

Baked Portobello Mushrooms

Book: Quantity Foods
Chapter: Vegetarian

Makes 25 servings



3/4 cup sunflower oil
50 portobello mushrooms cleaned
6 1/4 med onions chopped, fine
6 tablespoons garlic minced
1 1/2 cups rolled oats
2 pounds can tomatoes chopped with herbs
1 tablespoon hot pepper sauce
1 1/2 cups pine nuts
1 1/2 cups Parmesan cheese Freshly grated
Salt
Pepper

1. Preheat oven to 375*F.
2. Lightly oil/coat with pan spray a baking dish large enough to place the mushroom caps in a single layer.
3. Remove the stalks from the caps. Chop the stalks coarsely and set aside. Place the caps in the pan in a single layer.
4. Heat the oil in a small saucepan and saute' the onion, garlic and mushroom stalks until softened. Stir in the oats and cook for 1 minute.
5. Stir in the canned tomatoes and hot pepper sauce. Season with Salt and Pepper.
6. Evenly divide the filling mixture among all of the caps.
7. Sprinkle the stuffed caps with pine nuts and parmesan cheese.
8. Bake 25 minutes, until the mushrooms are tender and the filling is golden brown.

NOTE: Other flavorful mushrooms can be substituted for portobellos.

Enjoy!