Vegetarian Hungarian Goulash

A recipe from Hungary!

* 1 cup potatoes, peeled & sliced
* 1 cup onions, chopped
* 2 pressed garlic cloves
* 1 1/4 tsp paprika
* 1/2 tsp caraway seeds
* 1 vegetable bullion cube
* 2 tbsp water
* 1 cup fresh or frozen peas
* 1/2 tsp black pepper
* 2 cups fresh chopped tomatoes
* 3 1/2 tsp marjoram
* 1/4 cup safflower oil
* 3 cups cooked eggless noodles


1. Combine all of the ingredients in a large sauce pan, except the noodles. Cook over medium heat, covered for 30 to 40 minutes, then serve over hot noodles.

Adas be Sabanekh from Lebanon

A recipe from Lebanon!

Time: about an hour
Servings: about 6

* 1/2 lb lentils
* 1 cup sliced onion
* 1/4 cup olive oil
* 3 peeled & chopped cloves of garlic
* 1/4 cup chopped fresh corriander (aka, cilantro)
* 10 ounces chopped, frozen spinach that has been thawed
* 2 medium waxy potatoes, peeled and sliced
* salt
* ground black pepper
* 1/4 cup lemon juice

1. Wash & pick over lentils. Place in a saucepan & cover with water. Bring to a boil. Cook, covered, about 20 minutes.

2. Meanwhile, brown the onion in oil in a large pan. Stir in the garlic & corriander. Add the spinach. Saute 5 to 6 minutes, stirring frequently. Add the potatoes, cooked lentils, & enough lentil cooking liquid to cover. Season with salt & pepper.

3. Bring to a boil, lower heat, & simmer for about 20 minutes.

4. Stir in the lemon juice. Can be served hot, lukewarm, or cold.

Pumpkin Stew with Chilies and Cheese from Peru

~This is a Peruvian recipe!~

Servings: about 6
Time: over 2.5 hours

* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 4 medium Serrano peppers, finely chopped
* 1 tbsp safflower oil
* 2 lbs pumpkin or winter squash, peeled and cubed
* 2 medium white potatoes, peeled and cubed
* 1/4 cup half-and-half
* 1 cup queso blanco or feta
* salt & pepper, to taste


1. Saute onion, garlic & chiles in oil.

2. Add pumpkin & potatoes, plus a little water if necessary. Cover & cook over low heat until the pumpkin & potatoes are tender.

3. Add the half-and-half & cheese. Heat through.

4. Add salt & pepper. Garnish with additional cheese if desired.

Senegalese Stew with Millet

Time: about 1 hour
Servings: 4

* 2 tbsp vegetable oil
* 2 cups chopped cabbage
* 1 cup chopped onion
* 2 cloves garlic
* 1/4 tsp red pepper flakes
* 1/2 tsp curry powder
* 1/4 tps thyme
* 14.5 oz canned tomatoes
* 1 cup vegetable stock
* 2 tbsp peanut butter
* 2 cups cubed sweet potato
* 1-1/2 cups cubed rutabega
* 1 cup sliced carrots
* 1 cup cooked chickpeas
* 2 cups cooked millet

1. In a 3 quart sauce pan heat the oil over medium-high heat.

2. Add the cabbage, onion & garlic. Cook, stirring until the cabbage is softened.

3. Stir in the red pepper, curry powder, & thyme. Stir in the tomatoes, breaking them up with the spoon.

4. Add the broth & peanut butter. Stir until completely smooth.

5. Add the potato, rutabega, carrot, & chickpeas.

6. Bring to a boil. Reduce heat and simmer uncovered for 35 minutes.

7. Serve over millet.

Ailazan from Armenia

This is a traditional Armenian dish. It is a thick vegetable stew.

* 1 lb eggplant
* 1 lb potato (we used small red potatoes)
* 1 onion
* 100 g oil (I think that came to about 1/2 cup of oil when we used our kitchen scale)
* 3 vine ripened tomatoes
* 1 cup green beans
* 1 red bell pepper
* 1 cup of fresh spices (basil, thyme, cilantro, parsley)
* a bit of chopped garlic
* ground black pepper
* ground red pepper
* salt
* 1/2 cup water

1. Slice the eggplant finely, put a little bit of salt over each piece, then leave it to sit for 15 minutes. Squeeze out the extra juice. (We pressed them with paper towels.)
2. Slice the other vegetables finely & mince the spices.
3. Put the vegetables in a deep pot in layers, beginning with the eggplant on the bottom. Sprinkle every layer with spices including some salt.
4. Pour the oil & the water over top of the vegetables. Cover. Cook on low heat until done. (We cooked the stew on "2" for 1 hour & 45 minutes-- it turned out perfectly.)

Note: A lot of water will cook out of the vegetables, so dont worry that it doesn't seem like enough water at first.

Sweet Potato Soup

~ suggested by my friend Taryn! ~

Prep Time: about 45 minutes, once the sweet potatoes are baked

Note: Taryn says, "You can use sweet potato or canned pumpkin."

* 2 onions
* 4 baked sweeet potatoes or 1 can of pumpkin
* vegetable stock
* nutmeg
* salt
* pepper
*smoked sweet paprika or fake bacon (note from Mary: MorningStar Farms makes good fake bacon, available in the frozen section of grocery stores)

1. Fry the onions until translucent. Add the sweet potato mush & spices. Then add stock. If you like thinner soup, add a lot of stock or if you like thicker soup add less stock.

2. Cook for about 1/2 hour.

3. Top with smoked sweet paprika or crumbled fake bacon.


Taryn says: I love this with pumpernickel bread.

Garbanzo Bean Stew

~ suggested by my friend Taryn! ~

Prep Time: depends... at least 1 hour

Note: Taryn says, "I use dried beans because I think that they taste better, but canned is fine."

* 1/2 cup dried garbanzo beans (if using a can, just use the whole can)
* 2 onions, chopped
* 1 head garlic, smashed & chopped
* 1/8 cup olive oil
* water
* 1 potato, chopped
* 1 can of whole tomatoes (Taryn says: We used canned roasted tomatoes. You may need more spices with plain ones.)
* salt & pepper

1. Soak the beans for 24 hours.

2. Fry onion & garlic in oil until translucent.

3. Add beans & enough water to cover. (Taryn says: The less water you cook beans in, the quicker they cook.)

4. Turn the heat down & cover. Check the beans after an hour, but expect them to take up to 4 hours to cook.

5. Add the potato & tomatoes, including juice.

6. When the potato is done, add salt & pepper to taste.