Tasty Veggy Recipes

Ingredients:
2 cups boiled Rice
1/3rd cup Lemon Rice
6 Tbsp Oil
1/2 tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:
Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.

Ingredients:
12 ounces pitted prunes, (2-1/4 cups)
2 cups prune juice
8 eggs, separated, room temperature
1-1/2 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons vanilla, (optional)
3/4 cup matzo cake meal
1/4 cup potato starch
4-1/2 ounces walnuts, finely chopped (1 cup)
1/2 teaspoon salt

Prune Sauce:
reserved prune puree and liquid from cake
1/4 cup honey
2 tablespoons (or more) dry red Passover wine
1/2 teaspoon grated lemon peel

Method:
Combine prunes and prune juice in medium saucepan and bring to boil. Reduce heat and simmer until prunes are very tender, about 15 minutes. Drain well, reserving liquid for sauce. Puree prunes. Measure 1 cup puree for cake. Reserve remainder for sauce.

Make Cake:
Preheat oven to 350°F.
Using electric mixer, beat yolks and 3/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Gently fold in 1 cup prune puree, lemon juice, peel and vanilla. Sift together cake meal and potato starch. Fold into yolk mixture. Fold in nuts.

Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Gently fold 1/3 of whites into yolk mixture to lighten. Fold mixture back into whites. Turn into ungreased10″ tube pan. Bake until tester inserted in center comes out clean, about 45 minutes. Invert onto rack and cool completely.
To serve, cut cake into thin slices. Top each with 2-3 tablespoons sauce.

Make Prune Sauce:
Warm puree, liquid, honey, 2 tablespoons wine, and lemon peel in heavy small saucepan over low heat. If thinner consistency is desired, stir in 1-2 teaspoons more wine. Serve warm.

Ingredients:
2-1/2 pounds parsnips, peeled and in chunks
1 onion, peeled and quartered
1 clove garlic, peeled
1/4 cup olive oil (not extra virgin)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
2 cups red lentils
Grated zest and juice of 1 lemon
2 tablespoons sea salt or 1 tablespoon table salt, or to taste

Method
In a food processor, chop parsnips, onion, and garlic together until reduced to consistency of grated cheese.
Place a large soup pot over medium-low heat, and warm olive oil. Stir in cumin, coriander, turmeric, and cinnamon. Add parsnip mixture, and stir well until coated.
Add lentils, lemon zest and juice, and 3 quarts water. Bring to a boil, then simmer until lentils are soft and mixture is thick, about 1 hour. Season with salt. Add more water to adjust thickness of soup to taste; soup will thicken on standing. Serve hot.

Ingredients:
1-1/3 cups orzo, cooked, drained, and rinsed
1 cup dried apricots, sliced
1/3 cup scallions, thinly sliced, both white and green parts
1 tsp. cilantro, finely chopped
1/4 tsp. ground coriander
1/3 cup almonds, sliced, toasted
4 to 5 tbsp. Ginger Oil (click here for recipe)
Juice of 1/2 lemon
Salt
Pepper

Method:
Mix orzo, apricots, scallions, cilantro, and coriander together.
Add ginger oil and mix well. Add lemon, and salt and pepper. Just before serving, stir in almonds. Serve slightly cold or at room temperature.
This can be made ahead. Just wait until serving to stir in the almonds.