Luscious Vegetarian by Sonia Cabano

Author:Sonia Cabano
Language: eng
Format: epub
Tags: Sonia and Jade's enthusiasm for flavourful cooking bursts from every page of Luscious Vegetarian! This book contains fun and easy-to-make vegetarian recipes, carefully chosen to satisfy the requirements of young professionals, bustling families and health-conscious hedonists alike. Using mostly local ingredients, the recipes cover the full range from quick and easy everyday dishes, light bites and simple snacks, through rejuvenation and detoxification with pure foods, to hedonistic feasts for celebrations and deeply satisfying soul food, as well as marvellous bakes and sweet treats. This cookbook is the beginning of an adventurous love affair with vegetarian cooking.
ISBN: 978-143230-142-2
Publisher: Random House Struik
Published: 2012-11-08T16:00:00+00:00

2 cups (500 ml) boiling water

2 t (10 ml) vegetable stock powder

1 t (5 ml) crushed cardamom seeds

1⁄2 t (2.5 ml) ground cinnamon

3 T (45 ml) lemon or lime juice

2 cups (500 ml) burghul, thoroughly rinsed

1 cup (250 ml) golden sultanas

1 cup (250 ml) shelled pistachios

1 cup (250 ml) pomegranate rubies or dried cranberries

1⁄2 cup (125 ml) pumpkin seeds, toasted

1⁄4 cup (60 ml) extra-virgin olive oil

3 T (45 ml) each of chopped fresh dill, coriander, mint and parsley

salt and pepper

Mix the boiling water with the vegetable stock powder, cardamom, cinnamon and lemon or lime juice, and pour over the rinsed burghul in a large bowl. Leave to stand for 30–45 minutes and then squeeze out all the excess liquid between your hands to drain.

Place the drained burghul in a large bowl and fork through the remaining ingredients. Season well, and chill or serve at room temperature. Burghul will retain a slightly chewy texture, unlike couscous which can become very mushy.

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