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Featured Cookbook
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Tunisian Tomato Soup with Chickpeas and Lentils
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Black Beans in Mango Sauce
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Giant Mushroom Popover
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Red Pepper-Walnut Paste
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Lemon Cloud
Book Description
In this major new cookbook, the beloved author and illustrator of the classic Moosewood Cookbook (one of the top ten best-selling cookbooks of all time) presents a sumptuously illustrated collection of over 200 irresistible and surprising recipes. Gracing the pages are 50 of Katzen's luminous paintings, richly evocative of the pleasures of cooking and eating. Mollie Katzen's Vegetable Heaven will transport anyone who loves good eating into the realm of culinary paradise.
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Mollie Katzen's Vegetable Heaven: Over 200 Recipes Uncommon Soups, Tasty Bites, Side-by-Side Dishes, and Too Many Desserts
Authors: Mollie Katzen
Date: April 2000
ISBN: 0786884096
Publisher: Hyperion Books
Paperback
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Yield: About 6 servings, depending on what else is served
Preparation time: About 45 minutes (30 minutes of light work)
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1 1/2 tablespoons olive oil
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2 cups minced red onion
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1 tablespoon minced garlic
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1 (3-inch) jalepeno chile, seeded and minced
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1 1/2 tablespoons minced fresh ginger
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1 1/2 teaspoons cumin seeds
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1 1/2 teaspoons salt
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About 6 cups cooked black beans (3 15-ounce cans, rinsed and drained)
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6 tablespoons fresh lime juice
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2 large ripe mangoes, minced
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Freshly ground black pepper to taste
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Minced fresh cilantro (optional)
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Squeezable wedges of lime
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All you need are a couple of perfectly ripe mangoes, and you're up and running with this quick, exotic dish. To make it into a complete meal, just add plain steamed broccoli and rice.
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Wonderful though they are to eat, mangoes can be difficult to cut up without their turning to mush. The good news here is that in this dish, it doesn't matter, because the mangoes get mashed anyway. So just cut them open, scrape out the flesh, and mince as best you can.
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Heat the oil in a medium-sized skillet. Add 1 1/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium-high heat for about 3 minutes.
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Turn the heat down to medium-low, and add the black beans and about half the lime juice. Sauté for about 5 more minutes, or until everything has mingled nicely, and the beans are heated through. Mash the beans slightly with the back of the spoon, and transfer to a bowl.
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Stir the remaining lime juice and about half of the chopped man-goes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cover and let stand for about 15 minutes to let the sauce develop.
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Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced cilantro, if desired. For a finishing touch, tuck a juicy wedge of lime into the side of each serving.
More From This Book:
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Tunisian Tomato Soup with Chickpeas and Lentils
-
Black Beans in Mango Sauce
-
Giant Mushroom Popover
-
Red Pepper-Walnut Paste
-
Lemon Cloud
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