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1. Tunisian Tomato Soup with Chickpeas and Lentils

2. Black Beans in Mango Sauce

3. Giant Mushroom Popover

4. Red Pepper-Walnut Paste

5. 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.

... (more)

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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Based on the Middle Eastern sauce called muhammara (an Arabic word meaning "the color of red bricks"), this delicious paste is simultaneously pungent, slightly hot, and sweet. I make it often and keep it around for many uses: as a topping for pilafs and other cooked grains, for spreading on pizzettas, crostini, crackers, and sandwiches, and as a dip for cooked or raw tables. Try spreading Red Pepper Walnut Paste on grilled tofu, fish, or chicken breasts for a fantastic barbecue experience.

Yield:3 to 4 cups
Preparation time: 10 minutes, after the peppers are roasted

• 2 heaping cups lightly toasted walnuts*

• 2 to 3 medium cloves garlic

• 4 medium-sized red bell peppers (about 2 pounds), roasted and peeled

• 1 tablespoon plus 2 teaspoons cider vinegar

• 3 tablespoons fresh lemon juice

• 1/4 teaspoon ground cumin

• 1 teaspoon honey

• 1 1/4 teaspoons salt (or to taste)

• Black pepper and cayenne to taste

1. Place the walnuts and garlic cloves in a food processor and pulse until they are finely ground, but not yet a paste.

2. Seed the peppers, cut them into chunks, and add them to the walnuts, along with the vinegar, lemon juice, cumin, and honey. Process to a fairly smooth paste, then transfer to a bowl, and season to taste with salt, pepper, and cayenne.

3. Cover tightly and store in the refrigerator. Use as desired.

This keeps well for at least a week if stored in an airtight container in the refrigerator. In fact, the flavors deepen over time

*For a California twist, you can use almonds in place of the walnuts.

More From This Book:

1. Tunisian Tomato Soup with Chickpeas and Lentils

2. Black Beans in Mango Sauce

3. Giant Mushroom Popover

4. Red Pepper-Walnut Paste

5. Lemon Cloud

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