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Stock your spice rack with caraway seeds, cumin, fenugreek, mint, oregano, paprika, and parsley.
And fill your pantry with almonds, bulgur, chickpeas, eggplant, raisins, grape leaves, sesame paste, pine nuts, and lentils - So You Can Make:
Dolmas: grape leaves stuffed with rice, onions, raisins, and pine nuts
Pide: Middle Eastern pizza made with flatbread
Tahini: roasted ground sesame paste used for flavoring and for the base of hummus
Mezze: a Middle Eastern version of antipasto
Falafel: ground chickpeas formed into patties and fried or baked, and served with tahini
Stuffed pita sandwiches: any imaginative creation - use chickpeas, cooked bulgur, fresh and grilled veggies, etc.
Tabbouleh: bulgur and parsley salad
Excerpts from the Summer 2000
Issue:
Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).
For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more" on whatever subscription form you choose.
Converted to HTML by Stephanie Schueler.
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VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links |
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| Last Updated August 17, 2000 |
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| The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group. Web site questions or comments? Please email [email protected]. |
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