Vegan Connection Home ] Vegan Recipes ] Fatfree Recipes ] Vegan Wine ] Vegan Beer ] Jackson Restaurant Guide ] 101 Reasons ] Contact Us ]


Here's a recipe that's perfect for both the Fuhrman and McDougall programs.  I got it from the Veg-Recipes list, but I've adapted it to remove the olive oil that was used to sauté the onion.  I also reduced the amount of allspice because I made it as it was listed (1/2 tsp) and it was a little overwhelming.  Even with the full amount of allspice, it was very tasty--even my six-year-old liked it, and she claims not to like eggplant!  Also, notice that the six servings are appetizer-sized servings.  If you're making it for a main dish, this will be about 3-4 large-sized servings.

* Exported from MasterCook *

                  Lebanese Vegetable Stew with Chickpeas

Recipe By     :Faye Levy
Serving Size  : 6     Preparation Time :0:00
Categories    : Soups                           {Posted}

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  eggplant
  1              large  onion -- chopped
                        Salt and freshly ground black pepper -- (optional, to taste)
  12            ounces  zucchini (see cook's notes) -- diced (3/4-inch)
  1                cup  tomato sauce
  2                     garlic cloves -- chopped (2 to 4)
     1/4      teaspoon  allspice -- (optional)
     1/2           cup  water
  15            ounces  chickpeas, canned -- drained
     1/3           cup  Italian parsley -- chopped

Makes 6 appetizer servings

Cook's notes: If available, Levy recommends using a pale-green zucchini variety.  [Lebanese zucchini are slightly tapered, pale green with gray skin and are slightly shorter and thicker than yellow zucchini]

1. Preliminaries: If the eggplant skin is not tough, you don't need to peel it.  Cut the eggplant into a 3/4-inch dice.

2. Brown the onions: Heat a large nonstick skillet over a medium flame.  Add the onion and sauté 7 minutes, or until the onion starts to turn golden brown. If the onion dries out, add 1 tablespoon water and cover until onions are done.

3 .Sauté vegetables: Add eggplant and salt and pepper, if desired. Reduce heat to low, cover and cook 5 minutes, stirring occasionally. Add zucchini, cover and cook an additional 3 minutes.

4. Simmer, season the stew: Add the tomato sauce, garlic, allspice, water and chickpeas. Cover and cook over a low flame 25 minutes, or until eggplant is tender. Add half the parsley and simmer 30 seconds. Taste and adjust seasonings.
Stir in remaining parsley.

5. Presentation: Serve hot, at room temperature or cold.

Source: recipe from Faye Levy's "Feast From the Mideast" (HarperCollins, 2003; $29.95).

  "Feast From the Mideast (2003)"

  "adapted from Feast From the Mideast"
S(Adapted by):
  "Susan Voisin"

- - - - - - - - - - - - - - - - - - -

Per serving: 130 Calories (kcal); 1g Total Fat; (7% calories from fat); 6g Protein; 26g Carbohydrate; 0mg Cholesterol; 466mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 2130706543 5663 0 0 0 0 0 0


keywords: Mcdougall  Fuhrman vegan recipe fatfree low-fat vegetarian maximum weight loss program