Home arrow Casseroles & Stews

Baked Polenta with Ripen Tomato and Eggplant.

Ingredients (use vegan versions): 1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes, roughly chopped 1 tablespoon Olive Oil 1 Bay Leaf 2 bazil leaves 2 bunches pasley 1/2 yellow onion finely chopped 1 clove garlic minced. Salt, pepper and vegan sugar to taste 1 1/2 cups coarse corn meal 1 large eggplant, sliced […]

Oh So Simple Cuban Black Bean Stew

Ingredients (use vegan versions): 1 15 oz can Black beans 1 1/2 tablespoon Goya Recaito (or use recipe below) 1 bay leaf Directions: Pour can into pot and add recaito and bay leaf. Bring to boil and immediately turn heat down to simmer up to an hour on very low heat. This is very tasty […]

Eggplant and Spinach Casserole

Ingredients (use vegan versions): 3 or 4 small eggplants whole wheat vegan bread crumbs tomato sauce fresh spinach nutritional yeast garlic salt oregano Directions: Peel and slice 3 or 4 small eggplants. Salt and let set for 30 minutes. Rinse and patat dry. Put in a bag with whole wheat vegan bread crumbs and shake […]

Khodra bi Furn (Lebanese Casserole)

Ingredients (use vegan versions): 2 large potatoes, peeled and boiled 1/2 cup soy yogurt 1/2 cup chopped green onions 1/4 cup chopped parsely 1-2 tablespoon oil 1 onion, chopped garlic, minced 1/2 cup bulgar wheat 1 medium eggplant, cubed 1/2 cup mushrooms, sliced 1 cup frozen peas, thawed fresh bazil, oregano, thyme, salt & pepper […]

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