Recipe - Moroccan Vegetable Stew With Roasted Buckwhea

2 tablespoon Olive oil
2 Garlic cloves
coarsely chopped
1 teaspoon Grated fresh ginger
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
One half teaspoon Ground tumeric
2 small Onions; quartered
3 md Carrots; coarsely chopped
4 Baby turnips
trimmed and quartered
One half pound Sweet potatoes
peeled and cubed
1 cup Tomato juice
1 cup Water
1 One half cup Cooked chickpeas
One half cup Seedless raisins
2 small Zucchini; thinly cut or sliced up
1 One half cup Button mushrooms
halved if large
2 tablespoon Chopped fresh parsley
Salt
Freshly ground black pepper
3 cup Water
2 One half cup Roasted buckwheat (kasha)
2 tablespoon Olive oil
One half teaspoon Salt
One half cup Cashew nuts, toasted
Parsley sprigs; for garnish

Heat the oil in a large skillet and saute the garlic, ginger, cumin,
cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and
potatoes and stirfry for 5 minutes, or until all the vegetables are
wellcoated wtih the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer gently
for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and
parsley and simmer for 15 minutes more. Season to taste.

Meanwhile, prepare the buckwheat. Bring the water to a boil in a
heavybottomed 2quart saucepan. Add the buckwheat and oil, cover, and
simmer over very low heat for 15 minutes. Do not remove the lid during this
time.

Stir the salt into the buckwheat and pile it onto a large serving dish.
Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the
vegetable juices separately. Garnish with the parsley sprigs.

* Source: The Insprired Vegetarian * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini