Recipe - Vegetable Sushi Roll

2 tablespoon Olive oil
4 Shallots; chopped
2 Cloves garlic; minced
1 1 inch piece peeled fresh
gingerroot; minced
1 Stalk celery; chopped
1 3inch piece cinnamon stick
1 One half teaspoon Ground coriander
1 One half teaspoon Ground cumin
1 One half teaspoon Paprika
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1/8 teaspoon Cayenne pepper; to taste
32 ounce Crushed or minced tomatoes;
canned
1 lg Carrot (1 cup); peeled and
cut into chunks
1/3 pound Green beans (2 cups); ends
trimmed
1 small Butternut squash or sweet
potato; peeled and cut into
chunks (3 One half cups)
One half Head cauliflower (3 cups);
cut into florets
One half Fennel bulb (2 cups);
trimmed and cut into chunks
Vegetable stock or water as
needed; (see Note)
One fourth teaspoon Crushed saffron
1 cup Cooked or canned chickpeas;
(rinsed if canned)
One half cup Pitted kalamata olives
One half cup Halved pitted prunes
3 tablespoon Chopped fresh parsley

Tagines are flavorful Moroccan stews loaded with cooked vegetables and
signature spices like cumin, coriander and ginger. This version is a
wonderful opportunity for vegetarians to experience international fare at
its best. Serve over couscous for a true Moroccan meal.

PREHEAT OVEN to 350 degrees. In large Dutch oven, heat oil over medium
heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook,
stirring often, until shallots and celery begin to soften, about 5 minutes.
Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring
constantly, until spices are fragrant, about 1 minute. Stir in tomatoes,
carrot, green beans, squash or sweet potato, cauliflower and fennel. Add
enough vegetable stock or water to cover vegetables. Stir in saffron.

Cover and bake until vegetables are tender, 40 to 45 minutes. About 5
minutes before stew is done, stir in chickpeas, olives and prunes. Stir in
parsley just before serving.

NOTE: Type of tomatoes used will determine amount of stock or water needed
to cook vegetables. Crushed tomatoes will require adding about 1 cup water
to cook. Diced tomatoes may not require as much water. Stovetop cooking may
require slightly more water. The finished stew should be somewhat dry, not
soupy, and vegetables should be tender and shapely, not soggy.

PER SERVING: 271 CAL.; 10g prot.; 7G total fat (10 sat. fat); 49g carbs.; 0
chol.; 1,075mg sodium; 10g fiber. VEGAN

Recipe by: Vegetarian Times, March 1998, page 45

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 20,
1998