We’ve had a series of really great events this season, and if you haven’t made it here, stay tuned for videos soon. But in the meantime I thought it would be nice to share something from the really great potluck dinners we’ve had before some of the events.
The latest hit was a Tunisian Vegetable Stew brought by volunteer coordinator and superstar Nancy. She was kind enough to email the recipe around — and now here it is for everyone to enjoy.
(For more delicious foods, why not participate in our next potluck? Watch our facebook page and event pages on this site for updates about when potlucks will be happening.)
- Several people asked me for the recipe for this delicious and easy dish from Moosewood Restaurant Cooks at Home (1994):
- 1 ½ cups sliced onions
- 2 Tablespoons olive oil
- 3 cups sliced cabbage (I usually use twice as much and prefer purple cabbage)
- Dash of salt
- 1 large pepper (red, yellow or orange looks nicer), cut into thin strips
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 3 cups (28 oz. can) undrained canned tomatoes, chopped
- 1 ½ cups drained cooked chick peas (16 oz. can)
- 1/3 cup+ (be generous- use more) raisins
- 1 Tablespoon fresh lemon juice
- Salt to taste
- Grated Feta Cheese
- Toasted slivered almonds
In a large skillet, sauté onions in olive oil for 5 minutes or until softened. Add cabbage, sprinkle with salt and continue to sauté for at least 5 minutes, stirring occasionally. Add pepper and spices and sauté for another 1-2 minutes. Add tomatoes, chick peas and raisins and simmer, covered, for about 15 minutes, until veggies are tender. Add lemon juice and salt to taste.
Top with feta and almonds. Yummy hot or cold as a leftover. Enjoy!