Wednesday, February 16, 2011


I found this recipe in the February issue of Better Nutrition magazine.  I really liked it; Mike said it was ok. The original recipe is for a slow cooker, and calls for chicken.  Baked tofu would be great in it, but I left it out this time.  I made it in the pressure cooker, so that's what I'll post.

prepared brown rice or quinoa

water to saute
2 c. onions, chopped
3 cloves garlic, minced
1 t. fresh ginger, grated (or 1 t. ground ginger)

2 cans diced tomatoes, blended
1 can garbanzo beans, drained and rinsed
2 c. green beans, cut into 2-inch pieces
3 large carrots, sliced
2 medium zucchini, sliced
1/2 t. salt
1/4 t. pepper
1/2 t. turmeric
1/2 t. ground coriander
1/2 t. cumin
1/4 t. cinnamon

fresh parsley
toasted sliced almonds

  • Saute onions, garlic, and ginger in water (in pressure cooker) while you prepare and chop vegetables.
  • Add tomatoes, garbanzos, carrots, zucchini, and spices.
  • Cook on low pressure for 1 minute.  Quick release.
  • Serve over brown rice or quinoa.
  • Top with raisins, fresh parsley, and almonds.

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