For all you carnivores out there - The Jewish Standard

Agriprocessors’ woes are affecting the consumer of glatt kosher meat, who is faced with either running to the butcher and hoarding meat, buying non-glatt kosher meat (see our webpoll), or going (gasp) veggie. But seriously, folks, that last is not so bad. It’s even good – good for one’s health, good for the animals’ health, good for the pocketbook, and good on the table. (It’s even supposed to be good for the environment – check out www.jewishveg.com.)

Here’s a recipe to get you started – or at least keep the (non-kosher) wolf from the door.

One of my family’s favorite dishes is Tunisian Vegetable Stew, from “Moosewood Restaurant Cooks At Home.” (This book is packed with delicious recipes that even die-hard meat-eaters will like.) It’s low in calories and high in protein, especially if you add the optional nuts (which then raise the calorie count, but who’s counting?)

Here it is – and don’t pass up the medley of spices and the lemon; they perfume the dish and tickle the palate; without them the dish is just cabbage stew:

1 1/2 cups thinly sliced onions

2 tbsp. olive oil

3 cups thinly sliced cabbage

dash of salt

1 large green pepper, cut into strips (I prefer a red pepper)

2 tsp. ground coriander

1/2 tsp. turmeric

1/4 tsp. cinnamon

1/8 tsp. cayenne (or to taste)

3 cups undrained canned tomatoes, chopped (28-oz. can)

1 1/2 cups drained cooked chickpeas (16-oz. can)

1/3 cup currants or raisins (optional – but recommended)

1 tbsp. fresh lemon juice (absolutely essential)

salt to taste

grated feta cheese

toasted slivered (I prefer whole) almonds, optional

In a large skillet, sautÃ© the onions in the olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to sautÃ© for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and sautÃ© for another minute or so. Stir in the tomatoes, chickpeas, and currants or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste.

Top with feta and toasted almonds, if you like. (Note: To toast almonds, preheat an oven – I use a toaster oven – to 350 degrees. Bake the nuts for 5 minutes or so in a single layer on a cookie sheet or other unoiled pan. But check often – they can burn.)

Serve over couscous or other grain. Yield: Four servings.

B’tayavon.

RKB

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