Ingredients:
1 bunch of peeled beets
2 lbs of meat (optional)
Marrow bones (optional)
6 tablespoons lemon lemon juice
4 onions
2 quarts of water
2 tablespoons of sugar
Directions:
After grating or dicing, place in large pot of water on simmer and place meat, bones and onions for 45 minutes.
Add the rest of the ingredients and be sure to add salt for flavor. Cook for another 30 minutes.
Ready for serving.
Sources:
Foods not involving meat has a special place in my heart since I used to be a vegetarian. Some of the greatest and unique cuisine is vegetarian or vegan in origin. India along with much of Asia has a strong history when it comes vegetarian and meals since many diets in that region has been rooted in hundreds and even thousands of years in cultural and religious practices. In Hindu tradition the cow is considered sacred, Muslims do not eat pork and Jains and Buddhists reject all forms of slaughtered animals. I chose this recipe since I love stir fry and eggplant is one of my favorite veggies.
Ingredients:
1 diced eggplant
1 teaspoon of salt
3 tablespoons of water
1/4 teaspoon of cayenne pepper
2 cups of chopped broccoli
2 cloves of minced garlic
1/4 teaspoon of paprika
1/4 of asafetida (optional)
2 tablespoons of olive oil
Directions: Sautee the broccoli and eggplant for 3-5 minutes in olive oil high.
Add all of your spices and stir in well.
Reduce to medium low. Add water and cover. Cook for 5-7 minutes or until broccoli is tender.
Serve with your favorite sides, veggies or main course meals.
Sources:
http://vegetarian.about.com/od/stirfries/r/eggplantstirfry.htm
