Moroccan Chickpea Stew

Ingredients
1 tablespoon vegetable oil
2 cups (1/2-inch) cubed zucchini
1 cup chopped onion
1/2 cup chopped carrot
1 tablespoon bottled minced garlic
1 cup fat-free, less-sodium vegetable broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Serve the stew over couscous.

Vegetable Pastries Recipe

Ingredients

* 3 1/2 cups all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon salt
* 1 cup shortening
* 1 1/4 cups ice water
*
* 2 tablespoons olive oil
* 1 onion, thinly sliced
* 4 cloves garlic
* 2 carrots, thinly sliced
* 1 turnip, peeled and diced
* 2 potatoes, peeled and diced
* 1/2 pound mushrooms, chopped
* 2 tablespoons water
* 1 cube vegetable bouillon
* 1 teaspoon dried tarragon
* salt and pepper to taste
* 1 eggs, beaten

Directions
1. In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
5. Bake in preheated oven for 45 minutes, or until golden brown.

Butternut Squash with Onions and Pecans

I love squash. It's one of my favorite aspects of fall cuisine. Hope you enjoy this recipe.

Ingredients

* 1 cup chopped pecans
* 3 tablespoons butter
* 1 large onion, finely chopped
* 2 1/4 pounds butternut squash - peeled, seeded, and cubed
* salt and pepper to taste
* 3 tablespoons chopped fresh parsley

Directions
1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

Curried Quinoa Pilaf Salad Recipe

Curried vegetarian quinoa salad is a healthy and low-fat side dish that is delicious hot as a pilaf or cold as a quinoa salad. This recipe is both vegetarian and vegan. Make sure to rinse the quinoa before cooking to rid it of its bitter coating.

Ingredients:
•1 cup uncooked quinoa
•2 cups vegetable broth
•1 tsp curry powder
•1 tsp ginger
•dash salt
•1/3 cup raisins
•1/3 cup cashew pieces

Preparation:
Bring the vegetable broth, curry powder, ginger and salt to a boil and add the quinoa and spices.
Cover and cook for 12 to 15 minutes, until quinoa is soft and fluffy. Stir in raisins and cashews.