* Exported from MasterCook *
Ethiopian Vegetable Stew
Recipe By :Susan Voisin
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient --
Preparation Method
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1
large onion -- sliced
2
large carrots -- sliced
3
medium red potatoes -- cut 1" thick
1/4
head cabbage -- sliced
8
ounces green beans -- sliced
3
cloves garlic -- peeled and crushed
1/2 teaspoon ground
ginger
1/2 teaspoon
turmeric
1/2 teaspoon black
pepper
1 teaspoon
salt -- optional
3
cups water
Brown the onion in a non-stick skillet over medium heat. Add in the garlic
and saute for one minute more. Then add all the vegetables and seasonings
and mix well. Add the water, stir, and cook over low heat for 30-40
minutes. Serve hot.
Serves 6 as a side dish, 4 as a main course.
Source:
"combination of several recipes/oil removed"
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Per serving: 93 Calories (kcal); trace Total Fat; (2% calories from fat); 3g
Protein; 21g Carbohydrate; 0mg Cholesterol; 560mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
keywords: Mcdougall Fuhrman vegan recipe fatfree
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