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See below ingredients and instructions of the recipe
4 sm Kohlrabies, peeled and cut -(chick-peas) with liquid
-into chunks 1/2 c Couscous -or- Bulgar Wheat
1 lg Onion, chopped 1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and 1 ts Ground Coriander
-cut into chunks 1/2 ts Ground Turmeric
2 Zucchini, sliced thick 1/2 ts Ground Cinnamon
5 Tomatoes, fresh -or- 1/2 ts Ground Ginger
16 oz Can Tomatoes 1/4 ts Ground Cumin
15 oz Can Garbanzo beans 3 c Water
Keywords: Vegetarian, Vegan
Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.
Note: Serve the couscous separately, if desired. Parsnips may be
substituted for the kohlrabi.
Serves 8
One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2
Sodium: 22 Potassium: 658 Cholesterol: 0
Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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