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  Sabzi *



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2 Tablespoons olive oil
1 sweet onion, chopped
1 bulb fennel, chopped
2 cups cauliflower florets
1/4 teaspoon saffron, divided
3 teaspoons garam masala, divided
1 orange, zested and juiced
1 pound extra firm tofu, cubed
2-3 cups no-chicken broth
1/4 cup red lentils, rinsed (do not substitute green or brown lentils)
1/2 cup pearl couscous
1 large tomato, finely diced
1/4 cup raisins

Preheat oven to 400 degrees.
In a large oven-proof skillet, heat oil over medium heat. Sauté onion until translucent.
Stir in fennel and cauliflower with half the saffron and garam marsala.
Sauté, stirring occasionally as it cooks. Once cauliflower is just tender, stir in zest and juice.
Add tofu and enough broth to cover all the vegetables and tofu. Bring to a boil.
Stir in lentils and couscous and return to boil.
Stir in tomato, raisins and remaining saffron and garam masala.
Place pan in oven and bake for 20 minutes.
Shake pan, reduce heat to 350 degrees and cook additional 30-40 minutes, until broth is absorbed.
Remove from oven and allow sabzi to rest 5 minutes before serving.
May be served hot or warm.

Chopped nuts (cashews and walnuts maintain a good crunch)
Raisins or currants
Shredded coconut, unsweetened
Grated carrot and/or apple

* This one pan dish is similar to the method and ingredients of an Indian Sabzi, but it is a Hogtown creation and
not an attempt at authentic Indian cuisine. While the Indian version is full of vegetables, sabzi is also served in the Middle East,
and depending on the country, can be either a platter of fresh herbs served with meals or a cooked herb stew.

Copyright © 2018 Stefanie Samara Hamblen