After a recent fragrant and tasty evening at Taste of India on Monroe St., I wanted to share the following eggplant recipe with you. The spicing is very mild as it is, so if you have cumin, or sambhar or other spices that would go with the tomato, please add it.
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I have not moved all the old recipes yet but will be doing so soon. If you have some you would like to send or share, please send me the link or email me the recipe at the submissions link. I can't do this alone and would LOVE submissions.

1 ¼ cup Dried Black Beans
1 ¼ lb. Braising Steak
2 Tbsp. Oil
2 Onions, chopped
1 clove Garlic, crushed
1 Fresh Green Chili, seeded and finely chopped
1 Tbsp. Paprika
2 tsp. Ground Cumin
2 tsp. Ground Coriander
1 can Chopped Tomatoes, (14 oz. can)
1 ¼ Cups Beef Stock
1 Dried Red Chili, crumbled
1 tsp. Hot Pepper Sauce
1 Fresh Red Bell Pepper, seeded and chopped
2 tbsp. Fresh cilantro Leaves
Salt
Plain Boiled Rice, to serve

Put the beans in a saucepan. Add water to cover, bring to a boil and boil vigorously for 10-15 minutes. Drain, tip into a clean bowl, cover with cold water and leave to soak for about 8 hours or overnight.

Preheat the oven to 300oF. Cut the beef into very small dice. Heat the oil in a large flameproof casserole. Add the onion, garlic, and green chili and cook them gently for 5 minutes until soft. Using a slotted spoon transfer the mixture to a plate. Increase the heat and brown the meat, then stir in the paprika, cumin, and ground coriander.

Add the tomatoes, stock, dried chili and hot pepper sauce. Drain the beans and add them to the casserole, with enough water to cover. Add the onion mixture. Bring to simmering point, cover and cook in the oven for 2 hours.

Stir the casserole occasionally and add extra water, if necessary to prevent it from drying out.

Season with salt and add the red bell pepper. Return to the oven and cook for 30 minutes more, until the meat and beans are tender. Serve over rice and garnish with cilantro.

If anyone has any recipes email them to xxx and we will print them in the newsletter and online.

I found the core recipe on a site called The Kosher Blog. It is a vegan recipe. Don't let kosher or vegan throw you. The most exotic ingredient in this is ground flax seed which anyone worried about their health should know about.

I stared with the following "core" recipe and then expounded. Here are the basics.

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This must be the month for recipes... try them... you won't be disappointed! This is fabulous with Kent's Cornbread! Read More...

Vegan Vegetable Soup

Makes 20 two-cup servings. More than your full day’s servings of vegetables in one bowl. Freezes wonderfully. We split it into servings and freeze them to grab for lunches. Read More...

from How it all Vegan! by Sarah Kramer and Tanya Barnard

Now I know some of you are saying.... "What? Vegan? I don't that that #$%@%^%. Trust me. Whenever we serve this... even the bears say "OMG... this is a good as the last vegan #$$#%# you posted". Read More...

from The Garden of Vegan by Sarah Kramer and Tanya Barnard

Now I know some of you are saying.... "What? Vegan? I don't that that #$%@%^%. Trust me. Whenever we serve this... even the bears say "OMG". Read More...

If you are feeling splurgy, roll a serving in a burrito wrapper and top with salsa. Read More...

We all love lasagna right? Here is a down and dirty simple one that you might like. Read More...

Delicious White Truffle... yum! Read More...