*  Exported from  MasterCook  *
 
                         Black Bean and Yam Pitas
 
 Recipe By     : Moosewood (Hanneman Jul 97)
 Serving Size  : 2    Preparation Time :0:30
 Categories    : Vegetarian                       Beans
                 Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           cooked black beans
    1 3/4  cups          sweet potatoes -- cut into 1/2 cubes
      1/2  cup           cooked rice -- white or brown, cool
                         *FILLING
    1      teaspoon      peanut oil
      3/4  teaspoon      grated ginger root -- fresh
    1      clove         garlic -- minced
    1      pinch         cayenne
      3/8  cup           chopped onions -- (1/4 to 1/2 cup)
      1/2  teaspoon      ground cumin
    3      tablespoons   chopped celery
    3      tablespoons   chopped green bell pepper
      1/4  teaspoon      fresh thyme leaves -- or more
    2      tablespoons   fresh orange juice
    1      tablespoon    orange marmalade -- fine cut
      1/4  teaspoon      grated orange peel -- to taste
    2      large         pita bread, whole-wheat -- halved
                         *STEW
    2      tablespoons   chopped vegetables -- See note
      1/2  cup           vegetable broth
    1      tablespoon    Chutney -- spicy
                         cantaloupe
 
 ~Black Beans.  Cooked, drained, rinsed, cooled
 ~Sweet Potatoes or Yams.  Peeled, cubed, cooked, drained, cooled
 ~Rice. Steamed and cooled.
 * Chop, dice, etc. other ingredients. Warm the pita, if necessary, so that
 the pockets will open easily.
 
 1. Saute  ginger and garlic in oil for 1 to 2 minutes.
 2. Add  cayenne, onions, and cumin  and saute until the onions are softened.
 3. Add  celery, bell pepper, and  thyme and saute until tender.
 4. Remove from heat.  Set oven to 350F.
 5. Add sweet potatoes, rice and beans to the pan.  Add the juice mixture.
       [----- The dish may be made ahead to this point -----]
 
 6. Fill each pita pocket with bean filling; about 1 cup will be left out.
 7. Arrange in an open pan.  Tent with foil, optional. The pockets will be
 taco-crisp if you do not. 
 8. Bake 350F for 15-20 mins.
 9. Make a stew with remaining bean filling by adding broth, finely diced
 mixed vegetables (from crudite mix) and chutney. Heat slowly and thoroughly. 
 
 Meal Planning  *Serve a pita with the additional stew as a sauce;  salsa: a
 mango, citrus salsa, or melon and cucumber; and  thinly shredded lettuce.
 *Per HALF-pita (about 4 oz): 283 cals, 3.0 g fat, 404 mg sodium. Serve two
 or one half with soup. *Variation: serve on rice with optional tortilla
 chips made from white or blue corn.
 
 **CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic, salt,
 lime or lemon juice, cilantro, pineapple chunks with juice but unsweetened
 (optional). Serve with melon.
 
 **CUCUMBER MELON: 1/2 a cucumber; peel, seed and dice.  Two slices of firm
 cantaloupe (crenshaw); chopped. Mix and stir in optional fresh lime or
 orange juice. Let stand 15 minutes.  Serve with chopped fresh cilantro leaves.
 
 Based on an idea from Moosewood Restaurant Cooks for a Crowd: Recipes with
 a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John
 Wiley & Sons (1996)  | Contact kitPATh http://wizard.ucr.edu/~phannema (Jul
 97)
 
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 260 0 0 0