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my variation of a recipe from VEGETARIAN RICE CUISINE (The first night, I serve this as soup over rice. If I combine leftovers, it is definitely a fork-type meal when reheated the next day. My husband takes it to work and reheats it in the microwave. I have made double batches and frozen it to be prepared later with fresh rice.) (Serve over rice; make rice per number of people being served. I use basmati.) Heat the oil in a large, pref. nonstick, saucepan; add onion, peppers, tomatoes and ginger. Saute 5-7 min.. Add seasonings; saute for 1 min. more. Stir in the water/stock, parsnip (whatever), potato, raisins/dates...and cook over low-med. heat about 15 min., stirring occasionally. Stir in the apples and cook about 20 min. more. Stir in the cooked beans; cook 5-10 min. more. Meanwhile, prepare the rice as you usually would. When the soup is ready to serve, spoon the rice into bowls or large mugs; ladle the mulligatawny of the top. Serve with a good whole grain bread or pita or whatever strikes your fancy. Posted to JEWISH-FOOD digest V97 #006 From: Mark Cohen or Donna Himelfarb
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