For our 2010 Müller Thurgau bottling party, we chose to push the food pairing envelope with vegan African dishes matched with the very young wine that we had just bottled. This harvest produced a slightly less tart wine with a notably grassy nose that worked well with the eclectic cuisine.
1 C. vegetable broth
1 C. brown lentils
1 C. small macaroni
1 C. short grain rice
2 T. olive oil
2 large onions, halved & sliced thinly
1/4 C. olive oil
2 garlic clove, minced
1 C. tomato puree
Place lentils in a sieve and wash well under running water. Place in a large pot and add 2 cups water, the vegetable broth and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside.
After about 1/2 hour, heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Add tomato puree and bring to a simmer.
Wash rice well in sieve under running water and drain. Heat oil in another pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate.
Bring another large pot of salted water to a boil and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 10-15 minutes until tender. Stir occasionally. Drain, toos with a little oil to prevent sticking and keep warm.
Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot onion and tomato mixture on top, toss again and cover pot. Leave over very low heat for 10 minutes. Serve hot.
1 lb. collard greens
2 C. water
3 T. vegetable oil
1 C. chopped red onions
1 clove garlic, minced
1 t. fresh ginger, grated
1 t. Salt
3 Anaheim chiles, cut into thin strips
Wash the greens thoroughly. Remove any discolored spots, cut out the stems and chop into 1/2" x 4" strips. Place the greens in a heavy saucepan with 1 cup of water, cover, and bring to a boil. Lower the heat and cook for 30 minutes, stirring occasionally, or until the greens are tender. Remove the greens and any remaining liquid to a bowl.
Clean the pot, heat the oil and cook the onions until they are lightly browned. Add the garlic, ginger, chile strips and salt. Cook another few minutes. Add the greens and liquid back and cook, uncovered, until almost dry. Serve either warm or at room temperature.
2 onions, chopped
2 T. vegetable oil
1 T. salt
4 clove garlic, pressed
2 T. fresh ginger, minced
1 T. Ras al Hanout
1 t. cayenne, or to taste
1 t. fresh ground pepper
2 medium sweet potatoes, 1" cubes
1 large green pepper, chopped
1 C. vegetable stock
1 eggplant, 1" cubes
2 C. okra
6 roma tomatoes
1/2 C. fresh ground smooth peanut butter
Saute the onions with oil in a large pot heavy bottomed pot over medium heat until almost translucent. Add salt, garlic and ginger, saute another minute. Add spices, saute another minute.
Add the sweet potatoes, green pepper, stock and just enough water to cover and simmer covered for 10 minutes. Puree the tomatoes in a blender. Add the eggplant, okra and tomato puree, simmer covered another 10 minutes.
Remove 2 C. liquid and whick it together with the peanut butter until smooth - add more water if needed. Stir in the peanut butter and simmer gently a few minutes.