A feast for the body and soul: many of the celebratory foods of the Muslim holy month are vegetarian - Ramadan - includes recipes

Vegetarian Times, Jan, 1995 by Susan Jane Cheney

(1 small) 1/4 tsp. coriander seed 1/4 tsp. fennel seed 1/4 tsp. caraway seed 1/2 tsp. cumin seed 1/2 tsp. turmeric Pinch cayenne, or to taste 1 cup cooked garbanzo or fava

beans (see glossary) 3/4 cup been or vegetable stock, or

water 2 Tbs. raisins 2 Tbs. lightly toasted and coarsely

chopped almonds 2 green onions, finely chopped

30 MINUTES OR LESS Toss together couscous and teaspoon salt in a bowl. Drizzle in 1 teaspoon olive oil; mix well. Pour boiling stock or water over grain, cover tightly and set aside.

Heat remaining tablespoon oil in large, heavy skillet over medium heat. Add onion; saute until translucent, about 3 minutes. Stir in garlic and cabbage and saute until cabbage is wilted and tender, about 2 minutes. Gradually add carrot, sweet potato, turnip and fennel; cook about 5 minutes, stirring often.

Grind together coriander, fennel seed, caraway, cumin, turmeric and cayenne; add to saute. Cook about 1 minute longer, stiffing constantly. Add beans and stock or water. Bring just to a simmer, cover tightly and cook until vegetables are tender, about 5 to 10 minutes. Salt to taste.

Fluff couscous with a fork and mound on a platter or individual plates. Serve stew on top, garnished with raisins, almonds and green onion. Serves 4.

PER SERVING: 322 CAL.; 7G PROT.; 7G FAT; 57G CARB.; 0 CHOL.; 378MG SOD.; 11G FIBER VEGAN

Demjeddera

Served after sundowm on Ramadan fast days, this Palestinian lentil and rice dish provides hearty sustenance.

1 cup tiny brown lentils, sorted and

rinsed 1 to 2 Tbs. olive oil 1 medium onion, chopped 3 to 4 cloves garlic, minced Freshly ground black pepper to taste 1 1/2 tsp. ground cumin 1 cup raw long-grain brown

or white rice 1/2 tsp. salt, or to taste Plain nonfat yogurt (optional)

Simmer lentils in 3 cups water until tender, about 45 minutes; drain.

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; saute until translucent, about 3 minutes. Add garlic, pepper, cumin and rice; saute 1 to 2 minutes, stirring constantly so spices don't burn.

Add 1/2 teaspoon salt and 1 3/4 cups water. Bring just to a boil, cover tightly, reduce heat and cook 40 minutes for brown rice, 15 minutes for white. Remove from heat but keep covered about 10 minutes. Stir cooked lentils into rice, and add salt to taste. Serve garnished with yogurt, if desired. Serves 4 to 6.

PER SERVING: 318 CAL.; 13G PROT.; 5G FAT; 56G CARB.; 0 CHOL.; 540MG SOD.; 6G FIBER. VEGAN/LACTO

Spicy Pakistani Potatoes and Cauliflower

This recipe illustrates a typical Pakistani vegetable dish, served with rice or flatbreads.

1 Tbs. ghee (see glossary) or

vegetable oil 1 medium onion, finely chopped 1 to 2 tsp. minced garlic 1 tsp. finely grated ginger root Freshly ground black pepper to taste 1/2 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. ground cloves 8 oz. cooked potato (about 1 large),

peeled if thick-skinned, and

diced 1 small head cauliflower, separated

into small florets and cooked

until tender 2 to 3 Tbs. reserved cooking water

from potatoes and cauliflower Salt to taste