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

30 MINUTES OR LESS Heat ghee or oil in a large skillet over medium heat. Add onion; saute until translucent, about 5 minutes. Stir in garlic, ginger, pepper, cumin, cardamom and cloves. Continue to saute, stirring constantly, about 1 minute. Add potato, cauliflower and reserved cooking water.

Cover, reduce heat to low and cook until vegetables are very tender and flavors meld, about 5 minutes. Mash slightly with a fork; salt to taste. Serves 4 as a side dish.

PER SERVING: 91 CAL.; 13G PROT.; 4G FAT; 13G CARB.; 0 CHOL.; 281MG SOD.; 3G FIBER. VEGAN

Sheer Khorma Vermicelli

Pakistani families enjoy this sweet pudding for breakfast on the morning of Eid-ul-Fitr, the holiday celebrating the end of Ramadan.

1 Tbs. uncooked rice 4 cups milk or soymilk 1/8 tsp. saffron threads 1 tsp. ground cardamom 1/4 cup sugar or granulated sugar

cane juice (see glossary) 1/4 lb. vermicelli or angel hair pasta 1/2 tsp. vanilla extract 1/2 cup chopped dates 1/4 cup lightly toasted and chopped

almonds 1/4 cup lightly toasted and chopped

pistachios

Soak rice in boiling water to cover until cool; drain. Transfer to blender; add about 1/2 cup milk or soymilk. Blend until rice is finely ground. Combine rice mixture with remaining milk, saffron, cardamom and sugar in a large saucepan. Cook over low heat until rice has softened, about 30 minutes, stirring often.

Break pasta into 2-inch lengths and stir into milk mixture. Cook, stirring, about 1 0 minutes, until thickened. Remove from heat; stir in vanilla, dates and nuts. Serve hot, at room temperature or chilled. Serves 4 to 6.

PER SERVING: 411 CAL.; 13G PROT.; 17G FAT; 51G CARB.; 3 3MG CHOL.; 148MG SOD.; 4G FIBER. LACTO/VEGAN

Ramadaniya

This fruit and nut compote is traditionally served during Ramadan (as its name indicates). Soak the dried fruits the night before you plan to make the compote.

4 oz. prunes 4 oz. dried apricots 4 oz. dried figs 2 Tbs. honey, or to taste 1 tsp. orange blossom water (see

glossary) or orange zest, or to

taste 1/4 cup lightly toasted almonds 1/4 cup lightly toasted pistachios 1/4 cup lightly toasted pine nuts

Soak prunes, apricots and figs overnight in water to cover. Simmer over low heat. When liquid is reduced, add honey. Stir in orange blossom water or zest, almonds, pistachios and pine nuts. Serve warm or cold. Makes about 3 cups. (Servings are traditionally small--just a few spoonfuls.

PER TABLESPOON: 98 CAL.; 2G PROT.; 3G FAT; 15G CARB.; 0 CHOL.; 3MG SOD.; 3G FIBER. VEGAN (HONEY)

Pecel

In Indonesia, this cooked vegetable salad with a spicy peanut topping is often served on Eid-ul-Fitr. Cooked, seasoned tempeh strips and quartered hard-boiled eggs are often included in addition to or instead of tofu.

Peanut sauce: 1/2 cup crunchy unsalted peanut

butter 2 large cloves garlic, minced 1/2 tsp. finely grated ginger root 1 Tbs. lime juice 2 tsp. tamarind paste (see glossary) 1 tsp. brown sugar or granulated

sugar cane juice (see glossary) 1/2 cup hot water 2 tsp. shoyu (see glossary) or soy

sauce Cayenne to taste

Salad: 2 tsp. sesame oil 1 lb. tofu, well-pressed and cut into