1 large red cabbage, thinly sliced
2 large heads cauliflower, cut into florets
2 cup cooked seitan, chopped
2 cup unpeeled apples, sliced
2 cup white beans, cooked
2 tbsp caraway seeds
1/2 cup shallots, chopped
3 cup vegetable stock or dark beer
1 tbsp pepper
1/4 tsp salt
1/2 cup whole wheat flour
Directions
Preheat oven to 450 deg.
Combine all ingredietns, except flour, in a large roasting pan or
casserole dish. Sprinkle top with flour.
Place in oven and cook, uncovered, for 30 minutes.
Reduce heat to 250 deg. Cover and cook for 20 hours, stirring
occasionally. Serve hot.
Per serving: 442 cal; 43 g prot; 132 mg sod; 64 g carb; 5 g fat; 0 mg
chol; 116 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Servings: 8 servings
Alsatian Cassoulet Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Written cooking instructions as an idea can be found far back into history, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to experts in ancient history are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and afters, something that is very familiar to us today. He also tells us how the early Romans used many aromatic flavours, including some that we all recognise such as thyme, mint and asafoetida. Moving our culinary historical trip onwards, we find two recipe books published in the 14th Century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books have no connection with the curry that appears on menues today, but rather recipes for the types of meals cooked for the rich and powerful of those days. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including coriander, parsley, and rosemary. These new spices and herbs created an explosion in manuscripts on cooking, some of which still exist in private collections. The arrival of TV gave us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Alsatian Cassoulet recipe.
