I've had a vegan kibbeh recipe bookmarked for a few months - it sounded tasty and looked appealing, and I was just waiting for the weather to warm up to try something a little less stewy. I decided to make it yesterday as part of a grazing mezze meal (along with olives, bread and hummous) and I went online to find a suitable vegetable-based side dish. Baba ghanoush sounded like the perfect addition.
The baba ghanoush turned out really nice - I'm sure it would've paled in comparison with the wonderful dish that is described on the link, but it was still much better than any commercial spread that I've tried.
But the kibbeh... oh, the kibbeh. Finding a good vegetarian replacement for a meat dish is always challenging, but this was disappointingly far from the real thing in terms of both texture and flavour. (It probably doesn't help that I used to buy delicious kibbeh from a local Lebanese restaurant.) I'll have to get creative with the leftovers - maybe add more spices and try baking them for a bit, maybe serving on an endive leaf.
Baba ghanoush
inspired by this recipe
2 eggplant
4-5 cloves garlic (or "teeth", as referred to in this link)
2-4 tbsp tahini
juice of 1 lemon
Roast the whole eggplant at 425-450 for approximately an hour, or until the eggplant is dark and deflated. Let cool for a while. Remove stem and place in food processor - I used the entire eggplant, skin and all. Process for a bit, then add the pressed garlic, tahini, and lemon juice. Season with freshly ground sea salt and black pepper. Process to desired consistency.
Bulgur and walnut kibbeh
adapted from this recipe
3/4 c bulgur
1/2 c walnuts, lightly toasted and finely chopped
2 garlic cloves, crushed
2 tbsp olive oil
1/4 c Italian parsley, minced
2 tbsp fresh mint, minced
3/4 tsp ground cinnamon
juice of 1/2 lemon
Cover the bulgur in boiling water and let sit for an hour. Squeeze out excess moisture. Toss with the remaining ingredients and let sit 15-30 min. Form into balls to serve. Try one and be thankful that you didn't make this dish for guests.
Sunday, March 13, 2011
Sunday, March 6, 2011
Breakfast bowl, version 1
This isn't anything fancy, but it should be pretty tasty. I'm cooking a few bits separately to allow for quick assembly in the pre-caffeinated dawn. If you have 1/2 c baggies of pre-cooked brown and wild rice in the freezer, just take one out of the freezer the day before and let it defrost in the fridge.
Breakfast bowl, version 1
leek, sliced (greens only)
baby bok choy, chopped (two kinds)
cilantro, chopped
sauce (eg: minced ginger, chili garlic paste, tamari, mirin, sesame oil, grapeseed oil)
tofu cubes
rice
Saute the leek and bok choy, tossing in the cilantro once removed from heat.
To assemble in the morning: dump the rice in a bowl, top with some greens and tofu cubes, douse with sauce du jour, and microwave for 1 1/2 minutes.
Breakfast bowl, version 1
leek, sliced (greens only)
baby bok choy, chopped (two kinds)
cilantro, chopped
sauce (eg: minced ginger, chili garlic paste, tamari, mirin, sesame oil, grapeseed oil)
tofu cubes
rice
Saute the leek and bok choy, tossing in the cilantro once removed from heat.
To assemble in the morning: dump the rice in a bowl, top with some greens and tofu cubes, douse with sauce du jour, and microwave for 1 1/2 minutes.
Salt and pepper tofu cubes
In an effort to increase my tofu consumption I'm going to try a few different recipes. My goal is to be able to recreate the texture (and eventually the flavour) of those amazing tofu skewers that Em and I ate in a little restaurant in Nelson, BC. (Best vegan pad thai ever.)
These little cubes are destined for a series of Asian-inspired breakfast bowls that I'm resurrecting. Brown rice, sauteed greens, and tofu - breakfast of champions.
Salt and pepper tofu cubes
Drain and rinse a block of extra firm tofu, then press it for 30 minutes or so to squeeze out most of the moisture. Pat dry and cut into 1/2" cubes. Gently toss the tofu cubes in a bag with some oil to coat them, and then season with freshly ground black pepper and sea salt. Spread the tofu cubes in a single layer on a baking sheet and bake in 350 oven for about 50 minutes.
These turned out to be a bit crunchier than I expected, but they'll add nice texture to the breakfast bowl.
These little cubes are destined for a series of Asian-inspired breakfast bowls that I'm resurrecting. Brown rice, sauteed greens, and tofu - breakfast of champions.
Salt and pepper tofu cubes
Drain and rinse a block of extra firm tofu, then press it for 30 minutes or so to squeeze out most of the moisture. Pat dry and cut into 1/2" cubes. Gently toss the tofu cubes in a bag with some oil to coat them, and then season with freshly ground black pepper and sea salt. Spread the tofu cubes in a single layer on a baking sheet and bake in 350 oven for about 50 minutes.
These turned out to be a bit crunchier than I expected, but they'll add nice texture to the breakfast bowl.
Double-squash pasta sauce with mushrooms and arugula
Gee, can you tell from the title that I made this up?
Double-squash pasta sauce with mushrooms and arugula
1 acorn squash
1 zucchini, sliced
1 dozen crimini mushrooms, sliced
1/2 onion, chopped
3 cloves garlic, minced
seasonings (freshly ground black pepper, sea salt, basil, oregano, hot pepper flakes, whatever)
2 14-oz cans fire-roasted tomatoes
scads of arugula
Follow the directions on the acorn squash to roast it; once cooled, scoop out the flesh and mash roughly. Saute the zucchini until still firm; set aside. Saute the mushrooms to similar level of doneness; set aside with zucchini. Saute the onion until it softens a bit, then toss in the garlic; after a couple of minutes stir in the seasoning mixture and let it heat up. Add the tomatoes and let them cook down a bit before stirring in the mashed acorn squash. Let this sputter away for awhile. When the tomato/squash mixture seems about right, add the zucchini and mushrooms and let simmer for 5 minutes or so. Adjust the seasonings, stir in the arugula to wilt it, and remove from heat - this sauce is done.
Serve this robust sauce on something chunky like whole wheat rotini. I'll top it with a bit of Daiya faux-moz (because my selection is limited), but parmesan would be the obvious choice.
Double-squash pasta sauce with mushrooms and arugula
1 acorn squash
1 zucchini, sliced
1 dozen crimini mushrooms, sliced
1/2 onion, chopped
3 cloves garlic, minced
seasonings (freshly ground black pepper, sea salt, basil, oregano, hot pepper flakes, whatever)
2 14-oz cans fire-roasted tomatoes
scads of arugula
Follow the directions on the acorn squash to roast it; once cooled, scoop out the flesh and mash roughly. Saute the zucchini until still firm; set aside. Saute the mushrooms to similar level of doneness; set aside with zucchini. Saute the onion until it softens a bit, then toss in the garlic; after a couple of minutes stir in the seasoning mixture and let it heat up. Add the tomatoes and let them cook down a bit before stirring in the mashed acorn squash. Let this sputter away for awhile. When the tomato/squash mixture seems about right, add the zucchini and mushrooms and let simmer for 5 minutes or so. Adjust the seasonings, stir in the arugula to wilt it, and remove from heat - this sauce is done.
Serve this robust sauce on something chunky like whole wheat rotini. I'll top it with a bit of Daiya faux-moz (because my selection is limited), but parmesan would be the obvious choice.
Toasted acorn squash seeds
Are you shocked, Mr. Williams?
Toasted acorn squash seeds
Reserve the seeds when cleaning out an acorn squash; rinse and let dry on a baking sheet. While waiting, knit a pair of socks from fleece gathered from wild sheep in northern Wales. Once the seeds are dry toss them in a bag with some olive oil to coat them, then season with freshly ground sea salt. Return them to the baking sheet (spread in a single layer) and bake 12 minutes in 350 oven or until they're golden and crisp and you feel pious.
Toasted acorn squash seeds
Reserve the seeds when cleaning out an acorn squash; rinse and let dry on a baking sheet. While waiting, knit a pair of socks from fleece gathered from wild sheep in northern Wales. Once the seeds are dry toss them in a bag with some olive oil to coat them, then season with freshly ground sea salt. Return them to the baking sheet (spread in a single layer) and bake 12 minutes in 350 oven or until they're golden and crisp and you feel pious.
Beet and parsnip risotto with rapini
I finally pried myself off the couch and headed to the gym yesterday. Somewhere between waddling around the track while being lapped by seniors and getting swarmed by galloping herds of Amazonian volleyball players I resolved to start cooking some healthier meals. (And to also increase my waddling rate - that's right, I'm gunning for you, grannie.)
I didn't actually have any recipes in mind when I stopped at the grocery store - I just randomly grabbed a selection of fresh ingredients and hoped that my pantry could fill in any gaps. These next few recipes are the result.
Beet and parsnip risotto with rapini
1 bunch rapini, chopped
1 clove garlic, minced
hot pepper flakes
1/2 onion, chopped
1/3 leek, thinly sliced (white only)
3 garlic cloves, minced
1 portobello mushroom stem, minced
1 1/2 c arborio rice
2 medium beets, scrubbed and coarsely grated
1 parsnip, scrubbed and coarsely grated
4 c hot stock (I used water combined with miso, vermouth, and sherry)
Saute the rapini with garlic and hot pepper flakes; season and set aside. (I sauteed the thicker stems first, then added the tops - probably not necessary.) Saute the onion in some olive oil until it starts to soften, then add the garlic, leek, and mushroom stem. Add the rice and cook, stirring, for 1 minute. Stir in 1/2 c of the stock and cook for 2 minutes or until fully absorbed. Stir in the beets and parsnip and the remaining stock, cover, and bring to boil. Reduce heat and simmer for 10 minutes or until rice is tender and most of the liquid is absorbed, stirring occasionally. Remove from heat and let stand for a few minutes before stirring in the rapini. Adjust the seasonings to taste.
(I wanted to serve this alongside a roasted portobello mushroom, so while this was all going on I brushed the portobello mushroom lightly with oil and stuck it in a 425 oven to roast it.)
Serve a hearty dollop of risotto over the portobello and garnish with these. Hello earthy goodness - yum!
I didn't actually have any recipes in mind when I stopped at the grocery store - I just randomly grabbed a selection of fresh ingredients and hoped that my pantry could fill in any gaps. These next few recipes are the result.
Beet and parsnip risotto with rapini
1 bunch rapini, chopped
1 clove garlic, minced
hot pepper flakes
1/2 onion, chopped
1/3 leek, thinly sliced (white only)
3 garlic cloves, minced
1 portobello mushroom stem, minced
1 1/2 c arborio rice
2 medium beets, scrubbed and coarsely grated
1 parsnip, scrubbed and coarsely grated
4 c hot stock (I used water combined with miso, vermouth, and sherry)
Saute the rapini with garlic and hot pepper flakes; season and set aside. (I sauteed the thicker stems first, then added the tops - probably not necessary.) Saute the onion in some olive oil until it starts to soften, then add the garlic, leek, and mushroom stem. Add the rice and cook, stirring, for 1 minute. Stir in 1/2 c of the stock and cook for 2 minutes or until fully absorbed. Stir in the beets and parsnip and the remaining stock, cover, and bring to boil. Reduce heat and simmer for 10 minutes or until rice is tender and most of the liquid is absorbed, stirring occasionally. Remove from heat and let stand for a few minutes before stirring in the rapini. Adjust the seasonings to taste.
(I wanted to serve this alongside a roasted portobello mushroom, so while this was all going on I brushed the portobello mushroom lightly with oil and stuck it in a 425 oven to roast it.)
Serve a hearty dollop of risotto over the portobello and garnish with these. Hello earthy goodness - yum!
Wednesday, March 2, 2011
Roasted eggplant quesadilla
If you roast the eggplant on the weekend, this is a cheap and cheerful post-work meal.
Roasted eggplant quesadilla
eggplant, cut in 3/4 inch slices
whole wheat tortilla
spicy chipotle hummous (muy caliente!)
artichoke hearts
roasted red peppers
Daiya faux-moz cheese
Sprinkle the eggplant slices with salt and let sit 30-45 min. Rinse well and pat dry, then rub with olive oil and season. Grill under the broiler until they're dark and looking tasty. Take a tortilla and build the quesadilla on one half: smear of hummous, eggplant, smooshed artichoke, red pepper, cheese. Pre-heat non-stick pan at medium. Fold the quesadilla in half and heat for 4-5 minutes on both sides (with pan on top to weigh it down). Enjoy!
Roasted eggplant quesadilla
eggplant, cut in 3/4 inch slices
whole wheat tortilla
spicy chipotle hummous (muy caliente!)
artichoke hearts
roasted red peppers
Daiya faux-moz cheese
Sprinkle the eggplant slices with salt and let sit 30-45 min. Rinse well and pat dry, then rub with olive oil and season. Grill under the broiler until they're dark and looking tasty. Take a tortilla and build the quesadilla on one half: smear of hummous, eggplant, smooshed artichoke, red pepper, cheese. Pre-heat non-stick pan at medium. Fold the quesadilla in half and heat for 4-5 minutes on both sides (with pan on top to weigh it down). Enjoy!
Subscribe to:
Comments (Atom)