Tag Archives: vegetarian

Simple n’ Sweet Potato Chutney

23 Oct

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This recipe for sweet potato chutney is one of my favourites due to its simplicity and freshness. Great served cold with cheese and crackers or -even better- heated up and with a fried egg after coming home tipsy from the bar.

Try out this sweet potato chutney for your next event/dinner party/hangover cure.

Sweet Potato Chutney

1 large sweet potato, peeled, cooked and mashed
1/2 red onion, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon coconut milk
1/2 teaspoon salt
1/2 teaspoon anchor powder (powdered mango) (optional)
Chopped fresh cilantro (to taste)

Combine all ingredients until smooth. Let sit, refrigerated for at least 1-2 hours before serving. This allows the flavours to blend and intensify. The result is tangy, smooth and strangely addictive.

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I made a big batch and it kept really well, at least a week, in the fridge. It is really versatile stuff that can be used to enhance many dishes, sandwiches and snacks. TIP: make sure there is enough lemon juice. It is supposed to be tangy, and a but crunchy from the onion.

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This was a pretty cheese and chutney plate I made for Thanksgiving. The others are mint, and a spicy bottled one that was a gift from The Netherlands with ingredients I could not begin to understand.

Dutch is a weird language.

xo

M

Favourite Things: July- Chicago, Montreal, Beck and recipe for Kale and Herb Fritters with Chipolte Tahini Yogurt Dip. Whew.

4 Aug

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July flew by with the quickness!

Things I did this month:

-Visited the Art Institute of Chicago
-Finally saw Beck live
-Ate crepes in Quebec
-Slept in a tent

Pretty excellent.

Here are a few of my favourite things!

ONE: Visiting friends, new cities and live music. (That’s three things)

We headed to Chicago once again this year to catch the Pitchfork music festival and meet up with Mike and Brittany. Headliners: Beck, Neutral Milk Hotel and Kendrick Lamar. All delivered excellent sets. I also really loved St.Vincent, Jon Hopkins and Tune-yards.

Highlight: Annie Clark of St. Vincent absolutely killed it and Beck performed one of my all-time favourite tunes, Chemtrails.

 

 

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TWO: The Art Institute of Chicago

…is now one of my favourite art galleries. Ever. So many iconic and priceless works of art, including American Gothic, Seurat’s La Grand Jatte, and Nighthawks. The Magritte exhibition was excellent, and made me come away with a new, greater appreciation for the Surrealists.

blognotapipeIt is not.

I could spend allllll day there, happily.

And audio tours. Obv.

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THREE: Mile End, Montreal. 

Last weekend we headed to Quebec for two nights. We spent a wild one in Montreal and another wild one (literally) in the wilderness outside of Magog, where we got to spend some time with more fantastic faraway friends. This is where the tent sleeping happened.

This charming neighbourhood in Montreal is home to fabulous coffee and bagels . A must (re) visit.

Highlights: Eating St. Viateur bagels hot out of the oven dunked in tangy cream cheese, $10 drink specials for 4 tequila shots (including tabasco chasers!) at Andrews Pub in downtown Montreal, people watching while drinking excellent espresso from Myriad, swimming in Lac Magog, partying into the wee hours with Nick and Kate, road trip playlists and eating cheesy asparagus crepes the size of your head.

 

 

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Understandably weary.

street

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bagel

coffee

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FOUR: Tarte Amazonian Clay BB Tinted Moisturizer SPF20 Sunscreen

I love cosmetics and I just gotta share my latest favourites.

This product is another home run for me from Tarte. Contrary to most makeup, it is possible that this stuff has actually improved my skin overall. I have not broken out once since I started using it and the texture and evenness of my skin has improved! Impressed.

Bonus: it contains mostly natural ingredients. I don’t think I could ever stray from this super-light foundation.

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Five: Kale and Herb Fritters with Chipotle Tahini Yogurt

I stumbled upon a fabulous food blog called Alexandra’s Kitchen. Intrigued, I decided to try out these fritters, as I had a whole bundle of kale withering away in the fridge (AS PER USUAL)

I was skeptical at times throughout the (slightly messy) process, but the end result was SO good. The tahini dip was my own edition, which I also like to pair with falafels.

You could substitute any dark leafy green, such as chard or mustard greens or even a combination.

 

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Kale and Herb Fritters with Tahini Chipotle Yogurt Dip 

(makes approx 8)

  • One large bunch of leafy greens, stems removed.
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh basil
  • 1/2 cup fresh dill
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 green spring onions (about)
  • fresh cracked black pepper
  • 3 1/2 tablespoons all purpose flour
  • 2 cloves garlic, chopped
  • 2 eggs
  • 1/2 cup crumbled feta cheese (maybe a bit more 😉
  • 2 tablespoons coconut oil for frying (unscented)
  1. Simmer greens in boiling salted water until soft, about 5 minutes
  2. Strain well and pat dry with paper towel
  3. Blend everything in a food processor except for the cheese. Once well blended, fold in the cheese.
  4. Over high heat, fry fritters in batches (about 1.5 tablespoons each) (about 5 minutes on each side). Be sure to leave enough room in the pan to flip them properly!
  5. Serve hot with a squeeze of lemon.

Tahini Chipotle Yogurt Dip 

  • 1 cup plain yogurt
  • 3 heaping tablespoons tahini
  • Fresh juice of 1/4 lemon
  • Salt to taste
  • 1 teaspoon ground chipotle pepper
  • 1 clove garlic
  1. Mix!

 

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Ok so…they’re not pretty, but these were a huge hit. They are a fun way to eat more greens, and potential flavour combinations are endless,. Really, you could  combine any fresh herbs with any greens and the result would be delicious.

They reminded me a little bit of palak paneer…I think next time I’ll try adding some different spices and put an Indian spin on it.

Happy mid-Summer all!

 

xo M

 

The Beet’s Mushroom Walnut Quinoa Burger (Vegan)

1 Jul

The most popular posts I’ve ever done on Food, Mostly are vegan.

Coincidence? I think not.

In my opinion, vegan cooking requires just a little extra creativity and innovation. It is one of the reasons I enjoy preparing it so much. And it seems as though there are a lot of you out there searching for vegan inspiration! 

The number one, hands-down most popular post on the history of this site is this recipe for tofu “butter chicken” (and one of my personal fave recipes ever). The second is for this balsamic and honey glazed tempeh bowl, and tied for third is this recipe for veggie burgers made with black beans, mushrooms and walnuts from a few years back.

Every so often I like to revisit old recipes (as I believe I’ve improved in the kitchen/blog over time). However, this time I stole a similar recipe from the kitchen at work.

I present to you, The Beet‘s famous Mushroom Walnut Quinoa Burger

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You’ll Need:

2 cups cooked quinoa
2 cups mushrooms, sliced (I used half white, half crimini)
1 large white onion, diced
4 cloves garlic
1 teaspoon dried sage
1 cup walnuts
2 tablespoons almond butter (can substitute tahini, as I did)
1/4 cup tapioca starch (can substitute corn starch)
Salt and pepper
Olive oil to coat mushrooms

1. In large roasting pan, combine walnuts, onions, garlic cloves and mushrooms. Coat with olive oil, sage, salt and pepper.
2. Roast for 30 minutes at 400.
3. Meanwhile, cook quinoa on stove top.
4. Once roasted, drain off excess moisture and combine mushroom mixture in food processor with 1 cup of cooked quinoa (reserve other cup) along with tahini (or almond butter) and tapioca starch. Leave oven hot.
5. Once blended, add rest of cooked quinoa and mix (so the quinoa remains whole)
6. Taste for salt and pepper. Adjust seasoning if necessary.
7. Form into patties (makes approx 8) and put on greased baking sheet. Bake burgers at 400 for 15-20 minutes.
8. While baking, prepare your toppings.
9. Serve hot!

They’re not the prettiest but any stretch, but they’re tasty, filling and easy to prepare.

Note: these burgers are not crispy. They are a bit soft. For a crispier (and more decadent) effect, coat in cornmeal and fry in coconut oil. Also, taste for flavour again after adding the quinoa, as I find it can dilute the depth a bit.

Load up with your favourite toppings! I chose fried balsamic mushrooms, old cheddar-not vegan!!-, hummus, avocado and BBQ sauce.
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Or…if you’re just plain lazy and happen to be in Toronto, come visit me at my adorable little home-away-from-home, The Beet!

xo

M

#TBT- My Best-Ever Vegan Chilli

15 Apr

Just wanted a re-vamp, or throwback if you will, to one of my personal and cult favourite posts: My Best Ever Vegan Chilli.

I have made this recipe countless times and it never disappoints.

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Find the original recipe here

The best part is the versatility, meaning you can use up any veggies you have on hand. Provided that the spices are consistent and you don’t burn it, this recipe is pretty much fail- proof!

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Chilli love, now with better photos.

Happy Thursday!

M

Harissa Spiced Tofu Bowl with Cured Lemon Cous-Cous and Herbed Yogurt

9 Mar

YUM. A colourful and spicy triumph. This whole dish was inspired by an experiment with preserved lemons (which I made ages ago) yet mysteriously had not been enlisted to bolster any recipes. They are my new favourite ingredient. I love Middle Eastern flavours.  It may be my favourite kind of food (after Indian, obvs), and something I’d like to experiment with much, much more.

All of the elements of this dish worked together beautifully. The tofu was spicy and chewy, the couscous fluffy and savory, the avocado rich, and the tangy herbed yogurt tied it all together seamlessly.

20140309-235243.jpgThis was also my first time making Harissa paste. It is a Tunesian hot pepper paste that is usually made with fresh hot red peppers. I didn’t have any of these on hand, so I substituted them for dried chili powder and smokey paprika. It was pretty easy and packed a huge punch of flavour. I can’t wait to try it out again (with fish, with chicken, with chickpeas, and and and…)

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Harissa Paste: 

  • 1/2 half teaspoon red chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 3-4 cloves garlic (crushed or shredded)
  • 3 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  1. Mix.

I then coated the tofu cubes with the spice paste and let it sit for 1 hour (the longer the better). On an oiled baking sheet I baked the tofu with lemon slices at 350 for about 45 minutes. (I really like baked lemons, bothvisually and for a cleansing, sour finish to the meal!)

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Meanwhile, I prepared the cous cous and yogurt.

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Moroccan Spiced CousCous

  • 1 medium sized onion, sliced thinly
  • 1 tablespoon turmeric
  • 1 tablespoon and 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne (or to taste)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • cherry tomatoes, halved
  • red pepper, sliced
  • 2 small dates, chopped (or substitute raisins or dried apricots)
  • juice of 1/2 fresh lemon
  • olive oil
  • 3/4 tablespoon cured lemon rind (chopped finely)
  1. In a small pot, bring 3.5 cups of salted water to a boil (optional: use vegetable or chicken stock). Once boiling point is reached, add two cups of couscous and remove from heat. Add one tablespoon olive oil and cover tightly.
  2. Meanwhile, in small frying pan, fry onions until soft (about 6 minutes). Add spices (minus the parsley) and fry over medium heat until fragrant (about 2 minutes) mixing well. Add some coconut oil if the pan gets too dry. This should form a nice paste.
  3. Once couscous is ready (about 5 minutes) remove lid and fluff gently with a fork. Add to frying pan and mix wit onion and spice mixture. Add raw tomatoes, peppers, lemon juice, lemon rind, dates and parsley, taste for salt and adjust accordingly. Mix well.

This made for awesome leftovers.

“What is cured lemon rind?” I hear you wondering. It’s basically lemons pickled in their own juice with lots of salt and a few spices. You only use the rind for flavour, and a little bit goes a really long way to brighten up any dish.  I was inspired by Chuck Hughes’ Food Network show Chuck’s Day Off, which I love. He put it on fish, and made it look so sexy (the fish I mean).

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You should try it out!

Cured Lemons:

  • 4 lemons
  • 1.5 cups course sea salt
  • 1 cup fresh lemon juice
  • 1 tablespoon peppercorns
  • 4 kefir lime leaves

Read more 

Cured things make me happy. Listen to this song while making these for a double whammy.

Now onto the easiest/yummiest concoction…

Herbed Yogurt

  • 1 cup plain Greek yogurt
  • 1/2 teaspoon garlic powder or one clove fresh garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh chopped cilntro
  • 1 teaspoon dried chives
  • salt and pepper to taste
  • pinch brown sugar, to taste

If you do nothing else, make sure you include this yogurt. It made the meal, in my opinion!

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To serve, pile all elements haphazardly into one bowl. I served with a dollop of garlic hummus, avocado, sesame flat breads and fresh cilantro.

Dayyyum.

And that’s how we do March.

M

Vegan Thai Green Curry with Tofu

21 Jan

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Things I Dislike:
1) being windswept
2) fluorescent lighting
3) the term “amazeballs”

Things I Like:
1) great cover songs
2) magazine subscriptions arriving by mail
3) green curry

Hopefully you like # 3 too.

Here is a simple recipe that really hit the spot on a cold, cold night.

Vegan Thai Green Curry

(30 minutes. Serves 2 with some leftover)

  • 1 small white onion, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 handful fresh green beans, sliced thinly
  • 5 mushrooms, thinly sliced
  • 1 small head broccoli
  • 1 handful fresh cilantro
  • 1/2 package firm tofu, cut into smallish cubes.
  • 1/2 can coconut cream
  • 2 cups almond milk
  • 2 tablespoons green curry paste
  • 3 cloves garlic, crushed
  • 1.5 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • Juice of 1/2 fresh lime
  • Zest of 1/2 fresh lime
  • 3 kafir lime leaves
  • Sesame seeds (for garnish)
  • Coconut oil (for frying)
  1. In a hot pan, fry thinly sliced onion, mushrooms and red pepper with coconut oil until soft. Add curry paste and mix well.
  2. Reduce heat to medium and add crushed garlic. Cook until fragrant and stir in the coconut cream and almond milk.
  3. Add kafir lime leaves. Bring to a low boil.
  4. Reduce heat and add tofu and seasonings (sugar, soy sauce, lime zest, lime juice). Adjust according to personal taste.
  5. Finish with broccoli, green beans and cilantro (do not over cook). Remove lime leaves. Garnish with sesame seeds.
  6. Serve immediately with rice!

Notes: 

In Thailand, restaurants usually have four condiments on the table:  sweet (sugar), sour (lime juice or vinegar) , salty (fish/soy sauce) and spicy (chilies) . People generally customize their dishes according to their preferences. Feel free to try this! Or, if you trust me, this recipe is balanced to what I think is just perfect.

I used Aroy-D brand green curry paste. It is pretty hot! Depending on your taste, maybe add less curry paste to start off.

I used Arvinda’s kafir lime leaves. They are like bay leaves, but have a lush flavour that add dimension to this curry. You can buy them at most grocery stores.

Coconut milk varies widely from full fat to lite. For this dish, I used coconut cream (about 6 tablespoons or 1/2 can) of the full fat version.  Coconut cream is the really thick creamy stuff that rises to the top of the “light” versions. If you want to use lite coconut milk, add the whole can and reduce the almond milk to only 1 cup.

Cut the peppers thinly, and the green beans too. I sliced the beans in half lengthwise (slightly tedious) , but worth it for the overall texture of the dish.

Please add fresh basil to this dish if you have it! I sadly, did not.

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Enjoy!

M

Easy Homemade Cream of Mushroom Soup

16 Jan

Someone in this apartment does not much care for mushrooms. That being said, he’s been slowly coming around.

So… I decided to push this soup on him.

I loved it. (Too much, too soon?)

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It is really easy and fast with a rich, deep flavour.

Not recommended for those who are shy around mushrooms.

Easy Homemade Cream of Mushroom Soup 

Serves 4, total time: approx 20 minutes. Adapted from this recipe from food.com

  • 1/4 cup white wine
  • 3 cups (approx) thinly sliced mushrooms
  • 1 small white onion, chopped finely
  • 2 cloves crushed garlic
  • 1 tsp butter
  • 1 tablespoon Dijon mustard
  • 3 tablespoons flour
  • 2 cups stock (vegetable or chicken. I used homemade chicken stock)
  • 1 cup milk
  • 1/4 cup cream
  • Pinch nutmeg
  • Pinch sugar
  • Salt and pepper to taste
  1. Slice mushrooms, and fry with onions, garlic and butter.  Add wine and Dijon and reduce (approx 5 minutes)
  2. Stir in 2 tablespoons flour.
  3. Add stock and stir frequently until well incorporated and slightly thickened.
  4. Stir in cream with remaining 1 tablespoon flour. Add remaining seasonings (salt, pepper, nutmeg, sugar)
  5. Serve hot!

This beats the gloopy sodium bomb that is canned cream of mushroom soup any day. I lightened up the cream quotient by substituting milk, to minimize the January guilt pangs. For a soup that eats like a meal, add a hearty scoop of cooked quinoa.

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Yum!

M

My Go-to…Quinoa “Fried-Rice” with Egg

12 Nov

What I’m about to show you is kinda personal.

It’s my  not-a-recipe, what’s-for-breakfast/brunch/lunch/dinner??, boozy-morning-after, I-need-a-spicy-meal-now meal. In other words, my go-to, or what you’d get on a Sunday morning if you’ve crashed on our couch.

I decided to take a pic and share it here because this one was pretty special. It was topped with asparagusguys. Baby asparagus.

Swoon.

It’s my take on Korean fried rice (minus the kimchi). The beauty is you can throw in random veggies that need to be consumed in a timely manner,(but if you’ve got it, by all means add some kimchi!)

The key components here are quinoa (or rice), salsa, hot sauce and a gooey fried egg. (I like to have cooked rice or quinoa always on the go in the fridge for quick meals like this).

I cook it at a really high heat to make the quinoa/rice crispy, similar to the effect stone BiBimbap bowls create.

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Maddie’s Quinoa “Fried Rice” with Egg 

  • 2 cups cooked quinoa (or rice)
  • 1 tablespoon coconut oil (for frying)
  • 2 or 3 chopped scallions (for frying and some reserved for raw garnish)
  • 2 or 3 (heaping) tablespoons salsa (mild, medium or hot)
  • 2 cloves chopped garlic
  • 1 medium onion (1/6th reserved for raw garnish)
  • 2 tablespoons dried onion flakes
  • 1 teaspoon raw honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon dried red chili flakes
  • hot sauce (to taste)
  • veggies (peppers, celery, spinach, or whatever you like)
  • fried egg
  • Salt and Pepper
  1. In oil, fry onions, scallions and veggies until browned in a large frying pan. Then add garlic and cook until fragrant. (Reserve some slivers of raw and green onion for garnish).
  2. Next, add rice/quinoa and salsa. Mix well. Then add vinegar, honey, hot sauce, salt, pepper and onion and chili flakes.
  3. Spread mixture evenly over surface of the pan and let cook over high heat. Do not mix! Cook about 5-7 minutes until mixture begins to brown and crisp up at the bottom.
  4. In separate pan, fry eggs.
  5. Remove mixture from pan using large spatula into bowls. Top with fried egg, onions and salt (maybe even asparagus!)
  6. Mix and enjoy

WARNING: I like it spicy! Adjust recipe according to your heat preference!

So there we have it, like being seen sans makeup, this is a rather revealing look into a pretty strong kitchen habit of mine. This is what I make in my most relaxed, pajama’d and disheveled state. Some people like Mac n’ Cheese, but this to me is the perfect comfort food.

20131112-225112.jpg(Since I’ve shown you so many posts from inside the kitchen, I thought I’d take a shot of the outside view.  So cozy!)

Tell me! What is your favourite go-to meal? 

Persian Eggplant Stew, Fattoush and Baba Ghanoush- an Ode to Aubergine

31 Oct

I don’t cook with eggplants much. When I think of eggplant, what usually comes to mind is that cold, suspiciously slimy and bland ” filling” of roasted veggie sandwiches, the type found at Starbucks or the airport terminal. Blech. Although I find its deep, glossy purple colour and shape absolutely gorgeous (in the same odd way that I find sliced avocados and fresh lemons to be beautiful) the appeal of eggplant has long eluded me. I’ve bought them with false hope a few times, only to see them wither in the fridge, neglected. However,when I saw this tasty-looking recipe for Khoresht-E Bademjan, aka Persian Eggplant Stew, at Della Cucina Provera, It gave me fresh inspiration.

Half way though the cooking process, after I dehydrated it a bit and fried it in olive oil and plenty of salt, I could not stop snacking on my few favourite food, undisguised! Eggplant.

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Deceptively difficult to take a good photo of something so pretty.

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This recipe was sooooo tasty. It was a bit of a process, I suppose, about 3 hours start to finish. It’s not a quick “whip up” recipe, but I find cooking supremely relaxing, so for me it was no biggie.

Once I started with this stew, I was inspired to take the Middle Eastern theme and run with it. With the other eggplant I ended up making baba ghanoush, and then a fattoush salad with toasted pita. I served the stew on couscous mixed with chopped dates, and doused everything with plenty of fresh lemon juice. The whole thing worked together deliciously.

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Baba Ghanoush

  • 1 can chickpeas
  • 2 table spoons tahini
  • 1 roasted eggplant (next time I’d used less chickpeas and more eggplant, probably 2)
  • 4 cloves roasted garlic
  • 1 clove fresh garlic
  • Juice of one lemon
  • Salt
  • Pepper
  • Olive oil ( about two tablespoons)
  • 1 teaspoon smokey paprika
  • 1 teaspoon sumac powder (and to garnish)
  • Fresh thyme to garnish.

1) Blend in food processor.

Fattoush Salad

  •  red pepper
  •  tomato
  •  cucumber
  • 1/4 onion, thinly sliced
  • Pita bread, toasted
  • fresh parsley and mint ( I had none, but this would be ideal!)

Dressing:

  • 2 cloves crushed garlic
  • 1 teaspoon salt
  • Lemon juice
  • Olive oil
  • sprinkle sumac powder
  • sprinkle ground cumin
  • 1 teaspoon raw honey

Cut pitas into strips and toast in oven with olive oil and plenty of salt at 400 for 10 minutes, or until browned and very crispy. WARNING!: Highly addictive.

Persian Eggplant Stew, Khoresht-E Bademjan 

  • 1 lb stewing beef
  • 1 large eggplant
  • 1 large can crushed tomatoes
  • 1.5 teaspoons red chili flakes
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 large tomato
  • 1 large onion
  • 1 tablespoon raw honey
  • Salt and Pepper
  • Water
  • Fresh thyme to garnish
  1. Peel eggplant and cut into 1 inch strips. Salt on both sides and lay the strips between layers of paper towels. This draws out the bitterness. Let rest for 20 minutes or so.
  2. Meanwhile, in a large pot, brown onions with red pepper flakes, garlic and beef.
  3. Once meat is browned, add turmeric, cumin and cinnamon. Then cover with water and stew for one hour or more.
  4. While the meat is cooking, fry eggplant in olive oil until cooked and a bit crispy (This is where I began snacking!). Set aside to cool.
  5. Once meat is tender, add tomatoes. Let simmer for another hour.
  6. Lastly, add eggplant, and season with salt, pepper, honey and squeeze of lemon juice.

Serve over rice, couscous or quinoa. For a (quicker!) vegan option, substitute the beef for lentils or chickpeas. It would obviously change the dish, but would still be good. OR check out this post I did for a veggie Moroccan Stew.

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The plate of spicy stew, sweet dates, tangy salad, crunchy,salty pita chips and garlicky dip all worked together amazingly well. I can’t wait to make this meal again, for guests or family or just us.

It’s turned me into a total eggplant convert! Next on the list: eggplant bharta.

Fun Fact: “Eggplant is an excellent source of digestion-supportive dietary fiber and bone-building manganese. It is very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of bone-building vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin” (www.whfoods.org)

On a side note, October was my best-ever month for Food, Mostly. The comments and views have been really encouraging. Thanks for all the support after a long break of inactivity! I’ve felt much more inspired lately to cook and contribute, and I look forward to growing my blog over the next few months.

Merci,

M

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Becky from  My Utensil Crock To join, or for more info click here.

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Sesame-Honey Tempeh Bowl with Carrot Slaw

15 May

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My favourite meals tend to come in bowl form. I can’t tell you why. Bowls are usually full of satisfying, hearty foods. Perhaps it is the tendency to mix everything together into one harmonious masterpiece that appeals to me. Last night I made a fantastic post-gym bowl full of veggies and quinoa with an awesome yogurt-tahini-chipotle sauce. Alas, I didn’t take any photos, but that sauce WILL appear in a future post. Heaven.

This recipe was again inspired by the mountain of tempeh that had accumulated in my fridge, as it tends to do. After a quick google search I decided to replicate (and enhance, if I do say so) this dish. It was delightful.

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Carrot Slaw

1.5 cups shredded carrots
1 tablespoon rice vinegar
2 tablespoons sesame seeds, toasted
1.5 teaspoons sesame oil
1 tablespoon soy sauce
1 teaspoon dried red chili flakes (or to taste)
1 cup fresh cilantro
Juice of 1/2 fresh lime

Sesame-Honey Tempeh

1 package of tempeh, crumbled
1 tablespoon sesame oil
2 cloves garlic, crushed
2 tablespoons honey
1 tablespoon water
1/2 teaspoon cornstarch
Juice of other1/2 fresh lime

Preparation
1) to prepare slaw, combine all ingredients and set aside. Reserve some sesame seeds and cilantro for final garnish.
2) to prepare tempeh, heat oil to medium high in frying ban and fry tempeh until it is browned, about 7-9 minutes, stirring frequently.
3) In small bowl, combine soy sauce, garlic, honey, water, sesame oil and corn starch. Add to pan with tempeh and cook until it begins to thicken and cost tempeh about 1 or 2 minutes. Finish with lime juice.
4) meanwhile, divide cooked rice or quinoa and slaw between two bowls, and add tempeh mixture on top. Sprinkle with reserved fresh cilantro and toasted sesame seeds. (Scallions would be great too, I just didn’t have any)

Mix it all up, and enjoy.

 

 

Immy May

UK Lifestyle Blog

The Illusive Femme

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