Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Month: September 2014 (page 1 of 3)

Sauteed Green Beans with Garlic and lemon

Sautéing is a cooking method that uses small amounts of oil in a shallow pan or a skillet over relatively high heat. You can cook many hard vegetables using this cooking technique and the result will most probably be delicious. Food that is sautéed is browned while preserving its texture, moisture and flavor (from Wikipedia).

This is a very simple recipe that requires fresh green beans. The beans will come out slightly brown, slightly crunchy and very moist and easy to bite. My kids really like to eat it and I’m making it at least once a week for dinner as a side dish when I find fresh green beans at the supermarket.

Ingredients:

2 cups green beans, edges trimmed and washed.

2 TBS olive oil

2 cloves of garlic thinly sliced

1 TBS freshly squeezed lemon juice

1/2 cup water.

1/2 tsp salt

Instructions:

1. Heat a large wok or a pan over medium-high heat, add the oil and the green beans.

2. Saute (fry and mix occasionally) for about 5 minutes  so the beans get a little brown.

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3. Add the garlic and saute for about 30 seconds, until you can smell its fragrance.

4. Mix the water and the lemon juice and add to the pan. try to place the beans in one layer so all of the beans will be cooked more or less evenly. In addition to making the beans slightly softer, this step will help us create a very thin sauce – using a cooking technique called deglazing (removing and dissolving browned food residue from a pan to make a sauce).

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5. Cook for about 5 more minutes until most of the water has been evaporated. You would notice small bubbles forming (our thin sauce!), this is the time to remove from the heat and serve.

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Variations:

– Try adding along with the garlic some chopped tomatoes for a quick green beans in tomato sauce

– Saute in peanuts or sesame oil, add sesame and minced ginger with the garlic and serve with fresh cilantro (more Asian style)

Basically, this is the simplest template recipe, you can add whatever flavor you like using the same technique.

Printable recipe:

5.0 from 2 reviews
Sauteed Green Beans with Garlic and lemon
 
Prep time
Cook time
Total time
 
Sautéing is a cooking method that uses small amounts of oil in a shallow pan or a skillet over relatively high heat. You can cook many hard vegetables using this cooking technique and the result will most probably be delicious. Food that is sautéed is browned while preserving its texture, moisture and flavor (from Wikipedia). This is a very simple recipe that requires fresh green beans. The beans will come out slightly brown, slightly crunchy and very moist and easy to bite. My kids really like to eat it and I'm making it at least once a week for dinner as a side dish when I find fresh green beans at the supermarket.
Ingredients
  • 2 cups green beans, edges trimmed and washed.
  • 2 TBS olive oil
  • 2 cloves of garlic thinly sliced
  • 1 TBS freshly squeezed lemon juice
  • ½ cup water.
  • ½ tsp salt
Instructions
  1. Heat a large wok or a pan over medium-high heat, add the oil and the green beans.
  2. Saute (fry and mix occasionally) for about 5 minutes so the beans get a little brown.
  3. Add the garlic and saute for about 30 seconds, until you can smell its fragrance.
  4. Mix the water and the lemon juice and add to the pan. try to place the beans in one layer so all of the beans will be cooked more or less evenly. In addition to making the beans slightly softer, this step will help us create a very thin sauce - using a cooking technique called deglazing.
  5. Cook for about 5 more minutes until most of the water has been evaporated. You would notice small bubbles forming (our thin sauce!), this is the time to remove from the heat and serve.
Variations:
- Try adding along with the garlic some chopped tomatoes for a quick green beans in tomato sauce
- Saute in peanuts or sesame oil, add sesame and minced ginger with the garlic and serve with fresh cilantro (more Asian style)
Basically, this is the simplest template recipe, you can add whatever flavor you like using the same technique.

 

A Whole Baked, Melt-in-Your-Mouth, Cauliflower Recipe

This recipe, or a variation of it, has become a popular dish in many Israeli kitchens. The person, who made it so familiar to everyone, is the renowned chef Eyal Shani who serves it in his restaurants. This cauliflower is buttery soft (yet not mushy) on the inside, with a crunchy, salty, slightly burnt surface. It is a real joy and kids just LOVE it. I deviated slightly from the original recipe to create a simpler and quicker version that is as good as the one served in Eyal Shani’s restaurants.

Ingredients:

1 small to medium cauliflower. For a crunchier result use a small cauliflower with a better inside\surface ratio (pure geometry 🙂 )

Olive oil

Salt – I prefer grey sea salt. It has better taste and texture.

Directions:

1. Preheat an oven to 450F (230C).

2. Rinse the cauliflower thoroughly and remove any “black/grey spots”. Leave the outer leaves intact.

3. Cut the base of the cauliflower so it can stand on its base.

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4. Place the whole cauliflower, standing on its base, in a pot big enough to accommodate it, with 1 inch (2.5cm) of water and 2 tsp of salt. Cover with a lid and bring to a boil.

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5. Lower to medium heat and steam for exactly 10 minutes.

6. Take the cauliflower out of the pot and place on a cutting board (since it is very hot, at this point, I find that lifting it by squeezing it between two large wooden spoons works the best)

7. Pour some olive oil into your palms and massage the cauliflower’s surface until it is coated with a thin layer of the oil. Make sure to rub the outer leaves as well – this way they too will turn out yummy!

8.  Put some grey sea salt in your palms and rub it in slightly on the cauliflower’s surface.

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9. Place the cauliflower in the center of a baking pan lined with aluminum foil, and bake for about 45 minutes.

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The cauliflower will first turn yellow, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.

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Serve as a side dish. You can quarter it, if you like, before serving.

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It is eaten as is, but would go well with a bit of olive oil and salt and/or tahini and/or lemon juice and/or spicy jam of lemons and/or some chopped cilantro or parsley.

 Printable recipe:

A Whole Baked, Melt-in-Your-Mouth, Cauliflower Recipe
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 small to medium cauliflower. For a crunchier result use a small cauliflower with a better inside\surface ratio (pure geometry )
  • Olive oil
  • Salt – I prefer grey sea salt. It has better taste and texture.
Instructions
  1. Preheat the oven to 450F (230C).
  2. Rinse the cauliflower thoroughly and remove any black/grey spots. Leave the outer leaves intact.
  3. Cut the base of the cauliflower so it can stand on its base.
  4. Place the whole cauliflower, standing on its base, in a pot big enough to accommodate it, with 1 inch (2.5cm) of water and 2 tsp of salt. Cover with a lid and bring to a boil.
  5. Lower to medium heat and steam for exactly 10 minutes.
  6. Take the cauliflower out of the pot and place on a cutting board (since it is very hot, at this point, I find that lifting it by squeezing it between two large wooden spoons works the best)
  7. Pour some olive oil into your palms and massage the cauliflower's surface until it is coated with a thin layer of the oil. Make sure to rub the outer leaves as well – this way they too will turn out yummy!
  8. Put some grey sea salt in your palms and rub it in slightly on the cauliflower's surface.
  9. Place the cauliflower in the center of a baking pan lined with aluminum foil, and bake for about 45 minutes.The cauliflower will first turn yellow, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.
Serve as a side dish. You can quarter it, if you like, before serving.
It is eaten as is, but would go well with a bit of olive oil and salt and/or tahini and/or lemon juice and/or spicy jam of lemons and/or some chopped cilantro or parsley.

 

 

Vegan Chocolate Babka recipe

A Babka is a spongy, brioche-like yeast pastry popular in Eastern Europe. East European immigrants brought it along with them to Israel where it can be found in practically any neighborhood bakery, usually filled with cinnamon and sugar or chocolate. I love this cake since it combines two of my favorites: chocolate and pastry Over the years I tried many recipes. My all-time favorite recipe – producing the best Babka I had eaten in 30 years of sampling these cake – was the one I received from my friend Sharon Heinrich, a Parisian baker and patisserie critic. I decided to veganize it and the end result is a vegan Babka just as perfect as its non-vegan sister!

Important: please use measuring cups and a scale for this recipe. Baking is scientific like, and for best results you must measure the ingredients precisely.

Ingredients for two Babkas baked in a loaf pan:

Dough:

4 cups all purpose flour (I prefer king Arthur’s organic)

2 TBS instant yeasts

1/3 cup unsweetened applesauce

3.5 oz (100 grams) Earth Balance – for better results (flavor wise) melt 2.5 oz of cocoa butter with 1 oz of canola/safflower/corn/sunflower oil

3/4 cup soy milk (or any other plant based milk)

1/3 cup sugar

A pinch of salt.

Filling:

6.5 oz of Earth Balance (200 grams) – for better results (flavor wise), melt 4 oz of cocoa butter with 2 oz of canola/safflower/corn/sunflower oil

6 TBS good quality! cocoa powder (I like this one or this one)

2 cups of sugar – take out of the two cups of sugar 2 TBS!

2 oz (60 grams) of good quality dark chocolate 70% and up. – broken to small pieces

3 heaping TBS, good quality nut butter or even better, chocolate nut butter like this AMAZING-MUCH-BETTER-THAN-NUTELLA-NUT-BUTTER

2 TBS unsweetened applesauce

2 TBS Swedish pearl sugar (optional) – for a cool crunchy sugary topping

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Instructions:

Making the filling:

We will start with making the filling for the cake, we would like it to harden a bit before we use it to a cream that is easy to spread. When you make it, it will be in a more liquidish state.

1. Melt the Earth Balance (or the cocoa butter and the oil) in a pot in low heat. Add the chocolate until it starts to melt. Remove from the heat source and mix with a whisk until all the chocolate had melted.

2. Add the rest of the filling ingredients and mix with a whisk. Set aside in a cool place to harden.

Making the dough:

1. Melt the Earth Balance (or cocoa butter and oil) in a small pot. Remove from heat and add the soy milk. Mix well and set aside.

2. In a mixer with a dough hook add the flour, yeast, sugar and apple sauce and mix for 30 seconds.

3. Add the milk and butter mix and the pinch of salt to the mixer and mix well in low speed for about 5 minutes until a very soft dough is formulating.

4. Shape the dough into a ball, brush with oil, place in a large bowl, cover the bowl with a plastic bug and set aside for about one hour until the dough has doubled in volume.

Meanwhile, if you would like to keep you pans clean and nice and make sure that the cake will not stick to the pan, cover the pan with some baking parchment paper.  Alternatively, you can grease the pans with Earth Balance.

Shaping the cake:

5. Split the dough in half!

6. Start with one half and flatten it using a rolling pin as thin as you can (about 2 mm thickness)

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7. Spread half of the filling on top of the squared dough using a spatula and roll into a cylinder shape.

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8. Using a sharp knife or a baker’s bench knife cut in half length wise so you will get two parts :

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9. Twist the parts around each other and place in the pan, cover with a plastic bag and let it rise for about 45 minutes.

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Repeat steps 6-9 with the other half of the dough.

10. If you have filling leftovers, you can brush it on top of the cake and sprinkle the Swedish sugar pearls if you have it.

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11. Preheat oven to 360F (180C).

12. After about 45 minutes of proofing, it is time to put the cakes into the oven. Bake for about 40 minutes until and stiff to touch.

13. Take out of the oven, put on a rack and cover with a clean kitchen towel. You can eat it after one hour 🙂

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Printable recipe:

5.0 from 2 reviews
Vegan Chocolate Babka recipe
 
Prep time
Cook time
Total time
 
Important: please use measuring cups and a scale for this recipe. Baking is like science and for the best results you have to measure the ingredients precisely. Ingredients for two Babka baked in a loaf pan:
Ingredients
Dough:
  • 4 cups all purpose flour (I prefer king Arthur's organic)
  • 2 TBS instant yeasts
  • ⅓ cup unsweetened applesauce
  • 3.5 oz (100 grams) Earth Balance - for better results (flavor wise) melt 2.5 oz of cocoa butter with 1 oz of canola/safflower/corn/sunflower oil
  • ¾ cup soy milk (or any other plant based milk)
  • ⅓ cup sugar
  • A pinch of salt.
Filling:
  • 6.5 oz of Earth Balance (200 grams) - for better results (flavor wise), melt 4 oz of cocoa butter with 2 oz of canola/safflower/corn/sunflower oil
  • 6 TBS good quality! cocoa powder (I like this one or this one)
  • 2 cups of sugar - take out of the two cups of sugar 2 TBS!
  • 2 oz (60 grams) of good quality dark chocolate 70% and up. - broken to small pieces
  • 3 heaping TBS, good quality nut butter or even better, chocolate nut butter like this AMAZING-MUCH-BETTER-THAN-NUTELLA-NUT-BUTTER
  • 2 TBS unsweetened applesauce
  • 2 TBS Swedish pearl sugar (optional) - for a cool crunchy sugary topping
Instructions
Making the filling:
We will start with making the filling for the cake, we would like it to harden a bit before we use it to a cream that is easy to spread. When you make it, it will be in a more liquidish state.
  1. Melt the Earth Balance (or the cocoa butter and the oil) in a pot in low heat. Add the chocolate until it starts to melt. Remove from the heat source and mix with a whisk until all the chocolate had melted.
  2. Add the rest of the filling ingredients and mix with a whisk. Set aside in a cool place to harden.
Making the dough and shaping the cake:
  1. Melt the Earth Balance (or cocoa butter and oil) in a small pot. Remove from heat and add the soy milk. Mix well and set aside.
  2. In a mixer with a dough hook add the flour, yeasts, sugar and apple sauce and mix for 30 seconds.
  3. Add the milk and butter mix and the pinch of salt to the mixer and mix well in low speed for about 5 minutes until a very soft dough is formulating.
  4. Shape the dough into a ball, brush with oil, place in a large bowl, cover the bowl with a plastic bug and set aside for about one hour until the dough has doubled in volume.
  5. Meanwhile, if you would like to keep you pans clean and nice and make sure that the cake will not stick to the pan, cover the pan with some baking parchment paper. Alternatively, you can grease the pans with Earth Balance.
  6. Split the dough in half!
  7. Start with one half and flatten it using a rolling pin as thin as you can (about 2 mm thickness)
  8. Spread half of the filling on top of the squared dough using a spatula and roll into a cylinder shape.
  9. Using a sharp knife or a baker's bench knife cut in half length wise so you will get two parts :
  10. Twist the parts around each other and place in the pan, cover with a plastic bag and let it rise for about 45 minutes.
  11. Repeat steps 7-10 with the other half of the dough.
  12. If you have filling leftovers, you can brush it on top of the cake and sprinkle the Swedish sugar pearls if you have it.
  13. Preheat oven to 360F (180C).
  14. After about 45 minutes of proofing, it is time to put the cakes into the oven. Bake for about 40 minutes until and stiff to touch.
  15. Take out of the oven, put on a rack and cover with a clean kitchen towel. You can eat it after one hour 🙂

 

Tunisian Tomatoes and Peppers salad recipe – (Marmuma)

In any north African cuisine, you can find a different kind of tomato salsa, usually spicy. In Morocco, for example, you  will find the Matbucha which contains mostly tomatoes and some roasted peppers and garlic. There are many varieties for this recipe, even withing the same family, most of them differ in the ratio between tomatoes and peppers, how much garlic you add, if you add water or whether or not you add tomato paste – some people even add onions to this salad. After trying different versions of this salad since childhood (for over 30 years), I find this version, that my Tunisian grandma makes the tastiest of them all. In this version, the ratio in volume for tomatoes and peppers is equal (half the volume will be tomatoes and half peppers) and no water are added. You don’t mix the salad during the cooking, so the tomato wedges and pepper pieces remain distinct.

If you make a lot of this salad and after about four days you have enough of it left, cook it with some potato wedges and water for a perfect side dish that goes well with rice or with bread (kids just love it). I make this salad almost every week for many many years and always bring this to dinners with friends and it is always a big success – the first salad that is finished.

This salad is, again, a staple salad that goes well with Couscous, its flavor is sweet and spicy with distinct tomatoes and pepper taste.

It is very simple to make, but you have to follow the steps carefully.

Ingredients:

3 big peppers, seeded and cut into a big bite size  – it is better to have peppers in different colors like red bell peppers, yellow peppers and green peppers for more complex taste.

1-2 jalapeno or any other spicy pepper, seeded and cut into a big bite size – you can make this salad not spicy at all, but I like it a little spicy.

5-10 tomatoes cut into wedges (depending on size – you want to have the volume in peppers to be about the same volume in tomatoes) – here, again, a variety of tomatoes will add a complex tomato flavor to the salad and will make it taste better.

10 whole cloves of garlic – peeled

2 TBS neutral in flavor oil – canola, safflower, sunflower seed, soy etc’

1 tsp salt

Directions:

1. Take a large pot and put it on a medium heat. Add the oil, peppers and garlic and mix.

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2. Saute the peppers and garlic for about 5 minutes. After 2 minutes you will smell the garlic. You should sauteing when you start smelling the peppers. If you pay attention to sounds as well, you will notice a beautiful cracking sound.

3. Add the tomatoes and mix well.

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4. Cover completely with a lid and cook for about one hour. It is important to check on the salad every 15 minutes or so. After 20 minutes or so, it will look like that:

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5. Do not stir! but you can tilt and shake the pot to check if there is still a lot of liquid. After about 45 minutes it will look like this:

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When there is very little thick and sweet sauce (you should definitely try it) you can turn off the stove. It is ready.

Eat it with bread, eat it with Couscous, cook it later with potatoes. This is some addictive stuff.

 

Variations:

1. While cooking, you can mix to get a wonderful salad that is more similar to a salsa or tomato sauce. it will taste equally great, but will not have the same texture.

2. Cook on a very low heat for about 3 hours. The result will be even sweeter.

Printable recipe:

5.0 from 1 reviews
Tunisian Tomatoes and Peppers salad (Marmuma)
 
Prep time
Cook time
Total time
 
It is very simple to make, but you have to follow the steps carefully. Variation: 1. While cooking, you can mix to get a wonderful salad that is more similar to a salsa or tomato sauce. it will taste equally great, but will not have the same texture. 2. Cook on a very low heat for about 3 hours. The result will be even sweeter.
Ingredients
  • 3 big peppers, seeded and cut into a big bite size - it is better to have peppers in different colors like red bell peppers, yellow peppers and green peppers for more complex taste.
  • 1-2 jalapeno or any other spicy pepper, seeded and cut into a big bite size - you can make this salad not spicy at all, but I like it a little spicy.
  • 5-10 tomatoes cut into wedges (depending on size - you want to have the volume in peppers to be about the same volume in tomatoes) - here, again, a variety of tomatoes will add a complex tomato flavor to the salad and will make it taste better.
  • 10 whole cloves of garlic - peeled
  • 2 TBS neutral in flavor oil - canola, safflower, sunflower seed, soy etc'
  • 1 tsp salt
Instructions
  1. Take a large pot and put it on a medium heat. Add the oil, peppers salt and garlic and mix.
  2. Saute the peppers and garlic for about 5 minutes. After 2 minutes you will smell the garlic. You should sauteing when you start smelling the peppers. If you pay attention to sounds as well, you will notice a beautiful cracking sound.
  3. Add the tomatoes and mix well.
  4. Cover completely with a lid and cook for about one hour. It is important to check on the salad every 15 minutes or so.
  5. Do not stir! but you can tilt and shake the pot to check if there is still a lot of liquid. When there is very little thick and sweet sauce (you should definitely try it) you can turn off the stove. It is ready.
  6. Eat it with bread, eat it with Couscous, cook it later with potatoes. This is some addictive stuff.

 

Basic Vegetable Soup Recipe

This is the perfect timing for soup here in Seattle. The weather is mostly cloudy and we had some days of drizzle during the passing week. Kids really like this soup and it is a good vegan version of a chicken soup. If you add some red lentils and blend it, you will get a hearty lentils soup. If you add some more tomatoes, green beans and pasta (and some basil and oregano), you will get a minestrone.

This soup will be full of flavor without adding any oil or all sorts of soup powders.

Tip – keep your kitchen countertop clean

Before we begin with the recipe, I would like to share with you a tip that will help you maintain your cooking environment clean with less effort that I’ve learned from my grandmother. Before placing the cutting board on the kitchen countertop, place a big tea towel and put the cutting board on top of it. After you finish cutting the vegetables you need, all the vegetable peels or leftovers will remain on the cutting board and the tea towel and not on your kitchen counter. Pick the board and the tea towel and throw in the compost or garbage can. Countertop is clean!

Cutting board on top of a tea towel with three of my everyday kitchen tools

The Recipe

Follow the steps of this recipe, and you’ll never make a bland soup again.

Ingredients:

1 big sweet onion – diced

2 carrots

1 zucchini (optional)

4 celery stalks – diced

1/3 butternut squash (optional) – cut into big cubes

1 clove garlic – optional

2 tsp grey sea salt

—- The above ingredients will go into the pot first—-

2 potatoes (optional) – cut into big cubes

1 tomato – quartered

6-8 parsley stems

1/2 tsp turmeric

1/2 tsp paprika

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Directions:

1. Add to a big put the onions, celery, carrots, zucchini, butternut squash and garlic and turn on the stove on a medium heat.

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2. Boil water in a kettle. We will use the boiled water to save us some time later.

3. Mix the vegetable with a wooden spoon occasionally for about 10 minutes (while the water are boiling in the kettle). After a minute or two, the vegetables will extract some liquids, that’s desirable.

This step is the secret for the success of this recipe: this process allows the extraction of maximum flavor out of the vegetables into the soup liquids. In addition, when the vegetables will absorb the added water, they will go back to their initial volume and will not swell the way they would if you cook them directly in water, maintaining a better texture and flavor.

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After about 10 minutes, there should be no more liquid extraction and the onions will become translucent and slightly sweet. What’s more? your home will smell like Home. Fun times!

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4. Add the remaining ingredients and boiling water and bring to a boil.

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If you didn’t boil enough water to feel about 80% (4/5) of your pot, boil another batch.

5. Turn the stove back to medium heat and partially cover the pot with a lid. Cook for about 15-20 minutes util about 1/3 of the liquid gets evaporated.

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Serve with some chopped parsley, crutones, rice or noodles.

Epilogue

In almost any soup you make, sauteing  onions, celery and carrots with NO OIL will enhance its flavor significantly. Vegetables that are good addition for sauteing (depending on the soup you make) are cauliflower, zucchini, squash, celery root, turnip, parsnip and parsley root. with each vegetable you add, your soup will be richer in flavor and texture. If you would like to add some protein to your soups, try adding (after soaking overnight) garbanzo beans, beans or lentils. Split red lentils do not need pre-soaking, so you can add them spontaneously. I always make a very big pot of this soup and either freeze the broth for other recipes that require broth or add some red lentils the next day, brink to a boil and blend the soup to a creamy hearty lentil soup.

Printable recipe:

5.0 from 1 reviews
Basic Vegetable Soup Recipe
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 big sweet onion - diced
  • 2 carrots
  • 1 zucchini (optional)
  • 4 celery stalks - diced
  • ⅓ butternut squash (optional) - cut into big cubes
  • 1 clove garlic - optional
  • 2 tsp grey sea salt
  • ---- The above ingredients will go into the pot first----
  • 2 potatoes (optional) - cut into big cubes
  • 1 tomato - quartered
  • 6-8 parsley stems
  • ½ tsp turmeric
  • ½ tsp paprika
Instructions
  1. Add to a big put the onions, celery, carrots, zucchini, butternut squash and garlic and turn on the stove on a medium heat.
  2. Boil water in a kettle. We will use the boiled water to save us some time later.
  3. Mix the vegetable with a wooden spoon occasionally for about 10 minutes (while the water are boiling in the kettle). After a minute or two, the vegetables will extract some liquids, that's desirable.
  4. This step is the secret for the success of this recipe: this process allows the extraction of maximum flavor out of the vegetables into the soup liquids. In addition, when the vegetables will absorb the added water, they will go back to their initial volume and will not swell the way they would if you cook them directly in water, maintaining a better texture and flavor.
  5. After about 10 minutes, there should be no more liquid extraction and the onions will become translucent and slightly sweet. What's more? your home will smell like Home. Fun times!
  6. Add the remaining ingredients and boiling water and bring to a boil.
  7. If you didn't boil enough water to feel about 80% (4/5) of your pot, boil another batch.
  8. Turn the stove back to medium heat and partially cover the pot with a lid. Cook for about 15-20 minutes util about ⅓ of the liquid gets evaporated.
  9. Serve with some chopped parsley, crutones, rice or noodles.

 

Gluten Free Tortillas Made from Potatoes

These tortillas tastes very similar to flour tortillas with a hint of a taste of potatoes coming right out of the camp fire (yam!), it also has no oil in it!

You can basically use it to create your favorite wrap with it or use in any burrito or fajita.

Ingredients:

5 medium potatoes peeled and quartered

1 cup of potato starch

1 tsp salt

Optional: granulated garlic, paprika, dry herbs etc (to create flavored tortillas

Directions:

1. Put the potatoes in a pot, fill with water and bring to boil.

2. cook for about 15 minutes, until soft (a fork can get easily inside), drain the water using a sieve to capture the boiled potatoes. let it cool for about 10 minutes.

3. Take a large bowl and add 1 cup of potato starch, salt, spices (if you chose to flavor it) and the potatoes.

4.   Create a dough, kneading it for about 5 minutes, until the mix is unified and not crumbly.

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5. Create small balls, about the size of a tennis ball (2″).

6. Sprinkle a bit of potato starch on a cutting board. Flatten the dough, first by hand and then using a rolling pin to about 1mm-2mm (less than 1/10th of an inch), about the thickness of tortilla 🙂 If you don’t flatten it thin enough, the center of the tortilla will turn to be gooey (yuk).

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7. Take a nonstick pan and put it on the stove using a medium heat. After about 2 minutes, when the pan is hot enough, add the tortilla, and press it with a flexible turner to the pan

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8. When bubbles starting to form, flip the tortilla and press it again against the pan. You should be aiming for creating a pocket of air between the two sides of the tortilla

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Pressing the areas on the tortilla that did not fill with air will usually help creating this pocket all through (however, it is not mandatory)

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9. Repeat the process with all of your dough.  This recipe will yield about 10-15 medium tortillas – good enough for 4 people’s dinner.

Printable recipe:

Gluten Free Tortillas Made from Potatoes
 
Prep time
Cook time
Total time
 
These tortillas tastes very similar to flour tortillas with a hint of a taste of potatoes coming right out of the camp fire (yam!), it also has no oil in it! You can basically use it to create your favorite wrap with it or use in any burrito or fajita.
Ingredients
  • Ingredients:
  • 5 medium potatoes peeled and quartered
  • 1 cup of potato starch
  • 1 tsp salt
  • Optional: granulated garlic, paprika, dry herbs etc (to create flavored tortillas
Instructions
  1. Put the potatoes in a pot, fill with water and bring to boil.
  2. cook for about 15 minutes, until soft (a fork can get easily inside), drain the water using a sieve to capture the boiled potatoes. let it cool for about 10 minutes.
  3. Take a large bowl and add 1 cup of potato starch, salt, spices (if you chose to flavor it) and the potatoes.
  4. Create a dough, kneading it for about 5 minutes, until the mix is unified and not crumbly.
  5. Create small balls, about the size of a tennis ball (2").
  6. Sprinkle a bit of potato starch on a cutting board. Flatten the dough, first by hand and then using a rolling pin to about 1mm-2mm (less than 1/10th of an inch), about the thickness of tortilla 🙂 If you don't flatten it thin enough, the center of the tortilla will turn to be gooey (yuk).
  7. Take a nonstick pan and put it on the stove using a medium heat. After about 2 minutes, when the pan is hot enough, add the tortilla, and press it with a flexible turner to the pan
  8. When bubbles starting to form, flip the tortilla and press it again against the pan. You should be aiming for creating a pocket of air between the two sides of the tortilla
  9. Pressing the areas on the tortilla that did not fill with air will usually help creating this pocket all through (however, it is not mandatory)
  10. Repeat the process with all of your dough. This recipe will yield about 10-15 medium tortillas - good enough for 4 people's dinner.

 

 

 

Raw Sprouted Hummus spread with Cilantro and Lime

The preparation of this recipe spans across a couple of days, but the net preparation time is about 10-15 minutes, so it is not a real time consumer.

This recipe is based on a Hummus spread we are occasionally buying  from a raw vegan catering here in Bellevue, Wa.  It is spicy, tangy, salty and tastes so fresh! It is less heavy on the body than the cooked version of hummus, and very, if I may say, refreshing. It is also suites a vegan raw diet and  low in fat, high of protein and nutrients (a LOT of calcium, magnesium, phosphorus, potassium and vitamin A)

You will first have to sprout the chickpeas (also called garbanzo beans), but after the beans have about half an inch of a sprout you can just put it in the food processor with some spices, process for a couple of minutes and your done.

 Sprouting the chickpeas 

Soak the chickpeas overnight (about 12 hours) in cold water. Make sure to put at least double the volume of the chickpeas in water as they expand significantly.

Wash the chickpeas and put in a sieve hanging on a large bowl and cover with a lid. Rinse the beans with water every 6-12 hours and set aside again. After about 24-36 hours you should have small sprouts coming out of the beans. Now you can make the recipe!

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Ingredients:

2 cups of sprouted chickpeas

1 bunch of cilantro – chopped

1/2 cup of Tahini paste. I use this Tahini for my Hummus spreads.

Juice from 2 small lime (lemon is a good substitute)

1/2 jalapeno pepper seeded

1 leaf of kale (discard the stalk) – Optional – added for nutritional values and does not impact taste.

2 cloves of garlic

3/4 tsp salt

2 TBS of olive oil (optional – will taste better – but will raise the fat content of the spread)

Instructions:

1. Put the beans, the chopped cilantro, lime juice, jalapeno, salt and garlic in a food processor and process for about 2 minutes until nearly smooth. You might have to pause, scrape the sides of the food process container with a spatula and process again.

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2. Add the Tahini (and olive oil – if you’d like)  and process until very smooth smooth for about 2 minutes.

3. Add the Kale and process until it gets incorporated and no big chunks are seen.

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That’s it. You can store in an air  tight container in the fridge for about 4 days. Goes well on crackers or bread, with a slice of tomato.

Printable recipe:

Raw Sprouted Hummus spread with Cilantro and Lime
 
Prep time
Total time
 
Ingredients
  • 2 cups of sprouted chickpeas
  • 1 bunch of cilantro - chopped
  • ½ cup of Tahini paste. I use this Tahini for my Hummus spreads.
  • Juice from 2 small lime (lemon is a good substitute)
  • ½ jalapeno pepper seeded
  • 1 leaf of kale (discard the stalk) - Optional - added for nutritional values and does not impact taste.
  • 2 cloves of garlic
  • ¾ tsp salt
  • 2 TBS of olive oil (optional - will taste better - but will raise the fat content of the spread)
Instructions
  1. Instructions:
  2. Put the beans, the chopped cilantro, lime juice, jalapeno, salt and garlic in a food processor and process for about 2 minutes until nearly smooth. You might have to pause, scrape the sides of the food process container with a spatula and process again.
  3. Add the Tahini (and olive oil - if you'd like) and process until very smooth smooth for about 2 minutes.
  4. Add the Kale and process until it gets incorporated and no big chunks are seen.
  5. That's it. You can store in an air tight container in the fridge for about 4 days. Goes well on crackers or bread, with a slice of tomato.

 

Tripolitanian pickles – Msier

I don’t really know how to name this salad in English, eventhough it is very common in north African cuisine, I couldn’t find it online. It is very simple to make and actually gets better after a day or two. This salad is also staple salad that goes side by side with Couscous , just like the Tirshi.  In any variation of this salad you can find at least carrots and celery. In addition, many hard vegetables like radishes, fennel,  cauliflower,  peppers etc’ can be added, depending on seasonality or availability. I usually make a very big bowl full of this salad, and like to eat it as a side dish along almost any meal following Friday night dinner (and even as a healthy snack in between meals). Kids love it to, so it’s a good way to serve veggies or introduce new veggies to your kids. When my two daughters were young, they were only eating the celery and carrot, but as they grew, they started to eat the rest of the veggies I put in this salad.

One small anecdote: I remember the first time I was joining my Tripolitanian grandmother for cooking a Friday dinner meal. I was coming with my big chef knife (that I always take with me) and was surprised to discover that she was only using a very simple knife (like the simplest steak knife) AND that she didn’t have a cutting board! She used to cut all of the  vegetables for all of the dishes and salads she made “in the air” when her thumb used to be used as a counter surface for the knife – you should have seen how fast and efficient she was working like that, very extraordinary! Thinking about sharing this salad with you reminded me this story because the veggies in this salad, when my grandma made it, were never even in shape or size, and it actually tasted better than everyone else’s version of this salad, since the thin parts get to be more pickled than the thick parts making the taste of a, say, carrot slightly different with each bite. After this cooking session, I try hard to cut my veggies for this salad in an uneven way 🙂

Ingredients:

5-7 carrots, cut into sticks

4-6 celery stalks cut into sticks – approximately the same size as the carrot sticks

1 fennel bulb cut into sticks

1/2 cauliflower cut into small florets

Juice from one big lemon

Salt to taste – about 2 tsp

Optional:

1 Jalapeno pepper seeded and cut lengthwise into 4-6 sticks

1 red bell pepper cut into sticks

5-10 radishes – halved

1 TBS of olive oil (optional)

Directions:

Mix well. it should be good to eat after one hour and for about 2-3 days. Store in the fridge.

Recipe at a glance:

Tripolitanian pickles - Msier
 
Prep time
Total time
 
Ingredients
  • 5-7 carrots, cut into sticks
  • 4-6 celery stalks cut into sticks - approximately the same size as the carrot sticks
  • 1 fennel bulb cut into sticks
  • ½ cauliflower cut into small florets
  • Juice from one big lemon
  • Salt to taste - about 2 tsp
  • Optional:
  • 1 Jalapeno pepper seeded and cut lengthwise into 4-6 sticks
  • 1 red bell pepper cut into sticks
  • 5-10 radishes - halved
  • 1 TBS of olive oil (optional)
Instructions
  1. Mix well. it should be good to eat after one hour and for about 2-3 days. Store in the fridge.

Tunisian spicy jam of lemons

This is yet another authentic Tunisian recipe. After you make this recipe, you can put it in sandwiches (goes well with Tahini, Hummus) , add to your Couscous, rice, veggie patties, eat with Tofurky etc’. The flavor of this jam is slightly bitter, slightly sour and slightly sweet, I love it, and I always have a jar ready in my fridge. In addition, there are many Tunisian recipes that call for addition of this spicy lemon jam so I wanted to make sure you have the recipe before I post them.

When I happen to find lemons with a thick pith, I wash them thoroughly and right after squeezing the juice out, I freeze the halved lemons in a Ziploc and store in the freezer.

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When I have 6-8 frozen lemon half, I make this recipe.

Ingredients:

6-8 juiced lemon halves

9 TBS of sugar (for 3 times boiling)

4 TBS of oil

1 heaping TBS of Harissa

1 tsp salt

Directions:

1. Put the lemons in a pot and cover with water. Add 3 TBS of sugar and bring to boil.

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2. Drain using a sieve.

3. Repeat steps 1-2 twice. So overall, you will have to boil the Lemons with sugar 3 times. This process will ensure that a lot of the bitterness from the lemon pith will go away.

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4. Put the oil and the Harrisa in a small pot and fry the Harrisa for 2 minutes in a medium heat.

5. Cut the lemons into cubes and mix it into the Harrisa and oil.

6. Cover with water, add the 1 tsp of salt and bring to a boil. Lower the heat and cook for about 20 minutes, stirring occasionally, until most of the water evaporated and the lemons are very soft.

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7. If the lemons are not soft enough, add a little bit of water and continue to cook. The jam is ready when the lemons are very soft and the liquid that is left is very thick.

Recipe at a glance:

Tunisian spicy jam of lemons
 
Prep time
Cook time
Total time
 
This is yet another authentic Tunisian recipe. After you make this recipe, you can put it in sandwiches (goes well with Tahini, Hummus) , add to your Couscous, rice, veggie patties, eat with Tofurky etc'. The flavor of this jam is slightly bitter, slightly sour and slightly sweet, I love it, and I always have a jar ready in my fridge. In addition, there are many Tunisian recipes that call for addition of this spicy lemon jam so I wanted to make sure you have the recipe before I post them. When I happen to find lemons with a thick pith, I wash them thoroughly and right after squeezing the juice out, I freeze the halved lemons in a Ziploc and store in the freezer. When I have 6-8 frozen lemon half, I make this recipe.
Cuisine: North African
Ingredients
  • 6-8 juiced lemon halves
  • 9 TBS of sugar (for 3 times boiling)
  • 4 TBS of oil
  • 1 heaping TBS of Harissa
  • 1 tsp salt
Instructions
  1. Put the lemons in a pot and cover with water. Add 3 TBS of sugar and bring to boil.
  2. Drain using a sieve.
  3. Repeat steps 1-2 twice. So overall, you will have to boil the Lemons with sugar 3 times. This process will ensure that a lot of the bitterness from the lemon pith will go away.
  4. Put the oil and the Harrisa in a small pot and fry the Harrisa for 2 minutes in a medium heat.
  5. Cut the lemons into cubes and mix it into the Harrisa and oil.
  6. Cover with water, add the 1 tsp of salt and bring to a boil. Lower the heat and cook for about 20 minutes, stirring occasionally, until most of the water evaporated and the lemons are very soft.
  7. If the lemons are not soft enough, add a little bit of water and continue to cook. The jam is ready when the lemons are very soft and the liquid that is left is very thick.

 

Seeding peppers – How to seed a pepper?

This is the first blog post that deals with a cooking method, tip or technique. I’m using this method for years, but haven’t seen others doing it (though after showing it to some people during the years, I was told that they are also doing that). This is especially useful when you have to seed these spicy Jalapeños but will work with any pepper.

Using the method described in the photos below, might save you some time when cooking in the near future.

No seeding – just the right way to cut it 🙂

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