Vegan Recipes for Everyday Meals

Month: September 2014 (Page 2 of 3)

Fried dill patties – Authentic Tunisian recipe

Fried dill has a very unique flavor. It is not similar to fresh dill and pretty distinct after you taste it several times. If you like it, it can become VERY addictive taste that you will long for.

I’ve learned this recipe from the Aunt of my grandmother, so this recipe is about 100 years old (at least).

Ingredients:
1 large onion diced fried until slightly brown.
4 cups of fresh dill – chopped
1 cup of fresh cilantro leaves – chopped
2 TBS sesame seeds
4 TBS chickpea flour
4 TBS whole wheat flour
1 tsp salt
1 clove of garlic – grated

Directions:

mix all the ingredients – make the patties with wet hands! Press hard on these patties to remove access liquids and to form a smooth as possible shape. Fry in about 1 cm Oil from both sides.

Serve with lemon wedges, tahini sauce and garnish with cilantro leaves. or in a sandwich with fresh tomato and lettuce.

You will thank me for this recipe. It is super delicious with a distinct fried dill flavor that you can’t miss. If you like it, you will make it over and over again.

Enjoy,

Guy

Recipe at a glance:

Fried dill patties - Authentic Tunisian recipe
 
Prep time
Cook time
Total time
 
Fried dill has a very unique flavor. It is not similar to fresh dill and pretty distinct after you taste it several times. If you like it, it can become VERY addictive taste that you will long for. I've learned this recipe from the Aunt of my grandmother, so this recipe is about 100 years old (at least).
Ingredients
  • 1 large onion diced fried until slightly brown.
  • 4 cups of fresh dill - chopped
  • 1 cup of fresh cilantro leaves - chopped
  • 2 TBS sesame seeds
  • 4 TBS chickpea flour
  • 4 TBS whole wheat flour
  • 1 tsp salt
  • 1 clove of garlic - grated
Instructions
  1. mix all the ingredients - make the patties with wet hands! Press hard on these patties to remove access liquids and to form a smooth as possible shape. Fry in about 1 cm Oil from both sides.
  2. Serve with lemon wedges, tahini sauce and garnish with cilantro leaves. or in a sandwich with fresh tomato and lettuce.

 

Stir-fry mushrooms salad

This recipe is so simple, yet so delicious. Sometimes you buy a package of mushrooms and after few days in the refrigerator, you realize that you don’t know what to do with it. This recipe will consume all of the mushrooms you have and takes only 5-10 minutes to make.

Ingredients:

1 TBS olive oil

1 tsp salt

1 package white/crimini mushrooms (mini portobello) or any other mushroom

1 clove of garlic (sliced)

1 tsp of grated ginger

1 TBS of sweet chili sauce

1 TBS Tamari (or any other soy sauce)

1/2 cup chopped chives

Directions:

Heat up a wok. Add 1 TBS of olive oil. tsp of salt and one package of white/crimini mushrooms.
after the mushrooms look ready (changed their color and lost about 1/3 in volume)
Add 1 clove of garlic sliced, 1 tsp of grated ginger, 1 TBS of sweet chili sauce and 1 TBS of Tamari.

Stir fry for another minute. add 1/2 cup of freshly cut chives, mix and serve.

Delicious as a side dish!

Recipe at a glance:

Stir-fry mushrooms salad
 
Prep time
Cook time
Total time
 
This recipe is so simple, yet so delicious. Sometimes you buy a package of mushrooms and after few days in the refrigerator, you realize that you don't know what to do with it. This recipe will consume all of the mushrooms you have and takes only 5-10 minutes to make.
Ingredients
  • 1 TBS olive oil
  • 1 tsp salt
  • 1 package white/crimini mushrooms (mini portobello) or any other mushroom
  • 1 clove of garlic (sliced)
  • 1 tsp of grated ginger
  • 1 TBS of sweet chili sauce
  • 1 TBS Tamari (or any other soy sauce)
Instructions
  1. Heat up a wok. Add 1 TBS of olive oil. tsp of salt and one package of white/crimini mushrooms.
  2. after the mushrooms look ready (changed their color and lost about ⅓ in volume)
  3. Add 1 clove of garlic sliced, 1 tsp of grated ginger, 1 TBS of sweet chili sauce and 1 TBS of Tamari.
  4. Stir fry for another minute. add ½ cup of freshly cut chives, mix and serve.

Peas and Artichokes Stew – (Tunisian Recipe)

I’ve learned this recipe from my Tunisian grandmother. It goes well on Couscous or rice. This dish is full of flavor and protein (from the peas). You can safely freeze half of it and warm up later in the week. It is at its best with fresh Peas and fresh Artichoke hearts, but frozen will also work here.

WP_20140920_13_29_33_Pro

Ingredients:

1 package of Artichoke hearts – soaked in hot water, some salt and juice from half a lemon.

2 sweet onions

1 lbs of frozen peas or fresh peas (the best)

2 large tomatoes

1 bunch of parsley

1/4-1/2 cup of canola/safflower/sunflower oil

1 tsp fresh ground pepper

1 tsp salt

2 tsp paprika

Directions:

1. Finely chop the onions, soak in a sieve put in a large bowl of salty water.

You want to extract out some of the spiciness of the onions and make them slightly softer.

WP_20140920_11_48_39_Pro

2. Finely chop the bunch of parsley. strain the onions, add to a pot the strained onions, the parsly, the salt and the oil, mix well. turn on the stove to a medium heat.

WP_20140920_11_56_22_Pro

 

3. Fry for about 20 minutes, stir occasionally until the onions are slightly golden and very soft and sweet. It will take about 1/3 of the volume of the onions and parsley before cooking (as seen in previous photo)

WP_20140920_12_32_53_Pro

 

4. Quarter the tomatoes, Add the Paprika, ground pepper and the tomatoes and mix well. My grandma is pealing the tomatoes before adding them to the pot. I take out the skins later.

WP_20140920_12_34_06_Pro

5. Cook for about 15-20 minutes, stir occasionally until all the tomatoes skins are of the tomatoes and you get a rich sauce.

WP_20140920_12_49_04_Pro

6. Add the peas, mix well and cook for about 5-10 minutes.

WP_20140920_12_53_07_Pro

7. With a fork, take the tomato skins out.

WP_20140920_12_55_00_Pro

8. Strain the Artichoke hearts, add to the pot and cover with about  1″ of boiling water.

WP_20140920_13_00_12_Pro

9. cook for about 15 more minutes.

WP_20140920_13_27_59_Pro

It is now ready. Serve on Rice or Couscous.

1.0 from 1 reviews
Peas and Artichokes Stew - (Tunisian Recipe)
 
Prep time
Cook time
Total time
 
I've learned this recipe from my Tunisian grandmother. It goes well on Couscous or rice. This dish is full of flavor and protein (from the peas). You can safely freeze half of it and warm up later in the week. It is at its best with fresh Peas and fresh Artichoke hearts, but frozen will also work here.
Recipe type: Main
Cuisine: North African
Serves: 6 servings
Ingredients
  • 1 package of Artichoke hearts - soaked in hot water, some salt and juice from half a lemon.
  • 2 sweet onions
  • 1 lbs of frozen peas or fresh peas (the best)
  • 2 large tomatoes
  • 1 bunch of parsley
  • ¼-1/2 cup of canola/safflower/sunflower oil
  • 1 tsp fresh ground pepper
  • 1 tsp salt
  • 2 tsp paprika
Instructions
  1. Finely chop the onions, soak in a sieve put in a large bowl of salty water. You want to extract out some of the spiciness of the onions and make them slightly softer.
  2. Finely chop the bunch of parsley. strain the onions, add to a pot the strained onions, the parsley, the salt and the oil, mix well. turn on the stove to a medium heat.
  3. Fry for about 20 minutes, stir occasionally until the onions are slightly golden and very soft and sweet. It will take about ⅓ of the volume of the onions and parsley before cooking
  4. Quarter the tomatoes, Add the Paprika, ground pepper and the tomatoes and mix well. My grandma is pealing the tomatoes before adding them to the pot. I take out the skins later.
  5. Cook for about 15-20 minutes, stir occasionally until all the tomatoes skins are of the tomatoes and you get a rich sauce.
  6. Add the peas, mix well and cook for about 5-10 minutes.
  7. With a fork, take the tomato skins out.
  8. Strain the Artichoke hearts, add to the pot and cover with about 1" of boiling water.
  9. cook for about 15 more minutes.
  10. It is now ready. Serve on Rice or Couscous.

 

 

Vegan Energy bars

This is a template recipe for a delicious and nutritious energy bar – you can substitute many of the ingredients with those you like more or have at home.

Ingredients:

3 cups of puffed Kamut (or millet, puffed rice, puffed Quinoa etc’)
1 cup of chopped nuts (walnuts, pecans, almonds, etc) – you can toast the nuts if you don’t like it raw.
1/2 cup of dried goji berries (raisins or cranberries or any other chopped dried fruit)
1/4 cup hemp seeds (or sesame or sunflower seeds) – Hemp seeds have a very high protein content, so if you add more, it might become your favorite after-the-gym bar
1/2 cup date syrup (or maple syrup or agave nectar)
1/2 cup sunflower seeds butter (or almonds butter, peanut butter, tahini etc’)

Directions:

1. Mix all the ingredients in a bowl except for the nut butter and the date syrup. You can pre-toast the nuts if you want extra flavor.

59134_10151623270173720_1517665637_n


2. Mix the date syrup with the nut butter in a little pot, you might have to warm it up a little to make it slightly more of a liquid. mix it with the ingredients in the bowl.

535699_10151623270453720_1332778393_n
The mix should stick to itself when pressed. if not, add some more date syrup and some tahini.

3. Flatten in a pan with a lid with your hands and freeze for one hour.

4. Cut into the size and shape you want.

5. Store in the refrigerator.

This is some addictive stuff!

You can choose the nuts, nut/seed butter, fruits etc’ to suit your particular taste. Try adding chilly flakes, cardamon etc’ if your’e adventurous

Making North African Couscous From scratch

Couscous is like bread in North African countries. Dozens of years ago, when my grandparents lived in Tripoli and Tunis, it was made each Friday and every Tuesday. It was the base for a special Friday evening (Shabbat) and every week, there was a different stew or a soup that goes with it. BTW, On Tuesdays, they used to make it because the bakeries were closed and no fresh bread could be bought.

When I grow up, Couscous was made by my mom and two grandmothers every Friday and everyone loved it. As I mentioned, it was served with a stew or a soup, but along that, many cooked and raw salads were served and everyone was adding from each salad to his Couscous plate while eating. It was a very rich weekly dinner that celebrated the beginning of the weekend (Shabbat). I’ve encountered instant Couscous at adulthood and I have to say that it is only a distant relative of the real thing, it is less fluffy, melt-in-your-mouth texture. It is probably similar to the differences between dry and fresh pasta  – you can REALLY feel it. So every time I make Couscous, I don’t even think about the instant version.

In future posts, I will most definitely post recipes for many salads, stews, soups and vegan-meatballs that go well with Couscous. At the bottom of this post, yo will find a recipe for Tirshi salad that is originally from Libia and is a staple salad when you eat the Couscous in this region of the Mediterranean.

Couscous with some salads on the table – Friday Family dinner

 

A plate with Couscous and peas and Artichoke stew with some salads on top

Before you start making Couscous you have to buy some kitchen gadgets 🙂

A Couscous steaming pot

Saw few in Amazon, here is one.

 

A Coarse Mesh Sieve (3mm hole) inside a big! metal bowl

The Couscous Sieve was very hard to find online, but I found something for you. And another one here.

The holes of the Sieve should be between 2mm-3mm for best results.

Couscous can be done without the Sieve (in a non traditional – our own family member invention that works quite well), but you will need a mixer like this:

Mixer

Or like this:

Mixer #2

 

ok, now we should be ready to start….

 

Ingredients:

2 lbs of Farina (Not semolina – which is used to make pasta dough. however in the UK, it is called semolina), also called Creamy wheat or Cream of wheat (http://www.amazon.com/Bobs-Red-Mill-Organic-24-Ounce/dp/B004VLVQ4I/)

1/4 Cup canola oil.

2 TBS of fine salt

3 cups of water.

 

Directions:

1. Fill (the bottom part of) the Couscous pot util about a 1/3 of its volume with water.

You can add two potatoes and a piece of a squash or a pumpkin in the water for later creating a special cooked salad called Tirshi (bonus recipe at the end of this post).

740563_10151235058253720_688052352_o

2. Take  a paper towel, wet it with a little water and put it on the rims of the post. We would like that no steam will escape during the steaming process. Traditionally, people put farina dough on the rims to seal the pot. However, I find it to be very messy and wet paper towels work as well.

3. Now, put the top part, Turn on the stove on medium flame or heat and put the lid on. We have time now to prepare the Farina while we wait for steam to come out of the top part.

4. In a large bowl, put 2lbs of Farina with the 2 TBS of salt. mix.

5. Add one cup of water and mix with a whisk. Traditionally, you will do it with your hands but, again, I found the whisk to be less messy and works as well.

 

6. Now, you should pass the Farina through the Sieve. If you don’t have a Couscous Sieve, use a mixer to create finer grains.

7. With your hands, push the Farina grains through the Sieve. Making sure all the Farina had passed through the Sieve.

7. After the Farina had passed through the Sieve, the end result will be very fine grains. Add 1/2 cup of oil, and mix well with your hands.

737563_10151235063708720_1645408654_o

 

Now, the put should be already steaming:

8. Add the Farina to the steamer, cover with the lid and let it steam for 45 minutes.

 

9. After 45 minutes, pour the Couscous into a big Bowl, add another cup of water and using a whisk, mix very well so the extra water will be absorbed evenly. Those who like very fine grains can pass the Couscous through the Sieve again, but this is optional, the end result will be just fine without this extra process.

Here is the Couscous after I added another cup of water and used the Whisk to mix it well in.

10. Transfer the Couscous to the steaming pot again! the couscous seems to be ready now, but it is not. It needs more steaming to become a real melt-in-your-mouth fluff 🙂 This time, the volume of the Couscous will probably reach the top of the top part of the pot, as it had absorbed a lot of water during the first steaming process. Cover with the lid and steam for additional 45 minutes. Make sure that the paper towel is steal sealing well the two parts of the pot.

10. Transfer the Couscous into a large bowl, add another cup of water and whisk with a whisk.

741256_10151235067718720_833017374_o

 

That’s it. 🙂 Might sound complicated with many steps, but once you get used to it, it is quite a simple process. Usually, while the Couscous is steaming, I will prepare a stew or a soup and many more Salads, so in about a couple of hours, I will have the Couscous, the Stew and at least 4-5 salads that will go well with the couscous at Friday evening dinner.

 

Bonus Recipe – Tirshi

Remember I told you to add some potatoes and squash (works the best with Kabocha squash or butternut squash) to the Couscous pot? Besides adding some flavor to the steams that flavors the Couscous a little, We will use these to make the stable salad for Couscous called Tirshi.

740351_10151235065363720_60649952_o

Ingredients:

Juice from 1 big lemon

3 garlic cloves, grated or minced.

2 TBS Paprika

1 TBS salt

 

Directions:

1. Put the lemon juice, Garlic, Paprika and Salt into a Bowl.

735860_10151235065648720_1417474564_o

2. Add the potatoes and squash to the bowl and using a spoon mush it together.

735544_10151235065978720_2003351624_o

3. The end result consistency should be more like a paste and less like a mushed potato, so if it is too dry, add some of the water the potatoes and Squash were cooking in.

740802_10151235066478720_1184998147_o

 

4. Here is the final texture. Serve along with the Couscous.

740665_10151235066803720_1705694822_o

 

 

 

Endive, Fennel, Oranges salad (for two)

Ingredients:

1 shallot – sliced thin rings soaked in white wine vinegar for 10 minutes. drained.
1 fennel bulb – thinly sliced with a mandolin or a sharp knife.
1 big Endive – the leaves
1 orange – peeled and sliced.

Dressing:
1 TBS white wine vinegar
2 TBS olive oil
1 tsp Dijon mustard (with the seeds)
Salt and black pepper to taste.

Directions:
Put all the salad ingredients in a mixing bowl.
Whisk all the dressing ingredients (or use a handheld blender).
Mix the salad with the dressing using your (pre-washed hands.

Serve in two plates and garnish with crushed (not salted) pistachios.

Very tasty!

Grilled Okra

Well, this is a very simple recipe, but it is one of the most delicious way to eat Okra. Two minutes of work and 5-10 minutes in the oven or 5 minutes on the grill and you have the perfect appetizer for any meal.

Wash the fresh! okra (not frozen) inside a bowl with tap water. Drain the water.

Add some olive oil and sprinkle some grey sea salt. Mix with your hands.

Put on a baking pan or in a grill pan that is oven safe. something like this:

Grill pan

Broil (high) for about 5-10 minutes. until slightly brown.

Serve as is or squeeze some lime/lemon juice and sprinkle some chopped cilantro leaves to give it a Vietnamese twist.

Walnuts-Sun-dried Tomatoes spread recipe

This spread is so simple to make, yet so nutritious and healthy. Spread it on bread as a base for almost any sandwich, add it to your favorite tomato sauce. Spread it on pizza!

Ingredients:
1 cup walnuts
1 cup of sun dried tomatoes (SDT) – soaked in hot water for 2 hours and drained (keep the soaking water)
1/2 garlic clove
1 cup SDT water.
1/3 cup extra virgin olive oil
1 tsp grey salt / Himalayan salt

Directions:
Blend.

That’s it

Vegan Raw “Cheesy” Kale chips recipe

This snack is extremely healthy. Full of nutrients, vitamins (including B12) and minerals. Most importantly – it is soooo tasty that you can’t stop eating it.

Soak 2 cups of cashew nuts for a couple of hours.
1 red bell pepper, seeded and washed.
2 tsp grey atlantic salt
3 TBS of nutritional yeast (for B vitamins and cheesy flavor)
Juice from 1 small lemon (optional. Today, I prefer to make it without the lemon.

Kale Chips

Put the cashews in the blender – cover with water, add the rest of the ingredients and blend until very smooth.

Wash, dry and cut into big-bite pieces 4 bunches of Kale

46568_10151158377378720_1011820507_n

Pour the blended dressing on the kale.

406890_10151158377438720_1236297831_n

 

massage the kale with your hands – try not to leave a spot on the kale without dressing.

58998_10151158377498720_168063125_n

 

Put the kale in one layer on a dehydrator sheet and dehydrate on 105F-110F for about 20 hours until crispy.

 

61611_10151158377548720_1926588400_n

 

Vegan Challah Recipe – (Makes two)

This recipe will yield a fluffy airy Challa.

I used to make this Vegan Challa every week for my daughter (Jewish) school. Since she couldn’t enjoy Challa with the rest of her friends (original recipe contains eggs). After few weeks, most of the kids preferred this Challah over the Challah that was served in school #win
Dry ingredients:
5 cups of white all purpose flour or whole wheat/spelt or a mix in any ratio.
1 TBS of dry yeast
1/2 TBS of fine salt

Wet:
1/3 cup soy milk or almonds milk
1/4 cup Canola oil
3 TBS agave nectar
Put all the wet ingredients, mix together with a fork in a two cup measuring cup and add water until you have 2 cups of liquids.

Directions:
1. Put all dry ingredients In a kitchen-aid with a dough hook. Mix.
2. Mix the wet ingredients and add to the dry ingredients.
3. Mix for 2 minutes in low speed (2) or until the dough forms together.
4. Let it rest for 5 minutes (to allow the gluten strands to develop)
5. mix for additional 5 minutes in low speed (2). The dough should separate from the bowl and slightly stick to the bottom of it. If it doesn’t stick slightly to the bottom after 5 minutes, add water by the tablespoon. if it is two sticky, add flour by the tablespoon.

6. Take the dough out and transfer it to a slightly floured surface.
7. Kneed it for two minutes.
8. Create a ball shape.
9. lightly oil the ball of dough and put inside the kitchen-aid bawl.
10. cover with a plastic bag and let it double in volume in a warm place (between 60-90 minutes).
11. Preheat the oven to 350F (180C).
12. Once doubled in volume, transfer the dough to a lightly floured surface, cut to two with a knife or a baker’s bench knife (for two Challah) and cut each half to as many strands as you want.
13. Braid the Challa from the strands (here’s a nice video: http://www.youtube.com/watch?v=4TOKt18P7z4)
14. put on a baking pan on a parchment paper.
15. brush the breads with some canola oil.
16. cover with a plastic bag and let it rise for one hour (~20% less time from what it took for the dough to double in volume).
17. brush with a mix of 1TBS soy milk 1TBS of oil.
18. Bake for about 40 minutes.
19. The challa should be ready when you knock on the bottom of it and hear a hollow sound.
20. let it cool for one hour.

This is how you braid Challa for Rosh Hashana dinner:

258935_10151091086708720_1005723440_o

261887_10151091083873720_1492336755_n

5.0 from 3 reviews
Vegan Challah Recipe - (Makes two)
 
This recipe will yield a fluffy airy Challa. I used to make this Vegan Challa every week for my daughter (Jewish) school. Since she couldn't enjoy Challa with the rest of her friends (original recipe contains eggs). After few weeks, most of the kids preferred this Challah over the Challah that was served in school #win
Ingredients
Dry ingredients:
  • 5 cups of white all purpose flour or whole wheat/spelt or a mix in any ratio.
  • 1 TBS of dry yeast
  • ½ TBS of fine salt
Wet:
  • ⅓ cup soy milk or almonds milk
  • ¼ cup Canola oil
  • 3 TBS agave nectar
  • Put all the wet ingredients, mix together with a fork in a two cup measuring cup and add water until you have 2 cups of liquids.
Instructions
  1. Put all dry ingredients In a kitchen-aid with a dough hook. Mix.
  2. Mix the wet ingredients and add to the dry ingredients.
  3. Mix for 2 minutes in low speed (2) or until the dough forms together.
  4. Let it rest for 5 minutes (to allow the gluten strands to develop)
  5. mix for additional 5 minutes in low speed (2). The dough should separate from the bowl and slightly stick to the bottom of it. If it doesn't stick slightly to the bottom after 5 minutes, add water by the tablespoon. if it is two sticky, add flour by the tablespoon.
  6. Take the dough out and transfer it to a slightly floured surface.
  7. Kneed it for two minutes.
  8. Create a ball shape.
  9. lightly oil the ball of dough and put inside the kitchen-aid bawl.
  10. cover with a plastic bag and let it double in volume in a warm place (between 60-90 minutes).
  11. Preheat the oven to 350F (180C).
  12. Once doubled in volume, transfer the dough to a lightly floured surface, cut to two with a knife or a baker's bench knife (for two Challah) and cut each half to as many strands as you want.
  13. Braid the Challa from the strands (here's a nice video: http://www.youtube.com/watch?v=4TOKt18P7z4)
  14. put on a baking pan on a parchment paper.
  15. brush the breads with some canola oil.
  16. cover with a plastic bag and let it rise for one hour (~20% less time from what it took for the dough to double in volume).
  17. brush with a mix of 1TBS soy milk 1TBS of oil.
  18. Bake for about 40 minutes.
  19. The challa should be ready when you knock on the bottom of it and hear a hollow sound.
  20. let it cool for one hour.

 

 

« Older posts Newer posts »