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Salads Archives - Everyday Vegan Cooking

Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Category: Salads

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
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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.

 

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.

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)

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.

 

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).

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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.

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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.

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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.

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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.

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

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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.

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

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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!