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Vegan Spreads Archives - Everyday Vegan Cooking

Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Category: Vegan Spreads

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.

 

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

Tunisian Harissa Recipe

This is a recipe for authentic Harissa I’ve learned to make from my grandmother. In many Tunisian recipes I’ll post in the future, I will call for Harissa. You can make it very spicy or not spicy at all.

The size of the chilis to use is about the size of the California chilies (google it).

You can make a lot of it and freeze in Ziploc bags. it will last for a year in the freezer so once you’re done with it, you don’t have to worry about making it again for a long time.

The recipe:

1. Take a very big bag of California chilies (or similar – California are more on the mild side – so it is a good start) – about 40.

2. Clean them well from all seeds and stem, leaving the red part only.

3. Wash well and soak in water for 30 minutes. drain in a colander, the water will be still dirty from dust etc’

4. Soak the chilies for additional 30 minutes.

5. drain the chilies and put it in a Cuisinart with S shape blade (as see in the pic above)

6. Add a LOT of garlic (approximately 25-35 cloves) and grind it all into a smooth paste. If it is slightly hard to grind into a paste and you have big pieces of chilies left, add water by a teaspoon until it becomes a paste.

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7. Transfer the paste into a bowl. Add about two tablespoons of grey Atlantic salt and mix well.

8. Wait 10 minutes – let the salt dissolve in the Harissa.

9. Add about quarter of a cup of Canola oil and mix well.

10. Divide into 10-15 portions in a Ziploc or small plastic containers. freeze all but one to put in the refrigerator.

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11. Pour a bit of canola oil on top of the Harissa in the container that you put in the refrigerator.

Harrisa is good as is. put it on bread with a slice of tomato or Tofu, add a bit of lemon when you serve next to your favorite spreads and bread or serve next to almost any dish.

There are, of course many Tunisian dishes that use Harissa that I plan to post their recipes in the future.

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