My first feast since giving vegan a spin, Tabbouleh and Hummus.
1/3 cup medium bulgur (No. 2)
2 cups finely chopped ripe tomatoes (1 pound)
3 cups finely chopped parsley
1/2 cup finely chopped mint
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon allspice
1/2 cup extra-virgin olive oil
3/4 cup fresh lemon juice
2 large scallions, thinly sliced
Put the bulgur in a large bowl and stir in enough water to cover. When the wheat dust and chaff rise to the surface, pour off the water. Rinse the bulgur 3 or 4 more times, until the water is clear. Cover the bulgur with fresh water and let it soak for 20 minutes.
Pour off the water, then squeeze the bulgur dry. Transfer the bulgur to a large bowl and add the tomatoes. Stir in the parsley, mint, onion, salt, pepper and allspice, then add the olive oil. Gradually add the lemon juice, tasting the Tabbouleh until it is balanced; it should be lemony but not unpleasantly tart. Cover and let stand for 20 minutes. Garnish with the scallions.
When I dress the salad, I just add some olive oil, mix, add more, (if needed), until the ingredients all shine from the oil, but not so much that you have a pool of oil on the bottom of the bowl. Then I just add lemon juice a bit at a time until, (tasting), you have the tartness or brightness you want. Try the original then adjust to get the taste you want.
1 cup dried chickpeas picked over and rinsed
1/2 teaspoon baking soda
1/2 cup tahini
3/4 cup fresh lemon juice
2 garlic cloves, coarsely chopped
1 teaspoon salt
1 1/2 tablespoons extra-virgin olive oil
In a medium bowl, cover the chickpeas with 1 inch of water and stir in the baking soda. Let soak overnight. (I just let them soak for 3 to 6 hours).
Drain and rinse the chickpeas. In a medium saucepan, cover the chickpeas with 2 to 3 inches of water and bring to a boil, skim if you want. Cook the chickpeas over low heat, (simmer), until very tender, about 40 minutes. Drain the chickpeas, reserving 1 cup of the cooking liquid.
In a food processor, puree all but 1/4 cup of the chickpeas until smooth; add some of the reserved cooking liquid if the puree is dry. Add the tahini and lemon juice, (the basic amounts listed above I don't follow. squeeze half a lemon into the puree, taste. add lemon juice until you can just taste it), and process until satiny. Add more of the reserved cooking liquid until the consistency is that of sour cream. Transfer the hummus to a bowl.
Mash the garlic with the salt in a mortar and pestle until smooth, (another needed step, will not taste the same if you throw it all in the food processor). Stir the garlic into the hummus. Drizzle some olive oil on the hummus. Garnish with the whole peeled chickpeas, or just sprinkle with paprika or some chopped parsley.
me too I love Tabbouleh..
also Fattoush is good as an alternative to Tabbouleh.
lebanese food is excellent for vegetarians.
Here is how my Northern Italian husband makes creamy risotto:
Use only Arborio rice; use vegetable broth, if it's homemade, great, if not, some stores sell really good vegetable broth, for example Whole foods, Trader Joe's, etc.
Porcini mushrooms are dry imported, Italian poricini mushrooms, soak in water for several hours to rehydrate, chop them in smaller pieces if referred, I like bigger pieces.
First, chop some onions (small is better), two small onions or one big onion, yellow onion or Vidalia onion, I prefer sweet Vidalia onions; cook in olive oil until transparent and a bit brown, then throw in the uncooked rice (a cup for 3-4 people) and stir it a bit, for about 2 minutes. Then throw in a good big cup or cup and half of dry white wine, and let it evaporate. Then add the broth and the porcini mushrooms, until the rice is covered. You need to cook it at medium heat, stay close to the pan, stir frequently; my husband uses a deep frying pan for this, not a pot, it comes out better. Let the water absorb, then add some more broth. Keep at it, until the rice is almost cooked and there is only a bit of liquid left, then turn the heat off, let it rest for 3-5 minutes. cooked. Salt and pepper to taste. It should come out really creamy.
The same recipe can be used to make yellow rice, with saffron, for example. I like t with saffron and green peas. It is great with asparagus tips as well!
This is my mainstay bread. It has the best texture for bruschetta, nothing better. Slice it up, a little olive oil, throw on the grill, unreal. There are two parts to consider, so start the Biga the day before baking. You can use the Biga for several days and it will work well, but the first day it is ready is the best.
1/4 teaspoon active dried yeast
1 cup water
2 1/4 cups unbleached all-purpose flour
Those are the proportions that the recipe calls for, I find that a little over a cup of water and just 2 cups of flour is about perfect.
In a medium to large bowl add the yeast to the water. Add flour and mix until you have a thick, sticky mixture. Scrape down the sides, cover tightly with plastic wrap. Let sit for 24 hours.
3/4 teaspoon active yeast
1 2/3 cup lukewarm water
1/2 cup Biga
3 3/4 to 4 cups unbleached all purpose flour. I use some whole wheat flour, (1 cup) instead of all white.
2 teaspoons salt
Do it by hand or use a standing mixer. Dissolve yeast into water, mix and let rest for five minutes. Add Biga and mix. (If doing by hand I use my hands to break up the Biga). Add salt, then mix in flour 1 cup at a time until the dough comes together. Knead for eight minutes, adding flour if needed, the dough should not be sticky.
Oil a large bowl. Place dough in the bowl then flip over the dough. Cover tightly with plastic wrap and let sit for three hours. Flour your work surface and hands, scrape the dough out onto the work surface. You can make one or two loaves, I prefer two loaves. Making one loaf calls for extra cooking time that almost blackens the outside. It is crusty and good, but almost too much. Two loaves make for a perfect crunchy loaf.
If making two loaves cut the dough in half. Working with one half at a time, flatten the loaf, roll it up lengthwise, flatten again, roll again. Shape into a ball and put on a lightly oiled baking sheet. I usually sprinkle a little cornmeal on the baking sheet before putting the dough on the sheet. Also, I put the loaves at the ends of the sheet so I can bake both at once.
Cover the loaves with a damp towel, let rise for one hour. Thirty minutes before baking heat the oven to 450 degrees, have a rack placed in the middle of the oven. I always have a baking stone in the oven, help keeps the heat at a constant lever.
Five to ten minutes before baking sprinkle the loaves with flour, (keeps them from burning), and dimple the loaves all over with your fingers. let stand another ten to fifteen minutes. Slice the tops with a wet serrated blade. If you make an X shape you will get a round loaf, if you give it a couple of perpendicular slices it will be more oval in shape. Place the baking sheet with loaves on the center rack.
Bake 30 to 35 minutes. If you decide to go for one large loaf, it will take 50 to 60 minutes.
Good stuff. This is one large loaf and you can see how intense the crust is. Not for wonder bread fans.
Today made something different. Nothing complicated but it felt comforting.
I started with some store bought precooked polenta with sun dried tomatoes.
In a large frying pan over medium heat added a couple of tablespoons of olive oil. Then added a chopped onion and cooked until starting to caramelize. Added 2 large cloves of garlic and cooked until aromatic, about 30 seconds. Then added 1 bunch of kale that had been rinsed and cut into one inch or so ribbons. Still wet from the rinsing, add to the frying pan, (used the moisture to steam them). Added salt and pepper, turned the heat down and covered. Let steam for 10 to fifteen minutes.
While the greens wee cooking, added a tablespoon of olive oil to another frying pan over medium heat. Sliced 1 inch slices of the polenta and fried them until a bit brown on both sides. When greens done, added a sprinkling of balsamic vinegar to them and mixed.
To serve I put the slices of polenta in a bowl and topped with the greens; not bad for winging it. Plus quick.
Couscous Salad with Zucchini and Roasted Almonds
This was out of a recent Food and Wine magazine. On their site it says from Marcia Kiesel, in the magazine it was attributed to someone else. I made half the recipe, more than enough for two.
2 cups couscous
1 cup fresh peas
1 1/2 cups finely diced zucchini
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 tablespoons fresh lemon juice
2/3 cup chopped roasted almonds
1/2 cup sliced scallions
1/2 cup chopped parsley
1/4 cup chopped mint
Crushed red pepper, for seasoning
Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sauté the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
Stir in the zucchini, peas, almonds, scallions, parsley and mint. Season with salt, black pepper and crushed red pepper.
This was dinner: