This is another way to combine leeks, spinach and black eyed peas. This delicious salad is worth serving year round–not just on Rosh HaShana.
Posts Tagged ‘vegetarian’
If you like to serve leeks, spinach and black-eyed peas on Rosh HaShana, here is an easy recipe that combines all three.
Originally called “Soul Soothing African Peanut Stew,” this recipe is really more about the vegetables than the peanuts. The flavor of peanuts is actually pretty subtle. There is so much else going on: chickpeas, spinach, tomatoes, sweet potatoes, onions, garlic and lots of spice.
I know . . . the right name is African Peanut Stew . . . and the concept is based on a real West African dish (Maafe or Domodah).
This comes from a cookbook that my sister-in-law has been steadily working her way through: The Oh She Glows Cookbook by blogger Angela Liddon. Everything my sister-in-law has made from this book has been fantastic, and she has made a lot of the recipes from the book. My sister-in-law makes this stew for company and it has become her most requested recipe.
Given the above, you would think I would just faithfully follow the recipe instead of changing it around. But, I changed it just a little bit. Just a little.
I added eggplant, increased the amount of spinach and reduced the amount of broth. Plus, I replaced the jalapeno pepper with a poblano pepper.
You can use my changes, or follow the recipe as originally written, but do try it. The combination of peanut butter and vegetables sounds improbable, but the end result is fantastic.
My sister gave me a stash of cooking magazine to look through and this recipe popped out at me. It is the sort of brilliant recipe that is dead simple and super quick to make, but tastes as complex as a time-consuming complicated recipe.
I love Paula Wolfert and I love cauliflower. Here is a recipe from Paula for cauliflower. What could be better?
As a cookbook writer, Paula has been a visionary, an innovator who was exploring and writing about authentic Mediterranean cuisine long before it was trendy. Her classic book on Moroccan food was published in 1973, and she has promoted the food of the region ever since with a series of acclaimed books such as The Cooking of Southwest France, The Cooking of the Eastern Mediterranean, Mediterranean Grains and Greens, The Slow Mediterranean Kitchen, Mediterranean Clay Pot Cooking and, most recently, The Cooking of Morocco (2012 James Beard Award winner for best international cookbook).
Recently, Wolfert was diagnosed with Alzheimer’s. Well, actually, to be precise, she was diagnosed by two different neurologists with either early-stage Alzheimer’s disease or “mild cognitive impairment, a form of dementia that can progress to Alzheimer’s.” In addition to changing her diet by adding in more super foods, she has become an Alzheimer’s activist. This April, she is behind a fundraiser dinner for the cause. The Mediterranean Feast menu will include her pan roasted cauliflower.
As she explained in a PBS segment with Judy Woodruff, Wolfert learned this cauliflower recipe from a well-known chef and cookbook author, Arto der Haroutunian (born in Syria to Armenian parents and then transplanted to England). She likes it because “it is so simple to make.”
This is the basic idea: cook cauliflower in oil in a pot until it gets soft and caramelized. Then add garlic, tomatoes, raisins and pine nuts. After that, put in in the oven in an oven-proof casserole. Finally, sprinkle with lemon juice and parsley. It is a nice change of pace from the usual oven-roasted cauliflower and the texture is superior, I think.
I made the highly praised recipe for chickpea cutlets from Veganomicon. When I told my husband I made vegetarian cutlets, he said “Vegetable cutlets? Like from Ratner’s? Oh, good–I haven’t had those in years!”
He was a bit let down when I explained that the chickpea cutlets were more like schnitzel: crunchy on the outside like fried chicken and chewy on the inside like seitan. Not at all like the Ratner’s cutlets. So, I told him I would make the Ratner’s cutlets, too.
The vegetable cutlets from the long gone Ratner’s restaurant were basically crustless potato knishes dotted with little bits of vegetables. The restaurant used to serve them smothered in mushroom gravy.
Haute cuisine they are not, but as retro comfort food they have a lot going for them. In fact, the Ratner’s vegetable cutlet has a bit of current pop culture cachet thanks to a brief cameo in Mad Men (see also here).
Ratner’s Vegetable Cutlets represent an earlier era in American Jewish cuisine, an era in which Lou G. Seigal’s (see also this) represented the pinnacle of fine kosher dining and casual kosher dairy restaurants were places like Ratner’s on the Lower East Side, Gross’s in Midtown (where Mr. Broadway is now) and Famous’s Dairy Restauant on the Upper West Side.
There is a recipe for the vegetable cutlets in the Ratner’s cookbook, but I had to tweak it a bit to make them more as a I remembered. Adding a pinch of poultry seasoning gives the cutlets a taste a bit like stuffing, which I rather like. The tomato sauce recipe is nothing like what I remembered, so I went with a recipe for mushroom gravy loosely adapted from Crazy Sexy Kitchen.
Tonight we will have a throwdown: retro Jewish vegetarian chow v. modernishe vegan fare.
We get a magazine from a local hospital and a recent issue had an article about healthy soups. One of the best was this recipe for Lemony Lentil Sup with Fried Shallots, which was reprinted from a Williams-Sonoma cookbook by Kate McMillan, Soup of the Day.
Did you ever wonder why Esav asked for “red stuff” when even red lentils turns yellowish when cooked? Could it be that the lentils were still raw?
This is my vegetarian version of the famous Wick Fowler’s chili, which can be made from the original recipe (which calls for the boxed mix), from the many copycat recipes online (like this or this, or this or this) or from the current instructions appearing on the boxed mix. I’ve tweaked the recipe to suit my tastes and to make it work with beans or soy crumbles. You could also use real ground beef (use 2 lbs.), but you will need to take extra time to brown the ground beef and drain off excess fat.
Wick Fowler, in case you are curious, was a journalist, war correspondent and chili aficionado. He started selling his chili mix in 1964, a few years before helping to start an annual chili cook-off in Texas which ended up eventually morphing into two cook-offs (the convoluted history of the Terlingua chili cook-offs, both the original Terlingua Championship and that of the Chili Appreciation Society International can be found here).
Real chili aficionados would be appalled by the idea of a vegetarian chili, especially one seasoned as mildly as mine. All the same, my family and friends love this recipe.
Have you seen okra in the market and wondered what to do with it? Wonder no more–this is my favorite way to make okra.
This recipe started off a little different. A friend from Texas explained to me that the Soul Food way to make okra was to saute onion, garlic and green pepper, then add okra and tomato sauce. I heard from someone from India that a good way to make okra is to marinate it first with garlic, lemon and oil and then fry it. I combined the two ideas and ended up with something that resembles the Middle Eastern way of cooking okra with a lemony tomato sauce.
The difference between my recipe and the usual bamia recipe is the step of marinating the okra before cooking it. I think this improves the texture of the okra. It definitely gets the lemon garlic flavor all the way into the okra, which is a good thing in itself. It is generally believed that adding acid like lemon to okra and frying it prevents that slippery texture okra is known for sometimes getting.
Why eat okra? This is a misunderstood and under-appreciated vegetable that happens to be extremely nutritious, being rich in fiber, vitamins and anti-oxidants. It is said that the fiber in okra is good for stabilizing blood sugar, normalizing cholesterol levels and encouraging good bacteria in the gut.
This broccoli salad/side dish is a signature dish at Ottolenghi. It comes to Ottolenghi from a Tel Aviv restaurant where Sami Tamimi used to work. The original recipe called for mild chili peppers, which I couldn’t find, so I used red bell peppers and sprinkled over a little hot sauce.