Category: cooking

yellow dhal curry with vegetables

yellow dhal curry with vegetables

recipe under the cut!

serves 8-10

ingredients

  • about 6 small Asian brinjal, or 1 large eggplant
  • 3 tbsp olive oil or butter / vegan margarine
  • 3 tsp cumin seeds
  • 2 tsp mustard seeds
  • 10 dried curry leaves
  • 1 stick cinnamon
  • 8 cloves, crushed with the flat of a knife
  • 10 green cardamom pods, crushed
  • 2 white onions, chopped
  • 4-8 cloves garlic, minced
  • 2 inches ginger, julienned
  • 4 tomatoes, cubed
  • 1 tsp coriander seeds, toasted and ground, or ¾ tsp ground coriander
  • ½ tsp ground paprika
  • ½ tsp ground turmeric
  • ¼ tsp ground fenugreek
  • 1 tbsp salt
  • 2 large red chilies, chopped
  • 2 jalapeño peppers, chopped and (optionally) seeded
  • 2 cups (400g) chana dhal, rinsed and drained
  • about 4 cups (1 litre) vegetable stock or water
  • ½ tsp garam masala

I used brinjal but you can add whatever vegetables you have on hand: try cauliflower, peas, green beans, etc.

instructions

1. peel the brinjal and cut them into strips about 2 inches long. soak them in saltwater (weighing them down with a plate or something similar so that they’re fully submerged) for 30 minutes to an hour to make them more tender.

2. heat oil or butter in a large pot on medium-high. add cumin, mustard seeds, and curry leaves and fry, agitating occasionally, until the seeds are ‘popping’ into the air.

3. add the cinnamon, cloves, and cardamom pods and fry for another 30 seconds or so until fragrant.

4. add the onions and fry for a few minutes until translucent. add the garlic and ginger and fry for about a minute until they no longer smell raw.

5. lower heat to medium. add the tomatoes, chilis, jalapeños, coriander, paprika, turmeric, fenugreek, and salt and cook for a few minutes until the tomatoes are softened.

6. add the dhal and brinjal and mix well. add vegetable stock until the lentils are just covered.

7. cover and bring to a boil, then lower to a simmer. allow to cook for 20-30 minutes, stirring occasionally, until the lentils & eggplant are the desired consistency.

8. add garam masala and allow to cook for another minute. serve warm with rice or roti.

pasta with mushrooms and vegan cream sauce

pasta with mushrooms and vegan cream sauce

recipe under the cut!

ingredients:

  • ¼ cup vegan margarine
  • 4 cloves garlic, minced
  • 2 shallots, chopped
  • 2 cups chopped mushrooms (I used Cremini)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¾ tsp ground nutmeg
  • 3 cups unsweetened non-dairy milk (preferably soy)
  • 2 tbsp all-purpose flour or other thickener
  • 1lb. pasta
  • 2 tsp nutritional yeast or ¼ cup vegan parmesan
  • lemon juice to serve (optional)

instructions:

1. heat margarine in a large pan on medium until sizzling. add garlic and shallots and cook for 30 seconds until fragrant. add mushrooms, salt, pepper, and nutmeg. cook for 10-15 minutes until onions are translucent and mushrooms are tender.

2. add flour and stir well. add 1 cup milk and bring to a low simmer (taking care not to let it come to a rolling boil) then add the rest of the milk. lower heat to medium-low. allow to cook until thick, stirring frequently and adding more flour if necessary. stir in cheese or nutritional yeast. taste and adjust spices.

3. cook pasta in salted water (not in the sauce!) according to package directions. top with sauce and serve.

tfaya (Moroccan caramelised onions with golden…

tfaya (Moroccan caramelised onions with golden raisins)

recipe under the cut!

ingredients:

  • 4 red onions (or white or yellow onions)
  • 3 tbsp olive oil
  • 2 tsp smen, butter, or vegan margarine
  • 2 tsp ground black pepper
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground turmeric
  • 1 pinch saffron
  • ¼ cup water
  • 4 tbsp granulated sugar
  • 1 cup golden raisins, soaked in warm water for half an hour

instructions:

1. slice onions thinly (by slicing width-wise & then halving each slice)

2. heat oil and butter over medium heat in a large pan. add onions and pepper, cinnamon, ginger, turmeric, and salt to taste and mix well.

3. add water, cover, and lower heat. cook for about 45 minutes, stirring occasionally, until onions are soft and golden.

4. add (soaked, drained) raisins and sugar. partially cover and cook for another 20-30 minutes until dark and thick.

tfaya is commonly served warm over meat and couscous dishes & is here pictured served over vegetable couscous.

sprouted lentil stew with carrots, zucchini, a…

sprouted lentil stew with carrots, zucchini, and sweet potatoes

recipe under the cut!

ingredients:

  • 1 cup dried lentils (I used brown but it doesn’t matter)
  • 2 carrots

  • 2 sweet potatoes
  • 1 zucchini
  • 2 tomatoes
  • 2 small yellow onions
  • 3 cloves garlic
  • ¼ cup olive oil
  • ½ cup broken vermicelli or other pasta (optional)
  • 2 litres vegetable stock or broth
  • 1 tbsp coriander seeds or 4 tsp ground coriander
  • 1 tbsp cumin seeds or 4 tsp ground cumin
  • ½ tsp fennel seeds or ¾ tsp ground fennel
  • ½ tsp anise seeds or ¾ tsp ground anise
  • ½ tsp caraway seeds or ¾ tsp ground caraway
  • ½ tsp mixed Italian herbs
  • 2 tsp whole black pepper or 1 tbsp ground black pepper
  • ¼ tsp whole white pepper or ½ ground white pepper
  • 2 bay leaves
  • 1 tbsp salt or to taste
  • lemon juice or cheese to serve (optional)

instructions:

1. sprout lentils: rinse them and soak them in a generous amount of water (they’ll roughly double in size) overnight. drain and rinse and leave them in a jar or other container for two to three days,

rinsing and draining them about once a day, until they’ve grown tails 2-3 centimeters in length.

2. prepare vegetables: peel carrots and sweet potatoes and cut into small cubes; slice and quarter zucchini; peel tomatoes (letting them sit in boiling water for about a minute will make this easy) and dice them; dice onions and mince garlic.

3. (optional, if not using store-bought) make broth by placing vegetable scraps and peels, along with bay leaves and a few teaspoons of whole spices, in a large pot with enough water to cover. cover and bring to a boil, then simmer for at least an hour. you can use almost anything for this but you’ll want to avoid using cruciferous vegetables or too many onion scraps lest the broth become bitter.

4. (if using whole spices) toast bay leaves, coriander, black pepper, white pepper, cumin, fennel, anise, and caraway seeds over medium heat in a dry pan for a few minutes until fragrant and a shade darker. you may want to toast the coriander and pepper separately as they may take a bit longer than the smaller seeds. allow to cool, grind using a mortar & pestle or spice/coffee grinder, and sieve. add herbs and salt.

5. heat olive oil in a large pot over medium high until sputtering. add onions and a few teaspoons of the spice mixture and cook for about 5 minutes until softened. add garlic and cook for about 30 seconds until fragrant. add sweet potatoes, carrots, and remaining spices and cook for another 3 minutes, stirring often.

6. add diced tomatoes and vegetable broth. raise heat to high and bring to a boil. taste and adjust spices. lower heat and cover. simmer for 20-30 minutes until potatoes and carrots are almost cooked.

7. add zucchini and cook for another 15 minutes.

add lentils and cook until warmed through. (optional) add pasta at the appropriate point for it to be cooked at the end of the cooking time.

8. taste and adjust spices. (optional) serve with lemon juice or grated cheese.

tart with tomatoes, mustard, and herbes de Pro…

tart with tomatoes, mustard, and herbes de Provence

recipe under the cut!

INGREDIENTS:

for the pâte feuilletée:

  • 2 cups + 2 tbsp (250g) all-purpose flour, measured by spooning flour into a measuring cup until heaping and levelling it off
  • ¾ cup + 2 tbsp (200g) vegan margarine
  • 1 tsp salt
  • around ½ cup (125mL) water

for the topping:

  • 2 tsp dijon mustard
  • ~2-3 tomatoes, very thinly sliced
  • 1 shallot, minced
  • 1 tbsp herbes de Provence (or savory, marjoram, rosemary, thyme, oregano as desired)
  • a few tbsp of grated vegan parmesan or Swiss cheese (or emmental or Gruyére) (optional)

INSTRUCTIONS:

for the pâte feuilletée:

pâte feuilletée (aka puff pastry) is made by interposing layers of butter in between layers of lean dough (made with flour, salt, and water) so that the dough flakes and puffs up as the butter boils in the oven. you’ll need to surround a layer of margarine with lean dough and fold it up, roll it out and re-fold it six times, refrigerating in between to keep the margarine cold. each time that you do this is called a “turn.”

1. cut margarine into large cubes. arrange the cubes into a square on top of a sheet of plastic wrap, then fold the plastic wrap back over the top. flatten the cubes into a solid square about 1/2″ thick by beating the wrapped margarine with a rolling pin. refrigerate.

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2. next you’ll be making the lean dough. measure the flour into a large bowl or directly onto a work surface. form a hole in the center of the flour, then add salt and 1 tbsp of water into the hole. mix the salt and water into the flour with fluffing motions of your hand. add water little by little, continuing to fluff the flour with your hand (this will prevent overworking–you don’t want too much gluten to form in the dough) until large chunks form and the dough sticks together when pressed. form the lean dough into a square (it’s alright if it’s a bit messy) and refrigerate for 30 minutes.

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3. roll out the lean dough into a square about 7″ (18cm) in diameter. place the square of margarine on top of the lean dough at a 45-degree angle. fold the corners of the lean dough over to meet over the top of the margarine and pinch to join.

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4. turn the square over seam-side-down onto a lightly floured working surface. roll it out into a rectangle about twice as long as it is wide, and fold into thirds lengthwise like a letter.

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5. rotate the folded rectangle 90 degrees, then roll it out and fold it up again just as you did before. at this point you’ve completed the first two turns. make two marks in your dough with your fingers to remind yourself of where you are in the process. refrigerate the dough for 30 minutes.

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6. roll out and fold the dough twice more as you did before, rotating it 90 degrees between each turn, and marking four turns with your fingers before returning the dough to the refrigerator. you can pat some flour into any spots where you see the margarine start to break through. if this is happening a lot, you may need to refrigerate the dough every turn instead of every two turns.

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7. complete the final two turns and chill the dough for at least an hour, or overnight.

to assemble:

1. roll out the pâte feuilletée into a disc a few inches wider than your tart pan. lay out the dough, letting the excess hang over the sides.

2. spread mustard over the bottom of the pâte, followed by about half of the cheese.

3. spread tomato slices evenly over the cheese and top with the shallot, the remainder of the cheese, the herbs, and salt and pepper to taste.

4. fold the excess dough over the top of the tart.

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5. bake at 350F (180C) for 40-45 minutes, until the pâte feuilletée is deep golden brown.

vegan “beef” pastilla (Moroccan sweet and savo…

vegan “beef” pastilla (Moroccan sweet and savoury pie with almonds)

recipe under the cut!

INGREDIENTS:

for the warqa dough:

  • 1 ¾ cup bread flour
  • ¼ cup semolina flour / durum flour (or substitute all-purpose flour)
  • 1 tsp salt
  • 2 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 ¾ cup water

for the savoury filling:

  • 2 bags of gardein beefless tips
  • 1 white onion, chopped
  • about ¼ cup olive oil
  • 2 ½ tsp black pepper
  • 2 tsp cumin
  • 1 cinnamon stick, or 2 tsp ground cinnamon
  • 2 tsp ginger
  • 1 tsp paprika
  • 3 Follow Your Heart VeganEggs (optional)

for the almond filling:

  • 1 ½ cup almonds
  • 1 tbsp cinnamon
  • ¼ cup plus 1 tbsp granulated sugar
  • 1 tbsp orange blossom water

to form the pastilla:

  • ¼ cup vegan margarine, melted

for the topping:

  • additional almonds
  • powdered sugar
  • ground cinnamon

INSTRUCTIONS:

for the warqa:

1. add flours and salt to a food processor and pulse a few times to sift.

2. add the wet ingredients and process on low for 1-2 minutes, until you get a smooth batter.

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3. refrigerate the batter for at least two hours, or overnight.

4. bring a few inches of water to a fast boil in a large pot, and place a large, nonstick pan over the pot, tying it with kitchen string if necessary–this will help to evenly distribute heat and prevent the warqa from drying out. allow the pan to heat for a few minutes.

5. using a pastry brush, brush a thin layer of batter onto the pan in large, circular strokes, filling the entire pan. carefully apply a second layer to any bare spots (but don’t worry about small holes or feathery edges).

6. cook until the warqa becomes opaque and the edges start to curl, about 2 minutes. loosen the edges of the dough with a spatula and peel the dough off of the pan using your hands.

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7. flip the dough over onto a plate covered with a paper towel, and lay another paper towel on top of it. repeat, stacking the sheets of dough on top of each other, until you’ve used all of the batter.

for the savoury filling:

1. defrost the frozen beefless tips by placing the bags in a larger bowl filled with hot water.

2. mix the oil and spices in a large bowl and coat the beefless tips with the mixture. refrigerate for 1-2 hours to marinate.

3. cut beefless tips in half or thirds, as desired.

4. heat a few tablespoons of olive oil in a large pan over medium heat until water splashed in the pan sizzles. add chopped onion and cook for about 30 seconds to flavour the oil.

5. add beefless tips and marinade and cook for 4-6 minutes, stirring often, until almost done (don’t overcook them or they’ll become tough!). set aside.

6. prepare and scramble three VeganEggs according to package directions (optional).

for the almond filling:

1. blanch the almonds by boiling them in water for about a minute, emptying them into a colander and rinsing with cool water, and gently pinching the skins to remove them.

2. fill a large pan with 1-2 cm of vegetable oil and heat until sizzling. fry the almonds for about 10 minutes, stirring often, until golden brown. set aside some almonds for a topping, if desired.

3. pulse almonds, sugar, cinnamon, and orange blossom water a few times in a food processor until you get coarse crumbs.

forming the pastilla:

1. place one sheet of warqa in the bottom of a pie pan and brush with melted margarine. place 4-5 more sheets around the pan so that they cover all of the sides and hang over the edge, brushing each one with more melted margarine. add 2 more sheets of warqa in the middle, brushing each with margarine.

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2. place the savoury filling in the pie, making sure that it’s even and spread all the way to the edges.

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3. (optional): add another sheet or two of warqa on top of the savoury filling and brush with margarine.

4. spread the almond filling over the warqa, making sure that it’s even and spread all the way to the edges.

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5. add another 2-3 sheets of warqa, brushing each with margarine, and fold the excess inwards.

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6. fold the excess warqa around the sides of the pan inwards, brushing each sheet with more melted margarine.

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7. cover the pastilla with 1-2 more sheets of warqa, tucking the excess into the sides of the pie pan. brush the entire thing with more margarine to seal.

8. bake on the center rack of an oven at 400F for about 40 minutes, until warqa is golden brown and crisp. allow to cool slightly before removing from pan.

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to decorate:

1. cover the surface of the finished pastilla with powdered sugar, ground cinnamon, and fried almonds as desired. try doing an image search for “Moroccan pastilla” or “pastilla marocaine” for decoration ideas.

cut carefully and serve! pastilla is often eaten with harissa, a North African hot sauce made with red peppers.

Moroccan cauliflower tajine with carrots, pota…

Moroccan cauliflower tajine with carrots, potato, and olives

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 cloves of garlic, minced
  • 1 small head of cauliflower
  • 3 tomatoes
  • 3 potatoes (to replace the meat that’s more common in a cauliflower tajine)
  • 2-3 large carrots
  • ½ cup bitter olives
  • pinch of saffron
  • 1 bouquet of parsley
  • 1 bouquet of cilantro
  • 1 tbsp salt, or to taste
  • 2 tsp ras el hanout (optional)
  • 2 tsp black pepper
  • 2 tsp ground ginger
  • 1 tsp paprika
  • 1 stick of cinnamon, or 1 tsp ground cinnamon
  • ½ tsp cardamom
  • ½ tsp mace (or substitute nutmeg)
  • ¼ cup olive oil
  • 1 cup water

instructions:

1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; break the cauliflower into large florets.

2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).

3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the cauliflower, then the olives. I prefer to quarter the tomatoes and put them in the centre underneath the other vegetables, but you can also slice them and lay them on top.

4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.

5. cover and cook on low for 2 to 3 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are tender and cooked all the way through.

hssoua belboula (Moroccan barley and milk soup…

hssoua belboula (Moroccan barley and milk soup, optionally vegan)

recipe under the cut!

ingredients:

  • 1 cup (200g) barley grits, or pearl barley ground into a coarse meal in a spice / coffee grinder
  • 5 ¾ cups (135cl) water
  • 3 tbsp olive oil
  • 1 tsp salt
  • 2 tsp ground cumin
  • ½ tsp ground black pepper
  • 2 cups (50cl) whole milk (or soy milk plus 2 tbsp vegan margarine–to mimic the higher fat content of whole milk)
  • 2 tbsp butter or vegan margarine
  • 2/3 cup (16cl) evaporated milk (or 1 1/3 cup soy milk simmered over a low flame until it is halved in volume–don’t allow it to reach a rolling boil). [this should not be confused with sweetened condensed milk! you can also make evaporated milk by simmering dairy milk until its volume is about halved.]

instructions:

1. pick through the barley grits to remove debris. wash several times in a large bowl until the water comes away clear.

2. combine barley, water, olive oil, salt, cumin, and black pepper in a medium-sized pot. bring to a boil over medium heat, then reduce to a simmer and cook for 30-35 minutes, stirring occasionally, until the barley grits are tender (this time may differ depending on how fine or coarse your grits are).

3. stir in the whole milk (or soy milk and margarine) and continue to simmer for 3-5 minutes.

4. remove from heat and stir in the butter (or margarine) and evaporated milk. taste and adjust spices.

* you can adjust the thickness of this soup by increasing or decreasing the amount of milk and water added, or by using finer or coarser barley grits. you can also make this soup without evaporated milk–just replace half the water with milk.

hssoua is made with barley or semolina and is a common breakfast food during Ramadan. it is eaten with additional cumin and/or olive oil, or sweetened with sugar or honey.

baghrir (crêpes “mille trous” / Moroccan…

baghrir (crêpes “mille trous” / Moroccan crêpes with a “thousand holes”)

recipe under the cut!

makes 12-14 crêpes

INGREDIENTS:

for the baghrir:

  • 1 ½ cup (245g) semolina flour
  • 1 cup (135g) all-purpose flour
  • ½ tsp salt
  • 1 tbsp powdered sugar
  • 1 ½ tsp baking powder
  • 2 tsp active dry yeast
  • 3 cups (700ml) lukewarm water

for the syrup:

  • ~ 1 cup butter or vegan margarine
  • ~ 1 cup honey or agave nectar

INSTRUCTIONS:

for the baghrir:

1. add semolina flour, all-purpose flour, salt, sugar, baking powder, and yeast to a food processor or blender, and pulse a few times to mix. (if measuring by volume, make sure to measure the all-purpose flour by spooning it into a measuring cup until heaping and then levelling off the excess–scooping with the measuring cup will pack the flour and cause you to add too much.)

2. with the food processor running on low, slowly add all of the water–a thin batter should form. continue to blend for another minute until well combined.

3. pour the batter into a large bowl and cover. let rest for about 20 minutes.

4. heat an ungreased pan over medium / medium-low heat for a few minutes. pour about ½ cup of batter into the middle of the pan–it will spread out into a circle on its own. you should soon see holes start to form in the surface of the baghrir. if holes don’t form as expected, your batter may be too thick–stir some water into it and leave it to rest for another 10-20 minutes. the batter should be very slightly frothy before you begin to use it (but don’t let it rest for too long either!).

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5. continue to cook until there are no more raw spots on the top of the baghrir, then remove to a plate with a spatula. the baghrir are only cooked on one side (though in some regions of Morocco they are cooked on top for just a few seconds–then they’re referred to as

khringos). if the bottom of the baghrir are browning before the top is cooked through, lower the heat a bit.

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for the syrup:

1. heat butter and honey, stirring often, in a small pan over medium heat until the honey is bubbling and the butter is melted. dip the baghrir quickly into the syrup, or pour the syrup over the baghrir.

baghrir are served warm with syrup or jam and are a popular Ramadan or snack food. typically they are rolled up and eaten with your fingers.

eggplant tajine with tomatoes, chickpeas and s…

eggplant tajine with tomatoes, chickpeas and squash

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 cloves of garlic, crushed and minced
  • 1 large eggplant, sliced
  • 2-3 tablespoons lemon juice (optional)
  • 3 tablespoons olive oil
  • 3 tomatoes, diced
  • ½ cup dried chickpeas, soaked overnight, or 1 can of chickpeas
  • 1 zucchini or yellow squash (optional)
  • 2 tsp salt, or to taste
  • 2 tsp ground black pepper
  • 2 tsp ground coriander
  • 1 stick cinnamon, or 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ginger
  • ½ tsp mace (or substitute nutmeg)
  • ½ tsp cardamom
  • ¼ cup olive oil
  • 1 cup water

instructions:

1. peel eggplant in strips, if desired, and cut into slices about a half inch in width. soak the sliced eggplant in saltwater (optionally with a few tablespoons of lemon juice) for about an hour to remove excess water.

2. meanwhile, spread the chopped onion and minced garlic along the bottom of a clay tajine, slow cooker, or large pot with a diffuser. add the tomatoes, the squash (if using) and the chickpeas.

3. sprinkle the spices evenly over top of the vegetables in your tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables. cover and cook on low for about an hour, until the squash and chickpeas (if using dried) are nearly tender. if you’re using canned chickpeas and forgoing the squash you may need less time.

4. heat 3 tablespoons of olive oil over medium heat in a large frying pan. fry eggplant in a single layer for a minute or two on each side, until lightly golden brown. set aside on a plate lined with paper towels.

5. add the fried eggplant over top of the other vegetables and continue to cook, occasionally pouring some of the cooking liquid from the bottom of the tajine back over the eggplant, for another few minutes under very tender.

tajine is generally served warm with khobz.