Category: cooking

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.

date & walnut basil pesto with angel hair …

date & walnut basil pesto with angel hair pasta (optionally vegan)

recipe under the cut!

ingredients:

  • 2 ½ cup fresh basil
  • ½ cup walnuts, roughly chopped
  • ½ cup olive oil
  • 2 cloves garlic
  • 2 tsp nutmeg
  • 1 tsp coriander
  • ½ tsp salt

  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 8oz. bag of angel hair nests
  • (vegan) parmesan cheese to top

instructions:

1. pulse basil, walnuts, and garlic in a food processor until well incorporated.

2. add olive oil gradually while the food processor runs on low.

3. stir in nutmeg, coriander, salt, black pepper, and lemon juice. taste and adjust.

4. prepare angel hair nests according to package directions. remove them from the water with a slotted spoon and place directly into serving dishes to prevent them from coming apart.

5. top with pesto, parmesan cheese, chopped dates and additional basil as desired.

Moroccan vegetable tajine

Moroccan vegetable tajine

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 tomatoes
  • 3 potatoes
  • 3 carrots
  • 1 zucchini
  • 1 yellow squash
  • 3 cloves of garlic, minced
  • ½ cup green olives
  • 2 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 tsp salt, or to taste
  • ½ tsp cardamom
  • ½ tsp mace
  • 1 bay leaf
  • 2 sticks of cinnamon
  • pinch of saffron
  • 1 bouquet of parsley
  • 1 bouquet of cilantro

this is a good baseline, but you can also substitute out or add other vegetables/fruits as you please (popular ones also include cauliflower, turnips, peas, dried plums, and green beans), or play with the spices.

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; cut the yellow squash in half lengthwise and crosswise; cut the zucchini in half or in quarters (depending on its size) lengthwise and in half crosswise.

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 squash and the olives. I prefer to quarter the tomatoes and put them in the centre, 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 about 2 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are cooked.

vegan herb qutabi (Azerbaijani stuffed flatbre…

vegan herb qutabi (Azerbaijani stuffed flatbread)

recipe under the cut!

INGREDIENTS:

for the dough:

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • about ½ cup water

for the herb filling:

  • ¼ cup fresh spinach
  • ¼ cup cilantro
  • ¼ cup mint
  • ¼ cup fresh dill
  • ¼ cup green onion
  • 1 tsp salt
  • ¼ cup Go Veggie grated

    vegan parmesan cheese (optional)

  • vegan margarine

for assembly:

  • about ½ cup melted vegan margarine

INSTRUCTIONS:

1. sift flour and salt into a large mixing bowl. add vegetable oil. gradually add water until all of the flour comes together in a soft dough–you may need more or less than ½ cup. knead until the dough is smooth and elastic.

2. wash and dry the herbs, then roughly chop them. mix with (optional) cheese in a mixing bowl and season with salt.

3. divide dough into golf-ball-sized portions. using a rolling pin, roll one portion out into a circle–you can do this by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move in a circle. the dough should be very thin but not transparent.

4. spread herb mixture on one half of the dough circle and optionally top with about a tablespoon of vegan margarine.

5. fold the remaining dough over the filling and close by pressing the dough together or by folding and crimping the dough like a Cornish pasty. repeat with the remaining portions of dough.

6. heat an ungreased pan over medium heat and cook qutabi on both sides until golden brown. brush each qutab with melted margarine before setting it aside.

coconut red curry with eggplant and lentilsrecipe under the…

coconut red curry with eggplant and lentils

recipe under the cut!

ingredients:

  • 1 large or 2 small eggplants
  • 1 tsp salt
  • 1 ½ tsp turmeric
  • 1 tsp coriander
  • 2 cans coconut cream (try to find one without additives–this will make cracking easier)
  • 3 tbsp red curry paste
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp salt
  • ¼ cup basil, chopped
  • ¼ cup cilantro

instructions:

1. cut the eggplant into cubes about one inch in diameter (they will shrink as you remove moisture). coat the cubed eggplant in the salt, turmeric, and coriander, and spread it on a large platter lined with at least two layers of paper towels. cover the eggplant with more paper towels and with something flat and heavy (such as a weight on top of a cutting board) to pull moisture out. leave for about 30 minutes.

3. open one can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. heat the cream on high until it starts to boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)

4.

decrease the heat to medium-low and add the curry paste to the coconut cream. fry for 5-10 minutes, until you can see coloured oil start to separate out.

5. add the liquid from the first can of coconut cream, the other can of coconut cream, the brown sugar, rice vinegar, and soy sauce, and another teaspoon of salt. taste and adjust spices.

6. add three cups of water and one cup of lentils and simmer for about 20 minutes, until lentils are nearly cooked. add more water ¼ cup at a time if necessary.

7. add eggplant, along with basil and cilantro if desired, and continue to simmer until the eggplant is soft and the lentils are cooked.

CRISPY BLACK PEPPER TOFU

CRISPY BLACK PEPPER TOFU

vegan 3-cheese mushroom and spinach ravioli with browned butter…

vegan 3-cheese mushroom and spinach ravioli with browned butter herb sauce

recipe under the cut!

INGREDIENTS

for the dough:

  • 1 cup 00 superfine pasta flour + 1 cup semolina flour, OR 2 cups 00 superfine pasta flour, OR 1 ½ cup all-purpose flour + ½ cup semolina flour. you can also use 2 cups of all-purpose flour, but the dough will be more tender and may cook faster, so take care that your ravioli don’t become mushy!
  • ½ tsp salt
  • 2 tbsp olive oil
  • about ½ cup water

for the filling:

  • 4-5 cloves garlic
  • about 1 cup chopped mushrooms such as cremini, shiitake, button, or porcini (I used 1 oz of dried porcini mushrooms, soaked in hot water for half an hour)
  • 1 bunch of fresh spinach (or about 1 cup of frozen spinach, thawed in the refrigerator or under cool water)
  • 1/3 cup each mozarella, parmesan, and provolone cheese (I used Follow Your Heart vegan cheese, which is pretty much the only vegan cheese I’ve ever had that’s good enough to eat on its own!)
  • 2 tbsp total of fresh herbs–I used parsley, cilantro, sage, chives, and basil
  • salt and pepper to taste (I used about 2 tsp each)
  • 2 tsp nutmeg

for the sauce:

  • ½ cup butter or vegan margarine
  • 1 large clove garlic, minced
  • 1 tsp fresh thyme leaves
  • about 10 whole sage leaves
  • about 1 tbsp total of other chopped fresh herbs including basil, parsley, oregano, and chives
  • ½ tsp ground black pepper
  • 1 tsp lemon juice (optional)
  • 1 tbsp parmesan cheese (optional)

INSTRUCTIONS

for the dough:

1. mix the flour and salt on a clean countertop or in a large bowl.
2. make a well in the center of the flour and add the oil and about half of the water.

3. fold the dough in towards the center and begin to work it, gradually adding water until you get a smooth, soft dough. knead the dough for about 15 minutes, until it is very smooth and elastic. wrap with plastic wrap and let rest in the refrigerator for 2 hours.

for the filling:

1. blanch the spinach in boiling water for 2-3 minutes. drain and use a towel to remove excess moisture, then chop finely.
2. heat 2 tbsp of extra virgin olive oil in a pan over medium heat. add minced garlic, salt, pepper, and nutmeg and cook for about 30 seconds.
3. add the chopped mushrooms to the pan and sauté until they are soft and dry, about 10 minutes. cool slightly.

4. combine spinach, mushrooms, grated cheeses, and fresh herbs in a bowl. mix well and set aside.

to form the ravioli:

1. divide the dough into four even pieces, covering the ones you’re not using with a towel so they don’t dry out. roll out one quarter of the dough on a surface lightly coated with flour (I used semolina flour here) into a rectangle about 1/16 inch thick. the dough should be thin but not transparent.
2. place full tablespoons of filling spaced out by about ½ inch along the bottom edge of the rectangle.

3. brush the dough surrounding the filling with water using a pastry brush. fold the top half of the dough down over the bottom half, leaving room between the crease and the filling (or not, depending on what shapes you plan to make).
4. work the air out of the dough towards the open edge, then firmly seal the dough all around the filling by pressing down with your fingers.

5. form your ravioli with a pastry cutter or a cookie cutter, depending on the desired shape.

6. set the finished ravioli down on a plate and cover them with a clean towel to avoid their drying out. repeat with the other 3 parts of the dough (you’ll also probably be able to make another 4 or 5 with the conglomerated scraps).

7. boil the finished ravioli for 3-5 minutes, until they are just slightly short of al dente (i.e., a bit underdone). remove them from the water with a slotted spoon and place them on a plate lined with a paper towel.

for the sauce:

1. heat butter in a pan with a light bottom (so you can see the colour of the butter) until it is lightly browned, stirring occasionally.
2. add garlic and continue cooking, stirring occasionally, until the garlic is golden brown.
3. add the fresh herbs, pepper, cheese, and lemon juice and cook for another minute or so until fragrant.
4. add cooked ravioli to the pan in a single layer (about 4-5 at a time, depending on the size of your pan) and allow to cook in the sauce for a minute or so before placing them on a clean plate.
5. top the finished ravioli with the remaining sauce and with leftover filling or additional grated cheese as desired.

poweredbyplantscr: I want to recommend this book, it’s like one…

poweredbyplantscr:

I want to recommend this book, it’s like one of the best investments I have made with vegan cooking books, it not only has pretty easy recipes but also delicious. The drawings make it more interesting, every time someone goes to my house, has to take at look at it and most of the time, they leave wanting to try vegan food!

You can buy it in here! The Vegan Stoner Cookbook: 100 Easy Vegan Recipes to Munch

Give it a try 🙂

butternut squash soup with coconut-ginger creamrecipe under the…

butternut squash soup with coconut-ginger cream

recipe under the cut!

serves about 5 (a half-recipe is pictured)

INGREDIENTS:

for the soup:

  • 1 butternut squash
  • 1 tbsp vegan margarine, melted

  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 1 ½ tsp turmeric
  • 1 ½ tsp mace (or substitute nutmeg)
  • 1 ½ tsp paprika
  • 1 ½ tsp cinnamon
  • ½ tsp allspice

  • ½ tsp cloves

  • 1 head of garlic
  • 1 yellow onion, chopped
  • 1 inch fresh ginger, peeled and grated (or 1 tbsp ground ginger)
  • 1 can coconut milk
  • 1 cup vegetable stock
  • 2 tsp brown sugar (optional)

for the cream:

  • ½ ~13.5 fl oz can of coconut cream (or allow a can of coconut milk to separate and scrape the solidified cream off the top, then heat it until it’s liquid)
  • 1 inch fresh ginger, peeled and grated

INSTRUCTIONS:

for the cream:

1. mix coconut cream with ginger. allow to set in the fridge while you make the soup.

for the soup:

1. mix salt, pepper, turmeric, mace, paprika, cinnamon, allspice, and cloves in a small bowl (also add ginger at this point if you’re using ground).

2. halve and seed the squash. coat each half in melted margarine and cover liberally with some of the spice mix (you’ll have some left over). place the squash cut-side-down on a baking sheet covered in aluminum foil.

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3. remove the papery outer skin from the head of garlic and chop about ¼ inch off across the top of the whole bulb, exposing the cloves of garlic. drizzle a couple teaspoons of olive oil over the top of the bulb until all of the cloves are covered. wrap with aluminum foil and place on the baking sheet with the squash. roast squash and garlic at 425F for 35 minutes.

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4. set squash aside to cool slightly, then scoop the flesh into a bowl. remove the roasted garlic cloves from their skins.

5. heat 1 tbsp of olive oil in the bottom of large pot over medium-high heat, then sauté freshly grated ginger & chopped onion with the rest of the spice mixture until the onion is soft and translucent. allow to cool.

6. puree the squash with roasted garlic, onion, vegetable stock, coconut
milk, and brown sugar in a food processor or blender until smooth. depending on the size of your food processor or blender, you may need to do this in several batches.

7. return the soup to the pot and heat through. taste and adjust spices.

8. optionally: retain the seeds from the butternut squash. wash and dry them, then roast them at 275F for 15 minutes. you can also use pumpkin seeds.

serve soup warm topped with cream, squash seeds, and additional spice mixture if desired.