Category: cooking

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.

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.