Category: tomatoes

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.

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.

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.

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.

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.

BRUSCHETTE BROCCOLO E POMODORIIngredienti (4 persone): 100 gr di…

BRUSCHETTE BROCCOLO E POMODORI

Ingredienti (4 persone): 100 gr di pane toscano senza sale, 1 broccolo, pomodori q.b., mezza cipolla bionda, olio q.b., peperoncino q.b., sale q.b., origano q.b.

Procedimento: far bollire il broccolo dopo averlo tagliato a pezzi (volendo si può tenere anche il gambo, sbucciandolo e conservando solo la parte chiara all’interno). Quando è morbido, scolare e frullare, assieme ad olio, peperoncino e sale. A parte tagliare il pane a fettine e passarle in padella per farle dorare. Tagliare i pomodorini con la cipolla in una bacinella, aggiungere olio e origano. Assemblare, ponendo con un cucchiaio della crema sopra il pane e poi un cucchiaino di pomodori e cipolla.

Pappa al pomodoro Ingredienti (4 persone):…

Pappa al pomodoro

Ingredienti (4 persone): 1,2 kg di Passata di pomodoro, 300 g di

Pane toscano
raffermo, 1 litro di 

Brodo vegetale, 

Olio extravergine d’oliva q.b.

1 spicchio daAglio, 1 pizzico di zucchero, sale

q.b., Basilico

1
mazzetto

Procedimento: Tagliare il pane a fettine sottili.
Quindi prendete una teglia e driponetevi le fette di pane toscano una affianco all’altra senza
sovrapporle (2). Infornate a 200° C per qualche minuto, da entrambi i lati. Una volta
estratte dal forno, lasciatele intiepidire e
strofinateci sopra gli spicchi di aglio preventivamente sbucciati.

Prendete ora una padella antiaderente dai bordi alti e ponetevi
all’interno il pane tostato. Versate all’interno la passata di pomodori  ed il brodo vegetale affinchè le fettine di pane vengano
totalmente ricoperte. Cuocere per circa 40 minuti, mescolando. correggere di sale, aggiungere basilico e olio e servire.

vegetable harira (Moroccan soup with tomatoes, chickpeas,…

vegetable harira (Moroccan soup with tomatoes, chickpeas, celery, lentils, and vermicelli)

recipe under the cut!

serves about 10 (a half recipe is pictured)

ingredients:

  • 1 tbsp olive or vegetable oil
  • 1 onion, diced
  • 1 tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp black pepper
  • 1 cinnamon stick, or 1 tsp group cinnamon
  • 1 tbsp ras el hanout spice blend (optional)
  • salt to taste (about 2 tsp to start)
  • 2 liters (8 cups) of water
  • 3 tomatoes, or about two cups tomato puree
  • 2 celery sticks, chopped
  • a pinch of saffron
  • ½ cup brown lentils, soaked for about an hour
  • 1 cup dried chickpeas, soaked overnight, or 1 can of chickpeas
  • 2 tbsp butter
  • 3 tbsp tomato paste
  • 1/3 cup vermicelli
  • ¼ cup all-purpose flour
  • ¼ cup cilantro, diced
  • ¼ cup parsley, diced

instructions:

1. prepare your ingredients. if using fresh tomatoes–place them in a covered bowl with boiling water for a couple of minutes, then peel them. cut them into fourths and remove the seeds. pulse them in a food processor until you get a smooth puree. chop the celery sticks and dice the onion.

2. heat oil in a large pot on medium-high heat until it begins to shimmer, then add diced onion, ginger, turmeric, black pepper, cinnamon, and ras el hanout, and cook for about three minutes.

3. lower the heat to medium. add the water, tomatoes, celery, saffron, lentils, chickpeas (if using dried), and butter. cover and allow to cook for about 45 minutes, stirring occasionally.

4. add the canned chickpeas. add the tomato paste and flour in bit by bit, stirring continously (you may find this easier if you dilute the tomato paste and flour with some broth from the soup first). taste and adjust spices.

5. add the vermicelli, cilantro, and parsley. cover and allow to cook for another 10 minutes, until the pasta is cooked.

harira is often served as a first dish during Ramadhan with khobz, dates, and walnuts.

Moroccan vegetable couscous (without a couscoussier!)recipe…

Moroccan vegetable couscous (without a couscoussier!)

recipe under the cut

serves about 10

INGREDIENTS:

for the vegetables:

  • 1 onion
  • 2 potatoes or sweet potatoes
  • 2 turnips
  • 2 carrots
  • 1 zucchini
  • 3 medium tomatoes
  • ½ of a small cabbage
  • 1 cup of dried chickpeas, soaked overnight, or 1 can of chickpeas
  • ¼ cup olive oil
  • 4-5 tbsp ras el hanout spice blend
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ginger
  • 1 tsp cinnamon or 1 whole cinnamon stick
  • 1 large pinch saffron
  • salt to taste (about 1 tbsp)
  • ¼ cup parsley
  • ¼ cup cilantro
  • 1-2 red chili peppers

this is a good baseline but feel free to add in or substitute whatever vegetables you like or have on hand! other vegetables you can try include pumpkin and eggplant.

for the couscous:

  • 3 cups dry Moroccan couscous
  • 3 cups boiling water
  • 3 tbsp olive oil
  • ½ tsp salt
  • 2 tbsp smen (Moroccan clarified butter), butter, or vegan margarine (optional)

INSTRUCTIONS:

for the vegetables:

1. prepare the vegetables: chop the onion, peel the potatoes and turnips and cut them into large cubes; peel the carrots and cut them into large chunks (horizontally in pieces of about 3 inches and then in half lengthwise); wash the zucchini and cut it in the same way; peel the tomatoes (placing them in a covered bowl for about a minute with some boiling water should make this easy) and cut them into forths, keeping the seeds; cut the cabbage into very large pieces; and dice the parsley and cilantro.

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2. heat olive oil in a large pot on medium-high until it starts to shimmer. add chopped onion and ras el hanout, cumin, paprika, ginger, cinnamon, and salt and saute until the onion begins to turn transluent (about 8 minutes).

3. lower the heat to medium / medium-low. add potatoes, turnips, carrots, tomatoes, cabbage, chickpeas (if using dried), saffron, parsley, and cilantro to the pot along with 2 cups of water. cover and cook for about an hour.

4. add the zucchini, red chilis, chickpeas (if using canned) and another cup of water. taste and adjust spices. cover and continue to cook until the zucchini is slightly soft, about 15 minutes. remove from heat.

for the couscous:

1. add 3 cups of couscous to a large bowl. add olive oil and work the couscous with your fingers until the grains are coated in the oil.

2. add salt and boiling water, then cover the bowl. allow couscous to steam for about 10 minutes.

3. add butter if desired and fluff up the couscous with a fork–it should be cooked through and much larger in volume.

to serve:

1. in a large dish, pile the couscous in a dome-like shape.

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2. pour some of the sauce from the pot over the couscous, then top the dome with the vegetables as desired. (make sure to fish out the cinnamon stick if you used one!)

couscous dishes are always eaten with khobz and are especially popular during Ramadhan.