Unity Vegan Quinoa Tabbouleh

Today I’ll be cooking an Unity Vegan Quinoa Tabbouleh. This recipe is in support of a campaign, dedicated to fighting xenophobia with one of the greatest unity weapons – food. Owners are the MultiKulti Collective, enthusiastic gals and guys, working for expats integration through cuisine knowledge and probably the most humane thing there can be, just sit around a table and share a meal.

Vegan Quinoa Tabbouleh

ALL started last weekend when I joined a promoting event for MultiKulti’s latest campaign called “Diversity tastes great” (sorry, no English language website for now). It was hosted in a local bakery bearing the mouth watering name Caramel , owned by an interesting and cosmopolitan personality – the ex-architect, current entrepreneur and pastry magician – Hany Tawk. A guy who’s passion for real food and baking art are inspiring.

The idea of the initiative is quite simple – to gather recipes from the participating expats and to share them with the locals, bringing the two closer together. A great idea really. MultiKulti are promising an impressive collection of 100 recipes from all over the world which should soon appear on their website.

This recipe – I called it the Unity Vegan Quinoa Tabbouleh – I think embodies the spirit of the campaign, combining ingredients from East and West, tastes  from South America and the Middle East. The original comes from Carlos from Peru and is served in his excellent restaurant LOMO in Sofia, Bulgaria. Hope he won’t mind the small changes I made to the recipe, so that it is adapted to the purpose of this blog. Here it is:

Vegan Quinoa Tabbouleh

What you need (serves 4):

250 g quinoa (used 200 g white and 50 g red)

3 cloves of garlic, minced

500 ml boiling water

15 olives, cores removed and minced

1 small tomato, seeds removed and diced

1 small chili, seeds removed and minced (if you’d rather not have it spicy/hot, use a red pepper instead)

100-120 g red kidney beans, roughly cut

the juice of 3 limes

a handful of fresh coriander, minced

olive oil

salt and black pepper to taste

Preheat 4-5 tbsp of olive oil in a pot and add the garlic. In about 20-30 second pour in the water and once it’s boiling, add the quinoa.

Put the lid on, lower the heat and let it cook for 20-25 minutes, until all the water is gone and the mixture is rather dry. When ready, set aside to cool.

When cooled add all the ingredients in the pot and mix well. Season to taste and add some more olive oil. Put in the fridge for a couple of hours.

Serve with some green salad of your taste.

Vegan is good and diversity is great! Peace, Love and Unity!

Vegan Christmas: Squash Dip

I think it’s a good idea to add some vegan meals to the whole long and not really healthy Christmas glutenous menu. As the minds are filled with whatever the traditional food is in your part of the world (if you even celebrate this…), here’s a suggestion for something seasonal, cheery-coloured and keeping our bottoms little 😉

Christmas Squash Dip

What you need is 20 minutes:

1 small teacup of red lentils

250-300 g raw squash, cut in pieces

2-3 cloves of garlic

3 tbsp sesame tahini

2 tbsp olive oil

1 lemon

half teaspoon of the each cumin, turmeric, dried coriander, paprika, ground black pepper, cinnamon

and the handiest thing in the world: a blender!

Boil the lentils in 2 cups of water until tender and the pumpkin in a separate pot, and yes – in some water too. Discard the liquid and put aside to cool.

Mix all the spices, the tahini, the peeled garlic, the olive oil and the lemon juice in a bowl. Then add the squash and the lentils, and use the blender to reduce all to a nice, orange, smooth, heavenly tasting dip.

Serve with some fresh whole grain bread as an appetizer.

Vegan Is Good!

Curry Stuffed Eggplants

What you need is an hour and the following:

1 large eggplant

100g red lentils

100g organic green soybeans (boiled)

1 can of peeled tomatoes

1 glass of water

5-6 cloves of garlic, chopped

1 small onion, chopped

3 tbsp vegetable oil

1/4 teaspoon of each of the these: cumin, paprika, chili, dried coriander, cinnamon, dried ginger, white mustard seeds, cardamom, turmeric, grounded black pepper

Cut the eggplant in two, carefully carve the halves with a spoon to 1.5 cm thickness. Salt both the carved halves and the … flesh (wasn’t sure which word to use here, “flesh” sounds almost dirty in a vegan cooking blog) and put aside for 20 minutes. Then wash well with water and put aside. We’ll use later the halves as recipients for the curry.

Preparing the curry – heat the oil in a large pan and add first the mustard seeds and once they start to pop – the rest of the spices. When mixed well in the pan, put in the carved eggplant flesh and mih well. Cover and let it cook for 2-3 minutes.

Now add the tomatoes, the soy beans,  the lentils and the water, use a wooden spoon to mix well and lower the heat. Let it simmer for about 10-15 minutes, until almost all the water has evaporated and the lentils are cooked.

Meanwhile, cover the inside of the eggplant carved halves with a thin layer of olive oil, sprinkle with grounded black pepper and bake in a preheated (180C) oven for 10 minutes. Then take them out and let them cool.

Divide the curry in two and stuff the egg plants. Put in the oven for another 15 minutes. Serve with rice and enjoy!

Vegan is Good!

Related Posts Plugin for WordPress, Blogger...