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 😉
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
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!
I’d like to start with the news for all readers that this is a special post for me. And the reason for this is that this is the fiftieth recipe from me on this blog, trying to bring vegan food to the table. So, congratulations and let the future bring more of what we all like.
And a taste of spring…
What you need is like 20 minutes and:
1 teacup of wheat bulgur
2 stems of spring onion
2 stems of spring garlic
1 large tomato
handful of fresh dill
2 tbsp olive oil
fresh ginger (a piece as large as your thumb)
1/2 lemon’s juice
grounded black pepper
chili to taste
The idea of this tabbouleh is that it is fresh and raw, as spring is. So start with washing the bulgur and instead of boiling it. This will require to keep it in the fridge a bit longer, but it’s worth it as it will keep all the nice things of the wheat from evaporation. Drain it and put aside in a bowl.
In a food processor reduce the garlic, the onion, the tomato, the dill and the ginger into tiny pieces. If don’t have a food processor, use a knife to chop them very finely. Put the mixture in the bowl with the bulgur.
Add the lemon juice, the spices and the olive oil and mix very well. Cover with some stretch folio and put in the refrigeration for at least 4 hours.
Serve cold with a salad and some pita bread.
Vegan is Good!
Hummus means Middle East, and Middle East means a lot of spices and olives. Here it is.
200g chick peas
2 lemons (their juice)
5 tbsp olive oil
5 cloves of garlic
a pinch of cumin, cinnamon and grounded black pepper
dried mint, paprika and olives for the decoration
The night before put the chick peas in a bowl and cover with water. The next day rinse them and boil for about 30 minutes. Or you can skip this part and buy a can of chick peas. Just don’t throw the water away yet!
Now, put the chick peas, the lemon, juice, the garlic and the cumin/pepper/cinnamon in the blender, add three tbsp of olive oil and blend until it becomes a smooth paste. Put it in a bowl and add the remaining olive oil, mix well, add 4-5 tbsp of the water the chick peas boiled in and mix well again. Let it to cool for 30 minutes.
Form a small well in the middle, pour some olive oil and sprinkle with the paprika and the mint. Decorate with the olives. 🙂
Usually served with flat bread, but also as a side dish to the main course.
Vegan is Good.