It is September 10th, and the VeganMofo prompt is: something blue. I chose to cook for this prompt, because it sounded like a good reason to buy blue potatoes and purple sticky rice. The recipe I used is adapted from Secrets of Palestine by Duha Bereh, and Anne-Claire Yaeesh. Muhamar batata translates to golden potatoes, although in this case I used blue ones. The dish is typically meat based, with white rice and potatoes. I used Tofurky slow roasted Chick’n for my meal. Full disclosure, I’m not usually a fan of things that taste too much like chicken, but I think Tofurky did a good job creating this product.
So here goes the recipe:
- 1 package Tofurky Chick’n or the vegan friendly product you like
- 1 cups rice
- 2 cups water
- 2 lbs potato
- 1 onion
- 1/2 tsp. crushed cardamom
- 1/4 tsp. ground cinnamon
- 1/4 turmeric (turned my blue potatoes greenish yellow, but still delicious)
- 2 cups vegetable broth
- 4 tbls. olive oil
For the potatoes:
Peel and dice the potatoes, and slice the onion. Fry the onion in a 2 tablespoons of oil, along with spices, until they begin to soften. Add the potatoes and fry for a few more minutes. Once everything begins to brown, add the vegetable broth and cover. Cook until potatoes are soft, check frequently to make sure there is enough liquid. Season with salt and pepper.
For the vegan chick’n:
Bake at 300 degrees F., for 15 minutes. Or until they turn golden.
For the rice:
Soak the rice for 15 mins in hot water, and drain. Toast the rice 2 tablespoons of olive oil, in a saucepan, for about 3 minutes. Add 2 cups of water, and bring to a boil. Once the water is boiling, lower the heat and cover. Simmer for 20 minutes.
To serve pour rice into a serving dish and place roasted vegan chick’n on top. Serve the cooked potatoes separately. If desired add fried sliced almonds or peanuts to the meal.
Happy vegan Mofo cooking!
It is day five of vegan MOFO, and the prompt is best sandwich ever! Of course I stuck with the Palestinian theme and decided to create a vegan version Shawarma. If you don’t already know, Shawarma is a meat based sandwich, with vegetables, pickles and yogurt sauce all stuffed into a pita. It is a very filling sandwich all on its own. You easily find many different vegan versions when searching on the internet. I found recipes using soy curls, tofu, tvp, and seitan. For my creation I used the ingredients I already had in my kitchen. I also used locally made Susie’s Seitan, Lemon Teriyaki flavor.
Before I started putting my sandwich together I made the Persian 7-Spice Blend (Baharat) on page 43 of Vegan Eats World by Terry Hope Romero. If you don’t have this book, and love international foods like me, you need to run out and buy it today!
In the meantime try this spice blend, which is actually very similar to the one I used. – Arabic seven spice blend
- spice blend
- vegan yogurt (I used the Tempt plain yogurt. The consistency wasn’t very good, but it made a nice sauce.)
- Pita Bread
- tomato slices
- cucumber slices
- pickles/or sweet relish
- hummus (I used my leftover Foul, because why not?)
- French fries (If you have some)
First I cut the seitan log in half and thinly sliced it longways. I greased a casserole dish, and laid in the seitan. Next I sprinkled some of the spice blend on each slice, and broiled them for 4 minutes. I flipped them over added more spice blend, and broiled them again for 4 minutes. Meanwhile I prepared all the other fillings. I sauteed the chopped onions, because I don’t care for raw onions. For the yogurt sauce I just mixed in the juice from one lemon and a tablespoon of tahini. I also toasted the pita bread a little just to warm it up.
Once all my sandwich fillings where ready, I spread some foul medames inside the pita, and layered all the ingredients in.
Best sandwich ever? Quite possibly!
The prompt for September 3rd is, quick, easy and delicious. I’m not sure it gets any easier then with mashed beans! Foul Medames is a popular Middle Eastern staple, made with fava beans. We ate a lot of this wonderfully delicious dish during our trip. It frequently came along with hummus, falafel, pickles and olives. I used canned beans to make this dish, but if you have the time I highly recommend cooking them ahead from dried beans.
- canned fava beans
- 1 small onion
- 3 tablespoons olive oil
- 2 lemons, juiced
- 3 garlic cloves
- 1 small tomato
- 1/4 tsp. red pepper flakes
Mince the onion and garlic, brown in 1 tablespoon of oil in a large pan. Drain the beans and add to the onions, add a little water if necessary. Once the beans have warmed remove pan from heat. Using a mortar or fork mash the beans with the onions and garlic. I found that a mortar worked very well to puree’ the beans, especially any that where not very soft.
Next add the diced tomato. Pour lemon juice over the mixture and season with salt and red pepper flakes.
Arrange on a plate, and drizzle with the remaining two tablespoons of olive oil.
Serve with bread and maybe a nice Chianti.
During our recent trip to Israel/Palestine we experienced many delicious, and new vegan foods. We also walked through markets where we saw pickles, olives, spices, and large varieties of fruits and vegetables.
In the old city of Jerusalem there where many street vendors selling freshly squeezed juice, and warm bread. The food at our hotel had yummy potato stuffed pockets, and plenty of olives. We stopped at a restaurant where we had falafel, hummus, bread, and pickles.
We shared an amazing meal while visiting the beautiful city of Jaffa, where we could see the Mediterranean, and Tel Aviv in the distance.
In many places we saw fruit trees growing pomegranates, lemons, and oranges. We also had the chance to visit a farm and pick grapes. Of course olive trees are growing absolutely everywhere.