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Vegan Red Lentil Kofta

22 Apr

Inspired by Trudy over at MediterrAsian

Red lentil kofta

Serves 4

Perfect served as an appetizer with a cheesy dauce like tzatziki or tahini sauce for dipping, stuffed into pita bread or make into large patties and eat on burger roles.

Ingredients: 

  • 1½ cups dried red lentils
  • ½ small onion — chopped
  • 2 large garlic cloves — chopped
  • Half a thumb of fresh ginger, chopped
  • 3 green onions, white and green parts washed and shopped
  • 1 tablespoon tomato paste
  • 1 teaspoon of cumin
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons grapeseed oil

Directions:

  • Soak the red lentils for two hours in plenty of cold water, covered (the dried lentils will swell to around 3 cups worth of soaked lentils).
  • Drain the lentils well and place in a food processor.
  • Add all of the ingredients except the oil to the food processor (the onion, garlic, ginger, green onion, tomato paste, cumin, salt and pepper.)
  • Pulse until the ingredients are well combined and the mixture holds together, scraping the sides occasionally.
  • Form around 24 golf ball-size spoonfuls of the mixture (about 1 heaped tablespoon each) and flatten slightly with the palm of your hand. Leave on a plate to easily transfer into frying pan.
  • Have an empty plate ready for the cooked kofta
  • Heat the frying pan  over medium heat and once it is hot,  add in 2 tablespoons of room temp grapeseed oil
  • Cook between 4-6 of the koftas for 4 minutes on each side. Don’t crowd the frying pan.
  • Repeat the process with the rest of the koftas, making sure to add more oil when necessary

Serve and enjoy.

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Yemenite Lentil Soup with Maple Syrup Chickpeas

18 Oct

I find it amusing how most of my most recent blog posts revolve around recipes. Cooking delicious food is my way to show my love for those that are special to me.

Tonight I made a very simple soup for my two loves. It is a big treat when I can cook one dish and for all of us to eat it. One of us is a vegetarian, one of us is under 1 and the other is a carnivore.

The baby ate her entire portion and my husband asked where I found the recipe. “I made it up” I replied.

“Wow” he said, “you need to share the recipe”. And so, here it is

Yemenite lentil soup with roasted maple syrup chickpeas

Ingredients

  • 1 white onion
  • 1 garlic clove
  • 1 cup of red lentils
  • 1 large sweet potato
  • 1 can of chickpeas
  • 1/4 cup of maple syrup
  • 2 tablespoons of olive oil
  • 2 tablespoons of hawaij
  • 1 teaspoon of brown sugar
  • 6 cups of water

Directions:

  • Heat a heavy bottom pot (dutch oven) on the stove and add the olive oil. While the oil is heating up
  • Turn on the oven to roast – 205 degrees Celcius
  • Chop up the onion and toss it into the pan and let it sit until it turns translucent. Don’t stir, just let it cook
  • Mince the garlic, throw it into the pan and stir
  • Peel and dice the sweet potato, toss into the pan
  • Add 1 tablespoon of hawaij and brown sugar, mix
  • Add 6 cups of water and cover the pot. Let it come to a boil and cook for 30 minutes.
  • Drain a can of chickpeas and place in a baking dish so all of the chickpeas are spread out in one layer and drizzle 1/4 cup of maple syrup over the chickpeas.
  • Roast the chickpeas for 7 minutes – stay nearby because the maple syrup can burn easily.
  • Once the soup has finished cooking, add the second tablespoon of hawaij, mix and then take the pot off the fire. Use an immersion blender to blend the soup until there are no large pieces.
  • Spoon into bowls and top with maple roasted chickpeas

 

Chickpea Tagine with Tomatoes and Prunes

15 Oct

My recipe is a riff based off of this recipe from Alexandra Cooks – a food blog I follow. I wanted to make this exact recipe but I didn’t have all of the ingredients at home (and couldn’t go out to get the rest).

Time: 45 minutes from start to end.

Ingredients:

  • 2 cans of chickpeas (and the liquid)
  • 1 white onion
  • 2 cloves of garlic
  • 3 roma tomatoes
  • 6 prunes (remove pits if they have them)
  • 1 tablespoon of Ras-el-hanout spice mix (make it yourself)
  • Dutch oven
  • 1/4 cup of white wine vinegar
  • 2 tablespoons of Grapeseed oil (or sunflower, canola, but not olive oil)
  • Extra – Cilantro if you like the flavor

Directions:

  • Heat up dutch oven and pour in 2 tablespoons of oil.
  • Slice white onion thinly – and add to the dutch oven once the oil starts to shimmer (ie – is hot).
  • Let the onions turn translucent – anywhere from 2-5 minutes.
  • Chop the garlic and add to the pot once the onion are translucent, stir.
  • Add the Ras-el-hanout spice mix – and stir. The house will start to smell of the spices and it is heavenly.
  • Chop the roma tomatoes and throw them into the pot, stir.
  • Add the two cans of chickpeas + 1.5 cups of the liquid into the pot, stir.
  • Chop up the prunes and toss them into the pot too.
  • Pour in the 1/4 cup of white wine vinegar and mix.
  • Bring to a simmer, then adjust heat so the mixture is gently simmering.
  • Cover and let it simmer for 30 minutes, stirring occasionally to ensure the liquid hasn’t reduced too much. If it gets low, add water by the 1/4 cup.

We ate it over brown rice – which I *finally* learned how to cook properly. Who knew you needed to cook brown rice like you do pasta? Here is how to cook perfect brown rice every time.

Enjoy!