Sunday, January 23, 2011

Moroccan lentil and chickpea soup from 1000 Vegan Recipes

It is -30 outside, time for a nice warm soup. I looked at 1000 Vegan Recipes looking for something that looked warm, rich and delicious. I found the Moroccan lentil and chickpea soup as a good option. I went to Metro to get all the ingredients, they are pictured below.
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Unfortunately none of the ingredients for the Harissa sauce was available. We decided to substitute with A Taste of Thai Garlic Chili Pepper Sauce, which has a good taste but is a bit sweet and not too vinegary.
The soup turned out delicious.

This is not a very good picture, but as you can see it is very tomatoe-ey, with a taste of garlic and ginger and some cumin. Delicious and totally recommended.

Tuesday, January 11, 2011

Escargot With Rosemary

This recipe was sent by Anastasia Koutalianos, author of From the Olive Grove: Mediterranean Cooking with Olive Oil.

In Greece, escargot are known as saligaria, and they can be found in dry shrubbery throughout the countryside. After picking our saligaria, we leave them in a covered basket with some flour and a few branches to start the cleansing process. But you can buy them in a can—don’t eat the ones from your garden!
Serve this appetizer with crusty bread and a glass of good red wine.

3 tbsp olive oil
2 cups sliced button mushrooms
3 tbsp olive oil
4 garlic cloves
1 can of 24–36 escargot (without shell), rinsed well
3 tbsp dried rosemary (or 3 sprigs fresh rosemary)
½ tsp sea salt
freshly ground black pepper, to taste
3 tbsp wine vinegar
¼ cup red (or white) wine
¼ tsp dried marjoram
½ tsp dried thyme
1 tsp flour

Heat olive oil in a medium saucepan on medium to high. Add sliced mushrooms and sauté for 5–10 minutes, or until softened. Remove from heat and set aside.
In a new saucepan, heat olive oil on medium heat, add garlic and sauté on low until fragrant. Stir in escargot, rosemary, salt, pepper, and the cooked mushrooms.
Reduce heat to low, and add wine vinegar, wine, marjoram, thyme, and flour.
Simmer for 10–15 minutes.

Makes 4 servings.

Excerpt from From the Olive Grove cookbook. Printed with permission and published by Arsenal Pulp Press.

It sounds delicious and sooo garlicky!

She also has a few other recipes in her book, such as Faki (lentil soup,vegetarian), Fasolada (romano bean soup, vegetarian), Psarosoupa (fish chowder), Oxtail barley soup, Stifatho (Venison & Pearl Onion) Stew, Roasted leg of lamb (super-garlicky), Mousaka (Eggplant Lasagna), Pastitsio (Beef & Noodle Casserole), Shrimp with Feta (also super-garlicky), Gigandes (Giant Baked Lima Beans, vegetarian and garlicky!), and lots of other Greek style dishes.

Saturday, January 1, 2011

Chilaquiles for new year's breakfast

This morning, I made chilaquiles accompanied by a side of sunny side up fried eggs and some refried beans. I covered the whole thing with sliced red onion and it was all delicious and vegetarian.
I admit this is not a very garlicky recipe, but I did use garlic when making the salsa for the chilaquiles. I used cilantro, white onion, fresh tomatoes, jalapenos and garlic, all liquified in the blender and then cooked in a bit of olive oil for about 15 minutes. I used Que Pasa unsalted organic tortilla chips for the chilaquiles, really good and non-greasy.