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Showing posts from April, 2010

Greek Pastitsio

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The Greek version of the Italian lasanga, pastitsio consists of a creamy béchamel sauce, pasta, and traditionally, lamb meat. You can be creative here with the substitutions. I used tvp, but I can see a variety of things working with this dish (lentils, soy, seitan, mushroom).
Serves 4-6
What you need:
for the filling 3 tbsp margarine or olive oil 1 yellow onion, diced 2 cups texturized vegetable protein (tvp), dry 4 tbsp tomato paste 1/4 tsp cinnamon 1/2 tsp pepper 1 tsp salt 2 cups vegetable broth 1/2 cup red wine 1/4 cup bread crumbs
for the béchamel 3 tbsp margarine 4 tbsp flour 4 cups plain soy milk pinch of salt pinch of nutmeg
for the pasta 3 cups dry tubular pasta 1 tbsp olive oil 1/2 cup bread crumbs
Preheat the oven to 350 F (175 C). Bring pot of water to a boil, add 1 tbsp of olive oil, and cook pasta until al dente. Strain and set aside. In a large pan, melt the 3 tbsp butter on medium-high heat and add the chopped onion. Sauté for 10 minutes or until the onion is translucent. Add the tvp, toma…

Siniyet Batata

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This casserole dish originates from Syria, Lebanon, and Palestine and is similar to a shepard's pie. Its name translates to "tray of potatoes." This dish traditionally contains meat, which I substituted here for lentils. Enjoy.
Serves 4-6
What you need:
1 cup breadcrumbs 2 tbsp parsley 2 tbsp margarine or olive oil
for the potato layer 3 large potatoes, peeled and chopped 2 cups plain soy milk 3 tbsp margarine or olive oil 1 tsp salt
for the rice layer 4 tbsp olive oil 1 onion, diced 1.5 cups dry lentils 1.5 cups dry white rice 6 cups vegetable broth 1/2 tsp cinnamon 1/2 tsp nutmeg 1.5 tsp salt 1/2 tsp pepper 1/2 cup pine nuts
Preheat the oven to 200 C (400 F). Lightly grease a large casserole dish. Sprinkle 1/2 cup of bread crumbs at the bottom of the casserole dish. In a large pot, bring water to a boil and add the potatoes. Boil for 20 minutes on medium heat and drain with a colander.
While the potatoes are boiling, start making the rice. Place the pine nuts in the oven for 5 minutes to roa…

Palestinian Hareesa

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This cake can be found throughout the Mediterranean. In Greece and Turkey it is called revani. Another common Arabic name for it is basbousa. The base of this cake is semolina flour; and its variants include adding coconut, walnut, almonds, or pistachios. It is soaked in a sugar syrup and often served with tea.
Serves 4-6
What you need:
2 cups semolina flour 1/2 cup sugar 1/2 cup margarine 3/4 cup soy milk 1 tsp baking soda almonds, walnuts, or pistachios 2 cups sugar 2 tbsp lemon juice 1 cup water 1/3 cup coconut flakes or chopped nuts
Preheat the oven to 200 C (400 F). Lightly grease a small cake pan. Make the sauce first so that it is cool and ready to drizzle onto the cake. In a medium saucepan, add the sugar, lemon juice and water and bring to a boil. Then reduce to medium heat and simmer for 45 minutes or until the sugar sauce has thickened. In a mixing bowl, mix the semolina, sugar, and margarine until well incorporated. You may need to use your hands for this. Add the baking soda to the so…

Moroccan Zaalouk

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This Moroccan salad can be served hot or cold and is usually paired as a dip with crisp breads. You can add lemon for a tangy flavor or red chili peppers for a spicy salad.

Serves 2-3
What you need:
1 large eggplant (aubergine), chopped 3-4 ripe tomatoes, chopped 5 cloves garlic, minced 1 tsp cumin 1 tsp paprika 1.5 tsp salt 4 tbsp olive oil 1/2 cup water 3 tbsp fresh parsley 3 tbsp fresh cilantro
In a large pan, bring the olive oil to medium heat. Add the garlic and sauté for 2 minutes. Add the tomatoes and sauté for another 3 minutes. Add the rest of the ingredients, mix well, and cover. Simmer for 20 minutes on medium heat. Remove cover and with a masher or strong fork, mash the zaalouk. Cook for another 10 minutes on medium heat. Serve with bread.