Tag: vegan

Posted on » by Dino » Theme:

Mercimek Köftesi (Turkish Lentil Balls)

  • Recipe: Slightly adapted (omitted garnish) from Joan Nathan at NY Times Cooking
  • Yield: About 40 lentil balls, 8–10 appetizer servings
  • Time: About an hour

Ingredients

  • 2 cups red lentils
  • Salt
  • 1 cup fine bulgur
  • ½ cup olive oil
  • 1 medium onion, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons Biber Salcasi (Turkish red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers)
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper (optional)
  • Black pepper to taste
  • ½ cup scallions, finely chopped
  • 1 cup finely chopped fresh parsley

Preparation

Step 1

  1. In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water.
  2. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes.
  3. Stir in the bulgur and remove from the heat.
  4. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.

Step 2

  1. In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes.
  2. Add the tomato and pepper pastes and mix well.
  3. Remove from the heat and cool.
  4. Add cumin, crushed red pepper and black pepper.
  5. Season with salt to taste.

Step 3

  1. Add the onion mixture to the lentil mixture and toss to mix.
  2. Add the scallions and parsley, mixing gently.
  3. Line a platter or individual serving plates with lettuce leaves.
  4. With dampened hands, form the lentil mixture into oval walnut-size balls.
  5. Serve immediately, or cover lightly and refrigerate up to one hour.

Nutritional Analysis Per Serving (8 Servings)

  • 368 calories
  • 14 grams fat
  • 2 grams saturated fat
  • 10 grams monounsaturated fat
  • 1 gram polyunsaturated fat
  • 47 grams carbohydrates
  • 8 grams dietary fiber
  • 2 grams sugars
  • 14 grams protein
  • 319 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Posted on » by Michael » Theme:

Gordon Ramsay’s Roasted Red Pepper, Lentil, and Herb Salad

gordon-ramsay-salad

Author: Gordon Ramsay

Ingredients

  • 1 pound Puy lentils
  • 2 quarts hot vegetable stock
  • 2 bay leaves
  • 4 zucchinis, trimmed
  • 4 red peppers
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 12 ounces sun-dried tomatoes in olive oil
  • Juice of 1 lemon
  • ½ cup chopped chives
  • Bunch of basil, leaves roughly torn

Instructions

  1. Preheat the over to 400°F.
  2. Boil the lentils in the stock with the bay leaves for about 15 minutes until just cooked. Drain and leave to cool in a large bowl.
  3. Meanwhile, chop the zucchini and peppers into bite-sized pieces. Toss with olive oil and season with salt and pepper. Place in a single layer on a roasting pan and place in the oven for 12-15 minutes until tender and slightly coloring at the edges. Leave to cool.
  4. Drain the tomatoes, reserving the oil, and chop into small chunks. Add 1-2 tablespoons of the reserved oil to the lentils. Add the tomatoes, zucchini, and red peppers and season well.
  5. To serve, dice the avocado and stir into the cooled lentils along with the lemon juice, chives, and basil.

http://www.thedahliascene.com/2014/07/07/gordon-ramsays-roasted-red-pepper-lentil-and-herb-salad/

Posted on » by Dino » Theme:

Ratatouille’s Ratatouille

As envisioned by Smitten Kitchen

Ingredients

  • ½ onion, finely chopped
  • 2 garlic cloves, very thinly sliced
  • 1 cup tomato puree (such as Pomi)
  • 2 tablespoons olive oil, divided
  • 1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
  • 1 smallish zucchini
  • 1 smallish yellow squash
  • 1 longish red bell pepper
  • Few sprigs fresh thyme
  • Salt and pepper
  • Few tablespoons soft goat cheese, for serving

Directions

  1. Preheat oven to 375 degrees F.
  2. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
  3. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
  4. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
  5. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
  6. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
  7. Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
  8. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
  9. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.