Tag Archives: food

sprouted wild rice + beet salad with muhammara bean puree

IMG_2068


In the moment 

I have a muhammara recipe bookmarked from a favorite cookbook and with a big bowlful of the last of the season’s peppers in varying shades of red, orange, and gold, all streaked through with green, I decide to make up a batch. In the last minute as I’m setting whole peppers in the pan to roast, I remember I have another muhammara recipe from a separate cookbook which I loved the last I made it. I double my peppers on the pan and make them both.

In the food processor, the first batch turns a lovely golden hue, subtly sweet from pomegranate molasses, but a little lemony to my taste. The second, the one I had loved before, is date-sweetened and much too sweet by comparison. The lemon is gone though and the paprika addition nicer.

In a dash of inspiration I decide to combine the two. I can’t stop licking the spoon and it’s not just that I’m performing this endeavor the morning after a marathon-season long run.

Muhammara, if you haven’t tried it, is the most delicious thing you’ll have all season. Traditionally a Syrian roasted pepper, walnut and pomegranate relish/dip for bread or meat, I next whim my way into pureeing half a batch into cooked white beans. When I want beans and rice to go down a treat, I take 30 seconds and puree the former in with a special sauce, and there’s nary a complaint of same old same. This is definitely what happens with the muhammara.

 

IMG_2055


sliding into the intuitive of it.

Next I bloom some wild rice. We’re into sprouting week in my raw foods cooking lab for my nutrition program, and though I’m arguably at the medium-experience level of sprouting as far as the norm of us goes, I’m learning new things. Sprouted wild rice is a dream that opens up into fat, fluffy grains, downright pillowy compared to standard wild rice. The extra few hours of hands-off sprouting makes all their nutrients more usable too, a practice I know I can stand to incorporate as much as possible.

After sprouting, I drain and rinse the rice and pour it back into my steaming pot, adding water afresh and steaming it for a further 40 minutes. It doesn’t need this extra step since we just sprouted, but on this day I’m craving warm and I have a feeling about this. I slide a handful of washed clean beets from the garden into foil and pop them in the oven.

I look in the fridge, grab the quick-pickle jar I emptied of onions but left the vinegar from a week ago, reserved for just such a day. I grab half an onion, slice it thin, and set it in the vinegar to marinate. William texts he’s on his way home. As he walks in the door, I’m later than usual, less rushing him as normal, and more like sliding into the intuitive of this dinner project.

Ten minutes, I say.
I’m sliding the rice off the heat, pulling the beets and slicing thin. Into the wild rice, going crimson by degrees as the steam rises. Cumin, a few sprigs off the cilantro that is almost ready for the compost, the slices of quick-pickled onion drained and spooned in. Salt. A couple dashes pepper. A little more vinegar. More salt, this time reaching into the back of the pantry for that crumpled bag of black-truffle salt, a fortune for such a small homely package. A dash is enough. A taste, and it’s done.


On the plates

A big spoonful of muhammara bean puree, moon-swiped over the half in a chef’s half pirouette and then heaps of the rice spooned atop.

If this is weeknight cooking, it’s the kind we shouldn’t be getting used to. A result of what happens when I’m sliding into the intuitive of the moment, letting my flavor memories and creative tendency take over. In the kitchen and on our plates, the experience is pure magic.

 

 

Sprouted Wild Rice  + Beet Salad
1 cup wild rice
5 beets, tops and bottoms removed
1 tsp. ground cumin
1 Tbs. apple cider vinegar
1/2 an onion, quick-pickled
1/2 cup minced cilantro
1/2 tsp. sea salt
black pepper
black-truffle salt (optional but adds subtle depth), to taste

  • To sprout the rice, start early in the day of cooking by measuring out 1 cup of wild rice, rinse well, and then soak in a 1 quart jar with 2 cups water in a warm oven on the lowest setting for about 6 hours. It will be ready when it has bloomed and the grains have become fluffy and open. Then, to cook, rinse and drain again, and bring to a boil in a small pot along with 1 1/2 cups water. Turn down, cover and steam for about 40 minutes or until all the water is absorbed.
  • While the rice is cooking, roast the beets by wrapping them in foil, and placing in the oven for about 40 minutes. They will be ready when they can slice through easily with a knife or fork.
  • To prepare the salad, slice the beets thinly and add, along with the quick-pickled onions, cumin, cilantro, and vinegar, salt(s), and pepper to taste.

 

Muhammara, makes about 1 1/2 cups
9 oz. / 250 g roasted red or orange peppers
3/4 cup / 3 oz. / 75 g toasted walnuts
2 garlic cloves
2 Tbs. white wine vinegar
4 tsp. / 20 ml pomegranate molasses
3 Tbs. / 45 ml extra virgin olive oil
1 tsp. ground cumin
1 tsp. paprika (smoked or regular)
1/2 tsp. freshly ground black pepper
1/2 tsp. sea salt

  • In a food processor, puree all the ingredients and then taste, and adjust seasonings. Add additional salt and pepper as needed.

 

Muhammara Bean Puree
half batch Muhammara
1 1/2 cups cooked white beans or 1 can, drained and rinsed

  • To make the puree, leave half the muhammara in the processor, reserving the other half for another use. Add in the white beans and puree until smooth. Spoon into a small dish and heat gently on the stove or in the microwave to serve.
Advertisements

israeli spiced tomatoes + pesto beans on toast

IMG_1966

 

A good longtime friend reminded me recently of all the music we listened to in highschool while driving back country roads home at too fast speeds (and more than likely trying to beat the train). I guess I was often the go-to to for music in those days, and thanks to me thinking my big brother was pretty cool, I swung our listening preferences to the heavy-metal-and-lots-of-it-really-loud most of the time. Prior to that I was a big fan of Britney and all her friends, and now to this day I’ll listen to just about anything if I consider it music but have had We Are Messengers and The Digital Age on repeat for most of the last year. They’re basically my preferred pre-trail run jam.

Oh and Britney. Because she knows how to motivate a girl through a Friday afternoon strength session when nothing else will.

 

IMG_1990

 

In other ramblings, lately I’m into making weeknight meals a little more time-intensive and switching weekends to simple, easy, and quick. I was accused recently of reverting strongly to my Irish/British roots when it comes to my choice of quick, convenient comfort food since I always end up with some version of beans on toast. I let my tomato plants grow a couple weeks longer than planned and the result is this recent favorite. Inspired by Joshua McFadden’s Six Seasons, it has spiced-rubbed tomatoes, basil/walnut pesto, and quick chickpeas tossed with parsley and balsamic, all on top the gluten-free sourdough I’ve been working on all summer. (Each successive loaf is turning out nicer and nicer and it makes me so so excited)!

 

IMG_1985

 

Israeli spiced tomatoes + pesto beans on toast, serves 2
I’ve been getting a lot of questions lately about quick and simple meals, and some version of this is definitely my go-to. I usually have cooked chickpeas or other beans in the fridge ready to go, pesto in the freezer, and when I’m super lucky, fresh bread (or frozen) to round it out. When I’m feeling extra lazy // need a decent meal quick, pesto on toast with a fried egg and quick pesto-dressing tossed greens also does the trick. 

1/2 tsp. sumac
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/8 tsp. red pepper flakes
sea salt and freshly ground black pepper
1 clove garlic, minced
1 large or two small tomatoes, sliced
1 cup cooked chickpeas
1 Tbs. balsamic vinegar
a small handful of parsley and/or basil, minced
1/4-1/3 cup pesto
4 slices whole-grain ‘rustic’ bread of choice- a sturdier loaf holds up better

  1. Mix the sumac, coriander, cumin, red pepper flakes, 1/2 tsp. salt, a pinch of black pepper, and the garlic in a little dish. Slice the tomatoes and lay out on a flat baking pan or plate. Rub the spice mixture all over them and let them sit while you prep the rest, and up to an hour.
  2. In another small bowl, toss together the chickpeas, vinegar, and minced herbs. Season lightly with salt and black pepper, taste and adjust the seasoning.
  3. To serve, toast the bread, warm the pesto, and then top the toast with pesto, tomato slices, and the chickpeas.

 

 


Asian Tofu Tacos with Miso-Lime Sliced Greens

IMG_1938

 

I dropped into my co-op the other evening to pick up a few items for the week, one of which was the tofu for these tacos. But the store had experienced two power outages in the hours before, and being small and without a generator, they had to pull most of the chilled items from the shelves, one of which was the tofu.

Back in the bulk section stocking up on other items, I realized they did still have tofu in bulk, however, and as I pulled a big wedge out of its liquid and slid it into a container, I thought oh you’re a real hippy now, even buying your tofu in bulk. There was an equal mixture of horror and pride in projecting what all the folks back home in conservative cattle country would think of me now, mixed all in with my saving the planet one eco-friendly practice at a time tendencies.

 

IMG_1943IMG_1947IMG_1952

 

And then, just as soon as all those conflicting thoughts went through my head, a line from a recent book (and I even forget which one) streamed through:

Drop your story. Drop whatever story you’re telling about or to yourself, and don’t pick another one up. 

And that’s where I stopped. And focused on re-filling my spice jars and getting more sesame oil. I think it’s all around better we all just drop our internal narratives and big talk/thinking about who we are and generally try to focus on the task at hand. Wouldn’t you say?

That’s my intention today anyway. What is yours?

 

IMG_1956

 

Asian Tofu Tacos with Miso-Lime Sliced Greens, serves 4
Originally inspired by Sara Forte in her first cookbook, and before-then inspired by her experience at an LA taco truck, the flavors in these tacos will truly welcome in this transitioning season. Crunchy Asian pears, tofu with ALL THE FLAVOR, and a slightly sweet, miso, lime + ginger dressing infused through the sliced greens, this is definitely a special occasion taco recipe. Make it to impress your friends. Or drastically upgrade your regular taco night.
For the greens, use collards, kale, a nice crunchy cabbage, or whatever you have on hand. Collards are a great choice if you don’t often use them, however, as they are sturdy, hold up to the heat and cold of the seasons, making them available nearly year round, and they are one of the plant kingdom’s best sources of bio-available calcium, meaning you’ll both ingest and absorb it–an advantage that’s not true of all the calcium-rich greens. 

 

1 lb. firm tofu, use organic/gmo-free/local if you can
for the tofu marinade:
2 cloves garlic, minced
2-inch piece of fresh ginger, finely grated
1 1/2 Tbs. toasted sesame oil
2 Tbs. apple cider or brown rice wine vinegar
1 1/2 Tbs. tamari
1 tsp. hot sauce ( I used a homemade green tabasco style)

for the sliced greens dressing:
1 Tbs. yellow miso
1 2-inch piece of fresh ginger, finely minced
1 tsp. maple syrup
2 Tbs. untoasted sesame oil
2 Tbs. fresh lime juice
2 tsp. hot sauce

4 cups thinly sliced collard greens, kale, or cabbage
1-2 watermelon or regular radishes, optional
corn tortillas
1 Asian pear, sliced thin
lime wedges, to serve

  • Slice the block of tofu in half or thirds length-wise, wrap in paper towels, and then stack between a couple cutting boards and press out the liquid for at least 15 minutes.
  • Whisk together the tofu marinade in a leak-proof container with a lid. When the tofu is pressed, cut it into cubes, and combine it with the marinade. Put the lid on and give it all a few shakes and then chill in the fridge for at least 30 minutes and up to a day. More time will allow for more flavor.
  • Once the tofu has marinated, turn it onto a parchment-lined baking sheet and bake at 350 degrees F for about 40 minutes, flipping it over halfway through.
  • While the tofu is cooking, combine the dressing ingredients and with your hands, massage about half of it through the sliced greens. Add more dressing as necessary or save the extra for another use. You can also add the thinly sliced radishes to the greens, but if they’re extra spicy, toss them onto the baking dish with the tofu in its last few minutes of cooking. It will tame the heat a bit and allow for the sweetness in the radishes to come out.
  • To finish, heat the tortillas and slice the pear and lime.
  • Top the tortillas with all the toppings in any order you prefer, and serve immediately.

%d bloggers like this: