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eat-well-hydrate-work-out-sleep · 9 months

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najia-cooks · 6 months

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[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

#vegetarian recipes #vegan recipe #vegan cooking #Palestinian #Gazan #chickpeas #lamb #seitan #chard #dill seeds #pomegranate molasses

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everyveganrecipe · 7 months

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Tomato soup lovers rejoice! 🍅 This version roasts and sautés all the ingredients to lock in deep flavors with hints of ginger and maple syrup, finished with super creamy soy skyr, a thick filtered yogurt 🍂🍁

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asplantbasedasican · 7 months

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gnocchi with mushrooms and peas in a mustardy creamy sauce

can someone tell me whether i can use gnocchi instead of tteokbokki and if i do how much of a sin that would be (tteokbokki are expensive, man)

#vegan #food #vegan food #plant based #what vegans eat #vegan eats #vegan cooking #vegan foodie #healthy food #veganfood #veganism #plantbased #veganrecipes #foodie #comfort food #healthy recipes

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ricoydelicioso · 28 days

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Mushroom Shawarma Recipe

Mushrooms are life aren’t they? They need to be appreciated more for everything they do to the human mind, body and soul!

This mushroom was so meaty and so incredible you won’t even think about needing meat ever again! 🤯

Ingredients:

1 Punnet oyster mushrooms 1 Tsp Cumin 1 Tbsp Thyme 1 Tbsp Cajun seasoning 1 Tsp zaatar 1 Tsp smoked paprika 1 Tsp garlic powder 1 Tsp Celery salt

Oil Pita Some salad, olive oil and lemon Yoghurt, cucumber and lemon Chillies Pickled red onions

Method:

Start by mixing together your spices. Add a glug of oil to your mushrooms and then sprinkle the spices on top. Mix well to coat every bit of the mushies.

Now grab a skillet and a bit of oil add in the mushrooms. Add something heavy on top, like another pan or a bowl and press down, let cook for 3-4 mins until charred slightly and then flip the mushrooms and repeat the process.

Now mix together your salad ingredients in a bowl and your yoghurt ingredients in another bowl.

Heat up your flatbread, load on the salad and yoghurt, then the mushroom shawarma and then top with Chillies and pickled red onions and ENJOY!!

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tastesoftamriel · 1 year

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Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

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tiktok-singularity · 2 months

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Yum!! Vegan sweet treat

#tiktok #simple cooking #cooking for beginners #vegan cooking #cooking #meal prep

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connoisseurusveg · 11 months

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This chana masala is loaded with flavor and easy to make! Made with chickpeas in a spicy tomato curry sauce, it's just as delicious as takeout, and almost as easy. This scrumptious vegan meal can be on the table in about 40 minutes! Recipe: https://www.connoisseurusveg.com/chana-masala/

#vegan food #vegan cooking #vegan recipes #vegan dinner #meatless monday

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thoseveganchefs · 10 months

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Vegan Tofu Banh Mi Recipe

#vegan #veganfood #veganlife #plantbased #thoseveganchefs #youtube #vegan cooking #veganism #whatveganseat #vegan recipes

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hashtagveganproblems · 18 days

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Vegan Spicy Kung Pao

Check out the 🌱VegansBeLike Discord Server🌱 for more

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suvisfitness · 11 months

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homemade herb almond “cream cheese” and buckwheat bread with seeds

#personal #cooking #vegan #vegetarian #plant based #healthy #health #clean eating #recipes #fitblr #fitfam #vegan cooking #gluten free

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eat-well-hydrate-work-out-sleep · 1 year

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najia-cooks · 2 months

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Apple tart with chili-cardamom caramel

A tart-sweet apple filling, spiced with Ceylon cinnamon and fennel, layered on a robust, flaky crust, then drizzled with a warming, aromatic clear caramel. The spices are subtle, creating a play of complementary flavors with no resounding winner.

Releasing liquid from the apples ahead of baking serves two purposes: creating a crust that is crisp all the way through; and forming a base for the caramel, marrying the flavors of the topping and the sauce.

Recipe under the cut!

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Ingredients

Makes one 12” x 12” tart. Serves 4-6.

For the dough:

1 cup (120g) all-purpose flour

1/4 tsp kosher salt

100g salted non-dairy margarine (stick form)

About 3 Tbsp cold water

For the topping:

1 1/2 baking apples, washed, cored, and thinly sliced

1/2-inch chunk Ceylon cinnamon, toasted and ground, or 1/2 tsp ground cinnamon (or substitute 1/4 tsp cassia cinnamon)

1/4 tsp fennel seeds, toasted and ground, or 1/4 tsp ground fennel

Pinch ground cloves

2 Tbsp vegetarian granulated sugar

Pinch salt

To assemble:

1/2 Tbsp non-dairy margarine, melted

For the caramel:

Liquid from draining apples

3 Tbsp sugar

3 green cardamom pods, crushed

1-2 dried red chilies, broken

With 1 chili, the sauce is to my taste warming without being detectably spicy. Increase chili as desired.

Instructions

For the dough:

1. Combine flour and salt in a mixing bowl. Cut cold margarine into an even dice with a sharp knife and coat in flour (or cut margarine into flour with a pastry cutter).

2. Add water, kneading dough against the sides of the bowl, until it just comes together. Cover and put in the refrigerator to chill.

For the topping:

1. Wash apples, core, and slice thinly. Toss with spices, salt, and sugar and put in a sieve over a bowl to drain. Leave for about an hour, stirring once, until apples have released several tablespoons of liquid.

To shape:

1. While the apples rest, roll out dough into a rough rectangle on a generously floured surface.

2. Fold the rectangle in three widthwise, like an envelope, and then in half widthwise to form a square.

3. Re-flour the surface, if necessary. Roll out dough again into a large square about 1/4” (1/2 cm) thick. Brush the surface of the dough with melted margarine.

To assemble:

1. Arrange apples over the dough so that they overlap slightly, leaving a 1-inch (2.5 cm) border on all sides.

2. Fold the edges over the apples and press down on the corners to seal.

3. Put in the freezer to chill while preparing the caramel.

For the caramel:

1. Pour the liquid from the apples into a saucepan (preferably one with a light-colored bottom) and heat on medium-low. Add sugar and stir to dissolve.

2. Add spices and heat on medium, without stirring, until simmering. If sugar starts to stick to the sides of the pan, brush it down with a wet pastry brush.

3. Continue to heat, gently moving the mixture back and forth with a rubber spatula if you notice the color changing unevenly, until caramel is a light amber color. This will probably happen quickly, so watch closely.

4. Remove from heat and carefully dunk the bottom of the pot in a bowl of cool water to halt further cooking.

To bake:

1. Preheat your oven to 400 °F (205 °C) with the rack in the center. Bake the apple tart for 50-60 minutes, until crust is golden brown and apples are tender.

2. Drizzle with caramel and serve hot.

#baking #tarts #fruit tarts #pastry #vegan cooking #apples

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everyveganrecipe · 7 months

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This gluten-free recipe is both delicious and simple to make, making it a great go-to dish. The combination of savory, 🧄 garlicky, and sweet flavors, along with the aroma of green onions and peanut butter, creates a perfect harmony of taste.

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asplantbasedasican · 7 months

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noodles with onion, peppers and spinach and vegan fish sticks

#vegan #food #vegan food #plant based #what vegans eat #vegan eats #vegan cooking #vegan foodie #healthy food #veganfood #veganism #veganrecipes #plantbased #comfort food #foodie #healthy recipes

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foodiebimbo · 2 years

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Homemade vegan shakshuka

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