Posts Tagged ‘Middle Eastern’
This dish uses a lighter fettucine noodle that is made from yam and soybeans called Shirataki noodles. They can usually be found near the packaged tofu in your grocery. This dish has the mouth-feel of alfredo fettucine but it is vegan friendly as it replaces the dairy with tahini and packs in other Middle Eastern and Morrocan flavors.
Ingredients:
- 1/4 cup tahini
- 2 tablespoons honey
- 1 teaspoon freshly ground and toasted cumin
- 1/8 teaspoon ground cinnamon
- Four 8 ounce packages of Shirataki fettucine noodles
- Cooking spray
- 2 tablespoons harissa or to taste
- salt and pepper to taste
- 2 handfuls of flat-leaf parsley, chopped
- 1/2 lemon, zest and juice
Directions:
- Whisk together tahini, honey, cumin, cinnamon, and 1/4 cup of water until smooth. Set aside.
- Rinse and drain noodles. Coat saute pan with some cooking spray. When hot, add in noodles, harissa, salt, and pepper. Cook on medium for a few minutes, tossing frequently.
- Turn heat to low. Stir in tahini mixture and combine. Stir in parsley, lemon juice, and lemon zest off heat. Enjoy!
“Falafelish” Salad with Tahini and Pomegranate Molasses
Posted by: EatFree
December 21st, 2011 >> Uncategorized
Making a good falafel definitely takes an effort- from soaking the beans overnight to grinding them a meat grinder to get the perfect texture-so here I’ve made a salad that has all the flavors of a falafel sandwich but with a fraction of the effort. Make sure to buy a brand of pomegranate molasses that is unsweetened. Alternatively, you can make your own by reducing down some pomegranate juice.
Ingredients:
- 4 tablespoons vegetable oil
- 1 small red onion, diced
- Two 15.5 ounce cans of garbanzo beans
- 5 cloves garlic, minced
- Salt and pepper to taste
- 2 teaspoons ground cumin
- ½ teaspoon hot chili powder
- ½ cup cilantro, finely chopped
- 24 oz. of any green salad mix
- Tahini, for drizzling
- Pomegranate molasses, for drizzling
Directions:
- Heat oil. Cook onions until lightly golden and translucent, about 5 minutes over medium heat.
- Meanwhile drain garbanzo beans and run through a salad spinner several times to remove as much moisture as possible. Mash coarsely with a potato masher and set aside.
- Add garlic, salt, and pepper to onions and cook for a minute. Add cumin and chili powder and cook for another 2 minutes, continuously stirring.
- Add mashed chickpeas and cilantro. Combine well. Pat down mixture flat onto pan and cook for 8 minutes. Flip over mixture half way through and pat down firmly (the goal here is to create a crisp, golden edge on the chickpeas much like the exterior of a falafel.)
- Top salad greens with chickpea mixture and drizzle over tahini (thin out with some water to achieve desired consistency) and pomegranate molasses over to taste. Enjoy!
