Sesame Oat Cookies (Wheat Free)

Along the Silk Road there are various adaptations of sesame cookies with each country preparing its own signature version. In China, sesame cookies are made into a ball with a red bean paste. In Greece, they are called Koulourakia and are shaped into ovals and the cookie dough is softer and oilier than most other recipes. This version intermingles both the eastern origin of sesame seeds, sunflower seeds and raisins with the modern agricultural crop of oats readily cultivated in the west. These cookies are delicately spiced with cinnamon and allspice lingering in the background, however their presence is welcoming. Such a simple cookie to prepare, with a delightful crunch that is so unique.

Serves 20

Ingredients

1/3 cup tahini (Sesame Paste)
1/2 cup honey 
1 large egg 
1/2 teaspoon cinnamon 
¼ teaspoon allspice 
1/8 tsp. salt 
1 1/2 cup old fashioned oats 
½ cup apple sauce
1/3 cup unsalted shelled sunflower seeds, raw

1/4-cup dark raisins


Directions

       1       Preheat oven to 350°F and line 2 baking sheets with waxed paper.

      2      In a bowl, whisk the tahini, honey, egg, cinnamon, allspice and salt.

      3      Stir in the oats, applesauce, sesame seeds, and raisins and mix until well blended.

      4      With a teaspoon, drop large dollops onto baking sheet.  Arrange 2 inches apart and bake for about 18 minutes or until firm and light brown.  Cool completely in rack before storing. 

Cajun Crunch String Beans (Vegan, Gluten Free)

I used to shop at this Israeli spice store located in Queens, NY- the most muti cultured borough in the world named Pereg. It's a gourmet herb and spice store that makes their own spice mixtures and teas where they are sold by weight in huge glass containers or in burlap bags. It's just my kind of place- so authentic.


In any event, I shopped there for years and even trekked out to Queens when I moved to Long Island. It was that worth it because the spices are pure, fresh and natural with no additives, no preservatives, no added volume and no food coloring. 


The last time I was there was a year ago. As usual they always displayed new things for their customers to try. This time it was cajun almonds. It was a gorgeous vibrant orange hue coating the almonds. I bought them, not knowing what I would do with them, until I had a recipe in mind. Since it was the CSA season and I got plenty of fresh snappy string beans, I figured these would work as a spicy topping. It was a bold spicy crunchy mixture livening up the string beans.


So months later and I wanted to make this Cajun Crunchy String Bean dish again. I drove out to Queens, only to find Pereg has closed and taken their business online. Disappointed, I went back home and decided to make my own Cajun Crunch Almonds.

Serves 6-8

ingredients

1-pound fresh string beans, diagonally sliced 2 inches

2 tablespoons olive oil, divided

4 garlic cloves, crushed

1/3 cup slivered almonds

1 tablespoon Cajun seasoning

Directions

      1      Preheat oven to 350°F

      2      In a small bowl; mix and combine the almonds, Cajun seasoning and 1 tablespoon olive oil. Make sure to coat almonds with the seasoning.

      3      Line a small baking pan with aluminum foil. Arrange almonds in a single layer on baking pan and bake for 7 minutes in oven. Once done, set aside.

      4      In a medium size saucepot, heat 1-tablespoon oil over medium high heat. Add garlic and stir until the garlic becomes fragrant and looks fuller.

      5      Add the string beans into the pot and sauté, combining the oil and garlic. Lower heat and simmer covered for 15-20 minutes or until the string beans turn a darker green color.

      6      When ready to serve, arrange string beans into a serving platter and top with the Cajun almonds.

Thai Quinoa (Vegan, Gluten Free)

My parents used to live in Bangkok and when I would visit them, it was always a special treat to dine at the Thai restaurant in the Shangri La Hotel by the Chao Phraya River, also known as "The Brown River." No too imaginative with the name, the river was literally and still is brown.

My first boat tour down the Brown River, just minutes from the fancy Shangri La Hotel, and you were faced with rows and rows of shacks built on flimsy stilts in the water. Adults would launder their clothing in this brown water and children would happily swim in this mud water. It was so bizarre to me and a real eye opener at the tender age of 9 yeas old at the destitution many people in Thailand lived in.

I really appreciated the simple creature comforts of a fluffy bed, nice clothes, food and a warm shower.

I do miss Thailand sometimes, as it's also known as "The Smiling Country." Thai people speak very softly and always greet respectfully. This dish transports me back to Thailand with the delicate combination of lime and basil topped off with the heat from the jalapeño pepper. This recipe is from Susie Fishbein's cookbook Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday.

Serves 6

INGREDIENTS


1 1/2 cups dry quinoa
3 cups water
1 jalapeno pepper, seeded and minced
12 fresh basil leaves, finely chopped
¼ cup fresh cilantro, finely chopped
1/2 small red onion, minced
1 firm mango (not too ripe) peeled, pitted, and cut into 1/8-inch cubes
2 tablespoons olive oil
Juice of 1 lime

Directions
1 Rinse the quinoa thoroughly in a strainer. Do not skip this step or a bitter, soap-like natural coating will remain.
2 Once the quinoa is drained, place it into a medium saucepot with the water over medium high heat. Bring to a boil. Reduce the heat and simmer covered until the water is absorbed, about 10 to 15 minutes, or until the grains turn translucent and the outer layer pops off.
3 Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, salt, and lime juice. Stir to combine.
4 Add the quinoa and toss to combine.
5 Serve warm or at room temperature.

Spiced Dried Fruit Quinoa (Vegan, Gluten Free)

It has been quite some time since I got a chance to sit down and write a post. Passover has taken a good chunk of my time, between cooking and cleaning. 

For many Jews around the world, Passover is a tough holiday because it's eight days with out eating any leavened bread, and for Ashkenazi Jews this has extended to almost anything leavened- like beans and rice also known as kitniyot. The custom is for Jews to follow their culinary heritage and traditions. So for the Ashkenazi Jews, kitniyot were not part of the culinary practice in Eastern Europe. I, on the other hand am a Sephardi Jew who eats rice and beans during Passover, because this were staple ingredients along most of the Silk Road. Now, where it gets a bit sticky is with my husband who is of Eastern European descent and was not accustomed to rice and beans on Passover. As a fair compromise to him, I made this Spiced Dried Fruit Quinoa, since it is one of the permissible foods to eat during Passover.

It was very important for me to celebrate my heritage as a Sephardi Jew, but also respect my husbands' traditions. Along the Silk Road, dried fruits are regularly used to catapult an ordinary dish to a festive dish. Since Passover is a holiday commemorating the Jews release from slavery, it calls for a celebratory dish. This quinoa dish was a fair compromise for us both. The quinoa is adorned with dried apricots and dates enhancing the aromatic flavors of the cinnamon, cardamom and ginger. The result is a warm and slightly sweet flavor almost sweet enough for a dessert, but I suggest it served with a curried vegetable dish. With this dish you are transported with flavors from around the world into your home. This recipe has been adapted from Martha Stewarts, Cinnamon Scented Couscous.

INGREDIENTS

1/3 cup almonds, slivered

3 cups water

2/3 cup dates, diced

1/3 cup  dried apricots, chopped

1 teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

Salt to taste

1 tablespoon vegetable oil

1 ½ cups quinoa

Serves 6

Directions

      1      Preheat over to 350°F

      2      Toast almonds in baking sheet for 10 minutes, stirring once.

      3      Combine water, dates, apricots, cardamom, cinnamon, ginger, salt, oil  and quinoa in a medium saucepan under a medium high flame.

      4      Bring to a boil, cover and simmer for 25 minutes or until all water is absorbed.

      5      Stir in almonds and serve.

Spicy Tofu and Asparagus Stir Fry (vegan, Gluten free)

It has been well over a year since I have been writing my cookbook. A labor of love getting all the recipes I grew up with (Central Asian cuisine) and turning it mostly to vegan versions. At another post, I will discuss the concept of my cookbook more. So I was looking for inspiration with the concept of mindful cooking and mindful eating.... along I found Robin Robertson. She has written several vegan cookbooks, but my all time favorite book of hers is The Sacred Kitchen, which explores the interconnection of world wisdoms to elevate the kitchen into a healing shrine. It just so happens to sit well with me because I come from so many different cultural worlds myself- my parents are Afghan/Bukharian Jews who lived in Pakistan, India, Israel, Thailand and the United States. My fathers' side of the family lives in Italy and Hong Kong. You should see my passport with all those stamps!

In any event, Robin wrote a cookbook with a title of a similar name that I was thinking of for my cookbook (subsequently I will not be using it) Vegan, Fire and Spice. The book is an homage to world cuisines- of course I can appreciate that. Spicy Tofu brings such family nostalgia for me- my years in Thailand visiting with my parents and the Thai food is spicy and sweet (much like me!). The recipe I am posting today is from Vegan, Fire and Spice, a very simple stir-fry that took less than 10 minutes to prepare and 10 minutes to cook. The sauce is quite simple made up of mostly soy sauce, sugar, and a little seasame oil. But the tofu is enhanced with fresh garlic and ginger. And lastly, the extra spice of red pepper flakes will clear your sinuses. The flavors so simple, but exquisitely paired with the delicate asparagus. Be sure to buy the asparagus that are thin, otherwise you will need to trim the bottoms and pair them.

Serves 4

Ingredients
2 tablespoons soy sauce (Gluten Free)
1 tablespoon sesame oil
1 tablespoon water
1 teaspoon sugar
1 tablespoon canola oil
1 bunch asparagus, cut diagonally into 2-inch pieces
12 ounces extra-firm tofu, well drained and cut into 1/2-inch cubes
2 garlic cloves, crushed
1 tablespoon minced fresh ginger
2 scallions, finely sliced
1/2 teaspoon hot red pepper flakes, or to taste
1/2 tablespoon roasted sesame seeds (optional)

1. In a small bowl, stir together the soy sauce, sesame oil, water, and sugar. Set aside.
2. In a large skillet or wok, heat the canola oil over medium‑high heat. Add the asparagus and stir‑fry for 2 minutes, then transfer to a bowl using a slotted spoon.
3. In the same skillet, add the tofu, garlic, ginger, and scallions, and stir-fry until the tofu is golden brown, about 5 minutes. Return the asparagus to the skillet along with the red pepper flakes and stir‑fry until the asparagus is just tender. Add the soy sauce mixture and stir‑fry a minute longer, or until hot.
4. Serve over Jasmine rice and top with a sprinkle of sesame seeds.

Cranberry Coconut Munchies (Gluten Free)

I am in need of warmth. Winter in the Northeast has been relentlessly cold. Yes, I know I should not complain, considering world events and natural disasters that have taken place recently. In truth, I am very grateful for all that I have, and have learned to create pleasant substitutions for things that I miss. 

So what foods do you associate with warmth? If I had a magic wand, I would wave away and magically appear in the tropics, slurping away on a straw with a giant coconut in hand. Nothing like coconut to quench your thirst.

Since I am not a fairy princess- much to my dismay, I figured let me bake something that will induce the feeling of warmth. Cranberry coconut munchies, adapted from the eclectic Vegetarian cookbook by Nicola Graimes, is just that. I love recipes that combine ingredients from different regions that just work. These cookies are a mix of the traditional American cranberries with the tropical coconut. It's amazing how these two ingredients come together to form an alchemy in taste- like they were meant to be together.

These coconut cookies speckled with orange zest and cranberries have a tart-sweet crunch lending to an exotic flavor. Such a simple dessert, that is ready in no time for afternoon tea or coffee.  Can be kept in an airtight container for up to a week.

Serves 20

ingredients

2 egg whites

½ cup confectioner’s sugar

1 cup almond meal

1 cup dried unsweetened coconut

Zest of 1 small orange

1-teaspoon vanilla extract

½ teaspoon almond extract

1/3 cup dried cranberries, finely chopped

1   Preheat oven to 300°F. Line 2 baking sheets with wax paper.

2   In a medium size bowl, with an electric mixer beat egg whites until stiff peaks form. This should take a few minutes.

3   With a spatula, fold the sugar, almond meal, coconut, orange zest, vanilla extract, almond extract into egg whites to form a sticky dough. Then gently fold in the cranberries.

4   Place heaped teaspoons of the mixture onto the baking sheet. Bake for 25 minutes or until golden brown at the top.

5   Cool on the baking sheets for a few minutes, then transfer to a wire rack until completely cool.

Upside Down Persian Rice Dish Reveals the Story of Purim~ Shirin Polo (Vegan, Gluten Free)

Just like the elements of the seder plate or oil fried latkes, most Jewish holiday foods recall the story of the holiday. Purim is no different — we feast on hamantaschen that represent Haman’s hat (or pockets, or ears, depending upon which story you buy). But one of the central themes of Purim, hippuch or sudden reversal, is often left out of our celebratory food for the holiday. By adding dishes that include an element of reversal we can recall the story of the holiday at our own banquet. This year, I will serve Shirin Polo, a traditional Persian rice dish, which is served upside down to tell the Purim story through food.

Throughout the Megillah, things are reversed and turned upside down, over and over. Haman holds a great deal of power, until in a split second during a banquet, Esther changes everything, and his plot to annihilate the Jews is foiled. The very gallows Haman built to hang Mordechai was used to hang himself. Finally, fact that Esther, a Jew (even in hiding) was the queen of Persia is a reversal of expectations and norms of the time. So it seems only fitting to eat meals of foods that incorporate the idea of hippuch.

Shirin Polo, made with Basmati rice topped with rosewater infused orange zest, is a dish that is served upside down, from the bottom up, where the candied oranges are served at the top symbolizing the sweet turn of events for the Jews. In addition, this rice dish has a crispy crust cooked at the bottom of the pan where it is cracked and flipped over facing up on the serving dish. This symbolizes the evil plot of Haman, broken into pieces. Eating this culinary delicacy known in Farsi as tadig, is symbolic of enacting the mitzvah of destroying Amalek, the ancestor of Haman. By eating the tadig, we are are fulfilling the commandment (figuratively) of destroying Haman. The crunch and flavorful rice, recalls this theme of Purim and is the perfect centerpiece for a festive table.

The rosewater, which flavors and scents this dish, is a crucial element of Persian cuisine and so fitting for the Purim meal. In the Megillah, Mordechai who was related to the patriarch Jacob is referred to as the Rose of Jacob (Shoshanat Yaakov), when he refuses to bow to Haman.

Finally, I will serve this dish because it is may be similar to something Esther had prepared for the feast that plays the central role in the Purim story. According to the Talmud, in order for Esther to disguise her Jewish identity, she subsisted as a vegan. Shirin Polo could have been a typical festive dish that she would have eaten at her own banquet. It is for this very reason that the holiday of Purim is connected to feasting — to pay homage to the many banquets thrown by the king and queen in Shushan. By serving at our banquet it helps recall the story of the holiday where sudden reversals saved the Jews of Persia.

Courtesy of Javan Restaurant

Shirin Polo
Persian Sweet Rice
6-8 servings

Rice
3 cups Basmati rice
8 cups water
2 tablespoons salt

Orange Layer
1 cup finely slivered orange zest
1 cup brown sugar
2 cups water
Pinch of saffron threads
¾ cup roasted slivered almonds
2 tablespoon rose water
¼ teaspoon ground cardamom

~~~~~~~~~~~~~~~~~~~

4 tablespoon vegetable oil
pinch of saffron
2 tablespoon water

1) Wash the rice in cold water until the water runs clear. Soak in cold water and let stand for at least 3 hours. Drain and rinse.

2) In a large heavy saucepan, bring 8 cups of water to a boil with salt. Add the rice and cook until al dente, about 10 minutes. Drain and rinse again under cold running water.

3) To make the orange layer: Fill a small saucepan with cold water. Add the orange zest, bring to boil, drain, then repeat.

4) In a medium saucepan, combine the zest, water, sugar and saffron and stir over low heat until the sugar dissolves. Increase the heat to medium high and bring to boil. Reduce the heat to low and simmer until syrupy, about 20 minutes. Let cool, then stir in the rosewater and cardamom.

5) In a large saucepan, heat 2 tablespoons oil over high heat. Stir in the turmeric, then 2 tablespoons water.

6) Spread one-third of the rice in the saucepan. Scatter half of the orange zest over the top, cover with half of the remaining rice, then the remaining filling, and finally the balance of the rice. Poke 7 deep holes into the rice. Drizzle with remaining 2 tablespoons oil.

7) Place a paper towel over the top of the saucepan and cover with the lid. Cook over medium heat, about 10 minutes. Reduce the heat to low and simmer until the rice is tender and the bottom is crisp, about 30 minutes.

8) Carefully remove the orange layer from the top and set aside. Remove the rice layer and place on serving platter. Place orange zest on top of the rice. Break crust from the bottom of the pot and scatter over the top of the orange layer and garnish with the roasted almonds.