Syrian Chickpea & Quinoa Casserole (Gluten Free & Vegan*)

Memorial Day marks the start of summer and thank goodness warmer weather seems to have arrived. Yesterday in Great Neck Estates, we celebrated our Centennial with a big bash. The typical barbecue fare that most people have associated with Memorial Day weekend as the griddle sizzles with smoke.

I was manning the table for the Environmental Commission educating our 1000 families on Recycling, CSA's and Green Living. You can always drop me a line if you would like the comprehensive pamphlet that I created and I will be happy to email it to you.

In any event, Vegetarians seem to miss out on the barbecues and we are always in search of alternatives. It's like we are missing part of the fun. Memorial Day has always been associated with outdoor activities and barbecues while gathering with family and friends. So this year, I made a big dish suitable for a large crowd and almost anyone, especially the little ones will love it.

This Syrian dish known as Cascasoon is traditionally made with couscous, coming from the Arabic etymology, “minced into small pieces.” I have substituted couscous for quinoa, which does not compromise flavor whatsoever. For those of you that like melted gooey stringy cheese, you can bake the Cascasoon with cheese, which makes it more of a family meal that the kids will enjoy. I have used Muenster cheese, because I like that "Muenster" is a derivative of the Latin word "monasterium." Monks lived quiet simple lives in harmony with nature.

Memorial Day is the time to spend with your family- outdoors in nature, a meal that will bring harmony as you eat and chat together. This recipe has been adapted from Poopa Dwek’s Aroma’s of Allepo.

Serves 6 to 8

INGREDIENTS


2 tablespoons vegetable oil
2 yellow onions, finely chopped (about 2 cups)
4 cloves garlic, crushed
1 (16 ounce) package of Quinoa (2 cups)
2 cups cooked Garbanzo beans ** (One 15 ounce can, washed and drained)
1 ½ teaspoon salt
½ teaspoon ground black pepper
3 ½ cups water
¼ cup olive oil
¼ pound sliced Meunster cheese (optional)*

1 Heat oil in a large saucepan over medium heat. Sauté the onion and garlic for 6 to 8 minutes, or until translucent.
2 Add the Quinoa and continue sautéing until the grain turns brown, 4 to 5 minutes.
3 Add the chickpeas (if not using canned, otherwise add it in step 4) salt, pepper and water. Bring to a boil. Reduce heat simmer covered until all the water is soaked up, about 25 minutes.
4 Pour in the olive oil and toss gently. If using canned chickpeas, add it in this step.
5 Optional: Spoon the Cascasoon into a baking casserole dish and top with the cheese. Bake uncovered at 350°F for 10 minutes, or until the cheese melts.

Cooks Note:
* Vegan option if not using cheese in step 5.
** To Prepare: ¾ cup beans, soaked overnight or boil them for an hour. Remove outer layer; drain and rinse.

Raisin Walnut Spiced Rice with Swiss Chard (Gluten Free, Vegan)

I know that most people dread Mondays- as it's the end of the weekend, that time you have off from work to spend your time as you wish. For others, like yours truly- I feel Mondays marks the start of a new week which always brings the potential for something new and exciting. I embrace that.

Something for your Monday sleepy heads- Meatless Monday is a movement or campaign that provides information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Their goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet.

Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars. Meatless Mondays intention is to revitalize this American tradition. They are spearheading a broad-based, grassroots movement that spans all borders and demographic groups. By cutting out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change.

This dish has everything I love in a meal; brown rice with walnuts, which gives it a hearty crunch, while the raisins and ginger tie the whole dish with a tad of sweetness. Of course the Swiss chards soaks up all the flavor adding peaks of  forest green to this robust dish. This rice dish is so filling it can be eaten on its own or as a side dish- thanks to Jan at Domestic Diva Blogspot who presented this recipe to Meatless Monday. 

Serves 4

Ingredients

2 cups brown rice, cooked

2 tablespoons olive oil

2 shallots, chopped

1 tablespoon fresh ginger, peeled and finely chopped

1/2 cup jumbo raisins

1/2 cup walnuts, chopped

2 cups Swiss chard, coarsely chopped

1 tablespoon flat-leaf parsley, finely chopped

Salt and Pepper, to taste

Directions

      1      Heat oil in a skillet over medium-high heat. Add the shallots and sauté for 3-5 minutes, or until softened. Stir in the ginger and cook for another minute until fragrant.

      2      Stir and combine the raisins and walnuts and cook for 3-5 minutes.  Stir in the Swiss chard and continue cooking for 4-6 minutes, or until wilted.

      3      Stir to combine the cooked rice to the mixture. Reduce heat to medium-low and cook covered for another ten minutes, stirring occasionally.  Season with salt and pepper and garnish with chopped parsley.

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.