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Plant Oriented Cooking


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RECIPE: Espinacas con Garbanzos


INGREDIENTS

  • 1 cup of dried garbanzo beans (chickpeas) or 19 oz of cooked chickpeas, rinsed and drained
  • 1 lb fresh spinach
  • 4 large cloves of garlic, peeled
  • 2 thick (½ inch) slices of day old bread with crust removed
  • 15 blanched unsalted Marcona almonds
  • 1 tsp cumin
  • ¼ cup tomato sauce
  • 1 tsp pimentón de La Vera (Spanish paprika)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons of vinagre de Jerez (sherry vinegar)
  • Salt and pepper to taste
  • Cayenne pepper to taste (optional)

METHOD

  1. Heat 1 tbsp oil in a skillet and sauté the bread, raw almonds, garlic, cumin, cayenne and black pepper over medium heat until golden brown on all sides of the bread. Transfer to a mortar, add salt and vinegar and mash to a paste with a pestle.
  2. Add remaining oil to the skillet and heat. Quickly sauté the spinach for a few minutes, add the paprika, chickpeas, bread and garlic paste, and spices. Cook over medium heat for a minute, adding water if the mixture is dry. Turn off the heat and leave it to sit for 10 minutes for the flavors to meld.
  3. Season with salt and pepper to taste.
  4. Serve with bread, a light drizzle of fresh olive oil and a sprinkle of pimentón.
  5. Buen provecho!

NUTRITION


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RECIPE: Israeli Hummus


INGREDIENTS

  • 1/2 pound dried chickpeas
  • 1 tablespoon baking soda
  • 7 large garlic cloves, unpeeled
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon ground cumin, plus more for garnish
  • 1/2 cup tahini, at room temperature
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • Salt
  • Paprika, for garnish
  • 1/4 cup chopped parsley
  • Pita bread, for serving

METHOD

  1. Cover the dried chickpeas in a bowl with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
  2. Add the chickpeas and the garlic cloves to a medium saucepan, cover with 2 inches of fresh water and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
  3. Puree the chickpeas in a food processor with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
  4. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
  5. Make an indent in the center of the hummus with a ladle. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

NUTRITION


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RECIPE: Lentil Soup


INGREDIENTS

  • 1 pound lentils, rinsed and soaked
  • 2 cups kale leaves, trimmed from stalk and cut into 1/2 inch strips
  • 1 medium onion, peeled and diced
  • 2 tablespoon olive oil
  • 2 bay leaves
  • 2-inch piece of fresh ginger, chopped finely
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons turmeric
  • juice of one small orange or 1/2 large orange.
  • 2 strips of orange zest, chopped finely
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 6-8 cups of vegetable stock or water
  • salt and pepper to taste

METHOD

  1. Rinse the lentils and then soak for them 2-3 hours in cool water.
  2. Heat a large pot. Add the olive oil, onions and the ginger.
  3. Sweat the vegetables until the onions are translucent.
  4. Sprinkle the cumin, turmeric and chopped orange zest into the pot. Stir through and cook over a low heat for 2-3 minutes.
  5. Add the honey and cook until it reduces and becomes thick.
  6. Deglaze with the orange juice and stir well to scrape up any bits that have formed on the bottom of the pot.
  7. Drain and rinse the soaked lentils again. Add to the pot along with 6 cups of stock.
  8. Stir all the ingredients to combine well. Add more stock if needed. Simmer partly covered for 40 minutes or until the lentils are tender.
  9. At the very end, stir in the kale and add the vinegar. Taste and adjust the seasoning with the salt and pepper, if desired.
  10. Simmer for an additional 5 minutes. Immediately serve in warmed bowls with garnishes.

NUTRITION


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RECIPE: French Lentils


INGREDIENTS

  • 3 tablespoons olive or vegetable oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 ¼ cups French lentils
  • 1 teaspoon dried or fresh thyme
  • 3 bay leaves
  • 1 tablespoon kosher salt

METHOD

  1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  2. Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  3. Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes.
  4. Drain any excess water after lentils have cooked if necessary.
  5. Serve immediately, or allow them to cool and reheat later.

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RECIPE: Brazilian Black Beans


INGREDIENTS

  • 2 Cans Black Beans, drained and rinsed
  • 1/2 T olive oil
  • 1 diced onion
  • 2-3 garlic cloves, pressed or finely minced
  • 2/3 cup vegetable broth or water
  • 1/4 t cumin
  • 1/4 t coriander
  • 1/4 t oregano
  • 1/2 t salt
  • 1/4 t pepper
  • 1 lime

METHOD

  1. Heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent.
  2. Add garlic and saute abut 30 seconds more.
  3. Add beans, broth, and remaining seasonings and bring to a boil.
  4. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally.
  5. Remove from heat and add in a few squeezes of fresh lime juice.
  6. Use the back of a spoon or rubber spatula so smoosh some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce.
  7. Serve as a side dish, or on top or rice.

NUTRITION


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