plantook

Plant Oriented Cooking


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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: Crispy Sunchokes


INGREDIENTS

  • 2 tablespoons olive oil
  • 2 pounds small sunchokes, scrubbed, quartered
  • Kosher salt and freshly ground black pepper
  • 4 sprigs rosemary
  • ¼ cup unsalted butter
  • 3 tablespoons aged balsamic vinegar

METHOD

  1. Heat oil in a large skillet with a lid, over medium-high heat. Add sunchokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
  2. Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
  3. Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
  4. Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over sunchokes.

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: Barley Mushroom Soup


INGREDIENTS

  • 1 cup barley
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 package of Crimini mushrooms, sliced
  • 3 (15 ounce) cans low sodium vegetable broth
  • 1 cup water
  • 2 bay leaves
  • 2 T. fresh thyme, minced
  • Salt and pepper, to taste

METHOD

  1. Bring 4 cups of water and the 1 cup of barley to a boil.
  2. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft.
  3. Sauté the onion and garlic.
  4. Add the carrots and celery and cook until tender, about 5 minutes.
  5. Add the sliced mushrooms and cook until they are soft.
  6. Add the vegetable broth, water, bay leaves, and fresh thyme.
  7. Simmer for about 10 minutes.
  8. Stir in the cooked barley and cook for 15 minutes.

NUTRITION


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RECIPE: Cauliflower Quiche


INGREDIENTS

  • 2 teaspoons olive oil
  • ½ cup chopped onions
  • 5 large eggs
  • ½ cup low-fat milk, rice milk or soy milk
  • ½ teaspoon salt
  • 1½ cups chopped cauliflower
  • ½ cup shredded low-fat cheddar cheese
  • 1 teaspoon paprika

METHOD

  1. Preheat oven to 375°F. Lightly oil an 8-by-8-inch casserole dish or 9-inch pie pan with olive oil or butter. Spread onions evenly in the dish and place in the oven while you prepare the other ingredients.
  2. In a small bowl, beat eggs, salt and milk with a whisk.
  3. Remove dish from oven with mitts and spread cauliflower and cheese evenly. Pour egg mixture over cauliflower, onions and cheese. Sprinkle with paprika.
  4. Bake for 30 minutes, until cauliflower is cooked and casserole is golden brown.

NUTRITION


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RECIPE: Steamed Brussels Sprouts


INGREDIENTS

  • 1 lb Brussels sprouts
  • 1/2 red onion, sliced

Mediterranean Dressing

  • 3 TBS extra virgin olive oil
  • 2 tsp lemon juice
  • 1 medium cloves garlic, chopped or pressed
  • Sea salt and black pepper to taste
  • Optional: 1 TBS dijon mustard, 1 TBS minced parsley

METHOD

  1. Fill the bottom of the steamer with 2 inches of water.
  2. Cut Brussels Sprouts in half and slice as thin as possible or pulse to chop in food processor. Let them sit for 5-10 minutes before steaming.
  3. Chop or press garlic and slice onion and let sit for at least 5 minutes.
  4. Place onions on the bottom of the steamer basket with Brussels sprouts on top of onions. Cover with a tight-fitting lid. Steam for 5 minutes.
  5. Transfer to a bowl.
  6. Toss Brussels Sprouts with the remaining ingredients while they are still hot. Dressing helps tenderize Brussels Sprouts.

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