Traced Elements

Tag: vegan recipes

  • Summer is for Hummus

    Summer is for Hummus

    Hummus is a fantastic summer staple as you can take it camping or somewhere with limited refrigeration and it won’t go off. It is full of vitamins and protein, and vegan to boot. It tastes great accompanied by Pemberton-grown carrots, and the secret ingredient is Pemberton-grown cilantro. You can also make your own tahini by grinding raw sesame seeds with a little olive oil in a high-powered blender.

    Cumin and Cilantro Hummus:

    Ingredients:

    2 cups cooked chick peas

    3 peeled Pemberton garlic cloves

    1/3 cup tahini

    Juice of 2 lemons (must be fresh)

    2 tbs water

    4 dashes tabasco sauce

    1 tsp cumin

    ¼ cup cilantro leaves

    1 tsp pepper

    1.5 tsp salt

    Method:

    Mix chick peas and garlic in food processor.

    Add tahini and all remaining ingredients until very smooth. Adjust water amount to desired consistency.

    Garnish with a few cilantro leaves. Enjoy!

  • Nidhi Raina’s Kushari Crowd Pleaser

    Nidhi Raina’s Kushari Crowd Pleaser

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    Kushari is a vegan Egyptian dish originally made in the 19th century. Influenced by Indian cuisine such as khichdi (lentils and rice) and Italian macaroni, kushari was sold on food carts, and evolved to a restaurant staple. It’s honest worker–food and is still served in roadside stalls and restaurants all over Egypt. This is Nidha Raina’s version. 

    Ingredients:

    2 large yellow onions sliced
    1 cup brown lentils
    1 cup brown rice
    1 tsp ground cumin
    1/2 cup olive oil
    6 small cloves garlic
    1 tsp roasted cumin
    1 tsp salt
    1/2 tsp cayenne
    2 Tbsp vinegar
    1 cup tomato 🍅 sauce
    1 medium chopped tomato
    Mint 🍃 to garnish
    Method:
    1. Cook lentils in water with half tsp of salt..  Simmer till it’s tender on medium low heat.
    2. Cook the brown rice in two cups of water and a pinch of salt on medium heat till all the water is absorbed.
    3. Crisp fry the sliced onions in 1-2 tbsp oil in a 🍳 and set aside when done.
    4. Prepare sauce in a saucepan on medium low heat.  Heat 2-3 tbsp oil and add garlic, cumin, salt and cayenne followed by vinegar. Add the tomato 🍅 sauce and cook on low heat for ten minutes. Add 1/4 cup water 💦 to thin the sauce if needed.
    5. To serve, place the rice on a small platter.  Top with lentils and garnish with onions, freshly chopped 🍅 and fresh mint. Serve the sauce warm on the side.
    Serves 2-4 small portions
    This recipe is even better as a leftover. To add more levels chop kale, spinach, or sliced mushrooms and enjoy it next day! This recipe originated in Egypt 🇪🇬 and I find versions of this in both east and west!