Vegtember: Lebanese Meze Platter
So not done a Vegtember blog for a couple of days, was busy playing Mafia 2 on Sunday, and I was knackered after work yesterday. So below are the recipes from my vegetarian meze platter on Sunday. Unfortunately I didn’t take any pictures as was a little big rushed so apologies for that.
All these dishes were very nice, but it didn’t quite work as a main meal; I have to confess I was busy thinking about how much better it all would have been with a nice Lamb Kofte kebab! I think if I do it again I will probably do some sort of a Halloumi based dish (maybe even veggie kebabs) or Felafels to be a centre piece.
However whilst it didn’t work as a meal it was excellent for packed lunches today and yesterday and I was not in any way bored of it despite having eaten it three days running. I still even have some of the humus left which I am going to have on my sarnies tomorrow!
Interestingly today George Monbiot has written an article in the Grauniad that seems to cast some doubt as to the importance of a project like this. Basically that article asserts that potentially meat production isn’t quite as bad for the environment as it was possibly previous feared to be.
On the other hand it clearly, even within the context of the article, is worse for the environment than vegetable production. Also the thrust is on the basis that if massive changes happen that totally shift the way meat production is done it won’t be so bad. Two chances of that happening, Slim and none. Slims out of town right now! (gold star to the first person to get the reference). So Vegtember will continue unabashed, And I will continue to be sanctimonious at least for the rest of the month!
Due to mis reading a recipe I misread before going shopping today I am going to be making a Capn’ Ralph original tonight of Ricotta, Courgette and Broccoli Rissoto. Probably won’t be able to blog the recipe until after I get back from London.
Humus
1 Can of Chickpeas.
Tahini
Juice and zest of 1 Lemon
2 cloves Garlic
Big handful chopped Parsley
Salt
½ tsp Paprika
½ tsp Cayenne Pepper
1 tsp Cumin
Now I hope you are paying attention because this represents complicated, tricky nuanced cooking that should test your skill to the limit. As Greg from Masterchef would say “Cooking doesn’t get any tougher than this”!
Drain the chickpeas (but keep the liquid), whap everything else into a food processor/blender. Whush it all up and add the juice from the can until it reaches the desired consistency. Erm…. thats it!
Tabbouleh.
150g Bulgar Wheat
spring onions
Half a Cucumber
2 big ripe tomatoes.
Handful fresh mint
Handful fresh parsley
Juice of 2 Lemons
Salt
Pepper
Olive Oil
Right cook the Bulgar wheat and drain leaving to cool. Meanwhile finely dice the tomatoes, cucumber, chop up the spring onions, parsley and mint. Mix in with the cooled wheat, lemon juice, salt and pepper and a liberal splash of olive oil. Et Voila, another really taxing recipe I know.
Baba Ganoush
This is my kid brother’s recipe and I followed it religiously so this is literally copied and pasted from the email he sent me. This isn’t traditional but a variation he has come up with. It was very nice.
“1 aubergine, halved lengthways
2 cloves garlic, sliced
75-100mls creme fraiche
Squeeze of lemon juice
Chopped parsley
Smoked paprika
If you have a griddle pan (if not, use the grill, but it’s loads better with a griddle), brush the halves of aubergine all over with olive oil and griddle each side for about 10-15 minutes. On the flesh side, cut in a criss-cross (gonna make you JUMP!) down to the skin, so you can scoop out the flesh. Put in a food mixer with the garlic, creme fraiche, lemon juice and parsley and whizz for a few seconds. Sprinkle liberally with smoked paprika.
I reckon it would probably be good to leave the skin on the garlic and cook it up for 10 minutes or so with the aubergine for a nice, milder, roasted garlic flavour, but I haven’t tried that yet.”
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