vegetarian

RECIPE: Chickpea Curry and Cucumber

 
THIS WARM SALAD—chickpeas with cucumbers as a garnish—makes such a tasty one-dish supper. The next day, when I often seem to have more cucumbers than chickpeas left over, I reverse the balance: cucumbers with a little chickpea garnish makes a fantastic lunch.
 
Serves 4, as main dish for dinner
 
Chickpea curry
1/3 cup extra-virgin olive oil or other cooking oil
1 large onion, halved then sliced
2 tbs finely chopped fresh ginger
1 tsp to 1 tbs chopped jalapeño pepper (optional)
1 cup canned tomatoes, drained and crushed
2 tsp mango powder
1 tbs paprika
1 tsp turmeric
1 tsp salt
1 cup water
2 15 oz. cans chickpeas, drained
½ cup finely chopped cilantro (or 1 tbs dried green fenugreek leaves)
 
Cucumber
1 English cucumber, peeled and diced in ½ inch cubes (I used 3 Kirbies since I’d just bought them at the market)
¼ tsp black pepper
½ small red onion, finely chopped
2 to 3 tbs fresh lemon juice
½ to 1 tsp salt
½ cup chopped cilantro
 
Curry
1.     Heat oil in a medium pot on medium high.
2.     Add onion and sauté until lightly browned (up to 8 minutes).
3.     Stir in ginger and jalapeño and sauté for 1 minute.
4.     Add tomatoes, mango powder, paprika, turmeric and salt, stir well and cook for 4 to 5 minutes, or until oil glistens on top.
5.     Pour in water and chickpeas, stir well and bring to a boil. Reduce the heat to low, cover and simmer for 5 minutes, stirring once or twice.
6.     Stir in cilantro and let curry cool for 30 minutes.
 
Cucumber
1.     In a medium bowl, combine cucumber, black pepper, red onion and lemon juice.
2.     Mix well and refrigerate, covered, until you need it.
3.     Just before serving, add salt and cilantro and toss.
 
Adapted from Vij’s at Home: Relax, Honey: The Warmth & Ease of Indian Cookingby Meeru Dhalwala and Vikram Vij. 
 
 

Mediterranean Diet—Indian Style

PART OF WHAT I LOVE ABOUT THE MEDITERRANEAN DIET is how varied it is—you never get bored. This many-flavored cooking isn’t surprising really—the Mediterranean Sea reaches the shores of more than 15 countries, and each culture brings its own flair and flavors—from tagines to taboulleh, ratatouille to risottos—to the basic ingredients of the traditional Mediterranean way of eating. 

The ingredients:

~An abundance of plants: vegetables, fruits, grains (mostly whole), pulses (legumes like beans and lentils), nuts and seeds

~Olive oil as your major fat (substituting for margarine or butter)

~Fish, seafood, poultry a couple of times a week (especially fish)

~Every-other-day-or-so eggs, cheese and yogurt

~Red meat less often (a few times a month)

~Wine with meals (in moderation—one or two glasses for men, one for women), unless it puts you at risk, of course

Choose Your Favorite Flavor. What’s interesting is that, traveling beyond the shores of the Mediterranean, you can find inspiration for even more meals made with these building blocks of the traditional healthy Mediterranean diet. The other day, I couldn’t resist a recipe for “Chickpea Curry and Cucumber,” from Meeru Dhalwala and Vikram Vij, chef/owners of Vij’s (“easily among the finest Indian restaurants in the world,” writes Mark Bittman) and Rangoli restaurants in Vancouver. A friend in Montreal gave me her extra copy of one of their cookbooks, Vij’s at Home—lucky me. The subtitle, “Relax, Honey: The Warmth and Ease of Indian Cooking” says everything about its approach.
 
A Familiar Ingredients List. It struck me right away how many characteristics this recipe for a “warm salad” shared with so many in the Mediterranean diet: It’s a one-dish meal of beans and vegetables—warm chickpeas with tomatoes, with the lovely contrast of cool cucumbers.
 
 
These are all made irresistible with the big flavors of various spices and herbs—ginger, peppers, cilantro—and citrus. Since I usually cook with extra-virgin olive oil, I just went ahead and used it in this dish, too. (The first time I made this, I couldn’t find mango powder but that problem was solved by a visit to Kalustyan’s, whose selection of fresh spices is hard to beat.)
 
It’s great to discover another take on chickpeas-as-a-meal: This will definitely become a regular on our table—it’s simple and quick to make on a work night. So for anyone who’s interested in the health benefits of the Mediterranean diet and loves Indian flavors, the basic ingredients above are endlessly adaptable.
 

 
 
 
 
 
 
 
Kalustyan’s 
123 Lexington Avenue,
New York, NY 10016
212-685-3451
 
 

Meatless Monday Recipe: Kale and White Bean Stew

I BECAME A KALE FAN JUST A FEW YEARS AGO when my friend Brenda made an amazing kale and roasted chicken recipe for a dinner party. But since today is Monday—Meatless Monday—that recipe will just have to wait. Instead, how about this amazing stew of kale and white beans, adapted from a recipe by Chef Dan Barber, of Blue Hill and Blue Hill at Stone Barns? Not only is it a delicious mix of tastes and textures, but it’s positively overflowing with goodness. 
 
Kale is one of those superfoods. “Move over Popeye and make room for the ‘queen of greens,’ kale,” advises WebMD: One cup of kale has 5 grams of fiber, we learn, 15% of the daily requirement of calcium and vitamin B6, 40% of the magnesium requirement, 180% of vitamin A, 200% of vitamin C and 1,020% of vitamin K. (Too much vitamin K isn’t good for everyone. Anyone taking anticoagulants, for instance, is advised to avoid kale.) Kale is also a good source of minerals. Check out the whole list of nutrients here. Choose organic kale, when you can, because conventionally grown has been found to have pesticide residues of particular concern.
 
Serve this stew with crusty bread for a wonderful light supper. Leftovers are great for lunch, too.
 
Kale and White Bean Stew
Serves 4
 
1 1/2 lbs kale leaves, center ribs and stems removed
3 tbs extra-virgin olive oil
1 cup peeled carrots, chopped
1 cup celery, chopped
4 chopped shallots
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans cannellini or other white beans (preferably organic), drained
6 San Marzano canned tomatoes, roughly chopped
4 cups (or more) vegetable broth
3 fresh thyme sprigs
1 bay leaf
1 tbs Sherry wine vinegar
a handful of assorted chopped fresh herbs (such as tarragon, parsley, chives)
 
 
Cook kale for 1 minute in large pot of boiling salted water. Drain. Transfer to bowl of ice water to cool briefly. Drain and squeeze out excess water. Coarsely chop kale.
 
Heat olive oil in medium pot over medium heat. Add carrots, celery, shallots and garlic; cook until soft, stirring, about 15 minutes (do not brown).
 
Add white wine and simmer until liquid is slightly reduced, about 7 minutes.
 
Add white beans, tomatoes, 4 cups broth, thyme sprigs and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
 
Add kale and simmer 5 minutes longer.
 
Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired.
 
Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

RECIPE: Farro Salad with Red Peppers and Beans

I GOT A JUMPSTART ON MEATLESS MONDAY this weekend when my friend made the most delicious Mediterranean farro salad as we all lazed about taking in the spring sunshine. As some of you surely know by now, I’m a big fan of this ancient grain; farro has a wonderful nutty flavor and a satisfying bite. So I’m always happy to expand my repertoire of dishes to make with it, and I think you will be, too. 
 
This is a very flexible recipe: Substitute asparagus for the beans (cut the spears into 3-inch pieces and cook in boiling water for 3 to 5 minutes) or use yellow peppers instead of red. Replace chives with a thinly chopped scallion or two, or some red onion. And, of course, what could be better than doubling the recipe for a family picnic or potluck this summer? Happy Meatless Monday. And thank you Pam.
 
Pamela Ferrari’s Farro Salad
Serves 4–6, as side salad or light lunch
 
1½ cups semi-pearled or pearled farro
1 red pepper, sliced into thin strips
½ lb green beans or haricot verts
½ cup pitted black olives
1/3 cup grated Parmesan cheese
1 small bunch chives, chopped, or half a small red onion, sliced thinly
¼ cup extra-virgin olive oil
¼ cup sherry vinegar
2 tsp Dijon mustard
½ tsp salt, or to taste
Ground black pepper, to taste
 
Bring a medium saucepan of salted water to the boil. Add farro and boil gently, uncovered, for about 20 minutes, until al dente. Drain and put in a large serving bowl to cool. *
 
Cook green beans in boiling salted water for 2 minutes, or until just tender. Drain and transfer briefly to a bowl of iced water to stop the cooking. Drain again and pat dry.
 
Once the farro is cool, combine the beans, olives (slice them if they’re big, or leave whole if you use tiny ones, like Niçoise), red pepper, Parmesan and chives or red onions with the farro.
 
In a small bowl, whisk together the sherry vinegar, olive oil, mustard, pepper and salt.
 
Pour the dressing over the salad, toss and serve.
 
* In a rush? Cool the farro more quickly by spreading it out on a cookie sheet.     

RECIPE: Fennel, Orange and Radish Salad


 
ORANGES, RADISHES AND RED ONION make a lovely salad on their own; Moroccan, Tunisian and Egyptian cooking all have tasty examples. For this meal, I decided to add fennel, for a welcome crunch—and because there it was, at the market. The dressing is an orange citronette (using orange juice as the acid, instead of lemon or vinegar). To prepare the orange segments, cut off each end of the orange, stand it on end and, using a sharp knife, cut downward in an arc, taking the pith and peel off. Finally, separate each segment from the membrane. (Here’s a handy video from Food52 if you’d like a demo.)
 
Serves 6
 
2 fennel bulbs, halved, cored, then very thinly sliced to create crescent shapes
2 oranges, peeled and in segments, membranes removed
4 radishes, thinly sliced (a mandoline makes this easy)
1/2 small red onion, halved, then very thinly sliced
Handful of mint leaves
   For the citronette:
Zest and juice of one orange
¼ cup extra-virgin olive oil
2 tsp Dijon mustard
Sea salt
Freshly ground black pepper
 
Combine fennel, orange segments, radishes and onion in a bowl.
 
In a separate bowl, combine the orange zest and juice with the mustard, then whisk in the olive oil. Add salt and pepper to taste.
 
Pour citronette into the bowl with the fennel combo, add mint leaves and toss gently. 

RECIPE: Tunisian-Style Carrot Salad


 
I’VE COME ACROSS MANY DIFFERENT VERSIONS of Tunisian and Moroccan carrot salads. Some are made with julienned raw carrots, often with raisins added. This one, though, is made with cooked carrots, which are tossed with a spicy citronette at the end. (Tunisian carrot salad is sometimes garnished with hard-boiled eggs and olives, a version that would make a great light lunch on its own.) A good harissa (hot chili sauce), made at Les Moulins Mahjoub in Tunisia, is available at Le Pain Quotidien. 
 
Serves 4, as side dish
 
1 lb carrots, peeled and cut into thin (1/4-inch) angled slices
2-3 tbs lemon juice (depending how lemony you want it)
½ tsp ground cumin
¼ tsp ground cinnamon
1/8 tsp cayenne (or more, to taste)
1/8 tsp harissa
4 tbs extra-virgin olive oil
Handful of flat-leaf parlsey, chopped
Sea salt
Freshly ground black pepper
 
Boil a medium saucepan of salted water and cook the carrot slices for 5 to 6 minutes. Don’t let them get mushy.
 
While the carrots are cooking, whisk together the lemon juice, spices, harissa and extra-virgin olive oil in a small bowl.
 
Drain carrots, let cool a little and place in a bowl.
 
Add the citronette to the carrots and the parsley and toss gently. Let stand for 10 minutes or so, so that the flavors combine.
 
Add salt and pepper to taste. 

Two Mediterranean Salads for the Thanksgiving Table

 
DAVID TANIS, WHO FOR MANY YEARS WAS CHEF AT CHEZ PANISSE, was writing in the Times last week about how chutneys, relishes and pickles can brighten up the traditional Thanksgiving turkey, gravy and stuffing. He wasn’t dissing the Thanksgiving meal, but he pointed out that the usual add-ons to this trio, delicious as they may be, “simply seem to add more richness.”
 
That got me thinking: Wouldn’t the much-loved citrus notes in Mediterranean cooking also help “brighten up an otherwise one-note meal,” as Tanis put it? When I first got interested in Med cuisine, I was amazed and thrilled by all the different uses of oranges and lemons and grapefruits. Grapefruit and fennel salsa with roasted halibut, sliced oranges with black olive spread or in a salad with beets, lemon zest on a roasted chicken dish. Lemons, especially, have become a pantry staple now for me.
 
But back to Thanksgiving. Carrots and fennel were plentiful at the farmers’ market this week. I thought they might work well for my citrus-y mission and complement the traditional Thanksgiving menu as well.
 
 
 
The dishes I came up with are both inspired by the countries on the southern shores of the Mediterranean—Morocco and Tunisia in particular. The cooked carrot salad is lemony and redolent of the spices of the Maghreb. The fennel, orange and radish salad incorporates the zest and juice of an orange, as well as orange segments, with fresh mint adding the final flavor boost. Both certainly add a bright note and lightness to the meal. I can even see leaving the fennel salad til the end of the meal, as a little palate cleanser before those fabulous desserts.
 


 
 

Recipe Love

 
LISTENING TO STANLEY TUCCI and his mother talk about recipes the other night made me think about all the little culinary treasures my mother has passed on to me. Not just basic cooking techniques that I learned at her elbow, but recipes from her mother, her mother’s mother, her father, her mother-in-law, a childhood schoolmate of my father’s, their friends in London in the late 1940s. She has been the keeper of these recipes and now is making sure her children have them, too.
 
There’s Friar’s Omelette, from Susanna Moss, my mother’s grandmother, written out in her own hand, my Polish Babcia Władysława’s pickled herring and babka (two separate dishes!), my dad’s traditional Christmas beetroot brine and soup, shortbread from Grandma Lily, brown bread from Grandad Percy (he was a miller and expert baker). Not to forget Marysia’s almond torte and Zosia’s pickled dill cucumbers. I’ve collected some on my own visits to family, too: Uncle Abdul Beidas’s hummus, Aunt Ela Makowiecka’s gazpacho (despite the Slavic name, she lived a good part of her life in Spain).
 
Recently this loving passing around of recipes took a different turn when my 20-something son Christopher flipped the tables and taught me how to make an elegantly plated beet, arugula, frisée and goat cheese salad that he’d learned somewhere along the line living in an Italian (Canadian) household for the last two years and working at an Italian café. Lucky me, and now lucky you because it’s the perfect Meatless Monday dish to share. Slicing the beets very thin is not only beautiful but somehow highlights their delicate sweet flavor. From my family to yours. 
 
 

RECIPE: Beet and Goat Cheese Salad, with Arugula and Frisée

 
AT OUR HOUSE, WE CALL THIS DISH Christopher’s Beet Salad, because of how the recipe came to us. Golden beets work really beautifully, too, says Chris.
 
Serves 4
 
5 medium beets
wild arugula and frisée greens
¼ cup extra-virgin olive oil, plus extra for drizzling
2 tbs balsamic vinegar
salt, pepper
4 oz goat cheese
 
Scrub the beets and boil whole until tender (45 minutes to an hour). Remove from water and let cool.
 
In a small bowl, whisk together olive oil and vinegar, adding salt and pepper to taste. 
 
Combine about four handfuls of wild arugula and frisée in another bowl, dress with the vinaigrette and toss gently.
 
When the beets are cool, peel and, using a mandoline, slice them into thin rounds. Arrange in circles in one layer on four salad plates.
 
Drizzle a little extra-virgin olive oil over the beets. 
 
In the center of each plate, pile a small handful of the arugula/frisée mix.
 
Top with a slice of goat cheese (browned under the grill if you like).
Serve with crusty bread.  
 

RECIPE: Beans and Red, Yellow and Orange Peppers Salad

 
SOMETIMES A FARMERS’ MARKET STAND JUST LEAPS UP AT YOU and says, “Make this dish!” At this time of year, that dish often involves peppers. Piled up in gorgeous multicolored heaps, who can resist?
 
 
For this recipe, I add chopped up peppers to a few staples from the cupboard—canned cannellini and garbanzo beans, which I stock up on at Whole Foods, plus extra-virgin olive oil and red wine vinegar—and a generous handful of mint. It makes a fall meal full of wake-you-up tastes and crunch. If you like, you can top it off with crumbled feta or goat cheese—adding a salty zest and some extra protein.
 
 
Oh, and a loaf of crusty bread and a bottle of crisp Albariño from Spain are always welcome accompaniments.
 
Generously serves 4 as a main dish
 
1 red pepper
1 orange pepper
1 yellow pepper
1 15-oz. can cannellini beans
1 15-oz. can chickpeas (garbanzo beans)
½ small red onion, diced
1 garlic clove, minced
1/3 cup extra-virgin olive oil
3 tbs. red wine vinegar
Sea salt and freshly ground pepper
A good handful (½ cup or more) fresh mint leaves, cut into thin strips (chiffonade) or left whole if very young and tender
Fresh feta or goat cheese (optional), for topping
 
Core, seed and dice the peppers into ¼-inch pieces and place in a serving bowl big enough to fit all ingredients. Drain and rinse the beans. Zap them for 20 seconds or so in the microwave, ’til just warm, and set aside. In a small bowl, whisk together the olive oil, vinegar and garlic, and pour over the beans. Let sit for 10 or 15 minutes. Add beans, onion and mint to the peppers, and gently mix. Season with sea salt and pepper, to taste.

 

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