aquaprofunda: Lemons (lemons)
My latest riff on hummous, which is unsurprisingly amazing:

Ingredients



  • 2 eggplants

  • 2 cans chickpeas

  • 2 wedges of preserved lemon

  • One head of garlic

  • Minced garlic from a jar

  • Couple of lemons worth of juice

  • Salt and pepper

  • Loads of olive oil


Method



EGGPLANTS:

  1. Turn on big gas burner, sit eggplant on top until charred on that side, turn over and repeat on all sides of the eggplant

  2. Put on a baking pan and roast in 200 degree oven for 1 hour

  3. DO NOT PEEL!


GARLIC:

  1. Chop the bottom off your whole head of garlic. Put the whole thing in a little tin foil parcel with a generous amount of olive oil.

  2. Roast for 1 hour

  3. Allow to cool!


BABA GANHUMMOUS

  1. Chop tops off eggplant, squeeze roasted garlic out of skin, put in food processor with drained & rinsed chickpeas, roughly chopped preserved lemons (rinsed etc), lemon juice, salt and pepper and some olive oil

  2. Blitz until texture starts to look good. Add olive oil as you go to get the right consistency, could be heaps.

  3. Keep tasting as you go – add salt and pepper, minced garlic, olive oil and more preserved lemon to taste.


Makes a huge batch, enough to make all your coworkers try it as you eat it throughout the week, until they force you to write down this recipe.
aquaprofunda: Lemons (lemons)


The best things about carbonara are:
  • The sweet caramelised onion and garlic

  • The meaty texture and umami of the bacon

  • The creamy richness of the cream and egg


So how to recreate this with a vegan diet? Surprisingly easily. I saw a recipe for white bean alfredo elsewhere, so riffed on that - caramelised mushroom slices are amazingly delicious and great “meaty bits” substitute, and the white beans when pureed go surprisingly creamy. Add tonnes of garlic, salt, pepper and onion, and you’re absolutely set.

This recipe serves two people, or one very hungry person.

Ingredients



  • Olive oil

  • 150gm mushrooms - I used a mix of swiss brown and field mushrooms - sliced

  • 1 medium brown onion, finely diced

  • 1 can of cannelini beans, drained & thoroughly rinsed

  • 2 tablespoons of minced garlic (the jarred minced garlic is already pretty sweet and mellow - I find it perfect to add in huge quantities to things like this.

  • Vegan stock
    Savoury yeast flakes (optional)

  • Salt & pepper

  • Fresh parsley (garnish)


Equipment


  • Blender

  • Frying pan


Method


  1. Fry the onions and mushrooms in olive oil on medium heat until caramelised. This may take a little while (20ish minutes), but is so worth it.

  2. Blend the cannelini beans with the garlic and a splash of stock. I usually put in about half a teaspoon of Massel powdered stock and a dash of hot water.

  3. Pour the bean mix into the pan with the mushrooms. Mix well and simmer lightly for about 5 minutes, until it thickens up. Add salt, pepper and yeast flakes to taste.

  4. Mixed thoroughly with your cooked pasta and garnish with lots of fresh parsley.

Profile

aquaprofunda: An eye reflected twice in a cut mirror. (Default)
aquaprofunda

April 2016

S M T W T F S
     12
3456789
10111213141516
171819202122 23
24252627282930

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Aug. 20th, 2017 05:26 pm
Powered by Dreamwidth Studios