Heartwarming Hodgepodge: Two Wonderfully Jumbled Vegan Dishes

Published November 15, 2014 by The Feminist

hodge

I don’t mean to bulldoze you with my culinary brilliance- but damn!- these two dishes were just so unexpectedly delicious that it is simply impossible not to turn into an annoying show-off.

The ingredients I used in these dishes do not seem to belong together on one plate, but for some odd reason – call it being a culinary wizard- they do match together wonderfully. These dishes are a bit like the edible equivalent of going on a Tinder date, where you  start the evening with zero expectations, but then -BOOM!- your date turns out to be really hot so eventually you end up kissing under the lamppost around midnight.

What I’m trying to say is this: these dishes are unexpectedly magical!

Kamut Couscous and Coconut Porridge with Garam Masala-spiced Beetroot and Mint Chermoula

I know. Simply reading this title is just too mind-boggling to comprehend. But let me explain it a bit more into detail, in order for you to understand its utter yumminess. Hearty Kamut couscous simmered in delicate coconut milk to create a heavenly savory porridge. This comforting porridge is served with beetroot and apple, subtly spiced with garam masala and lime. And this whole dish is finished with a generous serving of fragrant mint chermoula.

kamut

Ingredients (serves 1):

For the porridge:

  • 80gr kamut couscous
  • 200ml coconut milk
  • ½ tsp nigella seeds
  • ¼ tsp mustard seeds
  • ¼ tsp chili flakes

For the beetroot and apple:

  • ½ apple, diced
  • 2 beetroots, peeled and diced
  • 1 tsp garam masala
  • ½ tsp turmeric
  • Juice of half a lime

For the mint chermoula:

  • Half a clove of garlic
  • 1 shallot
  • Lots of fresh mint
  • ½ tsp ground cumin
  • ½ tsp ground coriander seeds
  • Juice of half a lime
  • Olive oil

Method:

  1. Make the chermoula by mixing all the ingredients together in a blender until you get a pesto-like consistency and season with salt and pepper. Set aside.
  2. Blanche the beetroot in a pan, drain and put together in a bowl with the apple, the spices, salt and pepper and lime.
  3. Heat a tablespoon of olive oil in a small pan. Add the mustard seeds, nigella seeds and chili. Fry for a minute until fragrant. Pour in the couscous. Stir and pour the coconut milk over the top. Add 100ml of water as well. Bring to a gentle simmer and let the couscous absorb the moisture. Season with salt. The couscous should have a “porridgy” consistency, so if it gets to dry, add some more coconut milk.
  4. Serve the coucous and coconut porridge with the spiced beetroot and apple mix and drizzle the chermoula over the top.

Saffron and Harissa Soup with Bulgur, Kale and Jerusalem Artichokes

This is a healthy one-pot wonder! The kale and Jerusalem artichokes give this soup a very autumn-y feel, the bulgur makes it extra comforting and the aromatic fragrance of the saffron and the spiciness of the harissa will fill your heart with a warm and fuzzy feeling.

soup

Ingredients (serves 1):

  • 1 pieces of Jerusalem artichokes, peeled and cut into chunks
  • 2 large kale leaves, thinly sliced
  • Handful of cherry tomatoes, cut in half
  • Handful of raisins
  • 3 tbsp bulgur wheat
  • ½ tsp harissa
  • ¼ tsp saffron powder
  • ¼ tsp cinnamon
  • ¼ tsp ground cumin
  • ½ tbsp honey
  • 400ml vegetable stock
  • Fresh mint (optional)

Method:

  1. Heat a tablespoon of olive oil in a pot and add the kale and Jerusalem artichokes. Let it fry for a couple of minutes.
  2. Add the spices, harissa and raisins and cover with vegetable stock.
  3. Let it simmer for 10 minutes before adding the bulgur and the honey. Let it simmer for another 10 minutes until everything is soft.
  4. Stir in the tomatoes and let is simmer for just a couple more minutes and taste. Season with more salt, pepper or a bit more honey if necessary.
  5. Serve with a sprinkling of fresh mint.
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8 comments on “Heartwarming Hodgepodge: Two Wonderfully Jumbled Vegan Dishes

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