#vegetarian

September 5, 2018
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Pesto Sauce

Ingredients: 

2 cups basil leaves 

2 garlic cloves 

2 TBS lightly roasted pine nuts 

1/2 cup good olive oil 

1/2 cup parmesan cheese 

A squeeze of lime 

A pinch of lime zest 

A tiny bit of black pepper 

Preparation: 

In a food processor, place the basil, pine nuts, garlic, black pepper, lime zest and squeezed lime (squeeze directly in the processor u only need a tiny bit), process all until u obtain a fine mixture 

With the processor on low speed, add the olive oil as a thin thread in a steady motion until they are all well incorporated

Add the parmesan and process just until blended 

Use immediately, you can also refrigerate or freeze for later use! 

For the pesto pasta:

Heat a pan 

Add some pesto sauce (as much as you like) 

Add boiled pasta and some pasta broth 

Mix well and serve immediately!


July 10, 2018
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Whole Wheat Dough 

Ingredients: (for 4 thin pizzas)

 Mixed together:

1 cup lukewarm water 

1/2 tsp sugar 

 2 1/4 tsp active dry yeast

Set aside for 10 mn 

Combine: 

1 and a 1/2 cups all purpose flour

1 and a 1/2 cups whole wheat flour

1 tsp salt 

2 TBS olive oil and mix with your hand 

Preparation:

Make a well in the middle of flour mix and add the water mix, combine till you get a soft dough 

Knead for 8-10 mn until u get a soft elastic dough

transfer to a greased bowl

cover with a greased plastic wrap let rest for at least 1 hour 

To make the pizza:

Spread one dough ball into a round shape

Spread 2 TBS truffle paste

Add fresh mozzarella cheese chunks

bake in a preheated oven (220 degrees) until cheese has melted and dough is well cooked


July 10, 2018
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Ingredients: 

1 kilogram green beans, edges removed, diced into 3 cm pieces, washed and drained 

1/2 kilogram tomatoes, finely chopped 

2-3 onions finely chopped 

3-4 garlic cloves, finely minced 

1 TBS tomato paste  

1 cup water (or less if tomatoes are too juicy)

Salt and black pepper to taste

2 TBS olive oil 

Preparation: 

Heat  a wide pot, add olive oil and onions and stir a little, leave until onions are partially translucent 

Add the garlic, green beans, salt and pepper

Stir occasionally while cooking on medium/low heat until the the color of the green beans changes to pale (until they’re yellowish/green) 

Add the tomatoes and tomato paste and stir, leave for around 10 mn 

Add water and let simmer until beans are well cooked

Serve with bread and a side dish of vegetables


July 10, 2018
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Ingredients:

2 big onions, finely chopped 

3 big tomatoes 

1 TBS tomato paste 

Salt and black pepper 

2 TBS olive or vegetable oil 

Around 2 cups coarse whole wheat bulgur (برغل اسمر خشن) 

3.5 cups hot water 

Preparation: 

Blend together the tomatoes and the paste, set aside 

Heat a pot, add oil and onions and cook until tender 

Add the tomato mix, black pepper, salt and water and allow to simmer for around 20 mn until the sauce thickens 

Wash and drain the bulgur 

Add to the tomato sauce, simmer while covered on low heat until bulgur is tender 

serve with yogurt and vegetables


July 10, 2018
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Ingredients:

3 big onions, finely chopped (preferably in a food processor if not its fine but they have to be very fine)
2 cups small lentils عدس احمر
1.5 cups coarse whole wheat bulgur (برغل اسمر خشن)
Salt, black pepper and cumin to taste
1/3 cup good quality olive oil

Preparation:

Heat a wide pan, when its hot add the olive oil and onions and salt , cover and stir frequently
Leave till 1/2 of the onions blacken (half burned literally coz thats what give the Mjadara its brown color)
Add the washed, drained lentils and stir to combine with onions
Add cumin and black pepper
Add water 3 cm above the lentils
When the water boils, decrease the heat, cover and simmer till the lentils are well cooked
Wash and drain the bulgur
Add to the pan, stir, cover for 10-15 mn till the bulgur softens!
Serve with salad/yogurt/a mix of fresh vegetables, olives and makdous


July 10, 2018
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Ingredients: 

1 bunch sele2 (swiss chards) leaves chopped, washed and dranied
500 grams freekeh, well cleaned
250 grams cherry tomato
200 grams fresh mushrooms
4-5 cups broth of your choice
Salt, black pepper, allspice, olive oil
2 onions, finely chopped

Preparation:

Soak the freekeh in water for at least 1 hour
Start by roasting the tomato  in the oven with some salt, olive oil and black pepper until they are tender. Set aside

Sauté the swiss chards in some olive oil, salt and black pepper until they are tender. DO NOT OVER COOK. Drain from the water released from cooking. Set aside.

Cut the mushrooms in quarters. Boil them in 1/2 cup of broth until the water evaporates. Add some olive oil and brown them well. Set aside
Drain the freekeh from water.

Cook onions in some olive oil until translucent.

Add freekeh, black pepper and allspice.

Cover freekeh with water (you can use 1 cup broth/water for every cup of freekeh).

Let the broth boil then simmer on low heat. Just before the freekeh cooks completely and the water is no longer there, add the swiss chards and mix well

continue cooking for around 5 minutes.

Serve topped with browned mushrooms with roasted tomatoes aside!


July 9, 2018
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Whole Wheat Dough: (to make 4 thin pizzas)

Mix together : 1 cup lukewarm water + 1/2 tsp sugar + 2 1/4 tsp active dry yeast
Set aside for 10 man

Combine: 1 and a 1/2 cups all purpose flour + 1 and a 1/2 whole wheat flour + 1 tsp salt + 2 TBS olive oil and mix with your hand

Make a well in the middle of flour mix and add the water mix, combine well.

Knead for 8-10 mn until you get a soft elastic dough

transfer to a greased bowl, cover with a greased plastic wrap let rest for at least 1 hour

Spread the dough, top with your favourite toppings and bake in a preheated until well browned.

I topped this with pizza sauce, fresh mozzarella cheese and basil

 

Marinara Sauce:

Ingredients:

2 garlic cloves, finely chopped
1 tablespoon olive oil
Black pepper, paprika, oregano and dried or fresh basil (whatever u have) u will need around 1/2 tsp of each or more according to what u prefer
2 cans diced tomatoes
1 can tomato puree

Preparation:

Heat a pan, add the garlic and stir leave for 30 seconds and the rest of the ingredients and leave to simmer for around 20 mn
Blend
Cool before using


July 9, 2018
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Preparation:

Blend together all of the following:

200 grams whole canned tomato with their juice

1 tablespoon tomato paste

1/2 cup water

1/2 teaspoon salt

1/3 teaspoon black pepper

1 teaspoon basil, 1 teaspoon olive oil

1 crushed garlic clove (you can also add dried oregano or replace dried basil with fresh basil leaves)

Simmer for 15-20 mn on low heat

Mix sauce with boiled pasta (preferably whole wheat pasta)

Serve with parmesan cheese


July 9, 2018
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Ingredients:

2 cups boiled chickpeas
4 garlic cloves, crushed
2 tsp tahini
1 tsp salt
1 and a 1/2 small loaf arabic bread, toasted
1 kilogram yogurt
2-3 TBS lemon juice
Roasted nuts
Cumin, paprika and parsley for decoration

Preparation:

Heat chickpeas, combine with 2 crushed garlic and the lemon juice
Aside, whisk yogurt with tahini, salt and the remaining garlic
Break the bread into bite size pieces
Layer them: chickpeas, bread, yogurt
Garnish with toasted nuts, cumin, paprika, parsley
Serve immediately.


July 9, 2018
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Ingredients:

Diced olives or whole pitted olives
Cucumbers, diced
Onions, winged
Tomato, diced
Feta cheese, crumbled or left as a whole block (you can use the lebanese belghari cheese if feta cheese is not available, they taste very similar)
Dress with some olive oil, oregano and a squeeze of lemon juice

 


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