VEGAN DAJAJ MA HUMMUS ("CHICKEN" WITH CHICKPEAS, VEGAN-STYLE) Servings: 6
This was fragrant and delicious! I adapted it from a recipe in "From the Land of Figs and Olives" by Habeeb Salloum and James Peters.
2 Tbs vegan butter or olive oil
(You could also use "chicken" seitan or other "chicken" subs instead)
2 medium onions, chopped
4 cloves garlic, minced
1/4 cup minced cilantro or parsley
1 can (19 oz or 540 ml) chickpeas (or 1 1/2- 2 cups cooked), drained
4 cups chicken-style vegetarian broth
3 Tbs tomato paste
1/2 tsp allspice
1/4 tsp chili powder
salt and pepper to taste
In a large nonstick skillet, sauté the Soy Curls in the Earth Balance over medium heat until they turn golden brown in spots. Remove from the pan and set aside.
Steam-fry the onions in the same pan over high heat until they begin to brown, adding a splash of water as needed to keep from sticking, and stirring often. Add the garlic and cilantro. Stir-fry for another 3 minutes. Stir in the remaining ingredients, including the Soy Curls, and bring to a boil.
Turn down the heat, cover and simmer for 30 minutes or until it is stew-like. Taste for salt and pepper. Serve hot over basmati rice or bulgur, or with pita.
Nutrition (per serving): 250.9 calories; 34% calories from fat; 9.7g total fat; 0.0mg cholesterol; 60.5mg sodium; 320.4mg potassium; 26.5g carbohydrates; 8.3g fiber; 6.2g sugar; 18.3g net carbs; 15.8g protein; 5.0 points.
LEMONADE WITH MINT LEAVES
Serves about 6-8
Juice of 6 large lemons
organic unbleached sugar to taste (or agave nectar)-- make it too sweet, because you will serve this over lots of ice, which will dilute the sweetness
7 cups water
2 teaspoon orange blossom water
handful of tender fresh mint leaves
Thin slices of lemon
Squeeze the lemons and stir in the sugar. Add water and keep on stirring, making sure all the sugar has dissolved.
Add mint leaves, essence and a few slices of lemon and refrigerate for an hour before serving in tall glasses with lots of ice.