Healthy Vegan - Maftoul with Roasted Harissa Rainbow Carrots

I've had a proper lazy weekend and most of all I have had a long sleep in, no dreading the alarm going off and waking up to go into work in the dark and come back home in the dark.

 The weekend has also allowed me to d some slow cooking and make the most of the little light there was outside for photographs, but the reality is its been a dark weekend with lingering dark clouds, drippy rain and blustery winds.  Today's hearty  lunch was Lemon-Coriander Maftoul with Roasted Harissa Rainbow Carrots.  
I  picked up two bunches of rainbow carrots from a local greengrocers. 
I wanted to make more of a feast of them, than just chop, grate or spiralize them for a coleslaw, so I roasted them whole in a harissa sauce and served it with Zaytoun Palestenian Maftoul.  Maftoul is made from sun-dried bulgar wheat and hand rolled into tiny chewy balls.  The magic of maftoul is that it absorbs flavours wonderfully so I coated it in lemony coriander goodness. 


Roasted Harissa Rainbow Carrots
Serves 4 
Ingredients
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
75ml olive oil
50ml agave syrup
1 tablespoon harissa paste
12 medium Rainbow Carrots, peeled and washed
Method
Whisk all the ingredients (except for the carrots) together in a wide baking tray, then put in the carrots and coat well.
Roast in the oven for 30 minutes or until a knife pieces through it easily.  
Adapted from Bon Appetit
For the Lemon Corainder Maftoul
Serves 4
Ingredients
Cook 250grams Zaytoun maftoul according to packet instructions
1 x 400grams tinned chickpeas, drained and simmered till warmed through.  Drain and set aside
Packet of fresh Coriander
Juice from 1/2 lemon
2 tablespoons olive oil
Method
Blitz all the ingredients to a sauce then stir into cooked maftoul, along with the chickpeas.  
Set aside until ready to serve.

Comments

Post a Comment

Popular posts from this blog

Healthy Vegan - Dill Horseradish Mashed Potatoes

Image
l have a confession to make.  I don't like mashed potatoes.  It is baby food designed for grown ups. I avoid making it, but if I have to t he only way I can eat it is if it is disguised in panko crusted  croquettes or dolloped over a good Vegetarian Shepherdess Pie,   but my dearest loves mashed potatoes, so it is for him I make them now and again.   Here the mashed potatoes are enhanced with herby dill and a good smack of horseradish powder or sauce. Once you've made it though, there is the question of presentation.    The mash was ridiculously smooth, so smooth that it almost melted in the mouth like snow - except of course it was warm.   Dill Horseradish Mashed Potatoes Serves 4 - 6 as an accompaniment Ingredients 500ml water 750grams potatoes, peeled and chopped into small bite size pieces 1 tablespoon horseradish powder or sauce 2 tablespoons dill, roughly chopped 30grams butter or vegan margarine 100ml - 150ml milk or ve...
Read more

Healthy Vegan - 13 Black Food Recipes for Halloween

Image
I have black quinoa, black rice and black garlic in my kitchen to experiment with over the weekend, but with Halloween fast becoming UKs most commercialised event after Christmas , I thought I would shamelessly  jump on the bandwagon and share some vegetarian and vegan black coloured food recipes you could easily make at home for the Halloween party (or maybe not). This is  Sweet Black Butter  (vegan)  made with black sesame seeds. Halloween Fruit Leather Bats   (vegan) Black Olive Spider Gratin   (vegan) Halloween Black Rice Risotto  (vegetarian) here it is topped with feta cheese, but you could easily make it suitable for vegans by substituting it with smoked tofu - cut into the shapes of ghosts - Boo! Halloween Black Olive Tapenade  (vegan) something different to spread onto those  crackers or pumpkin shaped bread rolls.  Not technically Halloween food, but this  Malaysian Black Pepper Tofu  ( vegan) ce...
Read more

Healthy Vegan - Three Pea Tagine with Cherry Tomatoes

Image
These days, I don't have much energy to cook from scratch when I get in from work unless its something like pasta such as  Spaghetti dish, but strangely enough I did actually make this Three Pea Tagine after work in the late evening.   I was rather surprised that I had both the energy and the inclination.  This was one of those days, when i decided to myself that I was not going to plonk myself in front of either the computer or sofa and instead use those couple of hours a little more usefully, then laze.  Other than making couscous, grub was made and it was plenty to last us two days if not more.   Its actually a relatively easy recipe, after sauteing the onions, garlic and spices, you could happily leave it for 40 - 45 minutes for the yellow split peas to cook in the vegetable stock, then stir in the remaining ingredients such as chickpeas, raisins, green peas, cherry tomatoes which happen to be home gown for 10 minutes and its pretty much done.  ...
Read more