Posts tagged ‘vegetarian recipe’

May 7, 2013

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

by ashley

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: ShakshukaOriginally a Tunisian dish, Shakshuka is now served throughout the middle east and most popularly in Israel. There are many Israeli and Palestinian restaurants that serve Shakshuka, a rich egg and tomato dish which is traditionally a breakfast food (although I eat it just about any time of the day!).

The ingredients are surprisingly simple and despite its popularity through the middle east, it rarely strays from this simple recipe of eggs, tomatoes, peppers, onions, garlic, cumin, turmeric, paprika, salt and pepper. In order to make it as authentic as possible, you will need a nice cast iron pan to cook and serve it.

The way I like to make Shakshuka is actually quite a bit healthier, as I cut down on the oil by a lot. You can also cut calories and cholesterol by using only egg whites or taking half of the yolks out. Being that I don’t eat it very often, I usually keep a whole egg and just lower the olive oil. It still tastes delicious. I also love that it is traditionally vegetarian, so there are no substitutions necessary to experience the authentic meal. In order to make this vegan, all you would need to do is omit the eggs and substitute a tofu scramble.

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

Serves 4

Cast Iron Pan

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, peeled and minced

1 cup chopped sweet peppers

2 cups chopped fresh tomatoes

1 tablespoon tomato paste

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon whole cumin

Pinch of salt, pepper and cayenne pepper, to taste

4 eggs

Heat olive oil in cast iron pan over medium heat. Once the oil has coated the bottom of the pan, add the onions and garlic. Allow to sauté until translucent and starting to caramelize. Add the sweet peppers and mix until they begin to soften. Add the tomatoes and sauté for another few minutes until they begin to break up. Add the tomato paste and spices, stir to incorporate. Allow to simmer for 5-6 minutes, stirring gently. Once the mixture is fragrant, gently drop the eggs onto the top of the mixture to poach in the juices. Remove from heat and serve in the cast iron pan.

This can be served as is, or more traditionally with white flat bread. Enjoy!

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February 25, 2013

Romanesco Frittata with Kale and Rainbow Chard

by ashley

Romanesco BroccoliLast week my CSA box had a great surprise: romanesco broccoli! I love the beautiful shape and slightly sweeter taste it has than traditional broccoli or cauliflower. Since I also have ungodly amounts of eggs also from my CSA, I decided that I would make a frittata with the romanesco, kale, rainbow chard and onion. It turned out delicious – and healthy, with just a touch of cheese and pinch of salt for flavor. This would make a wonderful brunch idea, and could easily be made vegan with tofu and almond milk. I will have to post a recipe soon that omits the eggs and dairy, I just had so many to use up this week!

Romanesco Frittata with Kale and Rainbow Chard

1 head romanesco broccoli

½ cup chopped kale

½ cup chopped rainbow chard

½ medium white onion

8 large eggs

½ cup milk

1 tbsp vegetable oil

Salt to taste

Optional: ½ cup shredded cheese

Romanesco Frittata: Sauteeing in PanFinely chop onion, kale and rainbow chard. Coarsely chop romanesco broccoli. In a large cast iron pan (or other oven safe pan), heat oil over medium heat. Add onions and sauté until translucent. Add rainbow chard and kale. Sautee until wilted. Add romanesco broccoli and sauté for about 2 minutes. Take off heat.

Preheat oven to 450 degrees.

In a large mixing bowl, add eggs, milk and salt. Whisk vigorously until completely combined and mixture begins to bubble. Pour into cast iron pan and mix to ensure ingredients are evenly distributed. Allow to cook over medium heat until egg begins to set.

Transfer to the oven and allow to bake until golden brown, approximately 10-12 minutes. Cool and serve either warm or cold. Can be refrigerated for up to 48 hours, or frozen for up to 2 weeks.

Serves 4 as a meal, 6 as a side item.

Romanesco Frittata with Kale and Rainbow Chard

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