PunkTorah

Independent Jewish Spirituality Online

White Bean and Oregano Hummus with Bruschetta Topping

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An awesome appetizer recipe from our friend Lacy LeBlanc, Program Director for PunkTorah.

Says Lacy, “If eating in company politer than a five year old, use a fork & knife.”

White Bean Hummus
2 cans great northern or other white beans, undrained
1 T oregano, chopped
garlic, peeled & chopped to taste
salt & pepper to taste
1 T olive oil
lemon juice to taste

Saute oregano and garlic in olive oil until fragrant over medium heat, being careful not to burn the garlic. Add white beans & liquid from cans, salt, & pepper, cook until liquid has almost completely evaporated. Allow mixture to cool slightly, then pour into food processor. Add lemon juice (more juice yields runnier, but still tasty, hummus) & puree.  Store in fridge.

Bruschetta
tomatoes, cored & chopped
basil, roughly chiffonade’d
balsamic vinegar

Mix all ingredients & store in fridge until ready to use.

Seitan Portobello Stroganoff (Vegan/Pareve)

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Our friends at Post Punk Kitchen throw down amazing vegan/pareve recipes that are great for any occasion.

Equipment:
2 large skillets, preferably one being cast iron, fine grater or zester.

Ingredients
1/2 pound wide noodles (I use this Eden Farms brand parsley lemon strips or fettucini broken in half), prepared according to package directions

3 1/2 cups seitan, sliced in thin wide strips (note: try making your own seitan with PPK’s recipe here)

2 tablespoons +1 teaspoon olive oil
1 cup shallots, thinly sliced
1 large onion, quartered and sliced in half moons
3 cloves garlic, minced
2 cups cremini mushrooms, thinly sliced
2 portobella caps, thinly sliced
1 cup burgundy cooking wine
2 cups cold water
2 tablespoons arrowroot powder (corn or potato starch will work, too)
2 tablespoons fresh thyme, chopped up
1 tablespoon hungarian paprika
2 teaspoons salt
1/2 cup nutritional yeast flakes
2 teaspoons dijon mustard
1/2 cup original flavored soy milk (I use Vitasoy)
1 cup peas

Directions
Dissolve the arrow root in the 2 cups of water, set aside.

Heat olive oil in skillet over med-high heat. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes.

Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.

Back to the sauce: add salt, wine and paprika. Turn heat up high to reduce the liquid, about 10 minutes.

Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add soymilk and mustard and bring heat down to low, be very careful not to let it boil now because it can make the soymilk and mustard bitter. Add seitan and peas, cook for 10 more minutes.

Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is.

North African Orange Carrot Salad

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This salad is a cross between two recipes, Turkish Havuc Salatasi and Moroccan Shlata Chizo. Either way, this carrot salad is great served cold as a side, or combined with greens for a bigger, dinner salad.

4 large carrots, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro and red onion
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
3 tablespoons yogurt
pinch of salt
1 1/2 teaspoons orange blossom water
1 tablespoon sugar or honey

Peel and chop carrots. Mix in spices and wet ingredients. Marinade in the refrigerator for at least two hours. Stir again before serving. You can also add raisins, dried currants, or dried apricots for additional flavor and texture.

Broccoli-Potato Soup with Fresh Herbs

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We found this recipe for broccoli potato soup in the back catalog of tasty treats at Jewcy.com. Hopefully they won’t mind us reposting it.

Broccoli-Potato Soup with Fresh Herbs
Serves 6 to 8
Time: 50 Minutes

2 tablespoons olive oil
1 medium sized onion, cut into ¼ inch dice
3 cloves garlic, minced
½ teaspoon dried tarragon
Several pinches of freshly ground black pepper
1 teaspoon salt
6 cups vegetable stock, or 4 cups veggie stock plus 2 cups water, whatever
2 pounds potatoes, peeled and cut into ½-inch chunks
4 cups chopped broccoli (including the stalks: chop them into thin slices, and the tops into small florets)
¼ cup chopped fresh dill
¼ cup chopped fresh mint

HEAT A soup pot over medium heat. Sauté the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt, and cook for 1 more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.

Use an immersion blender to blend about one-third of the soup; we like to keep it chunky with lots of whole potato chunks. If you don’t have an immersion blender (get one!), transfer about one-third of the soup to a blender or food processor and puree, then add it back to the rest of the soup.

Add the fresh dill and mint, then let the soup sit for about 10 minutes to let the flavors meld. Serve!

Couscous Soup

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Traditional Couscous Soup

This is the vegetarian version of the exotically fragrant Moroccan soup that is served with couscous. Use the same procedure to prepare couscous soup with chicken (see below). Brought to you by Janna Gur’s “The Book of New Israeli Foods”.

Ingredients (serves 6-8):

1 cup chickpeas, soaked in cold water overnight, rinsed and drained
4 carrots, cut into 2-3 large chunks
4 medium potatoes, quartered
1 large onion, quartered
Salt and freshly ground white or black pepper to taste
Small pinch of saffron or 11/2 teaspoons turmeric
200 g (7 oz) pumpkin , cut into 4-5 large  chunks
4 courgettes (zucchini), cut into 3-4 large chunks
Half a green cabbage, quartered
4-5 stalks celery stalks, peeled and cut coarsely (save the leaves)
1/2 kg (1 lb 2 oz) instant couscous

Traditional Couscous Soup

1. Put the chickpeas in a large saucepan, cover with water and cook for about 30 minutes. Drain, pour in 2 liters (2 quarts) of water (to prevent the soup from becoming cloudy later on), and cook for another 30 minutes, until the chickpeas are tender.

2. Add the carrots, potatoes and onion, season with salt, pepper, saffron or turmeric and cook for 45 minutes until the vegetables are tender.

3. Add the remaining vegetables (except the celery leaves) and cook for 15 minutes, until tender. Taste and adjust the seasoning. Add the celery leaves and cook for another 15 minutes.

4. Prepare the couscous according to the manufacturer’s instructions.

5. Place a heap of couscous in a deep dish. Arrange the vegetables on top  and ladle the soup around and over the couscous.

Red Couscous Soup

When adding the pumpkin, cabbage and courgettes (zucchini), add one small can (300 g, 1012 oz) of tomatoes in tomato  paste and continue according to the recipe.

Spicy Couscous Soup

Add 1-2 tablespoons of filfel chuma (p. 296) or harissa (p. 298) towards the end of the cooking cycle.

Couscous Soup With Chicken

Add 6-8 chicken drumsticks for the last 30 minutes of the cooking cycle.

PunkTorah Inc.
PO Box 1641
Midlothian, VA 23113

questions@punktorah.org
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