Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Coconut curry lentils
October 1, 2009 at 8:00 pm | Tags: coconut, curry, lentil, parve, soup, vegan
Coconut cream makes lentil stew a little bit less good for you, but a lot better tasting. However, I sprouted my lentils, which makes them a little bit better for you — I figure it fully counterbalances the coconut.
Anyway, I’m not seriously concerned about a bit of extra fat. Coconut milk gives this otherwise simple lentil stew a creamy, even sweet taste, and certainly makes it more fun to eat. Continue reading Coconut curry lentils…
Sprouted lentils in olive oil and herbs
July 7, 2009 at 8:00 am | Tags: herbs, lentil, olive oil, parve, sage, salad, vegan
The combination of sprouted lentils and herb-infused oil produces a dish with a rich, nutty taste. I was inspired by a very similar dish we had at a brunch in Zichron Yaakov. Continue reading Sprouted lentils in olive oil and herbs…
Seared lentil salad with eggplant, carrot, parsley and mint
June 23, 2009 at 1:00 am | Tags: carrot, eggplant, lentil, mint, parsley, parve, vegan
I needed an easy dish to bring to a vegan friend’s potluck dinner — something substantial, but also something that could easily be prepared in large quantities. Voila — seared lentil salad. Continue reading Seared lentil salad with eggplant, carrot, parsley and mint…
Majadera
March 17, 2009 at 1:00 am | Tags: Israeli, lentil, majadera, parve, rice, vegan
I learned how to make majadera from Naifeh, one of my roommates when I lived in Haifa. Majadera is a relatively simple dish — it has very few ingredients, which happen to combine to make a whole protein.
Majadera is prepared in stages — first you fry the onions until they’re nearly burnt. This is what gives the dish its flavor. Then you cook the lentils until they’re soft. Finally, you add the rice, which absorbs the rest of the water (if you’ve measured your water properly). This is why the premade majadera mixes sold at our health food store give me pause — you really can’t mix all the ingredients together in advance. I react the same way to restaurant majadera where the rice is white. If it looks like they cooked the rice, lentils and onions separately, and mixed all three together after the fact, it may come out looking tidier but it just won’t have that much flavor. Continue reading Majadera…
Bean spinach soup with a tomato base
February 22, 2009 at 1:00 am | Tags: beans, carrot, lentil, parve, pepper, soup, spinach, tomato, vegan, zucchini
I wasn’t going to post another soup, since they all kind of look the same, but this one came out really well. The cinnamon adds a nice touch, and all that spinach adds good flavor. In any case, I think it’s great to show what you can do without soup mix or premade broth — it’d be nice if certain restaurants were to catch on that you really don’t need these things in proper cooking. Continue reading Bean spinach soup with a tomato base…
Lentil vegetable soup
February 3, 2009 at 11:00 pm | Tags: basil, carrot, celery, lentil, parsley, parve, pepper, soup, tomato, vegan, zucchini
I’m back from my visit to the United States, back to the land of good, cheap vegetables. The first thing I did on the morning after we landed was to visit our neighborhood vegetable shop, the Ibn Gvirol Shook, where they had indeed noticed our absence (it’s nice to be missed, no?). In any case, I came home with an armful of fresh vegetables, for about half of what it would have cost me at that lovely grocery store on the corner of Amsterdam and 74th. I was quite happy. Continue reading Lentil vegetable soup…
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