Bulgur Wheat Salad with Broad Beans and Radishes

 

photo and recipe credit to Beth Adamson

 

Procedure:

  1. Wash the bulgur wheat, place in a large pan of cold, salted water. Bring to a simmer, cook until just tender and drain.

  2.  Bring a large pan of salted water to a rolling boil. Add the broad beans to the pan. After 2-3 minute lift around half the bean from the water and refresh in ice water or cold running water to stop them cooking. Allow the remaining beans to continue cooking for another 2-3 mins and drain.

  3. Place the drained (more well-cooked beans) in a fast speed blender with the garlic, cumin, juice of half a lemon, dash olive oil and 1 tbsp water. Blend until completely smooth - if necessary add a splash more water, scrape down the sides of the blender and continue. Add 1 tbsp tahini and blend again until incorporated. If it’s still loose add another tbsp tahini and blend again. Season to taste.

  4.  OPTIONAL STEP: Pop the remaining unblended broad beans from their inner pods.

  5. Place the bulgur wheat, radishes, shallot, mint, parsley, broad beans in a mixing bowl. Dress with olive oil, salt and lemon juice to taste.

  6. Spoon the pureed bean mixture onto a serving plate and top with the bulgur wheat mixture and za’atar.

Ingredients:

Makes 4 portions
180g (1 cup) bulgur wheat
500g (2.5 cups) podded broad beans (fresh or frozen)
1 clove garlic
Pinch ground cumin
1-2 tbsp tahini 
1-2 lemons 
Good pinch za’atar
2 tbsp chopped parsley
2 tbsp chopped mint
6 breakfast/ small radishes, finely sliced
1 small shallot, finely diced
Salt & Pepper
Olive oil

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Saffron Scented Pilaf with Dried Fruit

 
 

Procedure:

  1. Rinse the basmati rice, till clear and soak the rice in water for 1 hour.

  2. Drain and keep it aside.

  3. Preheat a heavy Dutch oven, on medium high heat and add the oil, and add  the whole spices except cumin.

  4. Now add the cumin, when it starts to sizzle, add the drained rice and saute on medium heat until the rice is well coated with the oil.

  5. Now add the 2 cups of liquid and a tsp of salt

  6. When water starts boiling, lower the heat to simmer, cover and cook covered for 30 minutes. Turn off the heat and keep the lid to keep the steam to cook the rice to perfection.

  7. Garnish with dried fruit

Ingredients:

1 cup Basmati rice
2 cups water or vegetable stock
1 tsp salt

(Whole Masala)
1 cinnamon stick
1 bay leaf
2 cloves
2 tsp whole cumin seeds
1 tbsp sunflower oil

(For Garnish)
½ cup of dried fruit

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Cold Soba Noodle Salad

 
 

Procedure:

  1. To make the dressing: In a mason jar, combine all the Ginger Soy Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Adjust to taste if needed. Set aside.

  2. Cook soba noodles according to package directions, until al dente, about 4-5 minutes. There's no need to add salt to the water. To be sure, test it after 3-4 minutes to check for doneness. When ready, immediately drain and rinse with very cold water to stop the cooking process. This will prevent the noodles from getting too soft.

  3. In a large bowl, toss the cooked soba noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds and sliced scallions. Serve immediately. Enjoy!

Ingredients:

9 ounces soba noodles - also known as buckwheat noodles
1 cup roughly chopped fresh cilantro
1 cup thinly sliced red cabbage
1 cup matchstick or thinly sliced carrots
3 scallions, thinly sliced - plus more for garnish
Sesame seeds - for garnish

Ginger Soy Dressing:
¼ cup rice vinegar
3 ½ tablespoons avocado oil
3 tablespoons soy sauce
1 to 2 tablespoons honey - to taste
3 teaspoons sesame oil
1 teaspoon grated fresh ginger

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Spiced Carrot Cupcake

 
 

Procedure

  1. Preheat the oven to 350F. Fill cupcake tins with liners.

  2. In a large bowl, mix sugars, oil, and eggs. Add in carrot, pineapple and raisins and mix until combined.

  3. In a medium bowl, mix dry ingredients until well blended. Add dry ingredients to the wet ingredients and stir until just blended. Do not over-mix.

  4. Divide your batter between your muffin tins and bake for 15-18 minutes in the center of the oven. Test with a toothpick. If the toothpick comes out clean, the cupcakes have finished baking.

  5. Allow the cupcakes to cool in the pans for 10 minutes then remove to a cooling rack.

    For the Icing:

  6. As your cupcakes cool, mix your icing in a large bowl with an electric mixer. If your butter hasn’t fully softened, whip it first alone to avoid chunks.

  7. Mix in cream cheese and lemon juice on medium speed until softened and creamy. Add your sugar and mix on low so that you don’t have a puff of sugar fly up in your face.

  8. Ice to your liking. You can simply use a rubber spatula and swirl the icing around or get a little fancier with a pastry bag and even marzipan baby carrots to top if you’re feeling crafty. Either way, these taste delicious. Refrigerate overnight.

Ingredients

½ cup brown sugar

¼ cup white sugar

¾ cup melted butter

3 eggs

1 packed cup grated carrot

¼ cup crushed pineapple, drained

½ cup golden raisins

1 ¼ cups flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon Garam Masala, plus extra for dusting

For Icing:

6 tablespoons salted butter, softened

10 oz. cream cheese softened

Juice of ½ lemon

2 cups powdered sugar

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Spiced Apple Pancake

 
 

Serves 6

Procedure

  1. Mix Garam masala, flour, baking powder, baking soda, flax seed, wheat germ, and fine sea salt with a whisk in a bowl.

  2. In a separate bowl, mix maple syrup, eggs, and buttermilk.

  3. Stir the wet ingredients into the dry, and add the grated apples. Set aside for at least half an hour to rest.

  4. Heat the cast-iron skillet on high. Pour pancake mixture into the skillet, cover, and reduce to medium heat. Cook each pancake for 4 minutes covered, flip, and cook uncovered for another 3 minutes.

Ingredients

2 cups organic, unbleached white flour

1/2 tsp baking powder

1/4 tsp sea salt

1/3 cup maple syrup

5 eggs

2 cups buttermilk

1 tsp Garam masala

1/2 tsp baking soda

2 medium apples, grated

2 tbsp ground flax meal

3 tbsp wheat germ

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