I love salads with a crazy mix of ingredients. This was deeelicious!!
- Tofu cut in small cubes, sauteed in olive oil with soya sauce
- Partially fresh dates cut in quarters
- Olive oil
- Lemon juice
- Saute the tofu.
- Meanwhile, clean all the fruits and vegetables and chop as wanted.
- Add remaining ingredients besides the olive oil, lemon juice and salt.
- Dress with olive oil, lemon juice and salt right before serving.
It’s exciting to prepare food based on whatever you happen to have in the house. It’s very creative and it helps prevent food going to waste.
So I decided tonight to create a concoction that I can take to work tomorrow (I warm food up and take it in a Thermos). I wasn’t sure exactly what it would end up being but now I already know. It is a spicy curry soup with vegetables, legumes and grains.
This recipe should serve around 4-5 people.
Before I get into the details, here are a bunch of pictures for your viewing pleasure. :)
Frozen vegetable mix, dry bulgur and quinoa mix, dry lentil and bean mix, tomato paste, a carrot and half a tomato
Sauteeing the vegetables
Soaking the legumes and grains
Added the legumes and grains
Now it’s ready to come together!
…Or is it a stew? Add more or less water (and seasoning) depending on whether you want a soup or a stew.
So the ingredients ended up being (and please keep in mind that all measurements are estimates!):
- Olive oil
- Around 2/3 of the package of frozen vegetables
- 3/4 cup legume/bean mix
- 3/4 cup bulgur/quinoa mix
- 1/2 cup tomato paste
- Spicy paprika (my favourite way to spice things up, btw)
- 2 bay leaves
Start sauteeing all of the vegetables (including the frozen and fresh) in a pot (I made the recipe small so I used a small pot).
Put the legumes and grains in a strainer and soak them.
Mix the vegetables until they really start cooking.
Add the tomato paste. Mix.
Start boiling water in your kettle. Meanwhile rinse the legumes and grains and then add them to the pot. Mix.
Add all the spices. Mix.
When the water is boiled, pour it in to the pot to cover everything plus another few centimetres.
Make sure it’s at a boil, lower the heat and cook until the legumes are soft.
Serve cold. Kidding. Serve hot.
P.S. Don’t burn it… Like I did when I was paying more attention to this blog post than to my cooking. Oh well, it seems I saved most of it from tasting burnt. :)
I am not a person that loves tradition. I have the personality that tends to rail against tradition. Why should I do something just because everyone else is doing it? Traditions should be challenged.
What Judaism has taught me is that tradition has a special place in passing along some of the important actions and interactions of a community.
Here are some of my favorite traditions:
- Lighting Shabbat candles, blessings over the wine and Challah
- Shabbat without the tethers of work
- Food, drink and family with each holiday occasion
- Encouraging learning
- Practice doing
- Focus on the making the mundane holy
- Passover dinner
- Hannukah stories (Eric Kimmel is my favorite)
- Building a Succah
- Wearing my Kippah
What are your favorite traditions?
Food and drink.
Curried sweet potato latkes from New Orlean’s Jews, hummus and falafel sandwiches NYC style, bagels and cream cheese with a fresh tomato anytime in August, and of course chicken matzahball soup cooked by the best soup cooker in the world – my wife.
What could be better? Everytime Jewish people get together there is always good food and drink. L’Chaim.