Having worked for two Lebanese establishments for a total of, gosh, 7 years of my life, let's just say middle Eastern food remains one of my all time favorite comfort foods. Sam's Macchiato, a little cafe owned by Bassam and Salaam Karam that was across the street from my school NSCAD (Nova Scotia College of Art and Design) University, was my second home and only source of income for the duration of my studies. During those years I survived on daily falafels and copious amounts of caffeine. The falafels were handmade by the owner one morning a week. I remember opening on those mornings and eating them fresh out of the fryer just smothered in tahini sauce. Tonight I made a gluten free version of the pita wrap I love so much. However I ate it too fast to document the process, sorry guys. Inside another savoy cabbage leaf is...approximately: 1/4 cup sliced kale 1/4 cup sliced fennel 4 slices of lightly pickled cucumber ( I just soaked em in some apple cider vinegar for 10 minutes) 1/4 cup cooked green lentils 1/4 cup cooked rice (I put 1 Tbsp coconut oil and a pinch of sea salt in with rice when fluffing.) This is just what I added, anything can go in these tasty wraps. Pickles would be great! Tomatoes when they are in season. For perfect rice, add amounts directed on package, usually equal parts rice to H20. Put on high heat until it comes to a rolllllling boil. Cover and put heat on low. Easiest to make with a glass lid, but it should be ready after about 10 minutes. Don't open the lid before that to check! You will ruin your rice. Hummus! This is my favorite hummus recipe! No fancy additions, just plain ol' hummus.
1 can of chick peas (washed and drained) 1 large clove garlic 2 Tbsp apple cider vinegar or lemon juice 2 Tbsp tahini 1 Tbsp coconut oil 1/4 tsp sea salt Blend in food processor, adding approximately 1/8 cup of water. If the mixture is too thick, add more water.
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By Nomes
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December 2016
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