Tuesday, March 17, 2009
Lordy guys. I'm so sorry that I haven't been writing with the German-like accuracy and commitment to schedule, as I was previously to doing the Aarti Paarti show. I've got to work on my time management.
I hope that you'll accept Episode 6 of Aarti Paarti as a good enough peace offering! This week is what we're calling Ezekiel's Wheel Salad. It's a chickpea salad, with roasted red peppers, toasted pine nuts and (ideally) pomegranate seeds, tossed in a light tahini dressing. It's great for picnics and BBQs and potlucks! The vegans will thank you!
I'm off to figure out whether I can make corned beef or not. Happy St. Pats!
UPDATE: I've had some requests so here is the complete recipe with instructions!
1 shallot, minced
Juice of 1 lemon
3/4 cup tahini
1/2 or so hot water
1 clove garlic, minced
Splash of extra virgin olive oil
2 tbsp pine nuts
2 cans chickpeas/garbanzo beans, drained and rinsed
3 roasted red peppers, chopped
3-4 pickled beets, chopped (OR handful of pomegranate seeds)
Handful chopped parsley
1) Combine shallots, lemon juice and a sprinkling of salt in a bowl. Allow to sit. Go do wheel pose. :)
2) Have some hot water on standby. Whisk in tahini, and when it starts to seize up, add 1/4 cup of hot water. Keep adding water until you have a smooth, lighter-coloured sauce (usually takes up to 3/4 cup of hot water).
3) Add a splash of extra virgin olive oil. Add garlic clove, and season with salt and pepper. Stir.
4) Toast pine nuts over low heat for about 5 minutes, until lightly browned. Remove from heat immediately. Add to tahini dressing. Add chickpeas, red peppers, beets/pomegranate seeds, parsley and a healthy sprinkle of zaatar. Toss. Serve at room temperature and bathe in all the compliments you'll get!
at 10:54 AM