Oakey Dokey Artichokies, it’s September 1st, so it must be time for…
2014 Edition ~ TaDa!
Our first recipe up this year turned out so spectacularly delicious that I ate it all right up and wished I had more. Shawarma is something I have never actually eaten but I enticed my shawarma-lovin family members to taste test this for me and not only did they say that I got the shawarma taste and texture spot-on, we then had a shark-like feeding frenzy as we all competed to get more into our mouths. OK, in case they read this and then publicly call me a liar liar pants on fire, that only happened in my fantasy. In truth, I only gave them a taste to confirm shawarma-ness, and then horded the rest for myself. That’s called good parenting by the way.
The original recipe can be found in Hebrew on walla food HERE.
Now, if you’ll remember from last year, my MoFo recipes will be using some less common Middle Eastern spices. Maybe you have spices left over from last year and now you can use them up! You’re welcome. Today’s recipe uses Baharat, which wikipedia says comes from Turkish and Iranian cuisines. They also give a recipe to make it in case you can’t find it. Or, you can just throw in a dash each of cinnamon, allspice, nutmeg,and cardamom and enjoy a similar flavor.
As for seitan, for those who don’t know, seitan is simply wheat gluten. If you have celiac or gluten intolerance, you obviously want to avoid it, but others need not be frightened of it. Some think it’s a “processed food” but you can easily make it at home, just by washing flour until the starch all runs off. The gluten that remains is then stewed in broth and becomes meat-like in texture. Seitan is high in protein and low in carbs, has no fat or cholesterol and makes a great addition to a healthy diet, especially a vegan one. If you find it makes you gassy, just eat smaller portions and see how you do with that. You can buy it in the store usually flavored in different sauces. For this recipe, I just used plain, original flavor.
- 1 package seitan, plain flavor (In Israel this is 350g)
- 1/4 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp Baharat (see above)
- 1/2 tsp black salt (use white salt if you don't have black)
- 1 red bell pepper, cut into strips
- 1 medium onion, thinly sliced
- 1-2 tsp olive oil for frying (or can use a non-stick pan and no oil)
- juice of 1/2 lemon
- 1 Tbsp tahina
- 3 medium potatoes, peeled
- 1 Tbsp turmeric
- 1 Tbsp olive oil
- 1/4 tsp curry powder
- salt and pepper to taste
- chopped green onions, cilantro or parsley for garnish as desired
- Cut the seitan into bite-sized strips
- Mix the dry spices in a bowl and toss in seitan strips until well coated. Set aside while preparing everything else.
- Saute the onions and peppers in oil (or in non-stick pan) until softening and starting to carmelize.
- Add the seitan and cook until crispy and golden.
- Remove from heat and stir the lemon juice and the tahina. (I was afraid of this tahina step because I thought it would be awful, but it made the dish amazing. Do not omit the tahina!)
- Boil the potatoes in water, curry and turmeric until they are soft.
- Drain water (potatoes will be yellow from having cooked in the spice water)
- Mash the potatoes adding oil and if you want, some plant milk or water to the texture you prefer
- Season with salt and pepper
- To Plate: Place potatoes in a round, shallow bowl. Pile seitan and veggies on top.
- Sprinkle with chopped green onions, cilantro or parsley if you wish.