Showing posts with label Vamb. Show all posts
Showing posts with label Vamb. Show all posts

Friday, August 15, 2014

Vegetarian Recipes: Khoresht Bodemjoon


Persian food <3
As a Persian woman, I am always finding myself in the kitchen cooking an array of cuisine especially Persian cuisine. There are so many amazing dishes, however; a lot of these dishes call for meat and/or fish.

As a lacto ovo vegetarian, I am always looking for ways to execute various ingredients into the cuisine without ruining the actual dish. Luckily, it is possible to enjoy your favorite Persian dish using various meat alternatives. Today, I am going to demonstrate one of favorite Persian dishes with a vegetarian spin on it.

One of my favorite Persian dishes is definitely Khoresht Bodemjoon, which is an eggplant and lamb stew that melts in your mouth. I said to myself "Although I know how to cook this using the traditional ingredients, is it possible to incorporate this dish into vegetarian cuisine" and guess what? It is very possible. Let's get started!

You are going to need the following ingredients...


2 Classic Eggplants


Vamb (see the recipe here)

1 Tomato

1 Red Onion

2 Garlic Cloves

2 Tablespoons of Tomato Paste

2 Tablespoons of Lemon Juice

2 Tablespoons of Soybean Oil

2 Tablespoons of Turmeric

2 Tablespoons of Salt

1 Teaspoon of Nutmeg

1 Teaspoon of Cinnamon

1 Teaspoon of Clove

1 Teaspoon of Dark Brown Sugar

1 Teaspoon of Black Pepper

You want to first and foremost, prepare the ingredients because it makes this dish so much easier to cook. You want to begin by dicing the onion. The onion should be chopped generously. Sit them aside. Once you get this out of the way, you can start on your tomatoes. Dice the tomatoes the same way you prepared the onions. Add a little bit of lemon juice and add the tomato paste. You want to smash and chop the garlic cloves before adding them into this dish. Set aside.

As you continue, you want to peel the eggplant. You want to them slice it. The slices should not be chopped or diced in cubes, but cut into semi-thick portions. Prepare a simple marinade of a little bit of oil and some salt in a bowl and add the eggplant to it. The lamb should be chopped into cubes, but they should also be generous sized and not cut small or thin. You can also use balls, as well. Today, I am going to use my very own interpretation of vegetarian lamb (Vamb).

In a cast iron pan (and if you don't own one, any heavy frying pan will work) you want to add the oil, followed by the diced onion, salt, and black pepper. You want to also add the lamb followed by the tomatoes you prepared. Then, as you want to add all of the rest of the ingredients including the garlic gloves, lemon juice, turmeric, nutmeg, cinnamon, clove, and dark brown sugar. You want to cook on high heat for 10 minutes and then cook on low to medium heat for about an hour.

As we continue making the vegetarian Koreshte Bademjan, you want to start frying the eggplant. Grilling the eggplant is a great idea, so you have that option too. You want to add a little more lemon juice and a little bit of oil, followed by salt and pepper. I also recommend adding a little bit of nutmeg. You want your eggplant to have some flavor, as you don't want it to be over powered by the soybean oil.

Once you have cooked everything, you can start plating your Koreshte Bademjan. You want to place your eggplant on your dish first. Two slices work amazing for every dish. As you continue, you want to take the stew you originally prepared with the lamb, onion, tomato, and additional spice mixture and apply it on top of the eggplant. You are done and have completed the vegetarian Koreshte Bademjan.

Sunday, June 29, 2014

Vegetarian Recipes: Vegan Lamb (Vamb)

Vegan Lamb (Vamb)
Vegetarianism is simply the philosophy and lifestyle where one refrains from eating meat, poultry, and fish. Sometimes vegetarians will include dairy, eggs, and honey (lacto-ovo). Some vegetarians may exclude eggs, but include dairy and honey (lacto) or exclude dairy, but include eggs and honey (ovo). Then, of course you have those that refrain from consuming not only meat, poultry, and fish; but eggs, dairy, and honey (vegan).

Recently, in the kitchen I found myself experimenting with an array of ingredients, as well as, herbs and spices. In my quest to make something "unique" that not only tasted great, but was different than my usual creations. And in my quest of doing this, I discovered how mimic the flavor of lamb using quite a few ingredients, which include:

2 oz. Lightlife's Gimme Lean Beef (or one pack)

2 cups of Almond Milk (unsweetened)

1 cup of Green Onions
8 tbsp. (or 1/2 cup) of Lemon Juice (Natural)

5 tbsp. (or 1/3 cup) of Olive Oil (Extra Virgin, i.e.)

4 tbsp. (or 1/4 cup) of Black Pepper

4 tbsp. (or 1/4 cup) of Kosher Salt

4 tbsp. (or 1/4 cup) of Cardamom

3 tbsp. (or 1/8 cup) of Nutmeg

3 tbsp. (or 1/8 cup) of Cinnamon

1 tbsp. of Apple Cider Vinegar

1 tbsp. of Mint

1 tbsp. of Ginger

2 tsp. of Golpar

2 tsp. of Clove

1 tsp. of Dill

1 tsp. of Turmeric

1 tsp. of Sumac
Although it is easy to make your own protein base, I chose to use Lightlife's Gimme Lean Beef because it is not only vegan, but GMO-free, as well. It is also naturally cholesterol-free and possesses an unique flavor that isn't robust or overpowering with spice. If you are allergic to soy or are following a gluten-free diet, I recommend making your own protein base using almonds, coconut, or peas substitutions. Also, keep in mind that every ingredient used in this recipe can be substituted in case you suffer from any allergy.

First and foremost, you want to prepare your vegetarian protein source. In this recipe, I am using Lightlife's Gimme Lean Beef. Whether you want to make burgers or balls is entirely up to you, however; you want to make sure that you have all of the right flavor fusions or your "vamb" will not turn out.

In a small pan, you want to add your almond milk. If you suffer from any nut allergies, I recommend soy, coconut, rice, or hemp milk. You want to add both cups followed by your lemon juice, salt, and pepper. Then, as you continue, I want you to add your cardamom, oil, nutmeg, cinnamon, and vinegar. Do not add the green onions. It is key to cook this on medium heat.

Add the burgers and/or balls. In this recipe, I am going to make simple vamb meatballs, simply because they are fun to execute in terms of simplicity. Add the rest of your ingredients and remove from heat. As it cools, you want to cover up the pan and place it into the refrigerator overnight.

After the vegetarian meat has soaked in those spices, you want to create add them to a new pan. When you look at the vamb, do you notice that it is dark in color and rich in texture? If so, you are ready to go. If not, you should repeat the above in moderation. Now when it comes to cooking the vamb, whether you want to season the pan is entirely up to you, however; I really enjoy using vegan butter such as Earth Balance or olive oil to fry the vamb on the stove top. I highly recommend cooking on medium-to-high heat for the first few minutes before removing the high heat and cooking solely on medium.

As you continue, you want to add your green onions or any other vegetable you choose. I chose green onions because they are subtle in flavor and balance this dish out. When you are frying your vamb, it is key that the edges look relatively dark, but not burnt nor black. If you are making balls, do not hesitate to cut into one as you are cooking and taste it, just to see if the flavors used were executed.

Congratulations you have just made vegan lamb aka vamb!

Source: www.sarahafshar.com