Archive for the ‘Vegetarian’ Category

Spiced Raw Garbanzo Beans

Compliments of Chef Joumana Accad

When garbanzos get harvested, one can find them in Lebanon sold from street vendors on the side of the road, in big bushy bunches with their tender husks; people will buy them and spend a leisurely afternoon peeling them and eating them with a glass of arak or beer.

Here in the US, raw garbanzos are found in Middle-Eastern stores or hispanic stores, maybe even at farmer’s markets; since they are produced in the US, they can also be obtained from local producers.

Raw garbanzo beans are light and crunchy; no trace of starch here. Peel the beans and wash them; then simply squeeze a lime on them and toss them in your favorite spices; paprika, cumin, turmeric, dry mustard, salt, black pepper, could all be used. Eat as a snack anytime or as part of a mezze.

Garbanzo Bean Hummus Dip

Compliments of Chef Anthony Stewart

Yield • 2 cups

Per 2-tablespoon serving: 45 calories; 0.5g fat; no saturated fat; no cholesterol; 2g protein; 7g carbohydrate; 1g sugar; 2g fiber; 5mg sodium; 15mg calcium.

Ingredients:

7 ounces dried garbanzo beans, cooked and drained

2 tablespoons lemon juice

1/2 tablespoon minced fresh garlic

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh dill

1 dash hot sauce

1/8 teaspoon ground white pepper

1/4 cup chopped celery

1/2 teaspoon Dijon mustard

Directions:

• Place all ingredients in a food processor.
• Process until puréed.
• If mixture is too thick, add 1 tablespoon water, pulsing to combine.
• Serve with raw vegetables or crackers.

You can visit Chef Stewart at the Pritikin Longevity Center & Spa, www.pritikin.com

Kale and Chicory Malfatti

Compliments of Giulia Scarpaleggia

Serves 4

Ingredients:

200 g of kale, boiled and squeezed

100 g of chicory, boiled and squeezed

Extra virgin olive oil

250 g of cow ricotta cheese

50 g of Greek yogurt

2 egg yolks

2 tablespoons of grated Parmesan cheese

Nutmeg

Salt

Flour

Directions:

Whether fresh or frozen, the important thing is that once boiled in salted water you drain the leaves well and squeeze them with your hands. Leave them for a few hours in a colander. Sauté vegetables in a pan with extra virgin olive oil and once cool, chop it with a knife finely. Mix veggies with the fresh ricotta and yogurt. Add at least 2 tablespoons of grated Parmesan cheese.

Season with salt and pepper, add grated nutmeg, then add 2 egg yolks to the mixture: mix well to form a soft mass. Use plenty of flour to shape small balls with your hands – large more or less like hazelnuts – so that flour can make a protective film and prevent malfatti from melting into boiling water. Put them on a tray spaced from each other until you’ve finished.

Meanwhile, bring a large pot of salted water to the boil and cook malfatti in batches. When they float to the surface – very few minutes, sometimes it only takes one – lift them out with a slotted spoon and season them to serve. They are excellent served with melted butter and crispy sage leaves.