Hermann
Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it’s made with butter and/or yoghurt, but I’ve always been craving a naturally plant-based version of this crispy rice. When I recently discovered how most locals bloom saffron, it was the perfect opportunity to use up the infused saffron water and finally sharpen my tahdig skills with nothing else but olive oil.
Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it’s no surprise that it is often called the “king of spices.”
Keshek el Fouqara (literally “poor man’s cheese”) is an ancient Lebanese recipe developed by farmers who were too poor to afford a goat to make dairy products. Instead, they soaked and fermented bulgur until it developed cheese-like flavours. A popular recipe until around 50 years ago, it has gotten lost over the last decades. Time to revive it!
I’m determined that legumes need to play a more central role in our daily diet. They are a powerhouse, both nutritionally as well as in their contribution to nature (more on that below), and by simply choosing to eat them, we can support their diversity and those who grow them. These pancakes are an easy way to do exactly that. Because no matter which legumes you have access to, you can turn them into a savoury staple that can be flavoured in whichever way you like.
Sprouting legumes is the easiest way to appreciate that they are in fact dormant seeds ready to burst into life. All it takes is a little care and attention and each legume is underway to essentially grow into its own plant. But sprouting has more benefits than a general appreciation for nature.
Making yogurt out of chickpeas does not quite sound like the dairy alternative we’ve all been hoping for. But it ticks a few important boxes. It’s soy- and nut-free, a natural source of protein and also probiotic. All of this makes a combination that’s not easy to come by on a plant-based diet.
Chances are that you have already extracted your own potato starch in the past, when you’ve made any form of potato pancake such as hash browns, Reibekuchen or latkes. Many recipes will direct you to use a cheesecloth and squeeze the coarsely grated potatoes as dry as possible to achieve a crispy finish.
Think about the amount of time you use salt. Now imagine adding a pinch of nutrients every time you use it. That’s exactly what this seaweed salt is all about. Despite seasoning your food, you’re boosting it with a range of minerals, antioxidants and vitamins.
Use this just like you would use ordinary sea salt – to season stews, sauces, breads or as a finishing touch on roasted potatoes, popcorn and chocolate mousse.
Combine most plant-based cupboard superfoods into one snack and you’ve got these Dark Chocolate Energy Balls. Plus, they are the perfect way to make use of any leftover juice or health-shot pulp by simply mixing it in. Zero waste!
It feels curiously liberating to know that culinary classics like falafel can be made not just with chickpeas or fava beans, but in fact with most legumes. After all, most traditional dishes have always come from a place of necessity and availability, making use of what’s around while still applying culinary wisdom that can also be found in other parts of the world. So why not bring use any legume to make fresh falafel at home?