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Archive for the ‘vegetarian’ Category

flower on stone“We have come into this exquisite world to experience ever and ever more deeply our divine courage, freedom and light!” — Hafiz

What a perfect quote to embody New Year. Persian New Year, that is, aka  Nowruz!

To me, it just feels right and natural to have a new year start with the promise, rebirth, and blossoming of spring.

Spring is a reminder of the inner light within each and every one of us. That’s worth celebrating!

Persian Card_New_YearsScroll down below for a roundup of highly celebratory (and symbolic) recipes from fellow Persian food bloggers. 

Thanks to the fabulous Sanam, of My Persian Kitchen, for putting this together!

Oh, technically the big day of the Persian New Year is always the spring equinox, which falls on Thursday, March 20, this year. Now’s as good a time as any to spread the happiness and to prepare for a fresh new season.

At the moment, I’m in a bit of Spring Cleaning Mode. (Oooof, those closets needed every ounce of attention I gave them last weekend. Ha!) I’m also prepping to host another yoga retreat, in upstate New York/in the Hudson Valley area.  March 14-16—perfect timing to get us ready for spring.

Looks like 2014 is a year of new beginnings for me in many ways. I’m headed to India at the end of the month. This trip has been a dream of mine for many years. At just the right time,  the stars aligned, the Universe and those I love are shining their support and approval on me, and I’m flying off on the night of the new moon. It’s happening!

As for Spring Cooking:

This is a classic clip for my (somewhat limited) TV archives. Here I am cooking kuku sabzi on live TV for Nowruz. This was on Good Day New York a.k.a Fox 5 a few years back:

More blogger Persian New Year goodness:

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Homemade almond milk with vanilla. I get a real kick out of using my vintage style milk bottles to bottle up this creamy drink.

My new friend Ellen, who I met in Colorado this summer, taught me how to make homemade almond milk. (I met her via Airbnb when I rented a room in her place for a few nights during a Yoga workshop weekend I was attending. We totally hit it off. She reminds me a lot of my older sister).

Once back in New York, I was out of almond milk one day and pressed for time. So I decided to give her method a whirl rather than running to the store. It couldn’t be a  simpler DIY, and it’s saving me tons of money. Goodbye to buying almond milk for $4 per half-gallon. At Costco, I can get a 3lb/9 cup bag of almonds for around $8. You can really “milk” this one bag, considering you only use a cup of almonds per batch.

Almonds are loaded with vitamin E.

As for the actual recipe: The first couple of batches I made were super rich and creamy. Pretty awesome, actually. When using this milk to make my hot cocoa…oh my LAWD. Amazing! It was foamy, almost like a cappuccino.

Because I made that maiden batch on the fly, I used unsoaked almonds. The milk was a tad grainy. Didn’t bother me, but something to consider.

If you want a thinner milk, just use more water. Soaking the almonds ahead of time will get you a smoother texture, too. I prefer something in between the super rich and super thin (I’m sure there’s a bad joke in there somewhere), so I go with about 5 to 6 cups of water to a cup of soaked almonds. Foamy, creamy, dreamy!

Homemade Almond Milk

Yield: About 8 cups. Recipe can easily be halved.

  • 1 cup of unsalted almonds (soaked overnight in water, if possible)
  • 5-7 cups of filtered water (use the smaller amount of water for a thicker milk)
  • 1 Tablespoon of vanilla extract (optional, or use less if preferred)
  • Sweetener of choice (optional; I usually thrown in a couple of stevia packets. Other options to consider: honey, maple syrup, sugar, etc.)

1. If using soaked almonds, strain and rinse. Add all ingredients into blender, and blend, working from low speed to high. Add more liquid if needed. I let this run for a good minute (or more)  in my VitaMix.

2. Taste for sweetness and texture, and adjust and re-blend as needed.

3. Bottle and refrigerate if not using immediately.

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It’s been a minute since I’ve posted a Persianized recipe on here. Sorry about that! These saffron spiced pecans are the perfect remedy to my laziness, and they make a fabulous holiday gift.

Persian spiced saffron pecans are easy to make and make delicious holiday gifts.

I apologize right now for the “spoiler,” because some of ya’ll who read this are getting these as part of your Christmas package. (Sorry, Dad, but you’re just so challenging to buy for!) If anything, after seeing this post, maybe they’ll be looking forward to their nuts.

A nice change of pace from the Yoga pants and ponytail. Tribeca, NYC, December 2011.

Anyways, I’m about done with holiday gifting. I deliberately keep my gifting list short, and am a big believer in showing appreciation and affection to friends and fam throughout the year. I do have a couple of post office runs to make to mail off gifts, and some of you know how I feel about those. Yeesh!

Things have been busy on the part-ay front as well. I’ve already been to like 4 holiday parties, with more to come. Admittedly, it’s kinda exhausting, but fun. And hey, any excuse to trade in the Yoga pants for a cocktail dress and 6-inch heels? I’m there, honey! Sometimes with bells on, literally. Jingle-ling-a-ling!  😉

Ok, let’s get it on with these nuts. (Sorry, I’m so incredibly mature…you didn’t think we were gonna get outta here without a nut pun, a Dr. Dre reference, AND an Marvin Gaye shout-out,  now did you?)

Saffron Spiced Roasted Pecans

Recipe an adaptation of one by Dorie Greenspan, from Around My French Table. Easily doubles, triples, and so on. . . .

  •  1 egg white
  • 2 Tablespoons of honey, agave, maple syrup, brown rice syrup, etc. (You choose; I used honey)
  • 2 cups whole pecans
  • 1 Tablespoon saffron water (to make, just put a pinch of saffron thread in 1/4 cup hot, not boiling water. Jar and fridge the unused portion)
  • 2 Tablespoons advieh (Persian spice mix) OR pumpkin pie spice (they have similar ingredients).
  • 1 teaspoon salt

1. Preheat oven to 300 F.  As oven heats, in a mixing bowl, run a whisk through the egg white a few times.

2. Add in honey (or sub), salt,  and spices. Whisk some more until well blended.

3. Fold in the nuts and mix to coat well with spice mixture.

4. Line your baking sheets (I used 2) with foil, and then pour nuts and any liquid into a single layer on each sheet. Bake for 20 minutes, checking for crispness at 20 minutes. If you need to bake more, do another 5 minutes. I’ve never had to bake these for more than 25 minutes.

5. Remove from oven. Let cool slightly, then carefully remove from foil. Let cool more, then bag them up in cute gift baggies.

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Buckets and buckets of dates. Date syrup is an easy way to use up dates so you can enjoy snacking on premium dates like the ones in the pic. Photo courtesy of stock.xchng

I’m loathe to waste anything. Perhaps this is a Persian thing. Or perhaps not. It’s definitely a “me” thing.

Recently, I lucked into a big, fresh batch of medjool dates. They’re creamy, caramel-y, and just perfect. But wouldn’t you know it? I had some other dates lying around that were looking pretty sad.

You know I was not going to let those sad, dried out little dates go to waste. I’d feel too guilty enjoying the plump, sassy ones I’d just been given knowing that the dry, pathetic ones were just sitting there, dessicating even more. Ha!

So date syrup to the rescue.

Me, my student Mythili, and Meera, at the Wanderlust Festival in Vermont earlier this summer. It was one interesting and fun June weekend!

Now I have a sweetener for my tea, baked goods, no-bake sweets, and whatever else I can think of. Best of all, it’s natural and makes good use of mineral-packed dates. And I get to snack on those other awesome dates guilt free. Well, not completely guilt-free. I don’t fast for Ramadan. Mad props to those who do, but I don’t. So in an act of restraint, I’ll try not to eat too many dates during the day as the fasting month kicks off in a few days. (Dates are a popular food to break the daylong fast with).

As to the recipe, it’s so simple, I’m not typing out a formal recipe. Because it’s summer and I roll super simple in the summer. Ha!  In my Vita-mix, I blended:

  • 20 dates, pits removed
  • 1 and a half cups of water
  • 1 Tablespoon of lemon juice
  • 1 teaspoon of vanilla extract

This yielded a good two cups of syrup. I just blended until it was smooth, which made the syrup liquidy and pourable. If you’re looking for a thicker texture, use less liquid.

I’ll be back at some point with a re-cap of some of my summer travel adventures, including my taking to the streets of NY on my bike. But for now, I’m off to enjoy more watermelon, which I’ve been eating tons of lately, and a chill evening. You all take care and stay cool.

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At my recent Yoga retreat, quinoa was on the menu, but we ended up not making it. We had so many other delicious things, so it fell out of the rotation. I didn’t miss it, because I thought I didn’t really like it. Until now. You will, too, I bet. You could even take this to any Fourth of July festivities you might be celebrating this weekend. It’s easy to make and travels well.

I used white, also known as yellow, quinoa in my recipe. Look for it in the rice/grain section part of your store. Technically, it's not a grain. It's a seed. And it's gluten-free and very high in protein as well. Photo via wikipedia.

Back to my quinoa breakthrough. Imagine, cooking quinoa according the package directions, and it turning out awesome? Who’d have known? Certainly not me, as I’m not always one for following directions. I can barely make my own recipe the same way twice, much less another person’s. Ha!

I stumbled upon this recipe the other night when “shopping in my cabinets.” I decided to do something novel for me and made the quinoa according to the package directions (fry a cup of quinoa for 20 seconds in butter or oil, add two cups of boiling water, cover, simmer for 20 minutes, covered, over a low heat).

Happy Birthday, America. You're 235, you say? Well, you're forever 21 to me.

As it cooked, I chopped up a bunch of veggies that were hanging around unused: some roasted red peppers, celery, a couple of artichoke hearts. I added a can of (drained) white beans. Then I mixed this all into the fluffy quinoa, along with a couple of drizzles of olive oil, some ground cumin, and some Trader Joe’s 21 Salute seasoning (salt-free and very versatile!) I threw in some nutritional yeast, too.

It was a hit, and a new summer staple was born. It tastes lovely hot, cold, or at room temp. It travels well, and it’s light yet filling. It’s a flexible recipe: vary the veggies and spices and come up with  your own combos. Plus, quinoa is high in protein; along with the beans and veggies, you have a balanced one-dish meal or side.

Quinoa, I’m sorry for my past indifference and for leaving you out of the retreat festivities. I promise I’ll make it up to you somehow, someday!

Fluffy Summer Quinoa Salad

Ingredients to serve 4 as a side, 2 as a main dish:

  • 1 cup quinoa
  • oil or butter of choice
  • water
  • veggies of choice (such as peas, peppers, onions, artichoke hearts, asparagus, olive chunks, scallions, whatever you desire/have on hand)
  • 1 can of bean of choice, drained (I used white beans)
  • salt and pepper to taste
  • spice blend of choice (I used Trader Joe’s 21 Seasoning Salute)
  • ground cumin (couple of pinches)
  • nutritional yeast or parmesean cheese, grated (optional)

1. Cook quinoa according to package directions.

2. As quinoa cooks, chops up veggies, drain beans, and gather spices.

3. Once quinoa is done (takes about 20 minutes), remove from heat.  Fluff with a fork, add spices. Lightly stir. Add oil. Fluff a bit again. Add veggies and beans and stir again. Taste and adjust seasoning, oil, and veggies amounts if   needed. That’s IT!

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Pistachio Nut Butter with a touch of honey. It's actually very easy to make your own pistachio butter.

Lately I’ve been “shopping” in my own pantry and fridge to use up goodies already on hand and keep some money in my pocket. There is so much upheaval and need in the world on any given day, but lately it seems like so much is going on. It gets a bit overwhelming sometimes. So I’m focusing on having an attitude of gratitude and creating more with less.

It just so happens that I am lucky enough to have a surplus of pistachios at the moment, so I decided to make a nut butter with them. It took all of five minutes, turned out great, and I already have some easy recipes ideas in mind to use it in. Anything that’s good, I’ll share with you.

Of course, it’s quite delicious on its own. Or melted a bit on top of ice cream, in a sandwich, or mixed into oatmeal. Those are just a few ideas; as you can see, there are tons of uses for this stuff, as with any nut butter. Leave your ideas in the comments.

Stay tuned for some upgrades to West of Persia. I’m working on an Amazon store for the site, and also have a cool giveaway coming up.  Have a great day!

NOTE: Take a look at your blender or food processor’s instructions for making nut butters, and adjust your use of your machine as needed when making this, or any,  nut butter. I made mine with my Vita-Mix, and just used the wet blade (I don’t own the dry blade).

Homemade Pistachio-Honey Nut Butter

For approx 2/3 cup of nut butter:

  • 1 cup pistachios, shells removed
  • 2-3 Tablespoons oil (I used grapeseed oil)
  • 1 Tablespoon honey
  • 1-2 Tablespoons water

1. Grind the nuts in your machine until they’re broken down into chunks, but NOT pulverized.

2. Now add in oil, a Tablespoon at a time. Also add in honey and about half a tablespoon of water. Grind on low as a paste begins to form.

3. Stop blender, scrape down sides, and re-blend, adding water IF NEEDED little by little to get (or keep) things moving. Repeat this step as needed. Stop blending when the desired consistency is reached. I like my nut butters chunky sometimes, so I left this pistachio butter on the chunky side this time.

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Avocados star in this creamy, vegan milkshake, along with pistachios and coconut milk.

You won’t believe for one second that my Creamy Pistachio Almond Milkshake is healthy. No way. In fact, anyone who drinks it will swear it’s decadence in a glass. It’s a great way to get the good fats and other awesome nutrients from avocados, coconut milk, and pistachios into your body. Remember, don’t fear the good fats!

This is one of those recipes that came together in no time, with ingredients I had on hand, including an avocado that needed to be used up pronto. The avo gave it a beautiful pale green color, almost minty.

Creamy Pistachio Avocado Milkshake (Vegan)

For one milkshake, 16-20 ounces, or two smaller shakes, combine the following in a blender:

  • 1/2 avocado, ripe, flesh removed and seed discarded
  • 1 banana (can use 1 frozen banana)
  • 1/4 cup pistachios, shelled (unsalted is best, but salted is fine)
  • 1 cup coconut milk (I used So Delicious Plain. Canned works, too.)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom or rose water (optional)
  • 1 Tablespoon French Vanilla So Delicious Coconut Creamer (optional)

1. Place all ingredients in a blender.  Blend all ingredients together until well incorporated, smooth, creamy, and thick. Use additional milk if you desire to thin the milkshake. Pour, serve, and enjoy.

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