You are currently browsing the tag archive for the ‘pickles’ tag.

Anyone who knew me in my omni days knows that I practically lived off of chicken shawarmas. Being from Ottawa, that’s not too surprising — we have a billion shawarma shops and most of them are mind-blowingly good. There’s even a (sadly defunct) blog devoted to reviewing them all! Basically, it’s a middle eastern wrap sandwich on chewy, paper thin flatbread layers, with slow grilled chicken, hummous, tomato, cucumber, lettuce, yogurt sauce, garlic mayonnaise, and most importantly – pickled pink turnips.

I wouldn’t be surprised if I’ve waxed poetic about those turnips before. Actually I’m almost positive I have. So holy cow was I over the moon to find out how EASY they are to make!! It goes like so:

Pickled Pink Turnips for Pitas (or Torshi Left)

Ingredients:
– 1 cup white vinegar
– 1 cup water
– 2 tbsp salt
– 3-4 cloves garlic, sliced thin
– 2 lb. of turnip (I used one a little bigger than a softball)
– 1 small beet
– celery leaves (optional)

What You Do:

1. Cut the ends off of the beet and turnips and boil for 3-4 minutes, then remove from the water and peel.

2. Slice the beet and cut the turnip into french fry sticks, and put those in a big clean jar with the garlic and celery leaves.

3. Bring the water, vinegar and salt to a boil to dissolve, then pour it over the vegetables. Seal and leave it on the counter for ten days, then refridgerate. (*ahem* – I tore through half of them in the first night, soooooo…… :D)

4. Load up a big fat sandwich with garlic mayo, falafel, vegetables fixins’ and some of those beautiful pickles and enjoy! I swear it’s worth the three minutes of effort – it takes falafel to the moon and back, they’re so awesome.

And look at that! Cabbage rolls, but would you believe that they were probably the most delicate and refreshing thing I’ve had all summer? I went from this recipe, made a few minor adjustments, and was sooooo happy with the results, it was worth every bit of wrestling with a boiling hot cabbage and more than a few dirty pots and pans.

Orphaned Greek Cabbage Rolls with Fresh Herbs (or Lahanodolmathes Orphana)

Ingredients:
– 30 cabbage leaves (one huge head cabbage)
– 3 cups of cooked rice
– 1 large onion, finely chopped
– 3 ripe medium tomatoes, seeded and chopped (I used 1 tomato and 2 tbsps of tomato paste)
– 2/3 cup finely chopped zucchini
– 1 rounded tbsp finely chopped fresh mint
– 1 rounded tbsp finely chopped fresh dill
– 1/2 cup finely chopped fresh parsley
– 2 tbsp olive oil
– 1/2 tsp pepper
– 1/2 tsp salt
– 1 tsp cumin
– 1 cup vegetable broth
– 1-2 tbsp Earth Balance
– juice of one lemon

What To Do:

1. Combine onion, rice, tomatoes, zucchini, dill, mint, parsley, salt, pepper, cumin, and olive oil in a bowl.

2. Remove the core of the cabbage, and stick a large fork into the center. Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in. When the outer leaves turn bright green, remove using the fork and remove softened leaves. Return to pot and repeat until all cabbage leaves have been removed.

3. Use a sharp knife to trim the thick part of the stem off of the leaves (this will make it easier to roll). For large rolls, place a 3-4 tablespoons of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up. Place in a large baking dish. Repeat with all the leaves and filling.

4. Dot with margarine, and bake covered at 375 for 1 hour. Pour the lemon juice over the rolls 20 minutes before they’re done baking. Serve warm, room temperature, or – best of all – cold from the fridge.

Advertisements

So it’s been 10 days, and I was all going to post this picture and be like, “well, dinners like this are pretty much the reason I haven’t had anything blogworthy to mention all week. Simple and summery and involving a lot of corn, nothing terribly new.” But then I realized I was sitting on a whole bunch of pretty photos! (It’s funny, I also swear I’ve been living off of miso soup, but it’s so perfect for end-of-term eating – quick and cheap and energy-giving for late-night drawing sessions).

Okay, okay… so at the beginning of last week I thought I’d recreate that magically fermenting sesame slaw I made before, to much success. And I managed to get a photo of it before all the colours bled and muted out, too! (and like my new bowls? I so do!)

They also came with an awesome rectangle plate that I fell in LURVE with and had to buy (so frivolous, and SO matching my grey spiral plate, it had to be done! :P)

And Pomme surprised me with freaking spring rolls! It was in thanks for her birthday dinner, and they’re pretty much my favourite food ever, I ated so many of these it’s a wonder I didn’t roll around myself afterwards, but they were sooooo good, with mango and red pepper inside and peanut dipping sauce, egads. I even bought a thing of brown rice vermicelli to make them even healthier the next time I make them (and thus even more like a perfect food).

I love summer and farmers’ markets! A big basket of random sumptuous berry-things! Plus ground cherries, teeny grapes, figs, flowers and tart little red dots-on-the-vine, all for $5. I made the oatmeal of kings from this basket.

I also made pretty awesome vanilla-vanilla cupcakes for my drawing group, ’cause waking up early on saturday to go downtown and muck around with pencils is just that much more enjoyable with frosting. :)

I love how R on the left spontaneously drew a garden, with a mole in it and everything, and a Mr. Potato head! He couldn’t remember what radish leaves looked like, and I so knew exactly, having just eaten a salad of them the night before… so houray for the new kids knowing about their foodstuffs (there were discussions on the relative frumpiness of potato leaves and how appropriate that is to their taste, hehe).

And uh… I ran out of li hing mui yesterday, so I went to chinatown and picked some up for 85 cents….. and then totally couldn’t resist buying a wack more goodies, cause that place is pretty much like my idea of culinary disneyland. This was all under $20, too! Clockwise from the left is some wakame, black rice, abalone flavoured wheat gluten in a can (can’t wait to try that one!), yuba/dried tofu skin, cornstarch, brown rice vermicelli, regular rice vermicelli, mangoes, a mysterious package of some sort of pickled vegetable for 10 cents, wonton wrappers, assorted sesame/peanut/cashew brittles, sweet pickled radish, really cheap tofu, bean sprouts, and (of course!) the li hing mui that started this whole debacle.

I had to HAD TO experiment with that yuba, so stir fry it was, and WOW is all I can say – I love this stuff! It’s so chewy and soaks up sauce like a chewy soyfood of long-pantry life and pure awesome! And for the record… pickled turnips are delicious but pretty much 92% salt, so serve with caution (or at least a lot of water).

And is this related? Oh, I dunno. Girls and bugs living in symbiotic vegan harmony sounds okay to mention! And plus one-shot zines are super cute and everyone should try their hand at making one, be it full of manifestos, sketches, goth poetry, bread recipes, or like… everything in your apartment listed alphabetically.

That, plus walking around across the city and back all day today made me totally and completely go into SANDWICH MODE. Gallery-hopping is fun but hunger-inducing, and I even took some extra detours to get the perfect soft baguette-bread to make the Vcon cornmeal-crusted tofu Po’boy and it was SO worth it. What a perfect damn sandwich, I mean seriously. Dude. DUUUUUUDE. Anything involving chipotle mayo has to be good, but this was a major synthesis of happy components making perfect lunch science in my mouth. Making this again! With even more mayo! Bwahahahahaha. So evil, yet so delicious…

I also hope next week is similarly uneventful so I’ll have nothing to post about again.
/sarcasm.

I’m thinking of making bread with sprouted wheat berries soon!

Archives

KG’s Etsy Shop

Vegan Candy Flickr Pool

Flickr Photos

Advertisements