#salad e shirazi

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

IN THIS NEWSLETTER

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#the new york times #cooking

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#make zainab #matk bityman

#cathy erway #nok #lisa donovan

#sheer-pan chicken tikka thinghs

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#salmon and tomatoes on foil

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[strayguitarist]

☕🧃🍜🍉🥦🎉🎲🏐🐈‍⬛🌻🌧️🌍😊😈👥🖥️🎬📚🎶

Isn't this cheating? Whatever, let's go. Favorite hot drink: Persian cardamom tea with a few sugar cubes. Nostalgic and comforting.. Favorite cold drink: Mountain Dew White Out. They don't really sell it anymore, but god it's peak. Dish: Soltaani. A Persian dish, one barg kebab and one koobideh kebab served with basmati rice, a grilled tomato and sometimes salad Shirazi! We just.. make the best food. Hands down. If you ever get the opportunity to try Persian food, do not turn it down, you'd miss out on the best experience of your life. Fruit: Me, obvs. Okay but probably red pears!! Veggie: uh.. oh gods.. that's tough.. Potatoes??? Potatoes. Mmm... Holiday: Shaab-e Yalda, Halloween, and Bonfire Night are my favorites, in that order. Hard to pick just one, so there's my top 3! Game: Fuck. This is far too broad for me to pick, so I'm going to specify video games, and say Splatoon 2 and its Octo Expansion. That's the only game I got so into that I went to official sanctioned tournaments, and my god the story and setting of Octo Expansion still rings in my head as it did the day I finished it. Runners up include RockBand 3, Pokemon Silver and TF2.

Sport: Football! Er, soccer. It's very very popular back home, and it's the only physical sport that I got into growing up. I'd probably try it again if trans-friendly groups existed..

Animal: Me! Okay, rats. I adore rats so so much and I miss having them and they go "sqk sqk chitter" and give you licks n kisses and ask for attention and cuddle so good and aaaAAAA!!! in second place is the animal my sona is based on, the Asiatic Cheetah

Flower: IDK if it counts as a flower, but the pitcher plant is my favorite. God they're so cool, a carnivorous plant!! If I absolutely have to pick a flowering plant, Atropa Belladonna, also known as "Deadly Nightshade." God the flowers are beautiful, and it's poisonous!

Weather: Rain. I adore when it's raining so hard that you can't see past your face, I love hearing it pitter patter against all the surfaces around me, I love the smell that rises from the ground, I love the way life slows down for it.. Place: Home. Iran. Shiraz, specifically. Nobody is surprised. Blorbo: Ah.. What's a blorbo? Kind of favorite character from a franchise, I think? That doesn't make it much easier, though.. Probably Moxxie from Helluva Boss. Please don't hate me for this. Meow Meow: WHAT DOES THIS MEAN? Unless you just want me to... Mrrowr~! Nyaa~... Mrrrr.. Meowwr! Prrrh....

OTP: Not sure if I'm 100% on what this means but I think it's about ships, and my favorite ship is Aziraphale and Crowley from Good Omens. IDK how much it counts considering how verbosely that dynamic is actually written into the show, like. Part of the plot is them exploring their romantic feelings. But y'know. If they don't count, then it's Pearl and Marina from Splatoon hehehe TV Show: Good Omens. No contest. Movie: Everything Everywhere All At Once, Scott Pilgrim VS The World and Dr. Horrible's Sing Along Blog all share my favorite spot. Sorry, can't pick one - management told me it's not allowed. Management is my fucked up brain, btw. Book: I AM A LIBRARY EMPLOYEE I CAN'T PICK A FAVORITE BOOK! ARE YOU INSANE?! But if I had to, it'd probably be Vinland Saga, the manga. I guess that's more of a book series, but whatever. Holy shit it's absolutely amazing. Few things make me feel as hard as that has. Musical artist: I AM A BASSIST I CAN'T PICK A FAVORITE MUSICIAN! ARE YOU INSANE?! But I can give you a top 5 in no particular order? Metallica, Lemon Demon, Mindless Self Indulgence, Jonathan Coulton, The Birthday Massacre. This was so hard to pick even just 5, but those are probably my biggest favorites.

You probably thought you were so clever for picking me so many and making me ramble about myself. Little did you know I love talking about myself, because I'm the best. Hah. thank you for asking me things I appreciate it I was worried nobody would I mean, I'm so cool.

[patchesjam]

oooh what did you cook?

Ghorme Sabzi - a sour herb stew, traditionally with stewing meat but im pescatarian so i had a quorn meat replacement

Falafel with a yogurt and mint dip

Fattet Hummus - Pita and hummus layered with yogurt and sumac

Nan-e Bread - flatbreat

Shirazi Salad

Mirza Ghasemi - Smoked aubergine (Eggplant) and tomato dip with eggs

Adas Polo - rice with green lentils + herbs + onions <- really really good

Panir - Persian whey cheese

Roasted aubergine and pepper salad with halloumi and a pomegranate molasses

[persianatpenn]

Dorm Cooking with a Persian Twist

As a first generation Iranian-American, Persian cuisine has been a staple in my household all of my life.  From daily meals, to Friday night dinners with the whole family, to any and every holiday or special occasion, Persian food always makes an appearance. Since the age of around 10 I have taken every chance to watch and learn from my grandmother while she would spend hours preparing meals for the family. I am proud to say, she thinks my cooking is up to par.

Food is an integral part of Persian culture. To me, Persian culture is all about family and community, and cooking is an awesome way to bring people together, form connections, and make memories. Some of my fondest memories are sitting around a table eating a home cooked meal with family.

Since coming to Penn, I have been eager to share my Persian roots. I am so excited and proud to have been able to share my favorite part of Persian culture through a dorm cooked Persian meal. It made me so proud to see the the smiles around the table as my friends tried my food. I was really pleasantly surprised that they were asking questions about each dish, Persian cooking, and even Persian culture as a whole. It was awesome to lean how open minded others can be about learning about other cultures. Even with the limited ingredients and cooking space, and the fact that a true Persian meal is cooked over an entire day, I am really looking forward to sharing my Persian cooking on a more regular basis.

On the menu:

khoresht-e ghormeh sabzi (خورش قورمه‌سبزی‎), thadig (دیگ), and salad-e Shirazi (شیرازی). My personal all time favorites. Khoresht-e ghormeh sabzi is a popular Persian stew, made with herbs, meat, and kidney beans. Thadig is arguably one of the best dishes ever created. Thadig, or crispy rice, is made my frying the thin layer of rice that sits at the bottom of the pot. Finally, salad-e Shirazi is a cucumber and tomato salad dressed with lemon, oil, salt, pepper, and herbs.

Here’s are my dorm friendly recipies!

Ingredients - Khoresht-e Ghormeh Sabzi (خورش قورمه‌سبزی‎):

Parsley (جعفری)

Cilantro (گشنی)

Spinach (اسفناج)

Fenugreek (شنبلیل)

Onion (پیاز)

Kidney Beans (لوبیا)

Beef (گوشت)

Lemon (لیمو)

Salt (نمک)

Turmeric (زردچوبه)

Ingredients - Tahdig (دیگ):

Rice (چلو)

Yogurt (ماست)

Salt (نمک)

Turmeric (زردچوبه)

(NA)

[aussietaste]

Persian Cucumber and Tomato Salad - Shirazi Salad Recipe Shirazi salad is a popular traditional Iranian salad that originated from and is named after Shiraz in Southern Iran. It is also known as Persian Cucumber and Tomato Salad. #AuthenticShiraziSalad, #BestShiraziSalad, #BestShiraziSaladRecipe, #CucumberAndTomatoSalad, #EasyShiraziSalad, #HowToMakeAShiraziSalad, #IranianSalad, #IranianShiraziSalad, #PersianCucumberAndTomatoSalad, #PersianShiraziSaladRecipe, #SaladEShirazi, #SaladShiraziRecept, #SaladShiraziReceptshiraziSaladRecipes, #SaladShiraziRezept, #ShiraziCucumberSalad, #ShiraziSalad, #ShiraziSaladDressing, #ShiraziSaladDressingRecipe, #ShiraziSaladIngredients, #ShiraziSaladPersian, #ShiraziSaladPersiana, #ShiraziSaladRecipe, #ShiraziSaladRecipes, #ShiraziSaladVsIsraeliSalad, #ShiraziSaladWithLemonJuice, #WhatIsAShiraziSalad

[mihrsuri]

More a note to myself than anything else but - some recipes I’d like to try to make: 

Tahdig (Persian Rice)

Khoresh-e-Fesenjoon (Persian Chicken Stew)

Salad-e-Shirazi 

Persian Yoghurt

This amazing sounding dessert

[tiffinandteaofficial1]

5 minute Shirazi Salad

5 minute Shirazi Salad

5 minute Shirazi Salad, or Salad-e Shirazi, is a refreshing, vibrant salad that packs a flavour punch and is quick and easy to make. It consists of cucumber, tomato, red onions and herbs and the dressing is made up of olive oil, mint and citrus. It goes well with a lot of meals especially kebabs like these Joojeh Kebabs. You can use a salad chopper for the quickest results or chop it all yourself…

[freenewstoday]

New Post has been published on https://freenews.today/2021/03/22/what-to-cook-this-weekend-2/

What to Cook This Weekend

Good morning. Nowruz, the Persian New Year, is tomorrow, and, if the feasting and exchanging of presents will be muted this year because of the pandemic, we’ve still got loads of recipes appropriate to the holiday. Take a look at Samin Nosrat’s khoresh-e fesenjoon, for instance, a Persian chicken stew with pomegranate molasses and walnuts (above). You could serve that with salad-e shirazi, a salad of cucumber, tomatoes and onion. That would be a very nice meal. (And it would yield tremendous leftovers, too.)

Passover, meanwhile, doesn’t start until the 27th, but my inbox is already filling with requests for recipes to use for the smaller gatherings required by this pandemic year.

Susan Spungen to the rescue! She’s got an ace lineup prepared, recipes you could bookmark for later or make right away, in a kind of practice round. (I find that making a dish for the first time for a holiday is a recipe for … stress.) Take a look at her chicken with apricots, green olives and shallots. She has a marvelous whole roasted cauliflower with pistachio-cilantro pesto. Here’s a lovely matzo brei frittata. And some sweet potatoes with tsimmes glaze. Coconut macaroons with chocolate for dessert? Yes, please.

Not that Joan Nathan has been slacking. For the holiday this year, she checked in on a particular Passover dish and spoke to its preparation across different branches of one family: saffron fish with red peppers. You could make that on Saturday night!

All of our Passover recipes are here. If they’re of limited interest, that’s cool: We’ve got a big tent. You could make Yotam Ottolenghi’s new recipe for cheesy baked polenta in tomato sauce instead. Or my old no-recipe recipe for New Mexican Hot Dish. Hey, this could be your weekend for shrimp burgers.

There are thousands and thousands more recipes like that waiting for you on NYT Cooking. Go take a look and see what you find. Save the recipes you like and rate the ones you’ve made. You can leave notes on them, too, if you’ve come up with a hack or substitution you’d like to remember or share.

You have to be a subscriber to do that, it’s true. Subscriptions are what allow us to keep doing this work that we love. If you haven’t done so already, I hope you will consider subscribing today.

And we will remain alert to your messages, should anything go wrong while you’re cooking or using our site and apps. Just write cookingcare@nytimes.com and someone will get back to you. (If you want to send a dart or offer a flower, I’m at: foodeditor@nytimes.com. I read every letter sent.)

Now, it’s a long walk from stand mixers and sheet pans, but I’ve been spending a lot of virtual time in Limburg, a Belgian province that borders the Netherlands, watching “Undercover,” a Dutch-language crime series on Netflix. It’s not great, but the scenery’s pretty and I like hearing Dutch.

Late to it, but Carl Hiaasen’s farewell column in the Miami Herald is, like all his work, worth savoring.

You should spend some time with Julia Moskin’s amazing Times article about a year in the life of the restaurants and food businesses along a stretch of Cortelyou Road in the Ditmas Park neighborhood of Brooklyn, where the pandemic brought hardship and opportunity in different measures.

Finally, do read Christopher Ketcham’s stinging indictment of the National Park Service, “The Business of Scenery,” in Harper’s. “If you love a place,” a retired ranger tells him, “don’t make it a national park.” I’ll see you on Sunday.

Source

[lifedeathanddinner]

Persian Chicken With Pomegranates

This sublime tart-sweet Persian Chicken Stew With Pomegranate and Walnuts (Khoresh-e Fesenjoon) is one of Samin Nostrat’s 10 Essential Persian Recipes in NYTimes Cooking — and was my contribution (along with her Salad-e Shirazi, also pictured) to my friendly “Cooklyn” cooking club.

[togiweb]

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

Yield: 6 to 8 servings (about 5 cups)

Time: 20 minutes

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to…

[foodliners]

𝗦𝗮𝗹𝗮𝗱-𝗲-𝗤𝘂𝗮𝗿𝗮𝗻𝘁𝗶𝗻𝗲 𝗯𝘆 @yashika_patel Episode-1 Good nutrition is crucial for health, particularly in times when the immune system might need to fight back. Limited access to fresh foods may compromise opportunities to continue eating a healthy and varied diet. It can also potentially lead to increased consumption of highly processed foods, which tend to be high in fats, sugars, and salt. Nonetheless, even with few and limited ingredients, one can continue eating a diet that supports good health. Let's start with the first episode of Salad-e-Quarantine to a healthy lifestyle. 𝗜𝗻 𝗙𝗿𝗮𝗺𝗲 - 𝗦𝗮𝗹𝗮𝗱 𝗦𝗵𝗶𝗿𝗮𝘇𝗶 𝗼𝗿 𝗦𝗮𝗹𝗮𝗱-𝗲-𝗦𝗵𝗶𝗿𝗮𝘇𝗶 Shirazi Salad, or Salad-e Shirazi, is a simple and healthy salad. Made with cucumber, onion, carrots, and tomato that’s loaded with feta cheese, herbs and dressed in citrus and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀- 🔺1 English cucumber small diced 🔺1/4 to 1/2 cup finely chopped onion 🔺1/4 to 1/2 cup small diced tomatoes 🔺1/4 to 1/2 cup diced carrots 🔺1 tbsp dried mint (or 1/2 cup chopped fresh mint) 🔺1 tbsp chopped coriander, pepper 🔺Feta cheese or Paneer 🔺Juice of 2 large limes (4 tbsp) 🔺3 tbsp extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) 🔺Walnuts (optional) 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻- 1. Wash your hands and vegetables before making a Salad. 2. Dice the cucumbers, tomatoes and red onion and carrots into small cubes.( you can add other vegetables too) Add to a medium bowl. 3. Add the chopped cilantro and fresh mint leaves. 4. Add feta cheese or paneer on the top and mix the Salad well. 5. Refrigerate the Salad bowl for 10 mins. 6. Meanwhile, In a small bowl make a quick dressing, use a whisk to combine the lime juice, salt, pepper and olive oil. 7. Add the dressing to the salad ingredients. Toss gently to coat. Garnish the salad with omega-rich walnuts. 8. Serve immediately. We hope you like our episodes. Let us know ur suggestions in comment box or DM us. Stay Home, Stay Safe and keep watching 𝗦𝗮𝗹𝗮𝗱-𝗲-𝗤𝘂𝗮𝗿𝗮𝗻𝘁𝗶𝗻𝗲 (at Ahmedabad, India) https://www.instagram.com/p/B-e2jfTlVyU/?igshid=1jeqww0t1uuvf

[otisregrets]

Recipe: Persian Cucumber Salad

Recipe: Persian Cucumber Salad

Persian Cucumber Salad

Persian Cucumber Salad has a flavor profile similar to tabbouleh, but with cucumbers providing bulk instead of bulgur wheat. That makes it a good choice for paleos, ketos and other carb-avoiders. Plus it’s a nice change of pace in any mezze presentation. Following is our version of Samin Nosrat’s Salad-e Shirazi from NYT Cooking.

Ingredients: 3 to 4 Persian cucumbers (about…

[bostonfly]

1. Polo Ba Tahdig (Persian Rice With Bread Crust)

2. Kuku Sabzi (Persian Herb Frittata)

3. Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew)

4. Khoresh-e Bademjoon (Persian Eggplant and Tomato Stew)

5. Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts)

6. Ash Reshteh (Persian Greens, Bean and Noodle Soup)

7. Abgoosht (Persian Lamb and Chickpea Stew)

8. Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

9. Mast-o Khiar (Persian Cucumber and Herb Yogurt)

10. Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles)

[loribos]

New Post has been published on Toronto Events, Activities and Entertainment

New Post has been published on http://www.torontonicity.com/2018/01/08/best-vegan-menus-at-winterlicious-2018-in-toronto/

Best Vegan Menus at Winterlicious 2018 in Toronto

By Lori Bosworth

Winterlicious 2018 is returning to Toronto from January 26 to February 8, 2018. The annual foodie event gives restaurant goes the chance to try different restaurants in Toronto who are offering three-course prix fixe menus. If you’re vegan and want to check out Winterlicious 2018, these Toronto restaurants are offering vegan options at Winterlicious 2018:

District Social, 842 College Street, 416-901-7717 – $33 Dinner

District Social fuses Southern Mediterranean, Middle Eastern and Moroccan cuisine with delightful results. The wine list features eclectic local and international vintages. Here are the vegan options being offered at Winterlicious 2018 at District Social:

Appetizers: Yellow Lentil Soup drizzled with Roasted Cumin & Olive Oil OR Tapas Platter with Seared Cauliflower, Hummus, Babaghanouj, Tabouleh, Fresh Zatar Pita Main Course: Melange of Winter Vegetable Tagine with Maftool Pearl Couscous

Banu Restaurant, Toronto

Banu, 777 Queen Street West, 416-777-2268 – $23 Lunch; $33 Dinner

This family-owned restaurant features Iranian food including vegetarian stews, as well as an international vodka menu.

Appetizers (lunch): Aash E Joe – Barley, legumes, and fresh herb potage OR Mirza Ghasemi – Smoked eggplant, tomato, onion, garlic OR Salad E Adasi E – Lentils, parsley, scallions, olive oil Appetizers (dinner): Salad E Shirazi – Diced tomato, cucumber, onion, lemon, olive oil, mint, basil, tarragon OR Aash E Joe – Barley, legumes, and fresh herb potage Main Course (lunch and dinner): Khoresht E Loubia – Green bean, carrot, tomato, and fresh herb stew, saffron basmati rice Dessert (lunch and dinner): Sholeh Zard – Saffron rosewater rice pudding

Living Room – Windsor Arms Hotel, 18 St Thomas Street, 416-971-9666 – $33 Lunch; $53 Dinner

The Living Room features formal dining, several gourmet vegan options and an extensive wine list.

Appetizer (lunch and dinner): Vegetarian Minestrone Soup with Basil Pesto Main Course (lunch): Wild Mushroom and Pearl Barley Risotto with Crispy Sage and Truffle Oil Main Course (dinner): Cornmeal Crusted Tempeh Steaks with Spiced Sweet Potato Coconut Mash, Steamed Greens with Caramelized Onion and Cherry Tomato Relish Dessert: Warm Chocolate Brownie with Gooey Salted Caramel Fudge

AGO BIstro at the Art Gallery of Ontario

AGO Bistro, Art Gallery of Ontario, 317 Dundas St. W., 416-979-6688 – $28 lunch; $43 dinner

This Frank-Gehry-designed room features modern Danish furniture and a global menu. Be sure to visit the stunning Art Gallery of Ontario before or after your meal.

Appetizer (lunch and dinner): Daily soup (vegan) Main Course (lunch and dinner): Sweet potato and black chickpea galette Dessert (lunch and dinner): Tequila-lime sorbet (vegan) grilled pineapple, rum, mint

Food at Tabule Restaurant, Toronto

Tabülè, 2009 Yonge Street, 416-483-3747

Enjoy a Middle Eastern menu with updated classics that include vegan and gluten-free options.

Appetizers (lunch and dinner): Lentil Soup (vegan) Puree of red lentils, and mixed vegetables OR Falafel Salad – Lettuce, tomatoes, onion and cucumbers with falafel OR Combination Plate – Hummus, babaganuj, tabulè and falafel Appetizers (dinner only): Cauliflower – Flash fried Cauliflower finished with a touch of tahini OR Fried Eggplant (vegan) Slices of eggplant fried and topped with a lemon garlic dressing Main Course (lunch): Eggplant Dinner – Slices of eggplant fried topped with marinated zucchini, peppers and onions served with mujaddara rice Main Course (dinner): Falafel Dinner – Falafel fried topped with marinated zucchini, peppers and onions served with mujaddara rice Dessert (lunch and dinner): Lebanese Rice Pudding – Rose water, raisins, pistachios and a sprinkle of cinnamon

Casa Manila, 879 York Mills Road, 416-443-9654 – $23 lunch; $33 dinner

Casa Manila serves authentic Filipino food with Indo, Malay, Chinese, Spanish, and Mexican influences. The restaurant offers several vegan options at Winterlicious 2018.

Appetizer (lunch and dinner): Mungo Bean with Bok Choy Soup (Ginisang Monggo) -with mung beans, vegetable broth and bok choy Main Course (lunch): Manila Tofu Curry – Golden curry and Casa Manila’s coconut ginger sauce infused with lemongrass and turmeric, and made with tofu, bell pepper, carrots, potatoes and green peas, served with garlic rice Main Course (dinner): Tofu & Vegetable Peanut Sauce Dish (Kare Kare) – Made with Casa Manila’s kare kare sauce, tofu and tropical vegetables, served with steamed white rice Dessert: (lunch and dinner): Warm Cassava Cake – Made with coconut milk

I hope you enjoy Winterlicious 2018. Let me know in the comments whether you try any of the vegan options at Winterlicious 2018.

[earthtosalt]

This dinner was a tour of the Middle East - Lebanese grilled chicken kebabs, Moroccan quinoa and Iranian salad-e shirazi. 🍃. The kebabs soaked in a yogurt-lemon marinade infused with a blend of heavenly Lebanese spices overnight. 🍃. The quinoa is toasted in cumin, garlic and tumeric, then steamed along with lentils, golden raisins and cashews. 🍃. The salad-e is a bright mixture of lemon, mint and garlic seasoned yogurt tossed with late summer tomatoes, golden raw zucchini and Persian cucumbers. 🍃🌸🍃 #earthtosalt #americanriviera #lebanese #moroccan #iranian #middleeastern #mediterranean #greekyogurt #kebabs #quinoa #lentils #salade #shirazi #persiancucumbers #persian #tomatoes #tumeric #cumin #garlic #rasalhanout