Updated: Apr 1
There are certain dishes, meals and occasions where you are looking forward to actually cook. Meaning, you have a dish in mind, you get the ingredients together and you cook without being in a hurry, hungry or alone. Sometimes you follow a recipe, other times you just freestyle and that's the whole joy. It's those meals, where cooking is more important than eating (although its kinda the best part after all 🤤). And obviously some people enjoy it more than others. I get it. I also don't think the purpose of food or cooking should be that it's fast - but sometimes thats just how it is or how our lifestyle looks like - especially during the week / dinner time. I call this a fast food meal cause you can actually cheat 🤫 but still make it delicious and nutritious.
The grains are heated up in 2 minutes in the microwave or on the stove (instead of 20 minutes cooking). The blend is also matching the theme and it's hearty and nutritious with extra calcium from the sesame (swap for quinoa or rice if you want it glutenfree).
The vegetables (zucchini, cauliflower and spinach were my leftovers from the night before) which I sautéed in olive oil and za'atar spice (please go get it - life changer!)
The little side salad was a handful of sad looking parsley that I picked but not chopped, mixed with sliced fennel (cucumber, kohlrabi or just some tomatoes would work too). Seasoned and massaged with salt, lemon juice and olive oil, mixed with crumbled (vegan) feta and leftover chopped avocado.
The pickles I made myself* but you can use store bought ones or just leave them out.
Sauce is the basic drill: Soy greek yoghurt, tahini, lemon, salt, ice water - mix. If even that is too much to ask for - get a good store bought plant-based dressing or just use plain greek yoghurt.
Handful of olives and we are good to go!
Lebanese fast food meets Active food 😎
* LEBANESE PICKLED TURNIPS
1 kg turnips (peeled and cut into French fries sticks)
1 small beet (peeled and cut into French fries sticks)
⅓ cup salt
3 bay leaves
3 garlic cloves
1 chilie (optiona)
1 cup white vinegar
Smash the garlic with your knife and bring the rest of the brine ingredients to a boil. Stir to dissolve salt and cook for 3 minutes. Add the vegetables to a big glass jar and pour the entire pickle brine over the vegetables. When cooled, close the lid and let sit for 5 days out on the counter. At this point they are ready to eat and can last a month covered in the refrigerator.