Hi, guys. It’s been two years. Let’s pick up where we left off.
…this week I wanted something easy. I normally have an idea of where I want to start for my recipes, either some ingredient, or some cuisine. This week, I had nothing. Until after some enlightened conversation, I had pomegranate molasses. (Which, coincidentally, I didn’t actually have, but an adorable Pakistani place around the corner did.)
- First lunch: Iranian chicken with saffron rice (something like this, only I sautéed onions with some cumin seeds, threw some Gardein chicken scallopini on top, and deglazed with lemon juice and vermouth; the rice I cooked as usual with a few saffron strands, then threw in some freshly toasted slivered almonds and a handful of dried sour cherries (sweetened—thanks Whole Foods))
- Second lunch: Yotam Ottolenghi’s split wheat cracked bulgur and Swiss chard collard greens with pomegranate molasses (recipe here, method here, but you should buy Jerusalem)
To find out just exactly what vegans eat, click there for a link to the category.