What Vegans Eat: 2015, Week 47

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.)

  1. 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))
  2. 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)

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To find out just exactly what vegans eat, click there for a link to the category.

  • Hillary

    You Are alive!!! I had your blog on my Feedly Yay!!

  • I think Jerusalem is my favorite of the three (or four?) Ottolenghi books I have. It hooked me on pomegranate molasses, which is especially fantastic in babaghanoush.

    • Pomegranate molasses is fantastic in just about everything! I like it in marinades and salad dressings, too, or in really hearty soups or stews to add a bit of a bright note at the end.

  • KR

    I was back on your site to get the Vegan Gluten-Free Pumpkin Pie recipe (a huge hit every time I make it), and saw the new post – Welcome back!

    • Cheers KR! Not sure how back I’ve been, apparently, but we’ll see about getting this started again…