Saturday, March 24, 2018

Mamaghannouj

Ingredients

  • 750 g. zucchini, grilled whole until softened and lightly charred on the outside
  • 1/4 c. tahini
  • Juice from 1 large lemon
  • 1-2 garlic cloves (2 if you want your mama ghannouj to be extra garlicky)
  • 1 tbsp. extra-virgin olive oil, plus extra for drizzling on top

Instructions

  1. Cut the top and the bottom off of each zucchini and allow them to cool. Once cooled, cut them into large chunks.
  2. Combine zucchini, tahini, lemon juice, garlic cloves, and olive oil in blender or food processor and blend until smooth. Transfer to a bowl and drizzle additional olive oil over the top, if desired. (I also like sprinkling mine with a little smoked paprika. It’s not traditional, but it’s delicious!) Serve with fresh veggies, pita bread or chips, or crackers.

Zucchini Pho Soup

INGREDIENTS

  1. 2 litres good quality  stock 
  2. 1 stick of cinnamon (or 1/4 teaspoon ground cinnamon)
  3. 2 star anise
  4. 4 whole cloves
  5. Thumb sized piece of ginger, peeled and grated
  6. 2 cloves of garlic, peeled and minced
  7. Zest of 1 lime
  8. 2 tablespoons fish sauce 
  9. Handful of green beans, cut into small pieces
  10. 1 zucchini, spiralized
Garnish
  1. Handful of coriander (cilantro), finely chopped
  2. Handful of cashews, chopped

DIRECTIONS

  1. Place the stock, cinnamon, star anise, cloves, ginger, garlic, lime zest, fish sauce,  in a large pot. Heat on high until the mixture comes to a boil then turn down to simmer for 20 minutes. Remove the cinnamon stick, star anise, and cloves. Add in the sliced beans and cook for a further 2 minutes.
  2. Divide the spiralized zucchini and soup among 4 bowls. Garnish with the chopped coriander, and cashews,