Sandwiches

Sprouted Pumpkin Seed Burger

emma — Thu, 21 Aug 2008 00:13:30 -0400

These healthy veggie burgers are made with sprouted pumpkin seeds. When raw pumpkin seeds are soaked for 6-24 hours, their enzymes “wake-up” and become active. Soaked seeds have more protein and minerals readily available for the body, and are easily digested. Pumpkin seeds are especially beneficial for men’s health. You can eat these burgers uncooked, but we like to throw them on the grill for 10 minutes.

1 cup pepitas (raw pumpkin seeds)
1 cup textured soy protein (TSP)
¾ cup boiling water
2 T olive oil
2 large portobello mushroom caps
1 ear of corn, shucked
¼ cup zucchini, finely chopped
2 T sundried tomato, finely chopped
1 tsp. ancho powder
1 tsp cumin powder
½ tsp smoked paprika
1 tsp. salt
2 T ground raw pepitas (not soaked), or breadcrumbs

Leave the pepitas to soak in a bowl covered with plenty of water overnight, or anywhere between 6-24 hours.
When you are ready, drain the seeds and press out the excess water.
In another bowl, pour the boiling water over the textured soy protein (TSP), and let sit for a few minutes to soak in.
Next, finely chop the portobello caps into very small dice. A good way of doing this is to cut them in half horizontally into two layers, and then dice them.
Cut the corn kernels off of the cob with a large knife.
Heat up the olive oil in a sauté pan and sweat the diced portobellos. You don’t want to sauté them, but just cook them softly through without getting any color.
Take the pan off the heat and let them cool.
While the veggies are cooling, grind up the drained pepitas in a food processor until they are fully ground and start to form a mass.
Mix together the ground pepitas, veggies, TSP, ancho, cumin, paprika, and salt until thoroughly combined.
Add enough ground pepitas or breadcrumbs until the mixture holds together.
Form into 3.5 oz (give or take) patties and let rest for at least 30 minutes before grilling.
Grill on both sides for about 5 minutes in very high heat (some of the burger will stick to the grill if it is not hot enough).

Makes 8 burgers

Sprouted Pumpkin Seed Burger

emma — Wed, 20 Aug 2008 23:13:37 -0400

Nawal Nasrallah's Iraqi Kebab Recipe

sophia — Sun, 25 May 2008 19:01:55 -0400

By Nawal Nasrallah: I was once asked to demonstrate an Iraqi dish for a group of middle-schoolers in Boston University’s Kids Program, “Cooking Up Culture” I made kebab rolled in flat leavened bread, garnished with onion relish, chopped parsley, and tomatoes. This traditional dish with its long history proved to be a hit with the kids. They asked for seconds and thirds.

To prepare a batch of Iraqi kebab enough for making six sandwiches, mix one pound of meat (traditionally a mixture of beef and fatty lamb) with one small grated onion, ¼ cup of flour or breadcrumbs, 1 teaspoon of salt, and ½ teaspoon of black pepper (optional: ¼ cup finely chopped parsley, and ¼ teaspoon each of allspice, ginger, and chili pepper, all ground). The fat particles melt and drip during grilling, leaving behind small cavities, which give kebab its characteristic light texture. Divide the mixture into 6 portions, and insert each into an inch-wide skewer (available at Middle-Eastern grocery shops). With moistened hands, press the meat until it is about 6 inches long; make dents by pressing between the thumb and index finger. Suspend the prepared skewers over a lighted brazier or a regular grill. In the case of the latter, keep them from touching the grill by setting them on crumbled foil at each end. Grill for about 10 minutes, turning to brown on both sides, and fanning most of the time to prevent the fire from flaring and burning the meat. Roll in flat bread with some chopped parsley, tomatoes, and thinly sliced onion sprinkled with sumac. Serve the sandwich with a refreshing drink of yogurt whisked with cold water and a pinch of salt. One last caveat, do not be tempted to overindulge, but follow the advice of the creators of this meal, our ancient ancestors, the Sumerians. “He who eats too much will not be able to sleep.”

Zaatar Chicken Kebabs

admin — Mon, 17 Sep 2007 16:28:25 -0400

This is an easy Middle Eastern kebab recipe using za'atar spice. Although za'atar is usually used as a topping for breads and yogurt, here we use it as a spice rub for chicken breasts. Za'atar is made of sumac, dried wild thyme, and sesame seeds. The ingredients and proportions vary from country to country.

1 boneless breast of organic chicken
1 T fresh thyme, finely chopped
1 T sumac
¼ tsp. salt
1 tsp. sesame seeds
¼ cup olive oil
Juice of 1 lemon

Combine the spices, juice, and oil together in a bowl.

Rinse the chicken breast and pat it dry.

Cut the chicken into medium sized chunks, and then toss them into the zaatar blend.

Marinate for about 30 minutes to 1 hour.

Heat the oven to 400ºF.

Take out the chicken and let it sit for a few minutes while the oven is coming to temperature.

Line a baking tray with aluminum foil, and place the chunks on the tray, leaving a few inches in between each.

Bake for 10 minutes on one side, then flip over the pieces, and finish cooking for another 10 minutes.

Serves 2

Roasted Garlic Sauce

6 garlic cloves
¼ tsp salt
3 T strained yogurt
1 T mayonnaise (optional)

Wrap the garlic cloves up in aluminum foil with a few drops of olive oil, and roast them along with the chicken for 30 minutes, or until soft.

Let them cool slightly.

If you have a mini blender, place them in the blender with the salt, and start pulsing.

Add the yogurt and mayo, and blend until you have a smooth texture.

Do not eat on a first date!

Dulse, Avocado, and Tomato Sandwiches

admin — Mon, 17 Sep 2007 16:19:42 -0400

4 slices multi-grain sandwich bread
2 T mayonnaise (Spectrum Organics is the best)
1 tomato
½ avocado
1 handful of dulse

Preheat the oven to 350ºF.

Bake the dulse for about 8-10 minutes, until it is dried out and crispy.

Toast the bread slices.

Slice the tomatoes horizontally.

Slice the avocado half into thin pieces horizontally as well.

Spread the mayonnaise on one slice of the bread.

Arrange the tomatoes in one even layer on the bread, and do the same with the avocados.

Place an even amount of dulse on top of the avocados.
Cover with the other slice of bread, slice in half for easy handling, and enjoy!