Lentils & Bulgur w/ Onion-Garlic-Oregano Relish
Savory Ancient Food Delight
This was a very savory dish. I felt that the Onion, Garlic, Oregano Relish added a nice touch to this dish. The balance for the palate was the Vegan “Raita”. Very hearty, and very healthy!!!!
Lentils
The lentil or daal or pulse (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.
The plant originated in the Near East, and has been part of the human diet since the aceramic Neolithic, being one of the first crops domesticated in the Near East. With 26% protein, lentils have the highest level of protein in any plant after soybeans and hemp, and because of this it is a very important part of the diet in many parts of the world, especially in Nepal and India, which has a large vegetarian population.
A variety of lentils exists with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. One variety of yellow “lentils”, Chana, is in fact made from the kernels of chickpeas. There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split. The urad bean, a species of the genus Vigna, is also referred to as “black lentil”. Split Pigeon peas (either green or yellow) are sometimes erroneously sold as lentils. They are considered pulses, which includes peas and beans.
Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Health magazine has selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish.
Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents, pregnant women, whose requirements for it are increased.
Bulgur (also bulghur or burghul)[1](from Turkish bulgur [2], known as πλιγούρι, pligoúri, in Greek, bollgur in Albanian and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat.
Bulgur is more nutritious than rice and couscous.[citation needed] Bulgur has a glycemic index of 46.
100 grams unprepared bulgur contains approximately:
- Energy: 1500 kJ (360 kcal)
- Dietary fiber: 8 g
- Protein: 12.5 g
- Carbohydrate: 69 g whereof 0.8 g sugars
- Fat: 1.75 g whereof 0.2 g saturated fat
- Potassium: 410mg
Raita or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.
Southern Indian cuisine, such as that found in the Bangalore region, often uses finely chopped or diced carrots mixed with dahi yogurt.
Cucumber is not included in authentic versions of the dish, because Ayurvedic tradition considers a mixture of cucumber and yogurt to be harmful to the body.
It could be considered similar to the Greek tzatziki.
Farmland Vegetable Pie
Fresh out of the Oven !!!
This wonderful pie was made with white potatoes, red tomatoes, yellow tomatoes, fresh garlic, fresh corn, 100% LACTOSE FREE and CASEIN FREE Vegan “Cheese”, Cauliflower, Wild Mushrooms, Cornmeal, Rice Milk, Non Aluminum Baking Powder, Wheat Pastry Flour & 420% Love!!!!
Initially I was nervous about the way the dough would work this time. The last few stuffed pies have definitely been test kitchen memories. I think this was nice and hearty though. Very Therapeutic making the dough. Very calming experience for me.
She is stuffed and ready to go into the oven.
Ready to Bake
Oohh After the first slice….
First Piece Anyone????
The filling for this initially was quite runny due to the tomatoes and the water that corn holds, however I found that Garbanzo Bean flour works well to make it thick and gravy like while it bakes. The garbanzo bean is so miraculous. The flour is used in Indian cooking. Yum Pakoras!!! This I think I will add to the Wednesday Menu. Anyway, in some cuisines they even make a dessert out of the bean. That would be a wondrous gastronomic experience.
Warm Pasta Salad with Roasted Corn and Tomatoes
Garden Fresh Delight!
This was a wonderful way to use fresh herbs and peppers out of the garden!!! Roasted Pasilla Chilies, Roasted Corn , Roasted Jalapeno, Fresh Oregano, Fresh Cilantro and Roasted Juicy Tomatoes!!!
Very nice change to the usual pasta salad. A definite addition to my restaurant one day. A little closer. I bought a stove this last weekend. I just have to keep working and working and working…..
Next Update…Water Kefir Grains!!!!!! 111608
