Two Vegetarian Breakfasts
Foul Medammes
It's pronounced sort of like 'fool.' Foul medammes is an Egyptian breakfast dish made from fava beans, olive oil, tomatoes, and garlic. I got a lesson in how to make it tasty, by a somewhat Egyptian friend who knows his way around the kitchen.
To serve three or four:
*One can of plain fava beans (foul medammes)
*One can of dressed up fava beans (foul medammes), such as 'Secret Recipe'
*Olive oil
*Parsley
*An onion
*Cumin powder
*Coriander powder
*Tomatoes, fresh, at least one cup
*One or two small red chilis; he removed the seeds
*Fresh lemons to garnish
First he sliced three or four cloves of garlic so thinly you could see through them, and finely chopped a big, yellow onion, and began sautéing these in a generous puddle of olive oil, in a sauté pan. He chopped a huge pile of fresh parsley, and added half of that to the pan. He chopped some tomatoes and the chilis, and cooked all of this together ~ "don't let the onions turn brown," he said. He also added maybe two teaspoons of cumin and a teaspoon of coriander. "The spices need to cook in oil." After ten or fifteen minutes of attending to these, he added both cans of foul medammes, sliced a couple more cloves of garlic and added those (I'm not sure if he always does it this way, or had decided he hadn't used enough in the first place, but this is how I've been doing it in reproducing his recipe) and added the rest of the parsley. He mashed the beans a little, covered the pan and let it simmer together, maybe another fifteen minutes. When it was ready and transferred into bowls, he splashed a little more olive oil over it, and squeezed fresh lemon juice over it. Then served it with pita bread.
This has been one of my favorite dishes for years. I love it with lots of garlic, lots of tomatoes, and lots of lemon juice.
Tofu and Avocado Scramble with Homemade Salsa
Here's a dish I made two mornings in a row, collaboratively with nativeinformant. I give this recipe to you exactly how we made it. It's so much better than it looks; the onions and corn turned out so sweet, and sparing use of jalapeños and green chilis gave it the perfect amount of heat.
To serve two:
*Small onion
*Two cloves of garlic
*Half an avocado
*One link of vegetarian sausage (we used Fry's)
*Half a block of tofu
*Half a small can of Green Giant 'Crisp Niblets' corn
*A small, green chili
*A few fresh cherry tomatoes
For the salsa:
*A can of tomatoes
*As many pickled jalapeños as you like
*A little fresh parsley
We made the salsa in the blender. For the scramble, we started with the frozen 'sausage,' chopped garlic, and diced onion in a skillet. As it cooked, we added in parsley, a chili, corn, avocado, and tofu. We used the spatula to chop up the 'sausage' when it was good and cooked.
Obviously, this recipe could have so many variations. The second day, we used more corn and more 'sausage,' and cilantro instead of parsley. One might add potatoes, mushrooms, black olives, or black beans.
Good morning!
It's pronounced sort of like 'fool.' Foul medammes is an Egyptian breakfast dish made from fava beans, olive oil, tomatoes, and garlic. I got a lesson in how to make it tasty, by a somewhat Egyptian friend who knows his way around the kitchen.
To serve three or four:
*One can of plain fava beans (foul medammes)
*One can of dressed up fava beans (foul medammes), such as 'Secret Recipe'
*Olive oil
*Parsley
*An onion
*Cumin powder
*Coriander powder
*Tomatoes, fresh, at least one cup
*One or two small red chilis; he removed the seeds
*Fresh lemons to garnish
First he sliced three or four cloves of garlic so thinly you could see through them, and finely chopped a big, yellow onion, and began sautéing these in a generous puddle of olive oil, in a sauté pan. He chopped a huge pile of fresh parsley, and added half of that to the pan. He chopped some tomatoes and the chilis, and cooked all of this together ~ "don't let the onions turn brown," he said. He also added maybe two teaspoons of cumin and a teaspoon of coriander. "The spices need to cook in oil." After ten or fifteen minutes of attending to these, he added both cans of foul medammes, sliced a couple more cloves of garlic and added those (I'm not sure if he always does it this way, or had decided he hadn't used enough in the first place, but this is how I've been doing it in reproducing his recipe) and added the rest of the parsley. He mashed the beans a little, covered the pan and let it simmer together, maybe another fifteen minutes. When it was ready and transferred into bowls, he splashed a little more olive oil over it, and squeezed fresh lemon juice over it. Then served it with pita bread.
This has been one of my favorite dishes for years. I love it with lots of garlic, lots of tomatoes, and lots of lemon juice.
Tofu and Avocado Scramble with Homemade Salsa
Here's a dish I made two mornings in a row, collaboratively with nativeinformant. I give this recipe to you exactly how we made it. It's so much better than it looks; the onions and corn turned out so sweet, and sparing use of jalapeños and green chilis gave it the perfect amount of heat.
To serve two:
*Small onion
*Two cloves of garlic
*Half an avocado
*One link of vegetarian sausage (we used Fry's)
*Half a block of tofu
*Half a small can of Green Giant 'Crisp Niblets' corn
*A small, green chili
*A few fresh cherry tomatoes
For the salsa:
*A can of tomatoes
*As many pickled jalapeños as you like
*A little fresh parsley
We made the salsa in the blender. For the scramble, we started with the frozen 'sausage,' chopped garlic, and diced onion in a skillet. As it cooked, we added in parsley, a chili, corn, avocado, and tofu. We used the spatula to chop up the 'sausage' when it was good and cooked.
Obviously, this recipe could have so many variations. The second day, we used more corn and more 'sausage,' and cilantro instead of parsley. One might add potatoes, mushrooms, black olives, or black beans.
Good morning!