A Voluptuous Vegan Dish: Pasta alla Sheharazade
Yes, I named this pasta dish after the narrator of the Thousand and One Arabian Nights, the clever and beautiful Sheharazade.
I did this, because this pasta dish is a fusion between Sicilian and Arabic cuisines--something which is particularly easy, since the two cultures had a lot of contact in different historical periods.
This dish is primarily eggplant, tomato, garlic and pomegranate molasses, scented with cumin, with some caramelized onions, kale and mushrooms, tossed with linguine.
The sauce has a rich, velvety sauce that clings to the pasta, with the kale, onions and mushrooms providing a crispy textural contrast, as well as concentrated bursts of flavor. Pomegranate seeds finished the dish with a juicy, jewel-like crunch and brilliance.
We're planning on using it as a dinner special at the restaurant where I work in the next week or so.
Photos and recipe here.
I did this, because this pasta dish is a fusion between Sicilian and Arabic cuisines--something which is particularly easy, since the two cultures had a lot of contact in different historical periods.
This dish is primarily eggplant, tomato, garlic and pomegranate molasses, scented with cumin, with some caramelized onions, kale and mushrooms, tossed with linguine.
The sauce has a rich, velvety sauce that clings to the pasta, with the kale, onions and mushrooms providing a crispy textural contrast, as well as concentrated bursts of flavor. Pomegranate seeds finished the dish with a juicy, jewel-like crunch and brilliance.
We're planning on using it as a dinner special at the restaurant where I work in the next week or so.
Photos and recipe here.