food and politics

Happy & Healthy New Year!

Surely all of us have a New Year’s resolution. Whether you call it a resolution or things that you would like to try, change, improve, etc., one of mine is simply to reduce the contradictions in my life. While holding a high concern for the environment, being incredibly amazed by our ecosystem and nature, and on top of all having a very soft spot for all animals and their well-being, I realised that I was not really paying enough attention to my meat – and overall animal product – consumption.

I am now on a path to reduce my consumption and introduce more plant-based recipes into my regular diet. The advantage is that I love cooking and trying new recipes, so I hope this is not going to be such a hard path to follow.

Recently, I’ve come up with some new recipes, taking well-known classics and tweaking them to better suit my taste buds. Today, I’m excited to share a vegan twist on traditional Turkish favourites: köfte and pilav. I’m presenting köfte and quinoa pilav – a delightful fusion where quinoa brings a healthier, lower-calorie option to the table. Why quinoa, you might wonder? It’s all about making delicious meals a bit more nutritious! 🙂

Vegan Köfte – Let’s Break it Down

Pulses:

• 1 cup red lentils (you can mix with green lentils, adjusting for cooking time)
• ½ cup quinoa
• ½ cup bulgur (adjust quinoa and bulgur ratios to preference; use only bulgur if desired)

Aromatics & Flavorings:

• 1 onion, diced
• 3-4 branches of spring onions, chopped
• 1-2 cloves of garlic, minced
• 3 tablespoons tomato paste
• Spices: 2 tsp cumin, 1 tsp red pepper, 1 tsp pepper
• 2 tsp salt (adjust based on tomato paste quantity)
• ¼ cup olive oil
• ½ cup parsley, thinly sliced

How to Whip It Up:

1. Rinse lentils and cook with 3-4 glasses of water until soft (about 20 min).
2. Cook quinoa as per packet instructions. Bulgur can be cooked together with quinoa.
3. In a pan, heat olive oil. Cook diced onion for 2 minutes, then add spring onions and garlic. After another 2 minutes, add tomato paste and spices. Finally, stir in the parsley.
4. Combine cooked lentils, quinoa, and bulgur in a large bowl. Mix in the onion-tomato paste mixture. Shape the mixture as desired.
5. Köfte can be eaten as is or added to a salad. For a crunchy texture, air-fry at 200°C for 12 minutes, turning halfway through.

Quinoa Pilav with Spinach – The Sidekick

Moving to the quinoa pilav. It’s more chill to make than köfte and tastes great.

• Quinoa: Our base.
• Spinach: Or any green you’re feeling today. I’m rolling with spinach.
• The basics: Onions, tomatoes, olive oil (or some dairy-free butter), salt, and pepper.

1. Wash the quinoa. Keep an eye on the instructions on the pack.
2. Grate those tomatoes and enjoy the process.
3. Cook the onion for two minutes in olive oil, then bring in the quinoa for a quick tan.
4. Add the tomatoes, let them cook a bit.
5. Gradually add spinach, allowing it to wilt.
6. Pour in your veggie broth or water with vegetable stock, and season with salt and pepper. A good rule of thumb is to use nearly 2 cups of liquid for every 1 cup of quinoa. Note: Use less salt if your stock is already salty.
7. Bring to a boil, then reduce the heat and simmer covered for 15-20 minutes until the liquid is absorbed.
8. Turn off the heat and let the pilav rest for 10 minutes before serving.

Remember, the presentation of your food matters, even when eating alone. A visually appealing dish can enhance your appetite and increase your satisfaction, especially with a fully plant-based meal. I particularly enjoyed this recipe. Air-frying the köfte not only adds a delightful crunch but also turns them into a tempting snack.

Here’s to a year of killer flavors and fun in the kitchen. Stick around for more culinary adventures. Cheers to good eats, and as they say in the blogosphere, “Let’s dig in before it cools off!”