Having recently traded the long summer days of Melbourne for the cold winter months of Oregon, you could say I’m missing the warm weather and excess of sun. We always turn to a bit of comfort food after returning from a long trip away like this though, making use of whatever pantry staples we have lingering around. This recipe combines two of things we always have on hand – lentils and tahini – but in a way we never thought to use them before.
The following recipe that we’ve veganized comes from Yotam’s Ottolenghi’s series with The Guardian, a paper of which we’re avid readers.
London-based restauranteur and food writer Chef Yotam Ottolenghi’s ‘Crushed Puy Lentils with Tahini and Cumin’ is the ultimate comfort food for me at the moment. It’s indulgent, with bursts of delicious flavor and color from the coriander and red onion garnishes. Complement it with a drizzle of your finest olive oil to happily make this dish even creamier. The final product is like a heartier hummus bursting with flavor. Sop it up with a bit of our beer flatbread for a perfectly indulgent and flavorful meal. I think I need to buy more lentils now!
I’m always looking to different corners of the world for inspiration, lately I’ve been rummaging through a new cookbook – Teff Love: Adventures in Vegan Ethiopian Cooking by the Portland based Kittee Berns. I’ve never made Ethiopian food before so I’m eager to sample some of these exciting and exotic dishes from this new cookbook. I love learning about new cuisines and introducing new flavors to my tastebuds!