vegetarian, nightshade free
Today I finally gifted myself with Jerusalem
by Yotam Ottolenghi and Sami Tamimi. This book is full of recipes reminiscent
of Jerusalem. Paging through the text seeing the beautiful pictures and
personal stories, I felt like I was back in Israel. Take my word, this cookbook
is a great addition to your collection.
The first recipe I chose to make was Chicken Sofrito. I made
a few modifications in order to match what I had on hand while meeting my dietary
needs (Nightshade free pesco-vegetarian). I added butter and a “Not-Chick’n”
bouillon cube (I use these bouillon cubes frequently). Together these help give
a “chicken” like flavor. I also substituted seitan for the chicken (tofu or mock
chicken works too). The result was a flavorful dish that will now be a staple
meal for my family.
Ingredients:
2 Tbsp Butter
1 eight-ounce package seitan
½ tsp turmeric
¼ tsp of sugar
2 ½ tbsp lemon juice
1 large onion peeled and quartered
1 cup Not-Chick’n broth
1 pound fingerling potatoes washed and cut in half
lengthwise
20 cloves of garlic (whole)
salt and pepper to taste
Put the 1 tbsp butter in a Dutch oven and put on medium
heat. Once the butter is sizzling, add the seitan and cook until golden brown.
Season with turmeric, salt, pepper, sugar and 1 ½ tbsp of lemon juice. Add
onion and Not-Chick’n broth and cover with lid. Decrease the heat to low and
cook for 45 minutes, occasionally stirring. Add water as needed (enough for ¼
on an inch to be on the bottom of the pan).
In the meantime, put 1 tbsp in a medium sauté pan, fry the
potatoes and garlic until crispy and tender. Set aside.
Once the seitan has cooked for 45 minutes, add the potatoes
and stir. Serve immediately with a fresh squeeze of lemon juice. Be'te-avon! (Bon appetite in Hebrew)!
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| Add a dash of parsley for color |
