Poor Man’s Pasta

Poor Man’s Pasta

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Poor Man’s Pasta has just a few simple ingredients. But never has poor seemed so rich! The humble cauliflower, garlic and some good olive oil makes a creamy, flavorful and very satisfying sauce for the pasta of your choice. Do choose a pasta with some shape that will trap and hold the sauce. I used a small shell, but orecchiette would also be a great choice.

And after watching Lidia Bastianich during the early shortages of the pandemic, I learned a trick that poor Italians used to replace cheese on their pasta. Breadcrumbs sautéed in olive oil with garlic and parsley until they have achieved a crunchy deliciousness makes parmesan cheese unnecessary. Have you ever wondered what to do with those left-over, dried out pieces of bread? Wonder no more! Of course, you can also use Panko or other store-bought breadcrumbs for this topping.

You will need a food processor to blitz the cauliflower into an almost powdery state. Store-bought riced cauliflower is still too big to achieve the right level of creaminess that you want here. Nothing gets wasted. You can include any fresh, young cauliflower leaves and the more tender parts of the stem. They all add flavor.

Olive oils can be pricey, it’s true. So buy the best EVOO that you can afford. I love the Mediterranean Olive Oil that I buy from Sciabica online. My daughter-in-law Frances introduced me to it and I have never looked back. There are, of course, other good brands out there, so choose one you like.

Fresh garlic is the other essential ingredient in this simple dish. Don’t use old garlic that has become bitter! Full disclosure, I did use shmushed up anchovies in my sauce. However, if you want to keep this vegan or just hate anchovies, the sauce will still be delicious if you leave it out.

I used fresh parsley in the breadcrumb mixture but you could use dried if that is all you have.

The richness in this dish comes from the cauliflower, pasta water and olive oil. When cooked together some wonderful alchemy occurs that provides depth and comfort in a healthy and affordable dish. One pound of pasta will easily make 6 servings, especially if served with a salad and some bread. I made a delicious kale salad and Andrew baked focaccia. A glass of red wine and this humble dinner became something extraordinary.

After the recipe directions is an idea of what you can do with left-overs – assuming you have any.

Recipe

Yield: 6 to 8 servings

Ingredients

1 pound of a curved pasta like orecchiette or shells

6 Tablespoons EVOO, divided

3 anchovy fillets (Optional)

4 large garlic cloves, peeled and grated or crushed, divided

1 medium head of cauliflower (about 2 pounds)

1/4 to 1/2 teaspoon red chili flakes or to taste

kosher salt to taste

About 1 cup of dried breadcrumbs (Panko is great because it isn’t too fine. Those bumps soak up the flavor best.) You can make more of this mixture if you really like the topping. Just adjust the oil and parsley for the larger amount.

2 Tablespoons chopped fresh, flat-leaf parsley or 1 Tablespoon dried

Directions

Trim the cauliflower and cut into florets. Place these along with any fresh leaves and the more tender stems in a food processor. Blitz until the cauliflower is almost powdery.

Poor Man’s Pasta

Set a pot of well-salted water to boil. While this is coming to a boil, place 5 Tablespoons of oil in a large skillet. If you are using anchovies, put them in the oil on medium high heat, shmushing them around until they break up and melt into the oil. Add the garlic and chili pepper flakes and stir for 30 seconds. Do not burn the garlic.

Now add the cauliflower and mix it through to coat with the oil and garlic mixture. You can sprinkle on some kosher salt. If you are not using anchovies, add 1 teaspoon of salt to start. If you are using anchovies, only start with 1/2 teaspoon. You will be adding the well salted pasta water to the sauce so don’t over salt here. You can always add more, but you can’t remove it!

Sauté the mixture until the cauliflower breaks down and softens. Meanwhile cook your pasta according to the instructions on the package. Use the shorter cooking time given.

Just before the pasta is ready, take a bit more than a cup of the pasta water and add it about 1/4 cup at a time to the cauliflower mixture. Turn up the heat a bit and stir the water through until everything is creamy. I used a cup of water but depending on how much cauliflower you actually have, you might add a bit more or less than that.

Drain your pasta and mix it with the sauce.

Poor Man’s Pasta

While your pasta is cooking you can also brown your breadcrumb mixture. Place a Tablespoon of EVOO into a smallish skillet. When the oil is hot, add the breadcrumbs, 1 crushed clove of garlic and the chopped parsley. Depending on your breadcrumbs, you can add a bit of salt to taste. Brown them, stirring often until they are dark and crunchy but not burned.

Poor Man’s Pasta

Plate the pasta with the sauce and top with the breadcrumbs. Leftovers can be gently reheated or even placed in a baking dish and covered with a fresh mix of the breadcrumb topping drizzled with EVOO but which has not been sautéed. Bake in a 350 degree F oven for 15 to 20 minutes or until everything is heated through and the breadcrumbs are crunchy. Yummmmmmm!

Baked Poor Man’s Pasta

Because the Poor Man’s Pasta easily made enough for 6 servings and my husband and I are only 2 people, I decided to do something different for the leftovers.

I lightly oiled a rectangular baking dish and poured in my leftover pasta. I then added some dried oregano over the top along with a light sprinkling of shredded Mozzarella and Provolone. Yes, this is now vegetarian rather than vegan, although you could do this suing vegan “cheese.” I thickly sliced some Roma tomatoes across the top. Added more breadcrumbs and seasoning, including some salt. A bit more shredded cheese. (I probably used about 2 oz. of cheese total) I drizzled on a good glug of EVOO and baked uncovered in a 350 degree oven for about 20 minutes to warm everything through. I then cranked the heat up to broil and watched the tomatoes bake and everything on top brown. Yummmmmmy!

Poor Man’s Pasta Night #2
Poor Man’s Pasta Night #2

Salads for Every Meal

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Whether you are vegan, vegetarian or an omnivore, there is a salad here for you. Every Shabbat I make at least four salads and dips, several of which we will enjoy throughout the week. It’s a delicious habit that I adopted after spending time in Israel where salads are eaten for breakfast, lunch and dinner. Aside from being delicious, they add so much color to any meal. And don’t we eat with all of our senses?

There are fresh salads, roasted vegetable salads and salads with a profusion of herbs and grains. Some of the salads are made with beans which add protein and heartiness. Almost any veg and many fruits, legumes and grains can be made into cold or warm salads. And when I want to make a light meal of salads I simply add some feta cheese or a piquant provolone and delicious bread, like the flaky flatbread or focaccia. The more I make these flatbreads the better I get at it. My last batch were nice and poufy and round! I simply refrigerate leftover breads and warm them in the toaster. They also freeze well. Yummmmmmmmmm!

Over the years, I have posted a number of salads and will link to some of them below. But here are three new ones (for me) that hopefully you will enjoy as well. They are guaranteed to brighten up just about any meal. The inspiration for this post comes from Sonya’s Prep. She is lovely young Orthodox Jewish vlogger that I have recently begun following. Her energy, charm and creativity make watching her a delight. And if anyone is looking to be more organized, she is someone to watch.

The three new salads are: Roasted Eggplant Peppers and Red Onion Salad; Shredded Carrot and Red Cabbage Salad; and Wheatberry and Barberry Salad

When you are feeding a crowd these salads can be doubled or tripled. And most people will enjoy these salads so much that you can go easy on the meat, if serving. Better for us and better for the planet.

I will give suggested measurements, but please don’t get too bogged down with being exact. When preparing these, I almost never truly measure, especially when it comes to adding fresh herbs. Taste as you go along, especially with the salt and dried spices. You can always add more but it is difficult to impossible to remove them once added.

For those interested in other delicious salad ideas here are just some of the ones available through my blog:

Twice-Cooked Eggplant Salad

Moroccan Carrot Salad

Green Fattoush Salad with Mint Vinaigrette

Farro Salad

Lentils du Puy and Potato Salad with Tarragon

Spiced Butternut Squash and Farro Salad

Red Cabbage, Walnut and Goat Cheese Salad

Armenian Lentil Salad

Moroccan Beet Salad (Barba)

Sunshine Kale Salad

Roasted Tomato and Olive Pearl Couscous Salad

Lentil Salad with Raisins, Tomatoes and Tarragon

Get your Freekeh on – with this lemony, herbed salad

Apple, Goat Cheese and Pecan Salad

Watermelon and Feta Salad

Moroccan Beet and Orange Salad with Pistachios

Horta Salata: Fancy Salad

Beet and Chickpea Quinoa Salad

Easy Feta and Roasted Tomato Salad

Herbed Farro Salad

Orange and Radish Salad

Recipes

Roasted Eggplant Peppers and Red Onion Salad

1 medium eggplant – about 1.25 pounds

2 smallish bell peppers in different colors

1 medium red onion

kosher salt and freshly cracked black pepper to taste

About 1/4 cup EVOO

About 1/4 cup of white wine or apple cider vinegar

2 to 3 cloves of garlic, peeled and crushed or grated

1/4 cup chopped cilantro or flat-leaf parsley

3 to 4 scallions, thinly sliced including dark green stems

1/4 cup chopped fresh dill

Directions

Preheat your oven to 450 degrees F.

Chop the eggplant, onions and peppers into a large dice of approximately equal size. Place on a baking sheet and toss together with the EVOO and sprinkle with salt and pepper. Spread the veggies across the baking sheet in a single layer. (If you want to use foil for easier clean-up, go ahead. But it does end up in a landfill….)

Roast the vegetables for about 30 minutes, turning the pan once. They should be golden and tender but not mushy. Ovens vary so check after 25 minutes or it could go as along as 35.

When cool enough to handle, transfer everything to a bowl and toss with the remaining ingredients. Taste to see if you need to add any additional salt or pepper.

Shredded Carrot and Red Cabbage Salad

Shredded Carrot and Red Cabbage Salad

Ingredients

About 6 ounces pre-packaged shredded carrots OR about 4 cups carrots that are trimmed and julienned

About 1 cup of shredded red cabbage

1/2 medium red onion, thinly sliced into pieces about the size of the carrot shreds

2 cloves of garlic, peeled and crushed or grated

1.5 teaspoons granulated or Demerara sugar

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon cracked black pepper or Aleppo pepper

1 teaspoon kosher salt

2 Tablespoons EVOO

1 to 2 Tablespoons white wine vinegar

Juice from 1 lemon

3 Tablespoons chopped fresh dill or 1.5 Tablespoons dried dill

3 Tablespoons chopped fresh flat-leaf parsley or cilantro

Directions

Place everything in bowl large enough to comfortably hold the ingredients. Mix everything well, preferably with your hands. You want to massage the carrots to soften them a bit. Taste to adjust seasonings. Yup, that’s it!

Wheatberry and Barberry Salad

Wheatberry and Barberry Salad

Ingredients

1 cup uncooked hard winter wheatberries (You could use farro or barley if wheatberry isn’t available; however, they will not have that unique chewy nuttiness that a properly cooked wheatberry has.)

1/2 of a small red onion, peeled and chopped

4 to 5 thinly sliced red radishes

2 Persian cucumbers cut in to quarters and diced

1/2 cup dried barberries (You could use currants instead but they won’t be as flavorful.)

2 generous cups, finely chopped fresh herbs (I used dill, cilantro and parsley, but mint would also be good)

1 clove garlic, peeled and crushed or grated

Juice of 1/2 fresh lemon or more to taste

1 teaspoon of kosher salt or more to taste

1/4 teaspoon freshly cracked black pepper

2 to 3 Tablespoons flavorful EVOO

Directions

Soak the wheatberries for at least 8 hours or overnight. Bring 3 cups of water or broth with a glug of olive oil to a boil in a medium pot with a tight-fitting lid. If using water or unsalted broth, add 1 teaspoon kosher salt. Drained the wheatberries and add to the boiling liquid. Cover the pot, reduce the heat to a simmer and cook for 1 hour. This can be done a few days ahead. Just refrigerate the cooked wheatberries in their liquid.

You want the wheatberries to be cold or no warmer than room temperature. Place them, drained of any accumulated liquid, in a bowl and add all of the other ingredients. Gently but thoroughly toss well. Now enjoy!

Wonderful One-Pot Pasta

Wonderful One-Pot Pasta

Yes, nutritious and vegan tastes this great! Wonderful One-Pot Pasta with lentils is packed with vegan power and gives you a satisfying dinner in under an hour. And this one-pot method of cooking pasta right in the sauce makes clean-up a snap. Who could ask for anything more?

For the past year, I have been watching a vlog called Pick Up Limes out of the Netherlands. It’s all about the vegan life-style. The vlogger is a registered dietician and a walking advertisement for the vegan life. She is completely non-preachy and makes everything approachable. While she now spends less time on her life, which I kind of miss, she is a wonderful resource for vegan recipes and nutrition. This pasta recipe originated with her. Per usual, I made a few tweaks to portions and method. Frankly, even I was a bit surprised how much I loved this dish.

Wonderful One-Pot Pasta layers in the flavors to make a savory, thick – and very healthy – sauce. Every element plays a part. The capers and olives lend a brininess and the lentils add smooth mouthfeel and meatiness to the dish. And after eating the generous portions you feel full without any heaviness. It’s a great introduction to vegan eating.

I served this with broccolini that I lightly sautéed in a pan with just salt, pepper, grated garlic and lemon zest. The crunch of the broccolini was a perfect accompaniment to the unctuous pasta. A small salad instead wouldn’t go amiss and some good bread to lap up every bit of the delicious sauce.

There are a few shortcuts that you can take even though I chose not to. With a pantry full of dried lentils and beans, I cooked mine up in the morning. Unlike some legumes, most lentils do not require pre-soaking and a long, slow cooking. These only take a good rinsing and 15 minutes of cooking to be ready. However, prepared lentils are often available in the produce department in vacuum-sealed bags if you choose to go that route.

And normally, if I had thought ahead, I would have bought pitted olives for the dish. Since I had some lovely picholine olives from Morocco with pits I used those. It took a few minutes longer to cut the flesh off of the pits, but not much more. Kalamata olives, which are black, are readily available pitted and would be just as good here.

I did use the recommended spinach. While it added to the nutrition of the dish, it didn’t contribute much in the way of flavor in my opinion. So as a consequence, I have made it optional. Don’t forego making this pasta if you are out of fresh spinach! The original recipe called for 1/2 teaspoon of red chili flakes. My husband and I do not like every meal to be spicy, so I only used a sprinkling and might even leave it out altogether the next time. All of the other ingredients are essential to the overall mix of nutrition and flavor.

When I saw the original amount of pasta called for, I thought there is no way that the portions would be generous. Boy, was I wrong. Somehow, 300 g or 10.5 ounces of pasta resulted in a very generous four portions. If you wish to increase the portions to make this for a bigger crowd, the Pick Up Limes website has a conversion table on the recipe.

We ended up using some grated Parmesan on top, but afterwards my husband and I both agreed that it was not needed. So if you are not going full-blown vegan, you can use it or not. And while I have not tasted them myself, there are also vegan “cheese” options out there. It’s up to you.

Wonderful One-Pot Pasta

For a non-vegan one-pot pasta dish that is quite good:

One-Pot Pasta Puttanesca

Recipe

Yield: 4 very generous portions

Ingredients

Wonderful One-Pot Pasta

1.5 Tablespoons Olive Oil (Canola or sunflower could also be used)

4 large garlic cloves, peeled and minced

2 cups (about 1 medium) onion, peeled and chopped

1 vegetable bouillon cube

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon ground dried fennel

Up to 1/2 teaspoon chili flakes (Optional)

10.5 oz. (300 g) dry spaghetti noodles

3 cups (720 ml) tomato sauce

2 cups (480 ml) water

2 cups (360 g) cherry or grape tomatoes, halved

2 to 3 cups (225 g) cooked lentils (brown, green or whole red lentils) (I was fine with 2 cups; my husband wanted more, so I added the additional cup. The original recipe called for 1.5 cups.)

1/2 cup (68 g) green or black olives (about 20 regular olives), sliced or chopped

1/3 cup (50 g) sun-dried tomatoes in olive oil, drained and chopped

1 Tablespoon (9 g) capers, rinsed if stored in salt

2 cups (60 g) fresh baby spinach (Optional)

Fresh Basil (Optional Garnish)

Directions

Dissolve the bouillon cube in the 2 cups of water. Add the oil to a large pot on medium-high heat.

When hot, sauté the onion, garlic, herbs and chili flakes, if using for 3 minutes.

Now add the pasta, pasta sauce, water, cherry or grape tomatoes, olives, sun-dried tomatoes and capers to the pot. Bring everything to a simmer. Using tongs or a wooden spoon, push the pasta into the sauce as it begins to soften. The pasta will need to be fully submerged in the sauce to cook properly. [I got a bit impatient here. To speed things up, you can break the pasta in half – a heresy, I know. Otherwise, just be patient. It will take a few minutes.]

Once simmering, cover the pot with a lid and cook for 10-15 minutes, depending on the brand of pasta. Keep checking after 10 minutes. You want the pasta cooked but al dente. 10 minutes into the cooking time, add in the cooked lentils. Stir through.

At the very end, stir through the spinach if using. Serve it generously and garnish with fresh basil, if using. Now enjoy!

Lentil and Chard Soup(Adas bi Hamoud)

Lentil and Chard Soup

Lentil and Chard Soup is one of those traditional soups which each family makes its own. I looked at several recipes for this delicious and nutritious vegan soup before making it. As always, I took what I liked from each to make it my own. Initially I read that it was a Syrian soup, but most of the recipes that I found online said that it was Lebanese. Whatever its origins, Lentil and Chard Soup is tangy from the lemons and chard with enough heft from the lentils and potatoes to make this a meal with some good bread and perhaps a salad or some hummus on the side.

If you are unfamiliar with chard (Swiss chard, Rainbow chard, Silverbeet, Perpetual Spinach) you should make friends quickly. This green, leafy vegetable is loaded with vitamins and as part of a healthy diet, it can help lower blood pressure and combat certain cancers. While in the beet family, chard can substitute in most recipes calling for spinach or kale. You should note that chard takes longer to cook than spinach – around the same time it takes to cook kale.

Winter has finally well and truly arrived in Chicago and we have been having frigid temperatures and snow. My husband and I still take our long, almost daily walks and are undeterred.

Snowy January 2022 Chicago

However, I do love to return home to a pot of soup to warm my insides. It’s like getting a big hug – nothing cozier. Lentil and Chard Soup comes together quickly and easily can be doubled to feed a crowd.

For another delicious way to prepare chard, try:

Swiss Chard Sauté

Lentil and Chard Soup

Recipe

Yield: About 8 servings

Ingredients

Lentil and Chard Soup

1.5 cups of brown or green lentils, rinsed well and drained (I like Pardina lentils because they hold their shape when cooked.)

4 cups vegetable stock

4 to 6 cups water (or more stock)

2 bunches of chard (any variety), cleaned and coarsely chopped

5 medium potatoes, peeled and cubed (I like Golden potatoes)

7 garlic cloves, peeled and finely chopped

1 large onion, chopped

2 – 3 Tablespoons EVOO

Up to 1 cup of freshly squeezed lemon juice (Start adding slowly and taste before adding more. The soup should be tangy from the lemon.)

Heaping 1/2 Tablespoon (1.5 teaspoons) dried mint

3 teaspoons ground cumin

A good dash of ground cinnamon

A handful of fresh cilantro (coriander leaves), chopped

kosher salt and pepper to taste

Directions

In a large skillet, heat the olive oil on medium heat. Add the onions and 1/2 teaspoon salt. Sauté, stirring occasionally, for about 10 minutes, until the onions begin to be golden. Add the garlic and continue cooking for 3 more minutes – just to mellow out the garlic.

Lentil and Chard Soup

In a large pot, add the lentils, potatoes, stock and water if used. At this point, just add about 8 cups of liquid. Bring to a boil over medium heat. Skim off any scum that rises to the top. Then add 1 teaspoon of salt. Stir through. Add the chard, onions, garlic and cumin. Give a good stir. There should be enough liquid to cover the potatoes and lentils by 2 inches. Add more water as needed. Partially cover the pot and lower the heat to a simmer. Cook until the potatoes and lentils are tender. This will take anywhere between 20 to 30 minutes.

Lentil and Chard Soup

Add the lemon juice, cinnamon and mint and taste to see if you require more salt. I didn’t. Add the cilantro just before serving.

Meatballs in Tamarind Sauce

Meatballs in Tamarind Sauce

These Syrian Meatballs in Tamarind Sauce are a fruity, tangy crowd pleaser. We have our son, daughter-in-law Frances and granddaughter visiting us this week. Originally scheduled to come for New Year’s and our son’s birthday, when my husband contracted Covid and the trip was postponed. Airlines were cancelling flights right and left as well. It had been so long since we had had them for a visit to Chicago that I had begun to feel that this day would never come. Thankfully, my husband recovered and because we both had been vaccinated and boostered, I managed to remain negative!

I had been dreaming of their visit forever and all of the things that we would do and meals that I would cook. Well, unfortunately the weather has been quite cold and they are used to California temperatures. So between that and Covid restrictions, a trip to the grocery store and one walk along the river is as exciting as it got. However, Nana and Grandpa made sure that we had lots of stories to read and toys to play with and Juliana helped Nana cook. Our granddaughter is only two so she has not yet been vaccinated and we wanted to be careful.

Well, I may not be able to control very much these days, but I could at least feed everyone well. As soon as I came across this recipe for Meatballs in Tamarind Sauce, I knew that I had a winner. I did make a few changes to quantities and method, but there is no one way to make these and every family has their own version.

These delicious meatballs are often served for Jewish Holidays, including Passover. Mine were made using breadcrumbs, but equal amounts of matzah meal could easily be swapped out to make them Kosher for Passover. Of course, you don’t have to Jewish to enjoy these yummy and satisfying meatballs and they likely are also made in non-Jewish Syrian communities. Traditionally served with rice, I used whole wheat couscous when I served them.

The meatballs call for a fairly large quantity of pine nuts, which are not inexpensive. A reasonable substitute would be blanched slivered almonds. However, if pine nuts are within your budget, I would encourage you to use them. Their unique flavor, especially when lightly toasted, just makes this dish truly celebratory.

The seasonings are warming baharat , Aleppo pepper and allspice with loads of chopped fresh herbs. And tamarind, which can be found in Indian and Middle Eastern stores is readily available online or in many spice stores these days.

The recipe I made called for ground beef, but ground lamb could be used instead. Meat has become quite expensive and normally my husband and I only eat it once a week, if that. However, the recipe does make 40 meatballs and will feed a crowd, especially with the usual array of salads and dips that are a part of every Middle Eastern/North African meal. Everyone, including my 2-year old granddaughter loved this dish!

Meatballs in Tamarind Sauce

Recipe

Yield: 40 golf-size meatballs

Ingredients

For the Meatballs

About 1 Tablespoon EVOO, Grapeseed or other oil

3 pounds of ground beef

5 large eggs

1.5 cups of pan-toasted pine nuts

3/4 cup fine dried bread crumbs (or matza meal)

About 2 cups of bread crumbs or matza meal for lightly coating the meatballs (I used a mix of Panko and regular fine dry bread crumbs.)

1.5 teaspoon kosher salt

1 heaping Tablespoon of baharat or allspice

1.5 teaspoons Aleppo pepper

2 large handfuls of fresh herbs, finely chopped. (Parsley, cilantro, dill and mint are wonderful)

For the sauce

2 teaspoons EVOO

1/2 teaspoon Aleppo pepper

1/2 teaspoon ground allspice

4 cups water

10 Tablespoons (1/2 cup plus 2 Tablespoons) good quality tamarind paste in concentrated form

6 ounces tomato paste

Juice of 1 lemon

1 teaspoon kosher salt or to taste

Directions

Preheat the oven to 425 degrees F. Oil two sheet pans with about 1/2 Tablespoon on each pan.

Combine all of the meatball ingredients in a large bowl except for the oil. I like to use glass or stainless steel when working with raw meat. Wearing disposable gloves or with your hands moistened with cold water, roll the meatballs into golf-sized balls. You should get about 40 meatballs.

Place the 2 cups of bread crumbs in a shallow dish. Roll each meatball in the crumbs for a light coating. Add breadcrumbs as necessary. Place 20 meatballs on each sheet pan, with about 1 inch in between.

Place the pans in the oven and cook for 20 to 25 minutes or until well-browned.

Meanwhile in one or two large skillets, mix the ingredients for the sauce. Stir and simmer while the meatballs cook.

When the meatballs are browned and the sauce has simmered, add the meatballs to the sauce. Simmer for about 30 minutes, The sauce should have thickened enough to coat the back of a spoon. Spoon some of the sauce over the meatballs and serve over rice or couscous.

Easy Peasy Vegan Shawarma

Easy Peasy Vegan Shawarma

This Easy Peasy Vegan Shawarma is a great weeknight meal with lots of bold flavor. And it’s ready in under an hour. It is a feel-good meal that even meat lovers can enjoy. The thick-cut Portobello mushrooms can be purchased pre-sliced in most stores these days to speed up the process even further. And their meaty texture and taste have just the right mouthfeel for a satisfying dinner.

Easy Peasy Vegan Shawarma is wonderful stuffed into a pita with all the toppings. It would also be equally delicious on a bed of steamed Basmati rice or couscous with the salad on the side. And let’s talk about those sides. You are only limited by your time and imagination. Some things are easily bought if you are really short on time or inclination and others are quickly made while the shawarma cooks.

I always like to have a number of salads and dips on hand. With pre-cooked beets (canned or from the produce section) you can easily have Moroccan Beet Salad ready in minutes. And while nothing beats my homemade hummus, there are a number of respectable options available in grocery stores. Persian cucumbers diced with cut-up tomatoes, olives and lots of mint, dill and fresh cilantro is another easy option.

If you have lentil or chickpea salad on hand, these are also great accompaniments.

Below you will see that this recipe includes a quickly pickled cabbage to put on top of the shawarma. Fresh arugula would also be delicious or pickled onion instead or in addition. The salads and sides lend bright colors and textures and we do eat with our eyes as well as our mouths. So if you think going meatless has to be dull, think again! This is a great Meatless Monday option, but also great any day of the week.

Salatim

Recipe

Easy Peasy Vegan Shawarma

Yield: 4 Servings

Ingredients

12 ounces Portobello mushrooms, sliced 1/2-inch thick

1 medium red onion, halved and cut into 1/3-inch wedges

3 Tablespoons EVOO

1 teaspoon kosher salt

1/4 to 1/2 teaspoon cracked black pepper (to taste)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground allspice

1/2 teaspoon ground paprika (sweet or smoked)

1/4 teaspoon ground cinnamon

1/4 teaspoon garlic powder

For Serving

4 pitas (I like whole wheat) or cooked basmati rice or couscous

Easy yogurt (dairy or non-dairy) topping mixed with turmeric, salt and pepper OR tahini mixed with lemon juice, garlic, salt and ice water

Pickled cabbage (See below)

Directions

Preheat the oven to 425 degrees F. Raise the oven rack to the next to highest level so that it is about 6 to 8 inches from the heat element.

Place the mushroom slices and the onion wedges on a rimmed half sheet pan. Mix all of the spices, salt and pepper together in a small bowl. Using clean hands (or tongs), toss the mushrooms and onion with 3 Tablespoons of EVOO and the spice mixture. Arrange in a single layer.

Easy Peasy Vegan Mushroom Shawarma

Roast until tender and browned. About 20 minutes. However, ovens vary so check it at 18 minutes.

Warm the pita for serving.

Pickled Cabbage

Thinly slice about 3 cups of cabbage. Red or green cabbage works and you can usually purchase these pre-sliced if you prefer. Place in a bowl and toss with 2 teaspoons of EVOO, juice of 1/2 a lemon and 1 teaspoon kosher salt. If you have it, sprinkle with ground sumac and some freshly chopped cilantro. This can be made earlier in the day or while the mushrooms cook.

Pickled Cabbage

Garnish with freshly chopped herbs – whatever you have on hand works. Now eat!

Easy Peasy Vegan Shawarma

Moroccan Chickpea Soup (Harira)

Moroccan Chickpea Soup (Harira)


Moroccan Chickpea Soup (Harira) is hearty and fragrant – a soul-satisfying one-dish meal. There are many versions of this soup – some with meat and others like this one, which is vegan. In some families it is traditional to serve this as the “break-the-fast” meal following Yom Kippur. But it could and should be enjoyed throughout the fall and winter. This is a make-ahead meal that only improves with a bit of age.

To show how vastly different our family traditions can be, my family’s break-the-fast meal was always bagels, lox and smoked fish. We came from New York via Russia Poland. But the truth is that I actually don’t like lox and smoked fish in the Midwest just doesn’t cut it for me. So, as I have with much of our diet during the rest of the year, I have adopted a more Middle Eastern/Mediterranean/South Asian food culture. And a heavily plant-based diet.

I came across a version of this soup on the Jewish Food Society website. It’s a wonderful site that has made it its mission to collect stories and recipes of the myriad Jewish communities across the globe. These are recipes that have been passed down through the generations, but which might have so easily been lost. Because so many of these families were forced from their homes under terrible conditions, it was easy for these unwritten treasures to have fallen by the wayside. While I have found that the recipes on the site are not always easy to follow, especially if you are a novice cook, the family histories alone make the website worth a visit.

While we Jews lived among the local communities, we also remained outside of them, keeping to our own traditions. Local cuisine was adapted to meet the laws of kashrut. Harira, Moroccan Chickpea Soup is a perfect example. Moroccan Muslims would eat harira to break the fast on Ramadan. Whereas many Jews ate it to break the fast on Yom Kippur.

The original recipe for this harira uses fine egg noodles and since I am not a vegan, I did as well. However, there is no reason why an angel hair pasta or spaghettini couldn’t be used instead. That is the only change required to make this wonderful soup vegan.

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Moroccan Chickpea Soup (Harira)

If you choose to cook your own soaked chickpeas as I have done, you need to start the process the night before. If you prefer to use canned chickpeas, you can still make a delicious and hearty soup. I happen to enjoy cooking my own beans and use the liquid from the cooking process to replace most of the water called for in the recipe. It adds an extra level of nourishment and flavor and helps to further thicken the soup. Unless you are using organic canned beans, however, I would not recommend using the liquid. You could use water, as called for, adding a vegetable bouillon cube or you could use a vegetable stock.

After I had decided to make the recipe I found from the Jewish Food Society, I came across another version from My Jewish Learning, The Nosher. So I ended up doing what I usually do and took the elements that I liked best from both and then tweaked it!

My sister-in-law is from Morocco and I asked what her family’s tradition was for breaking the fast. She told me that their tradition was to eat an egg-drop soup before the fast and cake to break the fast, followed by a full meal. So whatever tradition your family follows – or if you are starting a tradition of your own, I definitely encourage you to fit this wonderful and incredibly soul-satisfying soup in there somehow.

For a version of harira with lamb: Harira – Moroccan Chickpea and Lamb Soup

Recipe

Yield: 6 servings

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Moroccan Chickpea Soup (Harira)

Ingredients

1 cup dried chickpeas, soaked overnight and drained OR one 15 oz. can of drained chickpeas

4 Tablespoons olive or a neutral oil like Canola

3 medium carrots (or 2 large), peeled and cut into small dice or rounds

2 stalks of celery, diced

1 large onion, diced

4 large garlic cloves, minced

1 Tablespoon Harissa paste, or to taste (I used 2 Tablespoons of a milder Harissa and added a few crushed red chili flakes)

2 teaspoons ground turmeric

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

2 Tablespoons tomato paste

1 cup brown lentils OR 1/2 cup red lentils and 1/2 cup brown or green lentils, rinsed

4 large or 6 medium tomatoes, roughly chopped (If making this in the winter, use canned tomatoes, about 28 oz. can)

3 cups fine egg noodles OR angel hair pasta broken into thirds (About 4 to 5 oz. depending on the kind of noodle that you use)

8 cups of vegetable stock, OR water with a couple of bouillon cubes OR the cooking liquid from the chickpeas plus additional water

Juice of 1/2 a lemon

A large handful of cilantro and/or parsley, stems and leaves roughly chopped

Directions

If you are cooking your own soaked chickpeas, place the drained chickpeas in a pot with 1 teaspoon of salt and 4.5 cups of water. Bring to a boil and skim off any white foam. Cover and cook for 50 minutes at a simmer.

In a large pot, add 4 Tablespoons olive or Canola oil. Add the chopped onion, carrot and celery and cook for about 6 minutes on medium high heat or until softened. I like to add 1 teaspoon of salt here. I will probably add more later since it is a big pot of soup. However, if you are using broth or bouillon and depending on your Harissa, you might not need much more salt. You can always add it but you cannot easily remove it!

Once the veggies are softened, add the garlic and cook for 1 to 2 more minutes.

Now add the Harissa, turmeric, ginger, cinnamon and black pepper and stir through to coat everything well. Cook for 1 minute and then add the tomato paste to the bottom of the pot. Stir and cook for another 2 minutes.

If you are using your own chickpeas you can add them to the pot. I find that when I cook chickpeas myself, they retain their shape and bite even when cooked longer. If you are using canned chickpeas, you will add them in later. Your lentils are also added now. Give everything a good stir to coat with the spices and tomato paste.

Next add the tomatoes, broth, water or liquid from the chickpeas, the chopped stems of the parsley and/or cilantro. Don’t worry if there are some leaves in there as well. Increase the heat to high and bring to a boil. Partially cover the pot and reduce the heat to a simmer. Cook, stirring occasionally for 1 hour. This can be done ahead.

When you are ready to eat, return the heat to a boil and add the noodles and canned chickpeas, if using. Simmer for 15 minutes. Taste and check your seasonings. The soup should be very thick, almost stew like. If you want it thinner then add more liquid. Add the juice of 1/2 of a lemon. Garnish with the chopped parsley/cilantro leaves.

Enjoy!



Flaky Flatbread

Flaky Flatbread with Fenugreek

These Flaky Flatbreads are fun to make and so versatile. Make them ahead and they reheat beautifully. While I make mine with a Bulgarian or goat yogurt, any yogurt will work, including non-dairy. And even though I brush mine with fresh garlic butter, you can use either a good EVOO or vegan butter instead. Recently, my husband was out of town and I made up a batch of these. I wrapped the leftovers in foil and reheated them in my toaster as needed. The outside got slightly crispy. And the layers flaked into these lovely fragrant pieces of dough that were perfect for dipping into soups and spreads.

Since I began doing more Indian cooking, I have become familiar with spices and herbs that I had not traditionally used before. Two of my favorites now are carom seed (ajwain) and fenugreek leaves (kasuri methi). Either one, or dried mint, cumin seed (or nothing at all) works wonderfully in this flaky flatbread. And because you control the seasoning, your flatbreads will be unique to you!

Unlike most breads, these flaky flatbreads don’t require any rising time. The dough comes together in just minutes. Then we let it have a nice rest until it becomes supple and easy to roll out. This resting time can be a 20 minute catnap or as much as a couple of hours. Your schedule can dictate the time. The longer resting time makes them a bit easier to work with, but I have made them both ways successfully. We enjoy these flatbreads at least once a week. They are the perfect compliment to Middle Eastern/Mediterranean foods as well as South Asian.

I came across many iterations of this basic recipe online so it is difficult to say exactly which one I ended up using. And the addition of the fenugreek and garlic butter is my own twist. How you use this flaky flatbread is only limited by your imagination. Leave out the garlic and this becomes a great bread for breakfast or snacking. Just add your favorite nut butter, smushed avocado or preserves. Smear on tomato sauce or pesto with the toppings of your choice and you have mini pizzas. Did I mention that this was versatile?

I am not going to claim that these are as healthy as the two ingredient lentil pancake/flatbreads that you can find all over YouTube. But eaten in moderation with an otherwise healthy meal, they are fine. And as much as I love a good lentil dish, these really do taste better than those pancake/flatbreads.

Flaky Flatbread with Fenugreek

Recipe

Yield: 8 flatbreads

Ingredients

2 cups of all-purpose flour, plus about 1/4 cup more for dusting the dough

2 teaspoons kosher salt

1.5 teaspoons fenugreek leaves (kasuri methi) Optional, but recommended

1 teaspoon baking powder

1 cup plain natural yogurt (I like full-fat)

8 ounces melted butter

2 large garlic cloves, crushed Optional, but recommended

Directions

Measure out the flour, salt, baking powder and dried herbs, if used, into a medium bowl. Using a fork or whisk, mix everything together so that the salt, baking powder and herbs are well distributed. If the bowl is wider and shallower, it is a bit easier to work with, but any bowl will do. You can do this ahead and cover it until you are ready to make the dough.

Flaky Flatbread

Add the yogurt and mix through the flour until you get a shaggy dough. I found that it was easiest to use my hands for this. It should take only about 1 to 2 minutes.

Flaky Flatbread

Then using your hands, gently knead the dough until the moisture from the yogurt is distributed throughout and you end up with a smooth, moist dough. Depending on the shape of your bowl, it might be easiest to transfer the dough to your counter to work with. If you use a thicker yogurt, like a Greek or Icelandic yogurt, you might need to add a Tablespoon of water to the dough. Natural yogurts are more liquidy and preferable for this recipe.

Form the dough into a ball and place it back into the bowl. Cover it lightly with plastic wrap or a plate. This entire process from the time you add the yogurt to the time you form your dough ball should take no more than 5 minutes and possibly as little as 3 minutes.

Flaky Flatbread

Allow the dough to rest for a minimum of 20 minutes and up to 2 hours. It will not double in size. We are not using yeast. But the dough will become more relaxed and supple and will be easier to roll out.

When the dough has rested, remove it from the bowl and divide it into 8 pieces. Unless you are doing this for a living, just eyeball the pieces. It is not necessary to weigh them out to be sure that they are exactly equal in size.

Flaky Flatbread

Cup your hand over the dough piece and roll your hand in a circle against the counter to form a ball. Lay the pieces out on the counter or a baking tray or platter to make it easier to work with.

You want to work with one section or ball at a time. I found it easiest to put 1/4 to 1/3 cup of all-purpose flour in a shallow bowl or container rather than sprinkling my counter. I then slightly flatten the dough ball with my hand and dip each side into the all-purpose flour. If I need to double dip, I can. Any excess flour can be sealed in a container and used for the same purpose since no raw dough gets mixed in. I know, but trust me on this.

Flaky Flatbread

Years ago, a dear friend, now dead, gave me a wonderful marble rolling pin to use in making mu shu pancakes. I never actually used it for that purpose, but it is perfect for these flatbreads and I think of Marge with great fondness whenever I handle it. But any rolling pin or empty wine or beer bottle will work too.

Place the flattened dough ball on the counter or board and roll it out as thinly as possible. Don’t worry too much about the shape. If it is round or oblong, or even slightly misshapen, this will still work. I am no expert! Brush the dough lightly with some of the melted garlic butter. Then working from the longest end, tightly roll up the dough into a log. Perfection is not necessary! If butter got on the board or counter, just wipe it away with a paper towel. Otherwise the next ball will be difficult to roll out. It doesn’t have to be perfectly clean – just wipe up any excess butter or oil.

Then take one end of the log and curl it in on itself and keep doing this to form a flat snail. [See the speeded up video below] Lay the snail onto the baking sheet lined with a silicone sheet. If you don’t have that, you can use a sheet of parchment barely dusted with flour. Those with more experience may try to pleat the dough instead of folding it. This is something that I saw Chetna Makan do. The more folds that you have, the more layers of flakiness. But honestly, life is complicated enough!

Keep repeating this until you have 8 flat snails. Cover them with plastic wrap or a tea towel and allow them to rest for as little as 20 minutes or up to an hour.

Quick tutorial on rolling out flaky flatbreads
Flaky Flatbread

When you are ready to cook the flatbreads, set an untreated non-stick or well-seasoned cast iron skillet on medium high heat. If you have a bigger pan, use it so you can cook several flatbreads at once. If all you have is a small skillet, don’t fret. It will take more time to cook everything, but it will work just as well.

Take one snail at a time, keeping the remaining snails covered while you work. Again, dip both sides of the snail into your reserved flour. Using your rolling pin, roll the dough out into an approximately 5-inch diameter circle. If it isn’t a perfect round, it’s okay. I have yet to achieve a perfect circle! Try to keep the roll from opening up. It seemed to work best for me to just flatten the snail a bit with my hand first before applying the rolling pin.

Once you have the circle rolled out, generously brush the surface with the garlic butter. Immediately pick up the dough and place it in the hot pan, butter side down. Then brush the top side with butter. If your pan will hold more than one flatbread, immediately roll out your next snail, repeating the above process. Each side takes about 5 minutes to cook. The dough may puff up a bit while cooking. That’s okay. Take a flat spatula, and gently press down on the top of the dough. You don’t need to pop the bubbles, but you don’t want them to get away from you or when you turn the flatbread over, it won’t cook evenly. All of the surfaces need to hit the pan.

You know the side is done when you have nice brown spots all over. If your heat is too high, the outside will burn before the inside is cooked. If the pan isn’t hot enough, the dough won’t really get that nice browned look that you are going for. As with pancakes, the first one out of the pan is never quite as good as the subsequent ones. I always go for the darkest bread at the bakery. So check your bread after 4 minutes to achieve the desired doneness.

When each flatbread is finished, you can place it on a baking sheet in a warm oven until you are finished and ready to serve. If you are not eating all of the breads in one go, allow the leftovers to cool and then wrap the rounds in foil. They will keep in the fridge for several days or even on your counter if your house is cool. When you are ready to eat them, warm them in the oven or a toaster. Do not microwave them!

Beet and Tomato Gazpacho

Beet and Tomato Gazpacho

Enjoy Beet and Tomato Gazpacho – a feast for your eyes and your palate. August is the time to make tomato-based gazpacho. Gardens and farmers markets are resplendent with this juicy, ripe, flavorful fruit. While there is no “ONE” gazpacho, I have simply had too many that tasted more like a Bloody Mary than a true gazpacho. And this delightful cold soup should never be eaten out of season. Isn’t part of the joy in these foods that they are only available for a limited time?

Every summer my mother would make a delicious gazpacho. And I also enjoy some of the less traditional gazpachos without a tomato base, like this green gazpacho. One year our family took a trip to Spain and I recall with fondness the gazpacho that we ate in a former bull-fighting ring. It was garnished with prawns and the texture of the soup was velvety smooth and so refreshing on a very hot day. Every region in Spain has their version. You might wish to try this Andalusian Gazpacho.

The recipe is from the wonderful Martha Rose Shulman. She was inspired by the Spanish Michelin-starred chef, Dani Garcia. The color alone of this gazpacho makes it worth making. The beets that I roasted stained everything this glorious color!

Beet and Tomato Gazpacho

Where some gazpachos that I have had can be very spicy or sharp, this one is not. But don’t mistake smooth for dull or boring. Far from it! No single ingredient overpowers or catches in the back of your throat. But each element blends and compliments the other perfectly. For maximum flavor, make this Beet and Tomato Gazpacho the day before and allow it to thoroughly chill, adjusting the salt before serving. Chilled dishes tend to require more salt than you might otherwise use. There may be a bit of separation after the gazpacho sits in the fridge. Just give it a good stir and you are good to go.

This is not a difficult soup to make, but it does need a good blender to achieve the correct texture. The good news is that you do not have to peel the tomatoes – something that I hate doing. And while you probably could make this with prepared beets that are available at your grocery store, this is the time to roast your own beets. Roasting is very easy and if the beet greens and stems are in good shape, you can use them to make selka, a delightful and healthy Moroccan salad.

Serve this as a first course for dinner or as a light lunch with a crusty bread and a nice glass of wine.

Recipe

Beet and Tomato Gazpacho

Yield: About 6 servings

Ingredients

Two 1/4-inch thick slices red or white onion

1 large roasted beet

1 Persian cucumber or half of a seedless English cucumber, peeled and cut into chunks

2 pounds of ripe tomatoes (about 6 medium), cored and cut into chunks

2 stalks of celery or fennel, coarsely chopped

2 large cloves of garlic, halved and the green germ removed from the center (This removes any bitterness)

2 Tablespoons sherry vinegar

3 Tablespoons EVOO

Salt to taste (Start with 1.5 teaspoons)

1/2 to 1 cup of ice water, as needed for texture and consistency

For Garnish

1/2 cup diced cucumber

Slivers or ribbons of fresh mint leaves

Directions

Place the onions in a bowl and cover with cold tap water. Add a few drops of vinegar (Distilled or cider is fine – don’t waste the more expensive sherry vinegar here. By doin this, you are just softening any harshness that the onion may have.) Allow this to sit while you prep everything else. Then drain and rinse and cut into about 4 pieces.

Place all of the vegetables in a large bowl and mix to distribute them throughout. Working in two or three batches, blend all of the ingredients except for the garnishes in a blender until smooth. Add the water as needed to achieve the consistency and texture you want. It should be a silky puree. Then put all of the soup in a container and chill for at least 4 hours. However, it is better if allowed to chill overnight. Garnish and serve.

Fast Fabulous Focaccia

Fast Fabulous Focaccia

Fast Fabulous Focaccia – a chewy, crusty, fragrant bread – that’s perfect with salads, beans and pastas. We make and eat a LOT of bread in our house. I can easily imagine living without meat, but not without bread. Since none of us is over-weight, we must be doing something right. This Fast Fabulous Focaccia comes together literally in minutes. After a proving time of about 1.5 hours it goes into a hot oven and is ready to eat. Fresh bread in about 2 hours!

I’m looking out my window at yet another rainy day with somewhat coolish temperatures for this time of year. While I might feel a bit droopy, my plants are on over-drive. Our terrace garden has never been more vibrant and my herbs are growing like crazy. I have been making pesto and mint chutney, putting rosemary into breads and stir-fry with handfuls of my Thai basil. So last night I decided to make a beautiful salad with ripe tomatoes, arugula, bocconcini mozzarella that I had marinated and fresh basil. I cooked up some pasta that I served with my pesto. But I wanted a bread to help soak up all of those beautiful flavors and olive oil. Since it was already 4:00, I knew that I needed to think quickly if we were going to have fresh bread with dinner. Enter this focaccia.

Having made some wonderful focaccia (see below for links to recipes) I knew 2 things: 1) I didn’t have quite enough time to make my best focaccia and 2) those recipes simply made too much for what I wanted. I turned to Molly Yeh. She is VERY perky – frankly, I find it a bit exhausting. And I wouldn’t make most of the foods that she makes – way to fatty. But she is very clever at decorating foods even if she is a bit too in love with sprinkles.

However, I have made two recipes that were wonderful and that worked exactly as written – her falafel and this focaccia. My version is delicious and easy and beautiful in its simplicity. If you choose to make it with elaborate vegetable designs like Molly Yeh and others I have seen, you can find instructions on the web.

A word about EVOO

The olive oil that you use will make or break this recipe. It is used at different stages of the recipe and truly makes the focaccia magical. As EVOO has become more popular, so has fraud in the industry. So don’t take for granted that the EVOO you are buying is actually what it says it is, especially if you are buying a flavored oil. I love using flavored oils in baking and cooking. If you choose to make your own – great. A Mediterranean blend with oregano, rosemary, basil and garlic was what I used. A good quality plain EVOO or one flavored to your choice would all work.

Focaccia is meant to be eaten fresh and warm with freshly drizzled EVOO on top. But we are only two people and even this more manageable-sized focaccia is too big for us to finish off in one night. Left-overs make wonderful croutons or can be used in a bread salad. The focaccia can be re-heated and we did eat it that way. It is definitely edible but it won’t be as amazing.

For other focaccia recipes:

Focaccia

Olive Rosemary Foccacia

Recipe

Fast Fabulous Focaccia

Yield: 6 to 8 servings

Ingredients

1.24 cups room temperature water

2 teaspoons kosher salt

2 teaspoons sugar

1.5 teaspoons active dried yeast (or instant yeast)

About 9 Tablespoons EVOO, divided

3 to 3.25 cups all-purpose, unbleached flour

2 Tablespoons fresh rosemary leaves (optional, but recommended)

Maldon or flaked sea salt

Directions

Combine the water, sugar and yeast in a measuring cup or bowl. Allow to prove for about 10 minutes. If you are using instant yeast, there is no need to prove the yeast.

Once the yeast has started to get creamy, whisk in 3 Tablespoons of the EVOO. Then add this to 3 cups of flour and the salt in the bowl of a stand mixer. Mix by hand just to moisten everything.

Using the dough hook, knead the dough on medium-high until the dough is smooth and elastic and forms a stretchy ball. If the dough appears to be too wet (humidity and different brands of flour will all affect the moisture level) add a bit more flour, a tablespoon at a time until you get the desired consistency. Mine came together perfectly with just the initial 3 cups of flour. It was a lovely, supple dough.

Brush a quarter-sized sheet pan with 2 Tablespoons of EVOO. Place the dough directly onto the oiled pan and coat it in the oil. Using your clean hands, gently press out the dough to almost fill the pan. Cover it loosely with plastic wrap and leave in a draft-free place. I use my microwave. It should double and fill the pan. Depending on the temperature of your room, this will take 1 to 1.5 hours.

About 45 minutes in to the rising time, heat your oven to 400 degrees F. If you have a pizza stone or steel, place it on top of the rack in the oven and allow it to heat.

When the dough has doubled, remove the plastic. If it hasn’t totally reached the end of the pan, you can gently press it out to the edges. Add your rosemary leaves, if using. With your fingertips, dimple the dough, gently pressing the rosemary into the dough. Drizzle with 2 more Tablespoons of EVOO. Honestly, I just eyeball it. All of the dimples that you made will allow the EVOO to pool in the dough, a classic sign of a focaccia. Sprinkle with the flaked salt. If you prefer or if you forgot, you can sprinkle with the salt after it comes out of the oven.

Fast Fabulous Focaccia

Bake until golden, about 30 minutes. Remove from the oven, drizzle with more EVOO and allow to cool for 5 minutes in the pan. Remove the focaccia to a cutting board and serve!

Fast Fabulous Focaccia

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