Category Archives: Vegan

Strawberry Grapefruit Compote

In moments when you’re pining for decent Mexican food, bagels, pho, or other near-impossible-to-find foods, or when you’ve had one too many bucket of koshary, or when Egypt’s cuisine is just getting you down, it helps take a minute to ruminate on one thing that Egypt has definitely got going for it foodwise: delicious, fresh, bursting-with-flavor fruits and vegetables – for cheap. Strawberries certainly find themselves on my list of favorite fruit, especially here – no where else have I tasted strawberries so sweet and so flavorful.  Yet even with such a sweet spot for them, I have a hard time finishing a tray before the mold starts creeping in… especially now, at the end of the season, when the fruit doesn’t seem to last as long before going bad.  So as a way to salvage fruit that is otherwise soon headed for the bin, we offer a quick, easy compote recipe.  Of course you do have to start before your fruit has gone off, so don’t wait too long…

Recipe after the jump.

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Just Like Tom Yum Blues

True to our word, we’re back at you with the first of some Thai dishes.  The lemongrass and tamarind we found at Alfa last week were just begging to be put to good use, and we were all to happy to oblige.  Loosely based off this recipe for Tom Yum soup, we found plenty of useful suggestions for substitutions at Thai Kitchen, but were able to get our hands on a surprising number of the ingredients.  The great success of this soup, however, was the broth – spicy, sour, fragrant – and all from scratch.  We have a love-hate relationship with Maggi bouillon cubes, as of course we want our soup broth to taste like something (hopefully something delicious, and definitely like more than water), but the grimy residue left in pots and bowls after a Maggi-based soup has been devoured is…. unappealing, to say the least.  So we took a stab at making the broth ourselves, and were pleasantly surprised with the results.

Even with all the lemongrass and lemon rind and lemon juice in this recipe, we couldn’t get enough of that citrus tang, so we paired this soup with limoncello. Second good decision of the night.

Oh, and did we mention this soup is vegan?  Don’t let that let you think it’s not delicious.  It’s vegan, vegetarian, and delicious.

Recipe after the jump.

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“Whitey” Bulgur Kefteh

Howie Carr is a horrible person, but the story of the Bulger brothers is fascinating.

Al-Masri al-Yum readers clamoring for healthful alternatives having reached an all time high, we reached out to our correspondents to provide them with that for which they’ve been clamoring. “Members Only” Jaquette here offers a healthful (and vegan, for those keeping track) alternative to al-Masri al-Yum’s usual fare.

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Certain things are predictable: the presence of at least one person you know in Horeyya on any given night, that party boats on the Nile will always be playing the “El-3aineb” song by Saad el-Sagheer (I shouldn’t knock, that’s how I learned my first colors in Arabic), that requests to unsubscribe from Cairoscholars will be sent to the list, and that every couple months I will suddenly lose taste for all the recipes I usually cook. The quest for new flavors usually starts with feverish internet browsing, which leads to kitchen experimentation, which most recently has lead to this gem of a recipe: Bulgur, Pumpkin and Chard Kefteh.

For all you with more savory hankerings than sweet teeth, this recipe is quick, healthy, and delicious – plus none of the ingredients require a trip to Metro, Alfa, or the like. The Cairo version is adopted from this recipe for Bulgur and Winter Squash Kefteh (thanks NYT!) and fulfills a craving for whole grains and dark leafy greens.  Those are the kinds of food cravings I fall victim to, at least.

Recipe after the jump.

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Filed under 4 Daily Consumption, Healthful, Recipes, Vegan, Where to Find Ingredients