Dukkah roast


I found this recipe on the Veggie Num Num food blog for dukkah and it was so divine!

What is dukkah you ask. According to Food Safari, it’s Egyptian and a mix of everything I love! It combines nuts, seeds and spices for a unique nut-spice blend. It is traditionally enjoyed by dipping roasted bread into good quality olive oil and then into the nut-spice blend but can also be sprinkled on top of soups, salads etc.

I am fascinated by all these new combinations of spices I am learning about! What is it about these combinations which make it work?

Moreover, this combination of pumpkin, tofu and dukkah is so interesting. Part health foods, part traditional, I found it a very lovely fusion between middle-eastern and western convenience cooking…perhaps something to explore further.

This is a delicious easy three-step recipe that yields amazing results! A great vegetarian addition to a picnic. If you serve it with cous cous like I did, it aptly constitutes as a healthy and filling meal.

Serves 4. Adapted from Veggie Num Num.

DUKKAH

This makes a large amount of dukkah. Keep it in an air tight container for multiple uses over the weeks.

3/4 – 1 cup nuts of almonds, cashews, brazil nuts
1/4 seeds –  pumpkin, sunflower, sesame seeds
1 TBsp ground cumin
1 TBsp ground coriander
2 tsp ground turmeric
2 tsp sweet paprika
2 tsp white and black pepper corns
1/2 sea salt
1 tsp oregano

ROASTED VEGETABLES AND TOFU

500g firm tofu*
500g piece of pumpkin, seeded and peeled
500g sweet potato, peeled, cut into chunks
1 cup home-made Dukkah (see above)
3 TBsp olive oil
2 TBsp organic honey

*You can get these from Asian supermarkets to beat exorbitant commercial supermarket prices.

METHOD

Making dukkah: pre-heat the oven to 180°C. Spread nuts, seeds and spices on a large tray lined with baking paper and roast them for 7 minutes or until they are fragrant and turn golden. Then, bringing the two ends of the baking sheet together pour the mix into the morter and pestle. (what a lovely freshly-crisp sound they make when they touch!) Coarsely process the mix until the nuts are chunky and they have a coarse texture (be patient, the nuts will take the longest). Store dukkah for up to 2 weeks in an air tight container.

Roasting vegetables: Chop pumpkin, sweet potatoes and tofu into big chunks and place in a bowl. Add the honey and olive oil. With your hands rub the dukkah, honey and olive oil over the vegetables until it’s well coated. Cook at 180°C for 30-45 minutes or until the vegetables are golden and begin to crisp.

Serve: over cous cous, rice or with bread.

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Home-made vegetable stock


One of the most simple things a cook can know: how to make your own home-made stock. Similar to a broth, it’s added to soups, casseroles, risottos and much more. It is great because it carries added nutrients from the vegetables that come out in the boiled water.

One of the defining moments I had when volunteering at the Earth Vegan Cafe (now sadly changing owners and has a completely different menu….goodbye ahimsa beans and the most amazing dhal I’ve tasted) was pouring a huge 4L of prepared stock into another large pot. A divine mixed-vegetable smell. And free face steam and arm muscle work-out right there!

Stocks are a fantastic way to use food scraps, waste less and enrich the flavour of many vegetarian recipes. It keeps stored in a take-away container up to a month.

INGREDIENTS

1-2 onions

2-3 carrots

3-4 celery stalks

4-5 sprigs fresh thyme

1 bay leaf

1 small bunch parsley

1 teaspoon whole peppercorns

Optional

Leeks (especially the green parts)

fennel

tomatoes

mushrooms (stems included)

parsnips

*The onions, carrots, and celery are a great base for a stock. Start with these and add more vegetables.

METHOD

Roughly chop all the vegetables (no need for precision, we want to extract the nutrients). Throw all vegetables scraps into one pot. Pour in some water, cover the pot and get it boiling. Reduce the heat once it’s boiled and cook for one hour or until the water tastes infused with vegetable flavours.

Drain well into another pot. You can store it in ice cubes (for smaller quantities) or small take-away containers (for big quantities).