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Meatless Lunch Idea
Recently I became aware of the 'pb&j for lunch' movement. The idea is to make one meal a day based on veggie products, not meat or meat-derived products. The movement has an informative website that explains the many environmental savings from backing off in our consumption of meat. So here's one recipe that fills the bill, and is nearly addictive in its flavor complexity and balance. It's my version of babaganoush - quick to make because you make several meals' worth at once, which just taste better and better as the days go by. (Refrigerate what you don't eat the first time): Baba's Babaganoush - About 6-8 servings, depending on addiction level Cut the green hats off 3 eggplants, poke them with a fork, and place them on a broiler pan in an oven preheated to 500 degrees. Let them roast for about 15 minutes. Turn them and check to see if they are beginning to fall apart. If so, they are done. Let them cool, then separate the flesh from the skin. (This should be easy to do at this point, if they were sufficiently roasted.) Put the flesh, in batches, in a food processor. Add a total of 1/3 cup of sesame tahini, dividing it roughly into the same number of batches. Also add 1 to 4 cloves of garlic, depending on how well you like it. Then whirl until the mixture is somewhat homogeneous. Remove from the processor into a medium bowl, repeat for the remaining batches, and stir together lightly. Add lemon juice to taste. The idea is to balance the heavy oily flavor of the tahini with the brightness of the lemon juice. Begin with 2 tablespoons, then increase, tasting after each addition. Stir in salt to taste. I use very little or none. Scoop onto individual plates, and drizzle (or flood) with a good quality olive oil. Serve with good olives and pita bread, blue corn chips, crackers, or raw veggies. |
PB&J For Lunch
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May, 2012
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