I got the recipe here, but it’s from the Middle Eastern Vegetarian Cookbook by Salma Hage. If you leave out the labneh as I did, it is a one-pot vegan meal.
Tag Archives: leek
I didn’t completely follow the recipe, because I mixed the greens (kale and chard/mangold) in with the leeks, and I didn’t take the pie out to brown on the outside (it was stuck to the pan). I also didn’t make the gravy. Overall it was okay, but not worth the effort.
This creamy soup can easily be made vegan. I simply substituted oat cream for the half and half, replaced the chicken broth with vegetable broth, and left out the butter and cheese toast.
I used a recipe from Short-Cut Vegetarian by Lorna Sass as a guide. The recipe calls for leeks to be cooked in olive oil, then for cubed potato, Dijon mustard, water, salt, and vegetable stock powder to be added. Cabbage is added later, and the dish is finished with pepper.
I opted for different proportions of leek and potato than the recipe recommended (more leek, less potato). I also added extra mustard. I can see why the author recommended red-skinned potatoes, as the dish is rather bland in appearance, but I was unable to find them. I also added a bit of minced garlic to the leeks.
Here’s the recipe. Naturally, I made a few changes. First, I halved the recipe. Second, I used canned chickpeas, as I had a tin which was about to expire. Third, I used the Chinese cabbage I had left over in place of green cabbage. Fourth, I did not add the water that the cabbage was cooked in, but drained the cabbage before adding it. No doubt some vitamins are lost this way, but it also serves to diminish taste of sulpher that would otherwise come from cooking the cabbage a long time. Of the options given, I used carrot, added rosemary, and used water rather than stock.
Since the author of the recipe had already taken liberties with the ingredients to make a fusion dish, I decided to replace the kale in the original with chard as I could not find any kale.
It was nice, but lacked sufficient seasoning, in my opinion. I ended up tempering cumin seeds, mustard seeds, garlic and chilli powder and adding it at the end, effectively doubling the seasoning.