Artichoke is high in fibers and antioxidants, it maintains a healthy heart, reduces bad cholesterol, prevents and treats cancer, improves digestion and acts as a diuretic.
Did you know that if artichoke is left to grow wild, it blossoms into large purple flowers? yes artichoke is a bud of a thistle!
This astounding vegetable can be consumed from leaves to heart and even the bottom, this recipe calls for hearts. Braised artichoke hearts with carrots, potato cubes and peas. It’s usually presented as a side dish, salad or mezza, but if paired with rice you can eat as a main dish.
you will need (serves 4):
- medium onion finely diced
- 400 g artichoke hearts
- 1 cup carrots, chopped in small cubes
- 1 cup potato, chopped in small cubes
- 1 cup peas
- 2 tbsp butter
- 2 tbsp flour
- juice of one big lemon
- 3 cups water
- salt to taste
Sautée the onion in butter until fragrant, add the flower and let it cook a bit until it starts to have a golden shade, then pour the lemon. Whisk the mix the same way of doing the roux then the water little by little. You will obtain a silky and viscous sauce. Add the artichoke, potato, carrots and peas and let it cook on low flame until tender.
As i said you can serve it cold as a mezza or hot with rice, or maybe why not trying it with mashed potato. I am personally a big fan of this dish. I love vegetables and i love everything that has citrus, so it is a heavenly combination. Give it a try and i am sure you will love it.
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Posted in appetizers & salads, main dish
Tagged art direction, artichoke, carrots, cooking, cooking lebanese, easyrecipe, food, food blog, food blogger, food layout, food photography, foolproof recipe, jaymmy, lebanese food, lent, marmite et ponpon, meatless, peas, potato, recipe, traditional recipes with a twist, vegetarian
I heart our Lebanese cuisine for how versatile and wholesome is. Cooking traditional Lebanese is a pleasure, with few ingredients you can have a surprisingly deep flavor dish. Vegan, vegetarian or with meat the same dish can be presented, and each time as a symphony of blended middle eastern flavors.
Today’s dish is vegan heirloom beans, can be done with also pinto beans. Fasoulia (beans) bi zeit (zeit is oil, meaning meatless), when you say bi zeit immediately you think of eating Lebanese bread to substitute rice. Almost all Lebanese vegan dishes can be presented hot or at room temperature, as main dish or even part of mezze but the one thing for sure, is with bread and lots of vegetables. I told you we eat very healthy 🙂
If you are cooking with dried beans, you need to soak them in water for at least 12 hours and better overnight. I am cooking with green ones, thanks for my parents who sent me some overseas.
One cup can serve 2-4 people depending on how you are serving it. I will make 2 cups in this recipe, (almost half a kilo) to serve 4 as a main dish.
- 2 cups heirloom|pinto beans
- 4 cups of water
- 1 big onion finely diced
- 2-3 garlic cloves crushed
- 2 tbsp olive oil
- 1 cup tomato puree plus 2 tbsp tomato paste (for deeper flavor)
- salt to taste
In a deep pot fry the onions and garlic in olive oil until tender and fragrant.If you are not fan of garlic you can substitute with one tsp garlic salt for milder flavor. Add tomato puree and tomato paste and keep cooking for 2-3 minutes. Drain out the beans (if you have them soaked) and add it to the mixture. Pour 4 cups of water and let them boil.
When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.
Serve it hot or at room temperature as per your choice. Eat like a Lebanese with an endless choice of side vegetables like cucumber, tomato, radish, raw or spring onion… or even pickles!
If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.
Posted in appetizers & salads, main dish
Tagged cooking traditional lebanese, easy recipes, food blog, food photography, garlic, heirloom beans, jaymmy, lebanese blogger, lebanese cuisine, lebanese food, lebanon, marmite et ponpon, meatless, onion, pinto beans, qatar, quick recipes, tomato, vegan, vegetarian, wholesome recipes
This post is to share with you some meatless dishes ideas, and some vegan as well, to help those who are trying to abstain meat during lent. Here are 60 ideas from marmite et ponpon:
1- syadye (fish with rice)
2- deviled eggs (bayd w batata)
3- mac n cheese
4- batenjen el rahib (aubergine salad)
5- carrot ginger soup
6- zucchini omelette عجة كوسى
7- shrimp tagliatelle
8- caprese pasta salad
9- broccoli soup
10- salade au chevre chaud
11- cherry tomato basil salad
12- salmon avocado and goat cheese salad
13- thyme goat cheese and bake rolls salad
14- ginger scented rice pilaf with whole roast fish
15- baked fish in sesame ginger marinade
16- Shrimps and exotic fruits salad in pineapple shell
17- spinach fetta in puff pastry
18- loubyeh bi zeit – vegan flat green beans
19- Savory spinach feta cheese quiche
20- romano and pineapple salad
21- sweet balsamic glazed salmon
22- artichoke spinach dip
23- spinach and cream cheese lasagna
24- salade nicoise
25- baked salmon with avocado salsa
26- mushroom soup
27- makhlouta (mix grains soup)
28- adas bhamoud (chard and lentil soup)
29- three cheese and white wine penne
30- roast pumpkin soup
31- spinach goat cheese tortellini
32- kibbet batata (lebanese vegan potato kibbe)
33- mdardara – vegan lebanese lentil and rice pilaf
34- fasoulia mtabbalé – vegan Lebanese butter beans
35- artichoke spinach quiche
36- minted yogurt pasta
37- smoked salmon and crab sandwich
38- shrimp orzo salad with tropical fruits
39- pomegranate and mandarin feta salad
40- hasselback potatoes
41- cheesy pull apart bread
42- purslane, avocado and rocket salad
43- watermelon and Bulgarian salad
44- caprese quiche
45- grilled halloumi with pesto and tapenade
46- crab orange sandwich
47- broccoli cheese soup
48- boursin cheese,spinach and strawberry
49- spinach, leek and cheddar cheese quiche
50- fatteh hummos – chickpeas, yogurt and pita
51- classic bulgur pilaf and vermicelli
52- fish tagine in Tahina sauce
53- smoked salmon and asparagus quiche
54- parmigiana di melanzane (aubergines parmesan)
56- beetroot and feta tart
57- spinach lasagna roll ups
58- fatteh batenjen – chickpeas, aubergine, yogurt and pita
59- basil, shrimp, avocado and mango fresh rolls
60- shrimp basil linguine
if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.
Posted in j delights, special occasions
Tagged food blog, food blogger, food photography, jaymmy, lebanon, lent, marmite et ponpon, meatless, qatar, vegetarian
If you never tried these delicious lasagna roll ups, put this meal on top of your must make list! You will fall in love with it, as much as i did. The combination of flavors are soooo good you will be tempted to eat right out of the baking dish.
This irresistible meatless dish is worth a try. You will need to make it:
8 lasagna noodles, cooked as per box instructions
for the tomato sauce:
- 1 medium onion finely diced
- 1 tbsp olive oil
- 500 ml crushed tomato
- 1 tsp garlic salt
- 1 tbsp dried basil
- salt to taste
Heat the olive oil over medium heat, add the onions and saute until translucent. Stir in the crushed tomatoes, garlic salt, dried basil and salt. Cover and allow the sauce to simmer for at least 20 minutes over low heat.
For the filling:
- 2 cups spinach, i used fresh but you can use thawed frozen too
- 1 cup mozzarella cheese shredded and 3/4 cup slices for garnish
- 1/2 cup emmental cheese shredded
- 1 egg
- 1 cup greek yogurt
- salt to taste
to be all mixed in a bowl.
Once the noodles have cooled to touch, lay them down on a working surface, spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a baking dish. Place the lasagna roll ups into the baking dish, seam side down. Add remaining tomato sauce on and place the mozzarella slices on top.
Loose cover with foil, make sure it doesn’t touch the cheese or it will stick. Bake for 30 minutes in preheated oven to 200ºC.
One great thing about making these roll up style instead of layered lasagna is that they don’t seem like too much of a splurge because they can help with portion control.
If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!
And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.
Posted in main dish
Tagged blog, cooking, easy, Emmental cheese, food blog, food photography, food porn, lasagna, lebanon, marmite et ponpon, meatless, mozzarella cheese, qatar, recpe, roll ups, spinach, vegetarian