Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Thursday, June 3, 2010

Lebanese Muhammara


Summertime is one of my favorite times of the year- it's a great time to be outside, enjoy the garden, and see what produce is in season to make new and unique vegan dishes.  This dish here is something a bit foreign to me, I hadn't really experimented with Lebanese food so much in comparison with other styles.  However, after making this dish, I have a feeling that will probably change.  Muhammara is an Arabic word that essentially means 'dip', although it tends to have specific base ingredients... most of which are found in this creation.  I had been looking for a good use for pomegranates other than in martinis and Indian dishes when I found a muhammara recipe calling for pomegranates as a base flavor, and I ran with it.  Tastes delicious on salted crackers, pretzels, french bread, and even celery & carrots!  Do note, however,that this recipe hinges on whether or not you have a quality blender or food processor.  Otherwise, you'll end up with a very chunky paste and will not be able to get all of the different flavors at once, instead it will taste rather patchy (for lack of a better term).

1 red bell pepper, diced
1 green bell pepper, diced
1 pomegranate, seeded
1/2 cup panko bread crumbs
2 tbsp extra virgin cold-pressed olive oil
1/3 cup crushed walnuts
1/3 cup crushed pecans
4 cloves garlic, mashed into paste
3 tbsp lemon juice
1 tsp ground cumin
1 tsp crushed red pepper flakes
1/4 cup water

In a skillet over medium heat, toss the diced peppers in for 3-5 minutes, allowing them to get crispy and somewhat burnt.

Start up the food processors, and add each ingredient, one at a time.  Add the peppers while still hot, and immediately after processed, place in the refridgerator to cool.

Allow to sit for at least 6 hours prior to consumption.  Many cooks suggest allowing the dip to warm back up to room temperature before eating, I suggest trying both ways and decide which you like.  Enjoy!

Caloric Info
Servings 12
Total Fat: 6.7 grams
Sat Fat: 0.7 grams
Polyunsat. Fat 2.4 grams
Monosat. Fat: 3.2 grams
Cholesterol: 0 grams
Sodium: 7.8 mg
Potassium: 87.8.0 mg
Carbs: 7.5 grams
Dietary Fiber: 0.9 grams
Sugar: 2.9 grams
Protein: 1.5 grams

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