🌶Some weeks back I mentioned to a friend that I had tried a sundried tomato pesto that was really good. She responded, “Technically pesto is made with Genoese basil and pine nuts.” I had to bite the side of my lip to stop myself from smiling, though technically, she’s right. I’m just not bothered by labels, is all. Food is meant to be fun, not restrictive! I think of food like I think of language- it’s an ART, not a science. And we need to appreciate it as such if we are to grow and learn as chefs - both as restaurant and home cooks. I just don’t care THAT much about technique - I care a LOT about flavour. Some of the best food I’ve had has been very humble food - potatoes in Germany cooked the way they were prepared during the war. Rice + beans with cassava bread crumbs in Brazil. Bibimbap from a tiny village in Korea made with foraged burdock root and local, seasonal vegetables from the little garden behind the restaurant. Hummus, crusty bread, local olives + chilled, simple white wine served in a rustic carafe directly on the beach in Greece. I love a good French restaurant, but I’d honestly rather share a pot of cassoulet and a bottle of inexpensive French table wine with friends in their home if I know that care, passion and talent that went into making it. *
🌶So this dish I loosely call “Shakshuka + Hummus,” even though I know well that traditional shakshuka is eggs poached in a sauce of tomatoes, chili peppers + onions served not with hummus, but rather crusty bread that is perfect for sopping up the end of the sauce. That’s great, but when you rarely eat eggs anymore and just feel best eating vegan 80% of the time, you start to get creative. And with some of the incredible plant-based dishes beginning to emerge with the swell of people seeing the huge health and lifestyle benefits of eating vegan, this creativity is EXACTLY what we need to nourish in ourselves and others: literally- and figuratively-speaking. 🌱
This shakshuka is made with local zucchini, tomatoes, onions and banana peppers from @klippersorganics.
If anyone is interested in a recipe please comment and I’ll create a post for that. This will be a dish I make again + again! #hummusaddict