The spelling is different, but the pronunciation is easy: “zoog” sauce. Zhoug is a delightfully bright green fresh dipping sauce with plenty of heat. It’s easy to make and simply delicious drizzled over grilled meats and vegetables. It’s common in Middle Eastern dishes. We paired it up with mild paneer and fresh local bell peppers for a massive “wow” factor.
It’s not always out there, as traditionalists often make it at home. Substitute with a very firm tofu or halloumi. Or thread cubed chicken onto skewers. Everything tastes delicious with Zhoug.
In food processor, combine cilantro and parsley. Seed jalapenos, if you wish, but for added heat include them, starting with 1 jalapeno and adding more, depending on your heat tolerance. Add garlic, lemon juice, cumin, and salt. Pulse until finely chopped, scraping down sides of bowl with rubber spatula. Continue to pulse, adding oil very slowly to incorporate. Depending on how loose you’d like the mixture, add a little more oil, if you wish. Add more lemon, if you wish. Store in tightly covered container in refrigerator for up to 5 days.
Thread paneer and vegetables onto soaked wooden skewers. Brush kebabs with olive oil to avoid them drying out during baking. On parchment-lined baking sheet, arrange skewers in single layer. Preheat oven to 425 F (220 C). Be sure oven is thoroughly preheated.
Place baking tray with kebabs in centre of preheated oven and bake for 10 minutes. Turn skewers over, then turn oven on to broil. Broil for 2 to 3 minutes until they begin to slightly char. Be careful not to overbake or paneer will be tough. Remove and serve with dollops of Zhoug sauce. Beautiful eye candy with plenty of flavourful heat!
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.