When I photographed this, I was worried it may look eerily similar to the Red Lentil and Spinach Curry (Vegan Tikka Masala). Red lentils + tomato + spinach… This one has carrots, isn’t as red and is more soup-like than the curry, though. I think they look reasonably different, so trust me I am not recycling photos! No lost photos for this dish…
In truth, it was the success of the tikka masala that had me throwing bountiful fists of spinach into yet another red lentil dish.
I have made the traditional Turkish red lentil and bulgur soup before, having learned it while travelling in Turkey. A humble, yet decidedly filling and nutritious soup, it was one of our favourite meals on our trip, especially when we learned how to cook it ourselves. This version, courtesy of Turquoise, is billed as a humble peasant soup. The lentils must make it peasant-like because there is nothing bland about this. I love the addition of two different kinds of smoked paprika and cumin (I did not stifle the full amount of smoked paprika and it was ok!). I added in the spinach, because, well, I had tons of it and it is easy to incorporate into thick soups. However, the best part of this soup, is the finishing spiced oil. I am used to this in Indian dishes, which is called a tarka, when spices like cumin, coriander, garlic and ginger can infuse oil that is added at the end of the cooking. This isn’t an Indian dish, so dried mint and smoked sweet paprika are fried at the end to permeate the oil. It was actually very pretty when drizzled over the soup. Sorry, you guys got photos of leftovers! Have no fear, the leftovers tasted as good with the tarka already stirred into the soup.
Do you use the tarka method for your cooking? Outside Indian foods?
Last year, I teased you. I told you about all these delicious meals I was making but not sharing the recipes.
Russian Sauerkraut Soup (Shchi) – This was a favourite recipe and Isa has already shared the recipe here (I loved the book’s smokey version with liquid smoke, coriander seitan, sliced cabbage along with I also added some white beans)
Sesame Wow Greens, a spin on oshitashi – so simple, yet a delicious way to eat spinach. I should try it with chard and kale, too.
Luscious White Bean and Celery Root Puree – this was how I got hooked onto celeriac!
Rice Paper Rolls with Kale and Asian Pear with a Peanut Coconut Sauce – delicious in a zucchini wrap
Fastlane Cabbage Kimchi – I preferred the ginger version instead of the spicy version (did you know that kimchi normally has fish sauce or shrimp in it?)
White Bean Farro Soup with Chickpea Parmigiano – the topping is what made this dish special
All of the recipes were from Terry Hope Romero’s new book, Vegan Eats World which is available today! And those were only a few of the recipes, since I tested over 30. This is a vegan cookbook geared at international cuisine, from Colombian Coconut Lentil Rice to Moroccan Vegetable Filo Pie (Bisteeya) and (Belgian) Beer Bathed Seitan Stew with Oven Frites (the latter were two of my recipe requests!). Terry tackled fun recipes from around the globe. She uses authentic ingredients while still putting her own spin to the dish.
One of the drawbacks of this cookbook is that she uses authentic ingredients. My cupboard explosion is partially due to Terry’s influence when I bought frozen pandan, Korean pepper flakes, canned jackfruit, freekeh and annatto seeds, among others. I can credit her with discovering many new favourite ingredients, too, including star anise, celeriac and freekeh.
As a recipe tester, I received my cookbook last week. It was captivating to read through the cookbook and discover even more recipes I want to try. There were so many recipes I couldn’t test them all.
Recipes in her book range from fancy to easy weeknight meals. Some are more involved (she has recipes for Afghan Pumpkin Ravioli with Spicy Tomato Sauce and Garlic Yogurt Sauce) or incredibly easy (like Coconut [Black Eyed] Bean Curry (Lobia). The marker of a good cookbook, though, is having repeater recipes. I even photographed this one before when we made it with red lentils instead of green. Lover of all things curry, Rob has adopted this into his Repeater Recipes as a quick and simple meal both of us enjoy. We may have moved across town, from one Little Ethiopia to another, so we have easy access to injera. Terry also has a recipe for (Almost) Instant Injera, along with other dishes to make your own Ethiopian feast.
While I encourage you to pick up your own copy of Vegan Eats World, thankfully, Terry agreed to me sharing her recipe for Ethiopian Lentils in Berbere Sauce (Yemiser W’et) and Berbere Spice Blend. Enjoy!
It might not seem like it, but sometimes I can be lazy.
In the morning, while rushing out to the gym, I might have 30-45 minutes where I munch on some fruit, drink some tea (if I am lucky) and gather my breakfast and lunch (and sometimes my dinner, too) for the road.
I have all the right intentions for eating salads, but come a rushed morning, the last thing I want to do is rinse and spin my greens and chop some veggies.
I now have the ultimate solution: pre-chopped salads ready to go in a Mason jar!
If you can’t tell, I am all about the greens. Any kind of vegetable, bring it on [except celery]. I still buy leafy greens even if my garden is growing kale and collards. Especially when they are 2 HUGE bunches for $1. When I mean huge, I decided to do the weight test. Each bunch clocked in at 2 lbs. That’s the equivalent of 4 bunches for $1. Booyah! Surprise sales. That’s when I get in trouble. What the heck to do with all the greens?
I now have the perfect solution. You have to cook them down into creamy silkiness. This way the greens wilt down and you can munch through a bunch in no time. My Green Soup with Ginger with both Swiss chard and spinach almost called me back, but I decided to try a dish with more sustenance. Last time, I added quinoa to the Coconut-Braised Collards and this time, I continued with the Greek theme and added Christmas Lima beans (any large white bean would work) to my stewed greens. The gentle, slow simmer allows the tomatoes to cook down, conferring sweetness and creaminess, while the paprika, mint and dill infuse an extra flavour dimension. This is how you eat your greens, my friends. Lots of them.
(If only I could do the same thing with lettuce!)
When I suggested recipes for my Mom to make over Christmas, she was a bit shocked when she found out a few were new recipes. One of the cardinal rules of cooking for guests is to never try a new recipe on unsuspecting guests. I have long abandoned that rule, though.
Truth be told, sometimes it can be difficult to munch on a dish you’ve already made yourself but made by someone else. Sometimes, it will taste the same. We repeatedly return to our favourite hummus recipe (this one, too) because it is so reliable. But in the flash of a pan, a dish can taste different.
Therefore, I figured I would give my Mom all of the glory from a few fabulous new dishes.
The Chickpea Piccata, was a definite hit. I didn’t want to share any of the leftovers!
The second hit was this Pumpkin Chili. I originally spotted it on Isobelle’s site, but the recipe came from Ashlae. While I have made other chilis before, this is definitely my favourite so far. A savoury saucy chili, filled with beans and vegetables. Flavourful, not spicy despite using jalapeno peppers. The pumpkin puree adds a touch of sweetness but doesn’t leave you with a pumpkin flavour. The TVP plumps up to look just like ground meat, it is almost confusing. What isn’t confusing is how great it tastes: delicious.
When we trying to decide what to do with the leftover chili, I suggested my Mom freeze it and save it for the next time I visit. This way, there would be a surefire Janet-friendly meal already waiting for me.
However, after I went home, I called to make sure I had the right recipe for the tantalizing chili. Only minor changes using canned tomatoes and beans. She even used jalapeno peppers! However, my Mom had bad news. There was no more chili left: my Dad had polished it all off! Vegan chili so good it could fool the unsuspecting omnivore: I consider that a success. My Mom makes a tasty chili and I can’t wait to have it again.
Rob can be a bit predictable with his kitchen tastes. I am just like any other girl: confusing, to say the least.
I am constantly switching up what I make in the kitchen, focusing on a different new ingredient that I love, until I rediscover a new favourite food. I prance around, stocking my cupboards with ingredients that I love (or once loved).
What kind of recipe screams Janet-style?
First of all, it has to be free of animal products and refined flours/sugars. I try to keep added oils to a minimum. I enjoy more tart and acidic ingredients as opposed to creamy and rich. And it must be filled with beans and vegetables.
You might have to try to pin me down to figure out what my new ingredient du jour is, though…. And then again the following week for a more up-to-date answer….
Statistically, the blog tells me that I love almonds, red peppers and lemon. I should really put in a general bean/legume tag because then that will dwarf all other ingredients when they are amassed together. To be fair, I enjoy most vegetables and perfectly content with heaps of greens on my plate. My favourite cuisines are Mediterranean, Middle Eastern and lately Caribbean.
But today.. what am I enjoying today?
These days, my favourite ingredients are split yellow peas, butternut squash as well as fruit in savoury dishes.
Next month? Only time will tell….
This soup is probably the epitome of my current cooking adventures. A Mediterranean chickpea soup heaping with vegetables including butternut squash, green beans, carrots and silky tomatoes in a saffron- and paprika-spiced broth. And pears, oh pears, which is what my piqued my interest to make a second version of Spanish bean soup. This time, with help from Anya and The New Spanish Table (an adapted recipe can be found here). I know the ingredients seem a little hodgepodge, which is why Anya has dubbed this a Spanish Gypsy Pot, a nod to the seemingly eclectic ingredients.
Anya’s recipe is definitely more complex than the first Spanish Green Bean and Lima Bean Stew. It has a lot of the similar flavours, but it is so much more than the first soup. Yes, you dirty more pots but it is worth it. You simmer the tomatoes and onions separately. You fry some garlic and puree it with a handful of almonds. Only then does it get added to the long-simmered broth filled with chickpeas, squash, green beans and carrots. The pears add a lovely sweetness and the saffron and sweet paprika meld wonderfully with the stew. The vinegar and mint added at the end are a perfect conclusion to a sweet and savoury soup.
I am probably as eclectic as this soup, which is why I loved it so much. I encourage you to try it as well!
I have been reading other VeganMoFoers posts this month and I am thoroughly impressed. Lots of people have themes, or an outline for specific days of the week… 31 days of unique spices. A month devoted to orange food! Or 1 food, done 5 ways x5 (cashews and kale so far!). Recipes with ingredients following the alphabet. Me, I just want to be able to post every day.
Then I thought.. 1 week in, a bit late on the theme-front, why not showcase my love of beans. So I will share with you bean dishes for the rest of the month. Get ready for your daily dose of bean!
Lately, I have been on a white bean kick. Baby lima beans, giant lima beans, flageolet beans, bring them on! Ashley thought it was amusing that my bean collection had so many of the same white beans in different containers.
Look closely, and while they are all white beans, they are definitely not the same!
While I also don’t mix different batches of beans, since they may cook at different lengths of time, all my white beans are different. In fact, I don’t have any more lima beans left and only a handful of dried flageolet beans. What I have left are Great Northern beans, white kidney beans, navy beans, Macedonian tetrovac beans and Turkish dermason beans. I am so curious as to how the latter two taste but still fall into the simplicity of the familiar!
I feel so naked now that I am out of lima beans. I used the last of the baby lima beans in this delicious quinoa corn chowder from Viva Vegan. The small, plump yet creamy baby lima beans melded well into this perfect end of summer stew-like corn chowder. Light, yet creamy with a dash of soy milk, a bit of zip from chili flakes, sweetness from the fresh corn and hearty with both the quinoa and lima beans.
It wasn’t even 6 months ago that I likely would have shunned lima beans based on my childhood disdain, but I am so glad that I made the leap to try something new. If you haven’t yet tried cooking up your own lima beans, definitely give it a go. You may never look back!
I hope my white kidney beans don’t get shunned too long… they are just so unsexy compared to its other white bean counterparts. I wonder if the dermason beans will be just as good as the lima beans?
Thankfully, because if not, my pantry-substitute, Better Bulk, has baby lima beans, so the next time I have a hankering, they are right around the corner.
Rob and I just returned from a week-long vacation in Iceland. I hope to do a more complete post in a few weeks about the trip (wonderful! beautiful! stunning!), after I frantically try to put my life back into order with work and research commitments. My blog will go into autopilot until then.
I will tease you, though, and let you know how great the trip was and a week was certainly not long enough for the quaint island. Despite the stunning views and vistas, it was cold. While the daytime highs could be 8-20C, with winds beating us fiercely at 80 km/h, the windshield was brutal. It reminded me how it is truly fall.
Even before I left, I knew summer was slowly coming to an end at home. I was worried I would return to Canada to find fall, but instead, thankfully, it is still in the mid-20s.
However, there are other signs. The mornings are now dark when I get up and if I cook after work, it can be dark by the time I finish. Butternut squash, a surefire marker of fall, is making a come back!
After the cold winds of Iceland, I was hankering some warming stews and soups. Summer or fall, stews are great any time of the year. In fact, this stew doubles as a salad which is how I ate the leftovers. See how perfect this is for end-of-summer meals?
Adapted from Moosewood Restaurant Cooking for Health (recipe posted here), this is a flavourful medley of vegetables (red bell pepper, green beans, tomatoes and butternut squash) with a light broth spiced with sweet paprika. Spurred by Cara’s recommendation, I used butternut squash instead of sweet potatoes but both would work well here. This is great with the large, buttery lima beans, but feel free to use your favourite bean.
Moosewood recommended serving this with a romesco sauce on top, but I found I preferred the thickened leftover stew over top baby spinach with a sprinkle of toasted slivered almonds. After throwing my sweet and sour lentils overtop arugula, I am learning that most bean dishes can be thrown overtop some greens for a lovely salad.
Curries are actually really varied. Considering curry simply means something has been simmered in a sauce with spices/herbs, it can encompass many different kinds of meals. They are a heterogeneous bunch and hail from India and Nepal to Thailand to Great Britain, Japan and even Trinidad and Guyana. They can be quite different and for those who shun at the sight of curry on a menu or in a recipe (yes, count me in on that), I wanted to highlight beginner-friendly curries this week. Curries for those who do not like curries. Like me. If these are my favourite curries so far, then you can be assured that you will love them, too.
While I am still averse to eating curries in restaurants, I had a favourite Indian restaurant in my pre-vegan days. It was at Amaya that I fell in love with flavourful Indian cooking. Instead of over the top earthy and spicy dishes, I could taste layers of flavour. I still want to know how to recreate their butter chicken at home (without resorting to chicken, cream and butter, obviously!), but have yet to crack that recipe.
I know there are others like me that quiver when they hear the word curry, not knowing what it will taste like. Will it be hot or spicy? Will it be earthy? Sweet? Creamy? Each component makes a difference and can make me wax from loving a dish to wane and hating it altogether. Remember the 11-Spiced Lentil Salad? You essentially make your own curry powder with all the spices, but had Sarah called it Curried Lentil Salad, I never would have made it. But I am so glad I did, since the flavours were all right up my alley.
For those like me, or for anyone who wants to make a delicious flavourful curry, try this one: vegetable balti. Named after a cooking vessel or the Baltistan area in Pakistan, its origins are debated, hailing from Birmingham in Britain but possibly originally created in Pakistan. Baltis can incorporate lamb or chicken, but in this case, I feature it with tomatoes, cauliflower and spinach.
Regardless, it is the sauce that counts. I hesitate to call it a curry sauce, because honestly it is a deliciously spiced tomato slurry that is the star of the show. With my adapted recipe below, it is more sweet and savoury than spicy but there is a backdrop of spice. Dial up the heat to your taste, but I loved it exactly as written. The dash of garam masala added after cooking was a neat twist. The savoury tomato curry sauce smothers chickpeas, chopped tomatoes, crisp cauliflower and loads of spinach. You could use any vegetables you prefer, including green beans, eggplant, zucchini or sweet potatoes. Balti curries tend to be a bit more soupy because they are supposed to be eaten with bread like naan, instead of rice.
Furthermore, I love how healthy the recipe is with limited oil and loaded to the brim with vegetables. So many tomatoes and onions, it is nuts! I also didn’t think all my spinach would fit into my skillet, but then the magic of wilting occurred.
This recipe actually took a while to make. The sauce alone needed 30 minutes to simmer, but if you make it on a separate day, then yes, this dish could come together in under half an hour. You could even cheat and buy premade balti sauce, in a pinch. In fact, double or triple the curry sauce so that you can freeze it and whip up this curry quickly for a weekday meal. I wish I would have done that the first time as I only had a smidgen leftover.
Who likes garlic? I mean, really likes garlic? I probably shouldn’t scare the garlic-shy from this recipe, because it was really tasty. And didn’t leave me with garlic breath, so it couldn’t have been that potent with 14 cloves of garlic.
Ten of those garlic cloves are roasted, so they don’t really count towards the scary garlic count. Although, I almost had second thoughts as I dumped in 4 cloves of raw garlic at the end of making this stew. I shouldn’t have doubted Anya’s genius, though.
This recipe comes from The New Spanish Table, and I had been eyeing this recipe for months (I first mentioned it on my list of things to make with butternut squash back in November and again in January!). Honestly, I waited too long. This is a lovely, hearty stew that is both savoury but still slightly sweet. Lentils fill the stew as its base, and the butternut squash and red peppers add colour and sweetness. A head of roasted garlic brings a mellow sweetness as well. The peppers are both boiled and pan-fried for a contrast in flavour and texture (but I feel like this step could be skipped if you are pressed for time). And while I stated I don’t want to muck with Anya’s genius, I made a slight modification to her recipe, that I think lent to its prowess. Instead of adding in two fresh tomatoes (nothing with a fresh taste is around during the winter!), I added 1 cup of passata (strained tomatoes) at the end. This is where you get a silky tomato base for the stew that complements the squash, bell pepper and lentils so well.
I love it when I am surprised by a dish; but I shouldn’t have been.
I will admit that I was a bit sick of Moroccan cuisine after being profoundly immersed into it for 2 weeks straight. For every meal, I would seek out a new dish that I hadn’t yet tried. As we meandered from Casablanca, to Marrakesh, through the Berber inland towards the Sahara desert, up to Fes and Meknes, there was always something new to try. However, it was mostly meat. I remember asking if I could get a couscous dish without meat, and the waiter told me I could have it with chicken instead. That’s not what I had wanted, either, actually.
My friend and I scoped out some vegetarian restaurants (Clock Cafe in Fes, and Earth Cafe in Marrakech), but vegetarians options (nevermind vegan options) were hard to come by. So, I plunged myself into Moroccan culture, and ate like the Moroccans. And ate my meat quota for the year.
However, perusing the web, there are bountiful recipes with exotic Moroccan-spiced vegetarians dishes. I just didn’t find them in abundance while in Morocco!
While I still have yet to recreate the traditional flavourful and spicy chickpea and lentil Moroccan soup (harira), I busted out nearly everything in my spice cabinet to create this ultimate winter couscous (christened as such by Yotam Ottolenghi). I adapted the recipe I found in Plenty, but a similar recipe was originally posted in his column at the Guardian.
At the same time both savoury and sweet, it embodies my favourite aspects of Moroccan cuisine. The base of the vegetable tagine is made of butternut squash, carrots, parsnips and chickpeas and it is pleasantly spiced with cinnamon, ginger, sweet paprika, bay leaves, turmeric and chili flakes. It could be made even hotter with harissa, but I opted to keep it more tame. The sweetness comes from the dried apricots which are simmered in the broth with the spiced vegetables. Feel free to sprinkle with fresh lemon juice, or use the suggested preserved lemon.
Couscous is prepared separately, but once combined, you have a good textural contrast. Chopped cilantro adds the fresh, finishing touch.
Sometimes cooking in your own kitchen brings you places you never thought. And in this case, my kitchen is a better place to experiment with vegetarian Moroccan cuisine. And trust me, there will be plenty more.
One of my friends has a sulphite allergy. In short, she could have an anaphylaxis reaction (ie, really bad difficulties breathing) if she consumes sulphites. Sulphites are a commonly used preservative and found in a whole host of foods (processed food, beer, wine, dried fruit, etc). Canada is very good at making food producers label their products with any sulphites used, so I always check labels when I know my friend will be over.
In reality, though, I don’t make many things from processed foods, so I should be ok, right? Well, as it turns out, I have been cooking with a few sulphite-laden ingredients – vegetable broth (not homemade), coconut milk and even dried fruit were among the many culprits I have found in my recent dishes.
So when we needed an emergency girls night in, and when it was -28C outside (with the wind), I scoured for recipes I could make without venturing to the grocery store AND that had no sulphites AND that would taste best the next day as leftovers (since I wasn’t going to cook after work). A pretty onerous task, if I may say so myself!
I narrowed my choices to two options: The New Spanish Table‘s Lentil and Pumpkin Stew with Roasted Garlic OR the Chili Fest Chili from Moosewood Restaurant Cooking for Health. The chili was rife with savoury flavours like cinnamon, cloves, cumin, coriander, paprika and oregano. Oh, and molasses! Considering it was so cold outside, the chili won out instantly.
I modified the original recipe by increasing the onions, red bell peppers and carrots while omitting the celery. I used the sweet paprika and Aleppo chili flakes for the heat (and omitted the chipotles in adobo sauce). I mixed up the bean variety by using both red kidney beans and black beans. But, the best addition, the secret ingredient, was bulgur! (I realize that my title gave it away….)
The result was a hearty chili with the mix of savoury flavours. Not my favourite chili, as something was a bit off and I prefer my chili with a bit more robust tomato flavour. Next time I might add some tomato paste. The bulgur, though, was excellent and a healthy way to get the mouth-feel of ground meat, without any meat at all. Other grains – millet, spelt, etc – could also be used. TVP is also an option. In any case, this is a nice way to warm up during the winter. Pair it with a leafy salad, some crusty bread, or just eat the chili plain. The original recipe called for a yogurt-cilantro topping to help with the heat. Personally, mine wasn’t a spicy chili but that’s because I didn’t put in the chipotle peppers!
I will have to find some more red peppers to make that lentil and squash stew, though…
I scooped up a few butternut squashes when they were on sale, and they are great because they don’t take up coveted refrigerator space. I can plot and determine a strategy to use them in my cooking. What will I make first? Ina Garten’s Roasted Butternut Squash Salad with a Warm Cider Vinaigrette? Smitten Kitchen’s Squash and Chickpea Moroccan Stew or her Spicy Squash Salad with Lentils and Goat Cheese? The New Spanish Table‘s Lentil and Pumpkin Stew with Roasted Garlic? Joanne’s Tofu, Tempeh and Squash Peanut Butter Mole? Ottolenghi‘s Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses? Fat Free Vegan’s Lemony Quinoa Salad with Butternut Squash? 101 Cookbook’s Borlotti Bean Mole with Roasted Winter Squash? There are so many options to mull over as squash season starts up again.
So how did I narrow my choices? I didn’t have all the ingredients for any of the recipes, so I kept my eyes out for the missing links. While I was walking around the St Lawrence Market, I stumbled upon fresh cranberry beans (borlotti beans). I had bought some dried Romano beans earlier to make the dish, but when I spotted the fresh beans, I couldn’t resist! The Borlotti Bean Mole was the chosen one. How could I not have chosen it initially? It has lots of great ingredients – caramelized onions, roasted butternut squash, ground almonds, some kale is thrown in for greenery and it is smothered in a spicy chocolate mole sauce. Now, all I had to do was also find some kale.
My favourite part of St Lawrence Market is the Saturday morning farmer’s market in the North building. For early risers like me, it is great because it is probably one of the only places to buy groceries at 6am in the morning! I spotted a bunch of kale for $2. Let me not fool you, this bunch was HUGE. It could not fit into my bicycle pannier, it was that big. It did not even fit in my refrigerator. I had to store it outside on my balcony! And when I measured out 3 oz of kale for this recipe, I needed one leaf. Just one leaf!
I have never had a Mexican mole before. For the other newbies out there, it is pronounced mo-lay, not mole like the skin lesion. I was corrected, thanks Rob! My Mexican modesty was revealed!
While I generally am a bit apprehensive with traditionally spicy dishes, I really enjoyed this. I modified Heidi’s recipe (who in turn adapted it from Wild Garlic, Gooseberries and Me) to increase the beans and squash, and I used Aleppo chili flakes instead of the jalapeno peppers. The chocolate softens the spicy kick. I otherwise kept things the same and really enjoyed it. It takes a while to make, at least an hour prep, with a further 2 hours of slow cooking, but you have a wonderfully fragrant meal. I think you could skip the 2 hour cooking time, if you really need to. It would still taste great. Everything was basically cooked before it went in and when I snuck in a lick before I popped it into the oven, it was very tasty. It was also slightly colourful at this point. Two hours later, the flavours were more robust, deeper, darker and savoury but it was still great beforehand. The cranberry beans are creamy, the squash is sweet, the kale has a slight bite to it and it is smothered in a spicy chocolate sauce. Who says you can only have chocolate as a sweet treat? It is wonderful savoury as well. Enjoy!
This is my third dish in a string of salads with pomegranate molasses. No bulgur here, so my brain didn’t do the auto-compare with The Best Salad Ever.
This is a salad filled with green beans, roasted eggplant and roasted red peppers. I liked the Spanish paprika, cinnamon and cumin with the roasted eggplant, so there was a savoury twist I wasn’t expecting. I may remove the cumin next time, though. The green beans added a nice crunch, and a lovely colour to boot. I also enjoyed the creaminess from the feta, but it is completely optional. The mild pomegranate dressing worked well to not overshadow the savoury flavours in the salad. I preferred this salad to the tabbouleh, despite it being less of a complete meal. Serve it with some crusty bread or wrap it in a pita as a portable lunch.