Zoom Koom

Ingedients:

1/2 large pineapple
1 inch ginger
3/4 cup millet flour
4 cups tamarind water
agave, to taste

Combine all ingredients in a blender and blend until smooth. Serve cold.

Harak Osbao

Ingredients:

10 fettuccine noodles, broken into one inch pieces
1/2 onion, very thinly sliced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon allspice
a pinch of cardamom
1/4 teaspoon black pepper
1-1/2 cup brown lentils, soaked
2 cups vegetable stock
1/2 teaspoon dried mint
2 medium pitas
1 tablespoon sumac
1/4 cup tamarind
2 tablespoons pomegranate molasses
2 tablespoons parsley, chopped
salt, to taste
1 tablespoon cilantro, chopped
1/4 cup pomegranate arils
1 lemon, cut into wedges


In a dry saucepan, toast the noodles. Set aside.

Cook onion and garlic in the oil until soft. Add the cumin, coriander, allspice, cardamom, and black pepper. Stir until aromatic then pour in the lentils, stock and mint. Cover and bring to a simmer, adding more water as needed.

While lentils are cooking, prepare pita chips and season them with salt and half the sumac. Set aside to cool.

When lentils are tender, add the tamarind, pomegranate molasses, noodles, and a sprinkle of fresh parsley. Cover and cook until pasta is tender and most of the liquid is absorbed and season with salt.

To serve, place pita chips on the base of a shallow plate. Pour the lentil mixture over it and garnish with parsley, cilantro, pomegranate arils, remaining sumac, and lemon wedges.

Tamarind Roasted Tempeh

Ingredients:

2 tablespoons tamarind
2 tablespoons honey
2 tablespoons grapeseed oil
salt
black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
8 ounces tempeh, cubed
1 cup sweet potato, 1/2 inch dice
1 red bell pepper, diced
zest of 1/2 a lemon
2 tablespoons parsley, chopped
2 tablespoons feta, crumbled
1-1/2 cup chickpeas

Combine tamarind, honey, half the oil, salt, black pepper, red pepper, and garlic powder.

Toss tempeh, sweet potato, and bell pepper with the tamarind mixture, reserving about a tablespoons.

Bake at 400 on a sheet pan until golden.

Toss chickpeas with remaining oil, salt, and pepper. Bake until desired crispiness.

Combine tempeh mixture with the chickpeas, lemon zest, parsley, feta, and remaining tamarind sauce. Serve immediately.

Chickpea Tamarind Stew

Ingredients:

1/4 cup tamarind pulp, soaked in 1 cup of hot water
2 cups kale, stems removed, chopped
1-1/2 teaspoon coriander
1/2 onion, diced
2 teaspoons caraway seed
1 tablespoon olive oil
1 tablespoon tomato paste
1 can fire roasted tomatoes
2/3 cup cherry tomatoes, cut in half
1 teaspoon sugar
2 cups chickpeas
salt and pepper

Cook onion and caraway seed in olive oil until onion is golden. Add tomato paste and combine well. Stir in fire roasted tomatoes, cherry tomatoes, sugar, chickpeas, salt and pepper, coriander, and kale. Add water reserved from soaked tamarind. Remove tamarind seeds from the pulp and stir pulp into mixture. Cover and allow stew to simmer over low heat for half an hour.

Serve with basmati rice and garnish with parsley.