Some really special recipes here for you today.
Firstly a Moroccan ‘fish’ balls with tomato sauce by inspiring Chef Avital Sebbag – I had the great pleasure of attending an incredible shabbat dinner at her house during my time in Tel Aviv earlier in the year – one of the warmest family meals, great conversatio, generous and warm company and a huge and delicious vegan feast.
These vegan “CHRAIME” fishballs were served as a starter and they were so delicious I of course wanted to recreate them at home. Luckily Avital sent me the recipe (which I’ve tweaked just a little because of the availability of some ingredients). Its absolutely delicious, a gorgeous rich tomato sauce with light and fluffy ‘fish’ balls.
Avital says ‘The recipe is a vegan adaptation for the Moroccan dish my mother used to make every Friday night with Fish’
I’m sure you’ll love them.
My second dish (to accompany) is a big Freekah salad – again inspired by one of my experiences in Isreal.
During the Vibe Isreal vegan food tour we spent an educational not to memtion delicious morning with Food Historian Uri Mayer-Chissick – we foraged for herbs, baking fresh bread, learning about fermentation and ate the most incredible freshly made food.
One of the dishes was Freekah with greens which I’ve not really cooked with before but I loved its smokey flavour and nutty texture. Again I wanted to create my own version.
So I’ve made a big Freekah salad with cherry tomatoes, tons of herbs, tossed in a pomegranate molasses dressing then topped with pistachio dukka and green cashew sauce. A flavour and texture explosion.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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