Wednesday, January 10, 2018

Updated Vospov Kufteh/Ոսպով Քիւֆթէ (Red Lentil Patties) Recipe! [+Video]

Today I am sharing the recipe for one of my favourite dishes: Vospov Kufteh/Ոսպով Քիւֆթէ! It is vegan-by-default and is so flavourful, filling & easy on the eyes, too! It would be paired really well with a nice tomato/cucumber salad!

-Some dishes are served best fresh, I know. While vospov kufteh is great the day of, it only gets better the next day. So if you have an event you want to have it ready for, do it the day or night before for the best results!
-For both the red lentils and the bulgur, make sure to buy the smallest size possible!

What you need:
-2 cups red lentils
-1.5 cups fine bulgur
-1 large white onion, chopped
-1/3 cup olive oil
-1 TBSP cumin
-1 TBSP paprika
-2-3 TBSP hot pepper paste
-1 bunch spring onions (approx 2/3 cup once chopped)
-1/2 punch parsley (approx 2/3 cup once chopped)
-1 TBSP salt
-5 cups water
-1 TBSP red hot pepper (optional, garnish)

-Heat up 5 cups of water, keeping a kettle with hot water ready in case more is needed
-Add salt and stir
-Rinse the lentils very well in a strainer
-Add them to pot, bring to a boil
-Remove the foam that arises and reduce heat to medium, keeping the pot uncovered
-Cook for about 20-30 minutes, stirring occasionally
-While the lentils are boiling, cook your white onion with the oil, until browned
-Once the lentils are cooked and "creamy," turn off heat and let them cool
-Rinse the bulgur, drain all excess water and let it sit to soften (if there is water leftover it will interfere when you mix it with the lentils)
-Finely chop up your spring onions and parsley, setting some aside to use for garnish
-Once lentils have cooled, add them to your greens and mix well
-Add the cumin, paprika and pepper paste, and mix in well
-Add bulgur in gradually and let the mixture sit for a bit so the bulgur softens completely
-Shape your mixture into kuftehs, burgers, or simply put it into a container
-Garnish with extra spring onion, parsley and pepper and enjoy!

You can watch it all in action right here:
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Wednesday, December 27, 2017

Review of Coffee Flour [+Vegan Christmas Cookie Recipe!]

Hello everyone! Christmas may have come and gone, but you can never have too many holiday-themed cookies during this time of year--and Armenian Christmas is still coming up!

I have made Isa Chandra Moskowitz's recipe for Chewy Chocolate Chip Cookies twice so far, and both times it was absolutely delicious and exactly what I wanted in a double-chocolate chip cookie. I was looking for an excuse to make them again since I generally don't like baking, so when kindly sent me a bag of coffee flour to try out, I decided it was a good enough reason to experiment.
I loved the packaging
I had never heard of coffee flour before, and the website explains it as follows:
"Coffee flour is a food with a mission. Every year, billions of pounds of coffee fruit are discarded as a byproduct of coffee production. Instead of leaving the fruit to rot as waste, coffee flour was created to convert the leftover fruit into a tasty, nutritious flour that can be used for baking, cooking and making beverages."
In baking, it is recommended to substitute about 10-25% of the flour in a recipe with coffee flour, especially the first time to get a feel for the taste. Another reason I was excited to use this product was for the nutritional profile, which I think is a great thing to add into recipes using white flour:
"A one-tablespoon serving of coffee flour contains only 34 calories, yet packs a whole lot of nutrition! This small serving provides over five grams of dietary fiber, including soluble and insoluble fiber to support digestion. Coffee flour is extremely rich in potassium and iron. Depending on the serving size, it can also supplement your diet with a good source of protein and antioxidants. Plus, coffee flour is sodium-free, fat-free, gluten-free, paleo and vegan-friendly. Coffee flour has all your dietary bases covered!"
Sounded good to me! The smell and taste were definitely not what I expected and it tasted like dried red cherries to me on its own rather than coffee. Because the powder is quite dark, I thought it would be a great fit for the Chewy Chocolate Chip Cookies recipe since it's all going to look chocolate-y in the end anyway.
While I was 100% inspired by the original recipe, I made a few tweaks to it so I'm noting the changes below in bold:

What you need:
3/4 cup canola oil
1 cup sugar (original calls for 2)
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk (unsweetened)
1&2/3 cup flour 
1/3 cup coffee flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
2-3 teaspoons peppermint extract (optional but super festive)

Other than the above tweaks, I followed the recipe & directions, which you can find here. Then, I used Christmas-themed cookie cutters for some cute shapes! After baking, it looked like this:
I sprinkled a few of the trees with some powdered sugar for an extra Christmas-y touch and voila! I tried one right away after it cooled and it was so delicious, and I couldn't even taste anything extra other than the peppermint oil. They were a huge hit with my family--especially my nephew, and the only difference I really noted was that they were a little bit more dense than the original, but in a good, filling way. I plan to keep using coffee flour in my chocolate-based baking for an extra kick of fibre, and also in my smoothies!

To learn more about it or order it for yourself, visit this link. Happy baking! :)

Wednesday, December 20, 2017

Anoushabour (Անուշապուր) Recipe! [+Video]

Hello dear blog babies! I am excited to feature a recipe for a vegan-by-default Armenian dessert: anoushabour (անուշապուր)!

Anoushabour is essentially a sweet barley-based "soup," with a consistency similar to rice pudding. It's always a staple during the holidays since it is meant to bring good fortune & prosperity. Here is the recipe for those interested in trying it out, and the video is at the bottom!

What you need:
-1/2 cup pearl barley
-7 cups of water (+1-2 more if needed)
-1/2 cup dried apricots, cut in half
-1/4 raisins (golden is best, sultan can work too!)
-2 TBSP rose water
-1 cup sugar
-Cinnamon (for topping)
-Pomegranate seeds (for topping)

-The night before you make it: rinse the barley very well, add it to a pot with 7 cups of water. Bring to a boil, remove all foam, turn off heat, leave the lid on and let it soak all night
-Morning of: Keep a kettle of hot water handy in case you need to add more
-Bring the barley to a boil again, once it does, remove any foam and reduce the heat to medium
-Cook for about 50 minutes, making sure to stir occasionally
-Cut your dried apricots in half & soak the dried fruits for 10 minutes
-Drain them and add them to the pot, add more water if necessary
-Boil for another 30 minutes, stirring occasionally
-Add sugar and cook for another 10 minutes, stirring more often
-Add rose water, cook for another 5 minutes, and then turn off heat
-Transfer to a bowl (or bowls) and let it cool completely
-Sprinkle on cinnamon with nuts OR pomegranates!

Enjoy! And you can see it all in action here:
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Wednesday, December 13, 2017

Bourma (Armenian Rolled Baklava) Recipe + Video!

Hello everyone! Only one person who guessed what my next recipe for Vegan Armenian Kitchen was right--the answer is bourma!

I opted to make bourma since it's another great dessert to add to your holiday-themed sweet treat table, and is much easier to make than baklava since it's rolled rather than layered. In the video I made a small batch, so I just ended up using four sheets of phyllo/filo dough, so the measurements listed below are for that.

What you need for syrup:
-3/4 cup of water
-3/4 cup of sugar
-1 TBSP lemon juice

What you need for bourma:
-4 sheets of phyllo dough (I have yet to see a type that is not vegan)
-2 cups of walnuts, crushed or processed
-1 tsp cinnamon
-1 tsp sugar
-1 cup of coconut oil, softened or melted (double boiled is a good option)

-Make syrup first so it cools in time for when you need it. Combine water and sugar in a pot and without stirring, put it on high on the stove
-Once it comes to a boil, reduce heat to medium, letting it cook for another 15 minutes
-Add the lemon juice, let it cook for another 5 minutes and remove it from heat. It has to be completely cooled so make sure to make it in advance
-Add cinnamon and sugar to the walnuts and stir well
-Preheat oven to 300 degrees F
-Brush coconut oil all across the phyllo sheet generously
-Pour about 1/3 cup of ground walnuts onto the lower half of the phyllo sheet, spreading it out as best as you can
-Use a wooden thin pole (you have one, trust me) to roll up the bourma
-Once you reach the halfway point, brush on more coconut oil
-Roll up 3/4s of the way, and brush more coconut oil on (the more generous you are now, the juicier the result will be later!)
-Finish rolling, and brush coconut oil on the bourma, making sure to get the side where the opening is
-Place your hands at either side of the wooden pole--make sure they are not on the actual bourma, just right beside it
-Squish the bourma towards the center until it looks nice and wrinkled
-Slide it off the stick onto your baking tray
-Cook for about 30 minutes, until the bourma is golden brown
-Immediately pour the chilled syrup over the individual bourmas, which will cause a fun sizzling effect!
-Let the bourmas cool completely and once they do, cut them diagonally
-Keep them in a container in the fridge, they will taste incredible once they sit overnight
-You can keep the bourmas for about a week in the fridge!

You can watch the full video recipe here:
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Wednesday, December 6, 2017

Teaser for Next Vegan Armenian Kitchen Video Recipe!

Hi friends! I'm currently editing my next Vegan Armenian Kitchen video and after seeing this shot, thought it was a good little teaser 😄 Can you guess what I'm making from the photo?

The video will be up next Wednesday, so make sure to subscribe to my channel to stay updated! I also bit the bullet and got myself an Instagram account, so if you are so inclined, follow me there as well!

See ya next week ;)

Wednesday, November 29, 2017

Vegan Powderies (Armenian Tea/Coffee Cookies) Recipe!

I am dedicating my second YouTube video to powderies, also known as Armenian tea or coffee cookies! I will include the video at the bottom of this post, and below is the recipe for easy baking:

What you need:
-1/2 block of vegetable shortening
-2 cups flour
-1/2 cup crushed walnuts or almonds
-1/2 cup powdered sugar + extra for coating
-1/2 shot ouzzo (optional)
-1/2 tsp baking soda
-2 TBSP lemon juice

-Soften block of vegetable shortening with hands
-Add sugar and work it in the mixture
-Add some of the flour (you add it gradually throughout the process) & keep working it in
-Add the ouzzo, mix it in and add more flour
-Add the lemon juice to the baking soda, stir it, and pour it into your dough
-Mix it well and add more flour
-Add walnuts and mix them in very well and then add the rest of the flour
-Gather all of the dough from the sides of your bowl and work it in a final time--you should be able to form shapes without it falling apart
-Preheat oven to 350F
-Roll the dough into circles or ovals (or whatever shape you prefer!)
-Place them all on the tray, lower the oven temperature to 250F and cook for about 35-40 minutes, checking around the 35 mark. The bottom of the cookies should be somewhat pink in color
-Let them cool completely (I forgot to mention that in my video). Otherwise they will melt the sugar you coat them with!
-Add powdered sugar to a bowl or container, and place the cookies in, coating them generously
-Set them aside--they taste even better the next day!

I hope you enjoy this recipe a much as I did! Below is the video that includes a mini how-to on Armenian coffee and coffee cup readings:
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Wednesday, November 15, 2017

Hey Jan, Ghapama/Ղափամա....Recipe! [+ANNOUNCEMENT]

Hello dear friends far & wide! I have a recipe for you all as well as an announcement, and I'm very excited about both!

After many months of thinking about it, getting intimidated by video editing, and still somehow deciding to follow through with it, I have launched my own YouTube channel, called Vegan Armenian Kitchen!

I plan to feature recipes for both vegan-by-default and veganized Armenian dishes, as well as dishes from other cuisines that have become staples for Armenians. I have a long list of recipes that I plan to tackle, but am always open to suggestions, so feel free to get in touch with your ideas!

To kick things off, I am featuring a recipe for ghapama, which is a delicious and festive stuffed pumpkin, perfect as a centerpiece for the holidays! While it seems like it would automatically be vegan-by-default, the recipe tends to include both butter and honey, so I will just be swapping those out with vegan alternatives. You can watch the video recipe at the bottom of this post:

What you need:
-1 medium pumpkin
-2-3 TBSP coconut oil (for coating pumpkin and for rice)
-1.5-2 cups of long grain rice (better to have more than not enough!)
-1/3-1/2 cup of each: dried apricots (chopped), cranberries, raisins and walnuts (you can use dried plums instead of cranberries)
-1/3 cup maple syrup (can adjust depending on your sweet tooth level)
-2 TBSP cinnamon
-1 TBSP ginger powder (optional)
-1 TBSP clove powder (optional)
-1/2 cup fresh pomegranate seeds
-5 TBSP boiling water
-3 pinches of salt

-Cook rice with a touch of salt
-Preheat oven to 450 degrees F
-Cut pumpkin open and remove pulp, saving the seeds to bake later
-Coat pumpkin in 1.5 TBSP coconut oil and a few pinches of salt
-Mix remaining coconut oil into the rice and stir (it will melt since the rice is hot)
-Add in your spices and stir
-Add in your dried fruits and walnuts and stir
-Drizzle your maple syrup and stir
-Stuff pumpkin to the top and add the boiling water
-Seal pumpkin and place it on a tray in the oven
-Bake for about 1 hour, but make sure to poke it with a knife before removing it (it should be very soft when ready)
-Cut the pumpkin in slices and top with fresh pomegranate seeds (optional)
Ghapama is such a delicious and easy recipe, and really looks beautiful as a centerpiece! Remember, it must be good if there's an entire song dedicated to it! ;)

You can check out my first (aka be nice) recipe video below: 

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