Of all the tasty little meze dishes that have passed through my kitchen in recent weeks—and oh, there have been many—this muhammara is certainly our favorite. It’s a thick, rich, flavorful paste of roasted red peppers and walnuts, spicy with harissa and just a touch exotic with the sweet-tart, unplaceable flavor of pomegranate molasses. Watch around the table: the first bite prompts a moment’s confusion, a second take, another bite, a smile. “What IS this?” It’s muhammara.
There’s a new category of food in our house these days that I like to call “decadent vegan.” Regular vegan food, as everyone knows, is steamed quinoa with shredded carrots and a squeeze of lemon, but decadent vegan food is different. It’s this creamy, hearty pasta, and my first experiment with deep-frying and that addictive roasted squash salad that we’re still making every chance we get. In truth, a lot of recipes on this site fall into the decadent vegan category, but for some reason I hadn’t thought of them that way before. This year, I’m making a conscious effort to cook more vegan meals. Decadent, delicious vegan meals.
What are your favorite recipes or ideas that fall into the decadent vegan category? Please share!
If you keep a jar of caramelized onions in the fridge, as I’ve been doing lately, this recipe can be prepared in the time your pasta takes to cook. And if you don’t keep a jar of caramelized onions in the fridge, I encourage you to start. Continue reading