Fatoosh Salad and Veggie Ragu
Apparently in Lebanon, what I know as Israeli salad, is called Fatoosh. The only real difference as far as I can tell, is that there’s Sumac in the dressing instead of zataar. I used both in this, because frankly, when it comes to the spice of life, it’s the more the merrier.
I used a slightly more American combo of vegetable ingredients, going with mescalin? mix, cucumbers, and peas. The dressing was as follows.
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tbsp zataar
1 tbsp sumac
salt to taste
Now while the salad was great, the Ragu was even better. Unlike the salad however, the Ragu just isn’t a great looking dish.
The Veggie Ragu is a recipe from The Passionate Vegetarian, which I followed to a T, except that I skipped all the cooking instructions and dumped everything in the slow cooker for 7 hours instead. It has a lot of large chunks instead of being overly saucy, but that can be a good thing for pasta. I grew up with pasta/veggie stirfrys all the time, we weren’t a spaghetti and marinara kind of family. I was also a pretty big fan of the seitan in the mix, which somehow avoided rubbery land unlike the seitan in the chili…oh well.