Childhood Favorites Reimagined and Veganized
Swiss Chard-Tahini Beureks, Spicy Chickpea Stew, Pumpkin Tagine
Over the years, I’ve realized a huge part of becoming vegan is learning how to deal with food culture influences that played a major role in creating my identity. These encounters with my past have not always been pleasant. I may feel a sense of loss over what I can no longer enjoy. Or perhaps a strong urge to ditch my ethics (just this one time) and savor something that once brought me pleasure.
But I’ve also learned there are other ways to deal with my food identity conflicts – reimagine them to fit my vegan ethos. This week I present 3 dishes my Moroccan mother made and I loved to eat. I hope you try them…and perhaps think about dishes from your past that can be reimagined and veganized.
As always, we appreciate hearing from you, so please feel free to leave a comment and let me know what’s on your mind.
Swiss Chard-Tahini Beureks
One of my fondest food memories from my childhood (and there were many) was eating the little meat-filled pies my mother made every holiday or special occasion…and sometimes simply because I asked for them.
These pies were typical Moroccan beureks - spicy and filled with meat and onions, and wrapped in a thin and crispy dough. I can still see my mind’s eye my mother standing in front of the stove and frying these pies until they became crispy and golden. I often couldn’t wait for the feast to begin as I tried my best to sneak a few away from the platter.
Over the years, I adapted the recipe to fit in with my vegan and healthier lifestyle. I replaced the meat filling with a delicious mixture of swiss chard greens, tahini and roasted walnuts – which looks and tastes a bit meaty. I also stopped frying the pies and decided the oven works just as well as a frying pan. Finally, I coated the thin phyllo dough I use with extra virgin olive oil instead of butter. Perfect. I have once again reached food nirvana.
I enjoy these little pies hot out of the oven or at room temperature. Leftovers can be kept uncovered at room temperature – refrigeration and covering will make the pies soggy.