There are plates that could very well belong to any cuisine in the world. As I was reading about Tapioca this morning, I stumbled upon a traditional Sri Lankan Recipe that could very well be Italian (with a slight variation.) I found a box of Tapioca pearls in my cupboard and wanted to do something with it that was not the usual pudding. So I started to read about its history on wikipedia, the no-nutritional value it has, and decided that its use as a thickening agent in a dessert is probably its best purpose. Perhaps I might try putting some in a soup in the winter.
I have memories of the delicious soups my Chinese grandfather would make. They were soupy, and sometimes a bit gooey. I thought it was magic, but when I lived in North Carolina as a college student and ate Okra for the first time, I thought that perhaps that ‘magical’ ingredient was okra, but perhaps he used Tapioca?
I became enthralled with south east asian recipes for sauces this morning. I was reading about all these beautiful concoctions, some of which sounded so Italian! So I decided to make a refreshing ‘salsa’ for my Summer Kamut salad. My original idea was to add Tapioca by mixing it with powdered spinach, making a green translucent decorative addition to my plate. But then I thought: why? Thus I decided to take the route of clean and simple food.
I received a box of goodies today from Bio-Salute, my favorite online vegan shop!
I can’t wait to try all these products and start using them in my recipes!
- 1 cup kamut
- 3 cups sweet fresh onions cut into thin slices
- 3 garlic cloves
- 1/4 cup loosely packed fresh basil leaves
- 3 tbs olive oil
- 2 fresh chilies (or more)
- 1 lemon
- 1 bunch swiss chard washed and chopped
- 1 can organic whole tomatoes
- Soak the Kamut overnight to save on cooking time.
- Bring a pot of salted water to a boil, add Kamut and cook for one hour or more according to how soft you would like it.
- Place olive oil, minced garlic, basil, fresh chili pepper, and sweet onion in a pan. Cook for a minute, add a ladle of water. Cook until the onions are nice and soft, about 5 minutes. Add pureed canned tomatoes, Cook for another ten minutes adjusting salt to your taste.
- Meanwhile, heat 1tbs olive oil and 1 minced clove of garlic in another pan. Add swiss chard and cook for 2 minutes. Add the swiss chard to the onion sauce.
- Add the Kamut and cook together for 2 minutes. Add the juice of one lemon. Serve with lemon peel, more fresh chilies, thinly sliced scallions and a drop of olive oil.