Samali ( Greek Semolina Dessert )

Samali ( Greek Semolina Dessert )

A few years ago, when we were traveling, we went to Church on Sunday and met some lovely friends, who extended hospitality to us and really made us feel at home while away from home. In addition to all their other kindnesses, they made this dessert for us. And then, were willing to share the recipe!

Traditionally, this dessert is often made with dairy products, such as Greek Yogurt. But, since the Greek Orthodox Church encourages "fasting" - part of which is keeping a mostly Vegan diet - there are also some Vegan versions of the recipe.

Samali Dough being prepared for baking - Dough
scored in diamonds and Blanched Almonds being added.

Many Americans think only of Baklava when they hear "Greek Dessert" - but this one is an all-time favorite at our house - and much less time consuming to make than Baklava.

Golden Baked Samali, before Syrup is added.

Fasting Samali ( SHAH-mah-lee )
Mix Together

2 ½ cup Semolina

1 cup Sugar
1 teaspoon Baking Powder
Then Stir in
¾ cup Orange Juice/Mixed Fruit Juice
1 teaspoon vanilla
Press into 8 x 8 square cake pan (if it is not non-stick, you may want to oil it)

Score a diamond pattern on the surface (don't cut all the way through).
Press one Blanched Almond* in the center of each diamond

Syrup

Bring just to a boil, then allow to cool while Samali bakes:

1 cup sugar

1 cup water
1 tablespoon syrup-type sweetener such as Agave or Corn Syrup. (Honey is traditional, if you use it)

Bake Samali 350degrees Fahrenheit for 50 minutes - or till golden brown.
Remove from oven and spread with

1 heaped teaspoon Margarine or Buttery Spread (such as Earth Balance)

cut diamonds all the way through.

Pop back in the oven for 5 more minutes.

Remove from oven and pour syrup over the top. It will seem like way too much, and will rise above the level of the dessert- but then in a few minutes it will soak in.

Store at room temperature (not in refrigerator).

I like to make this in the morning to be eaten at dinner the same day.

*If you buy Almonds which are not blanched already, bring water to a boil and drop in raw almonds. Boil for one minute and cool. Then twist them in your fingers, and the skins slip right off. This is a job that my young daughter can enjoy helping with - not at all difficult : )

This is being shared at Weekend Wonders

Mediterranean Chickpeas & Vegetables

Mediterranean Chickpeas and Vegetables

This is inspired by a recipe I found in Woman's Day Magazine many years ago. I've adapted it to our family's tastes and be both a little healthier and a little more frugal. I've been making it for many years now - and we always enjoy it.


Mediterranean Chickpeas over Rice
Saute till Zucchini and Onion are browned:

1 teaspoon Olive Oil (optional - None is okay, too)

2 or 3 Zucchini, cut in bite sized pieces

1 Chopped Onion or 1/2 of a 12 oz bag frozen chopped Onion

1 teaspoon fresh Minced Garlic

Add:

2 cans (15 ounce each) Chopped Tomatoes

2 cans (15 ounces each ) Chickpeas, drained OR 3 Cups Home Prepared Chickpeas
2 Tablespoons Caper Buds or 1/4 cup chopped Green Olives

1 teaspoon ground cumin

1 teaspoon ground coriander
½ teaspoon fresh pepper
Simmer about 15 minutes, till liquid is reduced
serve over prepared couscous, bulgur wheat, or rice
May be Garnished with Toasted Slivered Almonds if desired

Freezes well.

Tip for Dining with Ominvores: serve a bit of favorite Grilled Meat, Poultry or Fish alongside. The flavours in this dish make it very compatible with fish or chicken, but it would also go well with Pork Souvlaki or other skewered grilled meat.

This is being shared on Anti Procrastination Tuesdays and What's Cooking Wednesday and Simple Living Wednesdays and Gluten Free Fridays

Vegan Barbecue

Vegan Barbecue - Chewy Wheat Balls with Barbecue Sauce
over rice, with Edamame Succotash, Slaw and Corn Muffin.

I like to make this dish when Barbecue Ribs or Barbecue Chicken are on the Omnivore menu. If I recall correctly, I got the idea from this book by Bryanna Clark Grogan.

Chewy Wheat Balls
Stir till mixed - a springy dough will form
5 Tablespoons Vital Wheat Gluten Powder
4 Tablespoons Water
Break off 3/4 teaspoon to teaspoon sized pieces, and place on nonstick foil lined pan.
Bake 375degrees Fahrenheit, for about 20 minutes. Dough will puff into balls. If you don't bake them long enough, they will deflate dramatically immediately upon removal from oven (they can be popped back in - it's not a perfect fix, but it's okay). If they go too long, they will get hard and crunchy. About 18 to 20 minutes is generally right.

At this point, the balls may be cooled and frozen in a zipper bag for future meals.
The amount in this recipe makes about 2 meals for me with a child sized portion for my daughter.

Or, they may be tossed with a bit of your favorite store bought or homemade barbecue sauce, and heated in the microwave for 1 minute, or in the oven at 350degrees Fahrenheit for 15 minutes (a good option if you're already cooking something else like potatoes or meat).

I like to serve these over rice. They're very chewy, so you may want to cut them before eating them, and be extra cautious with children or adults who have problems chewing & swallowing.

Chewy Wheat Ball Dough, ready to go into oven.

Puffed, Golden Brown Chewy Wheat Balls.

These balls may also be tossed with other sauces (perhaps your favorite Chinese sauce) and cut in strips to stir fry, or prepare by some other method.

Tip for dining with Omnivores: this is the perfect vegan food to serve when Omnivores are having any meat with Barbecue Sauce.

This is being shared on Healthy Vegan Fridays