This post is also available in: Hebrew
The day we took the pictures for this post (I mean the first time we did, as we had a second time since we lost the camera’s memory card) we just came back from my new nephew’s Brith.
Ilya (my father in law, the proud grandpa in this case), which acted as the godfather in the Brith (which was done quietly at home, as the Raskins like to do things), told me about the first time he attended a Brith. It was about 20 years back, he was new in Israel (came from Russia), and his boss invited him to his son’s huge Brith celebration party. Ilya told someone next to him that it is the first time he is attending such an event, and then he regretted doing so: they made him stand on the stage and watch the whole thing from up close, and shortly after he simply fainted in front of everyone 🙂
He finishes telling me this story, and another jumps to his mind, about the time when he hardly knew Hebrew and someone called to look for his boss and his answer was: “he went out with your wife to the doctor” (instead of with his wife).
2 things came out of this: first he learned Hebrew much faster and second he doesn’t tell anyone anything is his first time since..
This crumble: is super easy to make (it does take a little while, but doesn’t require much attention while cooking), super tasty, and the fun part is that it is real flexible and can attend to what you currently have at home. If you don’t have mushrooms just skip them. If you have broccoli throw it in. You can really use whatever vegetables you like here, just keep in the tomatoes that give the right tone and fluids here. The crumble itself can be changed a bot as well with regards to the flours, do I do recommend at least for the first time to use the kinds and measures I wrote, as I recommend them here after much testing 🙂
The Dishometer Rating:
- For the vegetables:
- A handful of cherry tomatoes (about 8)
- 2 ripe tomatoes
- 1 onion
- 2 garlic cloves, cut into stripes
- 1 red sweet pepper
- A handful of mushrooms and a few florets of cauliflower (optional and can vary with other vegetables)
- 1 table spoon tomatoes paste (optional)
- Olive oil
- Dry red wine (about ¼ cup)
- ½ tea spoon salt
- For the crumble:
- ¼ cup chickpea flour
- ¼ cup almond flour
- 3/2 cups oatmeal
- 1 tea spoon herbs (oregano, basil, etc.)
- 1 tea spoon salt
- ½ tea spoon nutritional yeast (optional)
- olive oil (as needed)
- For serving (optional) some lemon zest and chopped fresh parsley
- Make the shakshuka style vegetables base: cook the onion in olive oil for about 5 minutes, add the garlic, cherry tomatoes (halved), tomatoes (cut into big cubes), pepper (cut into stripes), mushrooms and cauliflower. Pour water to cover (abou 2 - 2.5 cups) plus some red wine, add salt and the tomatoes paste and stir well.
- Bring to a boil, reduce the heat to medium, let simmer with an open cover for about 20 minutes, cover and cook for about 10 more minutes (check with a fork, the vegetables should be soft but not totally mushy as they will get softer in the oven), until just some water are left in the pan (see pictures). Turn off the heat.
- Make the crumble: in a bowl mix the chickpea flour, almond flour, oatmeal, herbs and salt (and the nutritional yeast if using), and start pouring in the olive oil, while mixing with a fork, until all mixture is wet but not too soggy and it becomes crumbly (see pictures).
- Spread the crumble on top of the vegetables as evenly as possible and place in an oven pre-heated to 180 C degrees until the top is well browned (about 30 minutes). It is awesome to serve with a bit of lemon zest and some fresh chopped parsley on top.
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