The Temple B’nai Abraham annual Social Action Shabbat was focused on sustainability, environmental justice, and included cooking and sharing a meal together. The Leah Shriro Social Action Honor recognizes members who represent the best of TBA through their community involvement. The 2018 Leah Shriro Social Action honoree is Jim Younger for chairing the Social Action Committee for seven years. He has also been the heart and soul of the Pe’ah Garden, which provides food for people in need as well as values-based learning for our children. Leora Mallach from Beantown Jewish Gardens was a guest speaker and educator. Amazing volunteers on Thursday evening helped prepare our feast of Sweet Potato and Chickpea Stew, Lentils in Tahini, Moroccan Inspired Winter Slaw, Wild Rice and Kasha Salad and Apple Crisp with Vanilla Ice-cream.
Sweet Potato and Chickpea Stew
- 1 onion
- 1 Tbsp oil
- 3 cloves garlic
- ½ tsp each cinnamon, turmeric, cumin, coriander, ground cloves
- ¼ tsp cayenne
- 1 tsp fresh grated ginger
- 15 oz canned diced tomatoes
- 15 oz chickpeas
- 1 large sweet potato
- 1.5 cups coconut milk
- 1.5 cups water
- ½ cup chopped parsley
- Salt & pepper
In a large, deep skillet, heat the vegetable oil and onion (loosely diced). Allow this to soften for 3-4 minutes while mincing the garlic & chilli and gathering the spices
Next, add the garlic, chilli, and ginger to the onions with about 1/2 a teaspoon of each spice. As with all good curries, you develop so much more flavor by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes.
Now, add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, the can of tomatoes, the coconut milk, and about 1 large sweet potato that has been peeled and diced into roughly 1 inch chunks.
Turn the heat down to a simmer, cover, and go take a break. This curry will need at least 30 minutes to fully break down and absorb all these beautiful spices. Stir occasionally and give the dish a taste after 20 minutes. add a handful or two of fresh chopped parsley to complete this dish.
Crushed Puy Lentils with Tahini
- 200g puy lentils
- 30g unsalted butter
- 2 tbsp olive oil, plus extra to finish
- 3 garlic cloves, peeled and crushed
- 1 tsp ground cumin
- 15 oz can diced tomatoes, drained of juices
- 25g cilantro leaves, chopped
- 4 tbsp tahini paste
- 2 tbsp lemon juice
- Salt and black pepper
- ½ small red onion, peeled and sliced very thin
Bring a medium pan of water to a boil. Add the lentils and cook for 15-20 minutes, until completely cooked, drain and set aside.
Put the butter and oil in a large sauté pan and place on a medium-high heat. Once the butter melts, add the garlic and cumin, and cook for a minute. Add the tomatoes, 20g of cilantro and the cooked lentils.
Cook, stirring, for a couple of minutes, then add the tahini, lemon juice, 70ml of water, a teaspoon of salt and a good grind of black pepper.
Turn down the heat to medium and cook gently, stirring, for a few minutes more, until hot and thickened.
Roughly mash the lentils with a potato masher, so that some are broken up and you get a thick, porridge consistency. Spread out the lentils on a flat platter, run a fork through to make a wavy pattern on top, and scatter on the sliced onion, the remaining cilantro.
Moroccan Inspired Winter Slaw
- ¼ cup pomegranate molasses
- ½ cup cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ to 2 teaspoons cumin seeds, toasted and ground
- 1 to 2 tablespoons harissa paste
- 1 cup good olive oil
- Salt and pepper to taste
- 1 cup julienned celery root or jicama or root veggie
- 1 tablespoon lemon juice
- 2 cups thinly sliced red cabbage
- ½ cup pomegranate seeds
- 1 tablespoon chopped fresh mint
Put the first 6 ingredients together in a blender and puree. Slowly stream in oil until emulsified. Season to taste with salt and pepper. Mix all cut vegetables and pomegranate with the lemon juice and mint. Toss with dressing.
Wild Rice and Kasha Salad
- 2 Tablespoons olive oil
- 1 cups wild rice, soaked in cold water overnight, then drained and rinsed
- 1 cup Kasha mixed grain cereal
- 4 cups vegetable or mushroom stock
In a medium heavy bottomed saucepan, heat oil. Add drained wild rice and toast about 1 minute. Add 2 cups of vegetable stock and bring to a boil. Reduce heat, cover and simmer slowly for about 45 minutes or until soft but still whole and firm.
In a separate pot, bring 2 cups of vegetable stock to a boil. Add kasha to boiling liquid, reduce heat and cover. Cook for about 10 minutes or until all the liquid is absorbed.
- 1/2 cup olive oil
- 1/4 cup cider vinegar
- 1 Tablespoon dijon mustard
- 1 teaspoon ground coriander
- Kosher salt and fresh ground black pepper to taste
Whisk together all ingredients. Toss with grains while they are still warm. Set aside.
Vegetables and Herbs:
- Juice of 1 lemon
- 2 sweet peppers, small dice
- 1 bunch scallion, sliced thinly
- ½ cup sunflower seeds, toasted
- 1 Tablespoon each, fresh thyme and oregano
- 2 Tablespoons parsley, chopped
When ready to serve, combine vegetables and herbs to the grains with dressing, fold together and adjust seasoning as necessary.
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 2 cups brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter, cut into small pieces
- 8 large Granny Smith apples, peeled, cored and cut into 1/2-inch slices
- 1 teaspoon grated lemon zest
Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, the flour, brown sugar, salt, cinnamon, and nutmeg. Add the butter and rub it in with your fingers until evenly mixed.
In a 13-by-9-by-2-inch baking dish, toss together the apples and lemon zest. Cover with the oat mixture.
Bake until the apples are tender and the top is browned, about 45 minutes. Serve warm or at room temperature.