This recipe translates to "Greek-Style Leeks", but it hails from France. "A la Grecque" simply refers to a sauce that generally consists of olive oil, lemon juice, and seasonings. These leeks are a great side to any vegan main dish - polenta, quinoa, lentils...Remove the tops, outer leaves and roots from four leeks. Slice each leek in half lengthwise and rinse in cold water, then arrange in a single layer in a nine-inch round pie plate.
In a saucepan, combine one cup water, three tablespoons red wine vinegar, one teaspoon olive oil, 1/4 tsp. salt, three fresh marjoram sprigs, three fresh oregano sprigs and one cinnamon stick. Bring to a boil, then reduce heat and simmer for ten minutes. Pour the mixture over the leeks in the pie plate. Cover the plate with foil and bake at 400 degrees for thirty minutes.
Remove the leeks from the pie plate with a fork or slotted spoon. Set the cooking liquid aside for later. Once the leeks cool to room temperature (about half an hour), cover and chill for two hours.
Flash forward! Two hours later: Take the reserved cooking liquid and return it to a boil. Strain into a bowl over a sieve, discarding the solids. Place two leek halves on each of four plates. Top each serving with 1/4 cup chopped, seeded tomato, and one and a half teaspoons chopped, pitted kalamata olives, one tablespoon of the reserved cooking liquid, and one tablespoon crumbled 'feta' cheese (such as the soy feta from Sunergia: http://www.sunergiasoyfoods.com/html/soy_feta.html). Chop up one teaspoon fresh marjoram and one teaspoon fresh oregano, and sprinkle evenly over each of the four servings.
One serving is 120 calories. Bon appetit!
Cost:
leeks: 4.90
red wine vinegar $4.49
marjoram sprigs $2.49
oregano sprigs $2.49
tomato $2.75
kalamata olives $5.99
'feta' $3.69
No comments:
Post a Comment