Reply to Making Cava/Mezeh/Mediterranean bowls at home

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[quote=Anonymous][quote=Anonymous]Is there an easy, not too expensive way to do this, and still keep the calories reasonable?

I generally do a mix of brown rice and greens, falafel, tahini sauce, and loaded up with all the vegetables. But I'd like to be able to do this at home with easy ready-to-go ingredients (and not have to make a cucumber or chickpea salad, tabboui, make falafel at home, etc).

What's a good place to get the ingredients to do this at home? [/quote]

I would say buy a food processor with a mini bowl for chopping e.g.,...
http://wholegrainscouncil.org/recipes/lemon-mint-freekeh-salad

and a pressure cooker for a lot of bean or veggie dishes, e.g.,:
http://www.fagoramerica.com/my_fagor/recipe_library/pressure_cooker
Traditionally, places like Morocco would use slow method cookings but pretty much all the chefs there use pressure cookers now.

a slow cooker can also work for certain dishes, e.g., beans and for meat that's falling off the bone.

Also, you can freeze certain things like pesto.  Anything with dairy probably won't freeze well, e.g., yogurt.  So you can buy individual containers vs. the larger size if your family is small.  Tahini is basically a paste made from sesame seeds.  It can go rancid, so buy it in small quantities and definitely buy it in containers that you can seal to keep out air.  You can probably freeze tahini too.  Any condiments though freeze in small quantities.

Also, read up on salting and water content of food.  Cucumbers and tomatoes have high water content.  Deseeding and draining will help keep the crispness of your salads.  Eggplant usually requires salting b/f cooking to draw out the excess bitterness and water.[/quote]

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