Oh that means a lot to hear, thank you so much Dani!
And I never really follow or write recipes, but here are two that are close to what I did, followed with the general outline for the sauce I've been putting on EVERYTHING for weeks now!
And the sauce I've been doing is a ton of fresh parsley, a dollop of greek yogurt, a steady stream of tahini for like 5-10 seconds, one lemon's worth of juice, a glug of maple syrup, and a little sea salt. I add about half a cup of water to the blender and blend it for a few minutes to make sure the parsley stalks break down fully (they're fibrous but so full of flavor!)
One of the most eloquent and enlightening pieces I’ve read on shame, thank you.
(also, I’m hungry now, would love that recipe!)
Oh that means a lot to hear, thank you so much Dani!
And I never really follow or write recipes, but here are two that are close to what I did, followed with the general outline for the sauce I've been putting on EVERYTHING for weeks now!
Farfel: (my goal is to make it for real from scratch sometime soon, but I used pearl couscous in the meantime) https://www.thekitchn.com/farfel-recipe-23481310
Cabbage: https://brooklynsupper.com/braised-cabbage/
And the sauce I've been doing is a ton of fresh parsley, a dollop of greek yogurt, a steady stream of tahini for like 5-10 seconds, one lemon's worth of juice, a glug of maple syrup, and a little sea salt. I add about half a cup of water to the blender and blend it for a few minutes to make sure the parsley stalks break down fully (they're fibrous but so full of flavor!)
If you make any of these pieces, do let me know!