My friends of Persian and Middle Eastern origin may want to slap me for making up this dish and the cheesy title . . . sorry folks. I’ve had too many beige foods over the holidays — bratwurst, pork roast & shoulder, sauerkraut, bread dumpling, gravy, etc., and I felt an itch of playfulness coming on. No sooner was I buried in my reading chair with Lucia Shafia’s book, Lucid Food, when I realized I had all the necessary ingredients for Fesenjan, the unctuous, savory/sweet chicken and pomegranate molasses/walnut sauce dish, except I lacked chicken. I am not crazy about chicken anyhow, unless it’s deep friend — it’s an okay bird but to me is more of a “blank canvas” food, meant for sauces. Enter the “red ticket” organic sprouted bean curd at my local chain grocery store (?! for $2.49 for over a pound). What better for Angie’s Fiesta Friday #49 than a hot pink dish? Thank you to my dear friend Mr. Fitz @cookingwithmrfitz for co-hosting this week with Kalia @glutenfree247
The sauce was really delicious prepared as I did, with raw ingredients, and I thought might be a wonderful addition to ground meat for meatballs, and also as a base for soup, perhaps adding potato or roasted pureed cauliflower for starchiness. And who doesn’t love hot pink in the dead of winter?
Have a wonderful weekend!