Linda Voorhis - Veganification

Tourlou Tourlou – Feelin’ Greek This Week

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Ingredients

• 2 cups shelled and cooked fava beans
• 2 small eggplants, peeled and sliced into bite-size slices
• ¼ cup olive oil
• 2 medium onions, thinly sliced
• 1 medium-sized fennel bulb, chopped (retain and set fronds aside)
• 2 large red potatoes, cut into 1/2-inch slices
• 6 multi-colored carrots, sliced into bite-size slices
• 1 cup Pinot Grigio or Sauvignon Blanc wine
• 1-3/4 cups unchicken broth
• ½ – ¾ preserved lemon, rinsed and cut into strips
• 2 tablespoons capers (if in liquid, drain; if in salt, reduce salt to ½ teaspoon)
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 6 tablespoons fresh lemon juice, separated
• 4 cups frozen baby artichokes, thawed and cut in half
• 1/3 cup thinly slice scallions
• 2 teaspoons fennel seeds, freshly grinded
• 2 teaspoons cornstarch
• 1 cup mix of fresh oregano, mint, dill, and/or basil

Instructions

1. If using dried fava beans, soak for 24 hours, then cook in boiling water for 2 minutes. Drain and immediately plunge into an ice water bath. Drain well and dry/rub between a clean terry cloth towel to remove skins. Remove membranes. Place fava beans in a large pot and fill with cold water. Bring to a boil, then reduce heat to a gentle simmer and cook until favas are tender, approximately 1-2 hours. Drain, rinse under ool water to stop the cooking process, and set aside.
2. Salt sliced eggplant and set in a colander for ½ hour to drain. Rinse and pat dry. Set aside.
3. In a large sauté pan or wok or my favorite pan for this task – a paella or biryani pan, heat olive oil, then add the onions. Cook 5-6 minutes, or until translucent, not browned, stirring frequently.
4. Stir in chopped fennel, potato, carrots, and eggplant. Cook for another 5-6 minutes, stirring frequently.
5. Add wine and cook 1-2 minutes to begin reducing the wine.
6. Add the unchicken broth, preserved lemon, capers, salt, and pepper. Bring to a boil, cover and reduce to a gentle simmer, cooking for an additional 10 minutes, or until the vegetables are tender.
7. Whisk together 3 tablespoons lemon juice with the cornstarch in a small bowl, stirring until smooth. Add slurry to pan; increase heat back to high, and cook for 2-3 minutes, or until sauce thickens.
8. Stir in remaining 3 tablespoons of lemon juice and the fava beans. Cook for another 1-2 minutes to heat fava beans through.
9. Pour Tourlou Tourlou into a large serving bowl or platter, then garnish with chopped fennel fronds and herb mixture. Serve immediately.