Today’s blog describes a way to find a lost object in Jerusalem. The suggestion is embedded in a story. Following this story are many winter warming recipes. They do contain tomatoes, so for a tried and true Macrobiotic version, leave them out. Lastly, are included some 5 recipe suggestions for Purim Seuda or Shalach Manot, as well as many gift ideas. The first recipe is cooked and the second is a combination of raw and cooked.
You are probably asking , “How did we get to PARKLAND with Irises when the beginning of the story post left off at the end of a Yoga class at Inspire Yoga on Agron Street?
As stated in the earlier post, this was an A.D.D. day. I bid my farewells to the members of the musical yoga class with Cheryl at Inspire Yoga and began to stroll around the alleys leading off of Agron. At number 18 Agron Road, a path leads to a tall iron gate. It was open.
An elderly gentleman in what appeared to be blue long-johns motioned for me to enter. I immediately noticed the Icon, Avodah Zorah, statue on the roof. The photo of the statue is the last photo in the series before the recipes.
My mind started to race. Was this statue related to the long gone school from 1853 – Talitha Kumi, on King George Street? My A.D.D. started to kick in. What exactly is the source of the statue?
I learned later that a permanent (United States) consulate was established in 1857, in a building just outside the Old City, before relocating in 1912 to the location on 18 Agron Road, where it remains until today. That is the building that I am facing.
The original building on 18 Agron Road, with the generous gardens, may have boasted an even larger than the one I strolled around.
I shall ask Israel, the next time I visit if the gardens were the same in 1960 when he moved there. He might know of some original structures, like a well bore or gardening watering system.
The complex was built in 1868 by the German Lutheran missionary Ferdinand Vester, whose family and associates built many of the Arab-style homes in Jerusalem (particularly in the nearby German Colony), as well as what is now the American Colony Hotel.
The building on Agron was one of the first houses constructed outside the Old City walls, built at the same time that Moses Montefiore founded the housing area of Yemin Moshe outside the Old City. The original building had only two stories; a third story was added in the mid-twentieth century. It now houses both the Consul General’s residence and office space for Consulate General employees. And Israel. I did look but saw no historic markings.
My wanderings continued, but not for discussion now. What a lovely morning! I retraced my steps back to Inspire Studio to pick up a shopping bag. Still time to attend a clothing swap in Rehavia and find some fill-ins for my Shabat table from Heimishe Essen. Then lightening struck!
I charged back to the studio but knew that it would not be there. Yes, I had put it down while taking the photos and stopping to admire the mosaics in the gardens behind the Waldorf Astoria.
The pocketbook was not in the alleys that I had walked through, and not in Israel’s garden either. I climbed the steps to his apartment at 18 Agron. He recalled my red shopping wagon. But no purse.
This is where I tooled up and searched my brain. A pair of keys that slipped out of a pocket were lost for an hour about two years ago. I had been walking on Hillel Street. After checking all the proprietors on Hillel Street, (about 19) stores, I came to the First Knesset building situated on King George. The shomir had my keys. I don’t know if the keys were found outside the building. However, the one who picked up the keys brought them to the nearest “Official” security person or office.
It all suddenly clicked.
I raced over to the Waldorf Hotel and waited to speak to the reception desk clerk for the second time that day. Politely I was referred to the Security Guard on duty. He said, “Yes, your bag was found.” “My Shalom Bayit is restored, ” I said to myself.
The shomer urged me out to the sidewalk, where he gave me the cell number of Navah who had found the bag. He directed me to her house, around the corner from the hotel, where I stood outside and nervously called her and practically simultaneously, cell phone in hand, she came running down the street, a beautiful young woman with two sweet children. Yes, I had left the bag outside the house with the pretty double doors. Navah had been so kind to immediately report the found object to the Security Guard at the hotel, rather than to the United States Consulate!
The main reason that I write about this incident is to help you when you lose an object. A women on the bus shared with me that she had lost three things in the span of a week.
We get so caught up in the next thing to do that we lose focus on the here and now.
This may be of help, keep in mind that when searching for a lost object, look for the nearest security guard. It appears that in Israel, they are the one people turn to. Sometimes we drop a glove behind a seat in a theater. In Israel a sweep of public areas is done routinely, way before one is aware of the lose. If that happens-go to the shomer-don’t even bother searching the isles. Sure enough, this very incident occurred to a friend a few evenings ago, whose hat and gloves were misplaced. She followed my suggestion and they were waiting at the shomer close to the front desk.
The very interesting former home of the United States Consulate was originally a Lutheran missionary. This is really not unusual because a good tour of Rechove Ha Neviim will disclose many historic buildings with missionary origins as well as Ratasbonne Monastary on Rechove Shmuel Ha Nagid.
The following recipes will work very well as Shalach Manot:
Smoky Tempeh, Quinoa, and Black Bean Chili (from Blisstreet)
1 small white onion, finely diced
2 ribs celery, finely diced
6 garlic cloves, minced
¼ cup chili powder
2 Tbsp ground cumin
2 large cans organic crushed tomatoes (BPA-free)/combination roasted beets/butternut squash
¼ cup freshly squeezed orange juice
2 Tbsp wheat-free tamari
1 Tbsp lemon juice
1 cup cooked black/adzuci beans
¼ cup uncooked quinoa
1 block tempeh, large diced
¼ cup coconut oil
3 tsp sea salt
1. In a small pot, steam tempeh in 4 inches of water for 10 minutes. Remove and allow it to cool for 5 minutes. Dice the tempeh in large cubes and toss with the coconut oil. Place tempeh in a shallow baking pan and bake at 375º for 10 to 12 minutes. Remove and let cool.
2. In a large pot on medium heat, sauté the onion and celery until soft with a pinch of sea salt, roughly 8 minutes. Add the garlic and cook for another 1 to 2 minutes.
3. Add the chili powder and cumin. Cook the spices out for another 2 to 3 minutes.
4. Add the canned tomatoes/substitute, orange juice, tamari, lemon juice, black/adzuki beans, quinoa, and sea salt. Set the heat to medium and allow it to simmer for 20 minutes. After the tempeh has come out of the oven, add it to the simmering chili.
5. Makes a great Shalach Manot gift, of beans, grain, and vegetables. Quinao is not a grain, so add brown rice or millet on the side.
Doug says: This dish goes really well with the cashew sour cream and sunflower bread recipes. This raw dish is extremely high in protein, calcium, and iron. It’ll make four main-course servings, and keeps well for up to three days in the refrigerator.
Raw Sprouted Adzuki Bean and Quinoa Chili-Good for Purim-You can put a scoop on a plate with a muffin for a great Shalach Manot lunch break. There are elements of raw and cooked food. Serve also with millet, barley, or brown rice.
1 ½ cups sun-dried tomatoes/ roasted beets
4 cups diced fresh tomatoes/ roasted acorn butternut squash
¼ cup chili powder
2 Tbsp ground cumin
3 garlic cloves
2 tsp lemon juice
2 Tbsp orange juice
2 tsp sea salt
1 cup sprouted adzuki beans
½ cup sprouted quinoa
1. In a food processor, combine all the ingredients except the sprouted quinoa and adzuki beans. Blend until smooth with no large pieces remaining.
2. Add the sprouted adzuki beans and quinoa to the chili mixture. Taste for seasoning.
Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos.
Stuffed Grape/Kale/Spinach/Leaves with my modifications Post 62 Yaprakes De Parra.
Tempeh Burgers Search Post 31-
Lastly, for Shalach Manot preparation, I invite you to go to any of Savyatseventy blog posts and search using a number of KEY WORDS: Holiday, healthy, comfort, etc.
Try using the names of the available produce at the market and on your pantry shelves. After all, we try to diminish our home’s supply of grains and products made from grains, and beans, before Pesach.
Please do that: search at the blog top using key words such as muffins, sushi.
Following is a sushi recipe perfect for Purim. I’ll be writing more posts in the next week. All you need do is link to my latest post and search the blog for sushi.
That’s exactly how I use my recipes. Now just get organized and get the ingredients. Maybe press the “follow” key to get Savyatseventy posts. I promise not to inundate you. And let me hear some of your ideas!
For Purim: Quinoa and Brown Rice Sushi with Miso Tahini Tofu
Sushi is so satisfying to make, but it can be a very time consuming process. Usually when making sushi you need to cook the rice then let it cool before rolling in the nori sheets, but who really has time to wait around watching rice cool? A few little cheats and this healthy vegan sushi can be ready in less than half an hour! The miso-tahini dressing can be used on anything, from steamed rice and kale to the smoked tofu in these vegan sushi rolls. Experiment end enjoy! Serves 2-4 depending on hunger. And make more for Shalach Manot!
Miso Tahini Dressing
- 2 Tbsp Red/ White Miso Paste
- 2 Tbsp Tahini
- 2 Tbsp Rice Vinegar
- 1 Tbsp Honey/ Maple Syrup (if vegan)
- 2cm Piece Fresh Ginger, peeled and grated
- 1 Garlic Clove, crushed
- Juice of 1 Lemon
- 6 Tbsp Water
- Mix all the ingredients and set aside.
You can add whatever ingredients you like into the sushi rolls. Sugar snap peas will work well, as would marinated shiitake mushrooms or red pepper. Be adventurous! If you don’t want to use pre-cooked brown rice and quinoa, cook the grains as specified on the pack, spread out on a large tray and cool for at least half an hour.
- 3-4 Nori Sheets
- 1 Pouch Steamed Brown Rice & Quinoa
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 2 Carrots in tiny long strips
- 1 Avocado
- 4 Spring Onions, chopped fine
- 225g Smoked Tofu, or Tempeh
- Black Sesame Seeds
- Drain the tempeh, place on a plate between kitchen towel and place a heavy object such as a chopping board or cookbook on top to press for 5-10 minutes to remove excess moisture (optional, but it does make the tempeh more porous to the marinade).
- Halve the tempeh lengthways, then cut into slices 1cm thick, place in a bowl and pour the miso-tahini marinade over. Let sit for 10-15 minutes.
- Meanwhile, peel the carrot and slice into thin strips about 1cm in diameter.
- Cut the avocado in half , remove the skin and stone and slice the flesh lengthways.
- Trim and peel the spring onion, and slice thinly into strips
- Place the brown rice and quinoa in a bowl and mix through the rice vinegar, along with a pinch of sea salt.
- Heat the sesame oil in a frying pan over a medium heat. Remove the tempeh slices from the marinade and fry for 3-4 minutes, flipping after 2 minutes. Set aside.
- Place the nori sheet with the long edge closest to you. It is easier if you have a bamboo rolling mat, but it isn’t necessary.
- Spoon on a quarter of the rice and spread along the long side about an inch wide across the end closest to you.
- Add 3-4 pieces of tofu, avocado, spring onion and carrot. Spoon on some of the marinade and sprinkle with black sesame seeds.
- Tightly roll the nori sheet, tucking in the filling and rolling until 1cm from the end to make a long sausage. Using some of the marinade, wet the end of the nori sheet and seal.
- Using a sharp knife, cut the sausage into 1 inch pieces. Set aside and repeat from stage 1 until you have no ingredients left.
- Serve with pickled ginger, wasabi and tamari/soy sauce
Become familiar with restaurant supply stores. Often they will sell you half-dozen amounts.