Meatless Monday with Quinoa Puttanesca and Herbed Panisse with Salsa Verde

Hello and welcome to another Meatless Monday. As a green call centre, we support the Meatless Monday movement in support of reducing meat consumption to improve personal and planetary health. Today we bring you recipes that are a little taste of Europe. From the Provence region of France, we have a Herbed Panisse, this is “typically served in fingers (almost like fries), it has a crispy exterior, and a creamy almost custard-like interior, reminiscent of polenta.” To accompany the Panisse we will be preparing a Salsa Verde from Italy, which “looks like pesto, but without the basil”. To complete this delicious meal we have an Italian Quinoa Puttanesca. Traditionally puttanesca is served with pasta but this twist on the classic is chock full of protein because of the use of the super grain quinoa. All of these recipes come courtesy of Food Network Canada’s Fresh with Anna Olson. Let’s get cooking.

Herbed Panisse Ingredients
• 1 cup chickpea flour
• 2 tablespoons chickpea flour
• 2 cups water
• 6 tablespoons extra virgin olive oil, plus extra for cooking
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh chives
• 1/2 teaspoon salt

Herbed Panisse Instructions
Whisk chickpea flour, water and oil in a medium saucepot over medium heat. Cook, stirring constantly, until mixture is the texture of a custard, about 7 minutes. Remove from heat to cool for 10 minutes. Stir in herbs and salt and spread into an 8-inch (20 cm) square pan lined with plastic wrap and chill for at least 2 hours.
To serve, heat a bit of olive oil in a non-stick pan over high heat. Turn out panisse onto a cutting board and cut into 16 fingers, one inch by 4-inches. Fry panisse about 3 minutes on each side, until golden brown. Remove gently and serve with salsa verde.

Salsa Verde Ingredients
• 1 cup loosely packed chopped fresh Italian parsley
• 1 cup loosely packed chopped fresh dill
• 1 clove garlic
• 1 tablespoon capers
• 1 tablespoon caper juice (from jar)
• 3 tablespoons extra virgin olive oil
• Salt & pepper
Salsa Verde Instructions
Puree all ingredients in a food processor or with an immersion blender, adding enough water to make smooth. Season to taste and chill until ready to serve.

Quinoa Puttanesca Ingredients
• 1 cup quinoa (or 50/50 regular and red quinoa)
• 1 cup diced roasted red bell pepper
• 1/4 cup coarsely chopped pitted kalamata and/or green olives
• 3 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon capers
• 1 clove garlic, minced
• 1 teaspoon anchovy paste (optional)
• 1 dash crushed red pepper flakes
• 1 drizzle extra virgin olive oil
• Salt & pepper

Quinoa Puttanesca Instructions
Rinse quinoa through a fine strainer, stirring with a fork, until the draining water runs clear. Cook quinoa in a pot of salted boiling water (in the style of cooking pasta) for 12 minutes. Drain and rinse to cool. Toss quinoa with remaining ingredients and season to taste. This dish can be served chilled, room temperature or warmed in a sauté pan or in the microwave.

This taste of Europe is both hearty and healthy without being too heavy. Both dishes will serve six and can be adjusted easily to feed any number of people. The Quinoa Puttanesca is a fast and easy dish and since it can be served at any temperature it is perfect for holiday or office potlucks and buffets. So the next time you are stumped with what to bring, whip up this quick and tasty dish and it’s sure to impress all. This is a great meal for entertaining although the Herbed Panisse with Salsa Verde and/or the Quinoa Puttanesca will work for any night of the week.  So try these dishes out and serve with a side salad.

You can learn more about Meatless Monday here. Join the movement and encourage your co-workers to go Meatless on Mondays at your green call centre, factory, office, shop or salon. Enjoy!