Wild Heimang Sumac is back in stock babyyy, so I came up with not one, not two, but THREE new sumac-super recipes just for you. If you haven’t had our sumac before—grown Manipur up in the northeastern corner of India—it’s actually a different type than the ones from the Levant, which people are more familiar with. This Chinese variety of sumac still packs a wallop of tangy, lemony flavor, but has deeper red fruit notes and a subtle, almost black tea-like tannic finish. It’s amazing in both savory and sweet dishes, so let’s get to the recipes!
First up, a bright, zippy salad of little gems, radishes, beets, and sumac ranch—yup, ya heard me right, sumac ranch!—and, while the salad is delicious, I’ve been making big batches of the dressing and dipping just about everything in it. And, of course, I wouldn’t leave y’all without something sweet! Next is a Lemon-Sumac Snacking Cake, which is topped with a vibrant magenta glaze made with freeze-dried raspberries. I first began developing this recipe when egg prices were on the rise, and a moist, flavorful egg-free cake to bring a slice of joy and comfort felt extra necessary. One of my best friends exclaimed it was the best thing I’ve ever baked, and I’ve known her for 16 years, so you can imagine how many sweet treats she’s gotten from me over our friendship! Yes, it’s that good.
And, finally, because the cake uses aquafaba (or the liquid from a can of chickpeas) for stability and lift, I didn’t want to just leave you with a random can of chickpeas kickin’ around your fridge. Instead, give ‘em a quick sauté with garlic, coriander, cumin, Byadgi chilli powder, and—you guessed it—a hearty sprinkle of sumac. Then, spoon those spiced chickpeas over cooling, creamy whipped feta and blistered asparagus and serve with warm pita or naan for the perfect quick summer meal.
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