A Gathering of Veggie Deliciousness!
Roasted Broccolini with Tahini Yogurt Prep time: 5 min Cook time: 10 mins Total time: 15 min Serves: 4 Roasted Broccolini with Tahini Yogurt and Charred Lemons Ingredients 1 lemon, cut into 4 ¼ inch rounds (reserve the rest) 3 tablespoons olive oil, divided 2 big handfuls of broccolini ½ teaspoon chili flakes ¼ teaspoon…
Vegan Middle Eastern pizzas Prep time: Cook time: Total time: Serves: 6 mini pizzas Mini flatbread pizzas topped with Middle Eastern-spiced vegan ground meat substitute Ingredients 1 tbsp canola oil 1/2 small onion, minced 1 clove garlic, minced 1 tbsp tomato paste 6 mini naan or pitas 1 tsp cumin 1 tsp coriander 1/2 tsp…
Haft mewa: Afghan fruit and nut salad Prep time: 76 hours Cook time: Total time: 76 hours Serves: 6 cups Haft mewa: A traditional Afghan fruit and nut salad prepared for Norwuz, the Afghan New Year Ingredients 1 cup shelled walnut halves ½ cup shelled pistachios ¾ cup golden raisins 1 cup black raisins ¾…
Sweet potato bolani with garlic yogurt sauce Prep time: 40 minutes Cook time: 1 hour Total time: 1 hour 40 minutes Serves: 10 bolanis Sweet potato bolani, savory Afghan hand pies with cilantro, green onion, and garlic yogurt sauce Ingredients 1 pound sweet potatoes 1 cup full fat plain yogurt 2 cloves garlic, minced ⅓…
Spicy Harissa & Butternut Squash Soup Prep time: 20 min Cook time: 50 min Total time: 1 hour 10 mins Serves: 4 Spicy Harissa and Roasted Butternut Squash Soup with Toasted Pumpkin Seeds and Crispy Mint Leaves Ingredients 5 cups peeled and cubed butternut squash, about 1 ¼ lb. or ½ a butternut squash 3…
Moroccan Vegetable Tagine Prep time: Cook time: 40 minutes Total time: 40 minutes Serves: 4-6 With fragrant spices, dried fruit and plenty of vegetables, this Moroccan tagine is the perfect healthy and filling meal. Ingredients 2 tablespoons olive oil 1 yellow onion, chopped 2 cloves garlic, minced 1-inch piece ginger, peeled and minced (or 1…
Harissa Shakshuka Prep time: 5 minutes Cook time: 55 minutes Total time: 1 hour Serves: 4-6 Make Ahead Harissa Shakshuka {aka: egg & tomato breakfast skillet} Ingredients 3 tablespoons olive oil (you can get away with less if you’re using a non-stick pan) 1 ½ large onions, diced, about 3 cups 2 bell peppers, diced…
Green Beans and Mint with Crispy Browned Butter Panko and Tahini Maple Dressing Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Serves: 4-6 Green Beans and Mint with Crispy Browned Butter Panko and Tahini Maple Dressing Ingredients 1 lb. green beans, washed and trimmed 1 teaspoon extra virgin olive oil 1…
Whole Roasted Cauliflower with Hazelnut, Saffron & Orange Prep time: Cook time: Total time: Serves: 2-4 A festive, whole roasted cauliflower infused with Moroccan spices. The perfect vegetarian and vegan entrée for your holiday table. Ingredients 1 large head cauliflower, green leaves removed 1 tablespoon roasted hazelnut oil (I used La Tourangelle) Zest and juice…
Preserved Lemons Prep time: Cook time: Total time: Serves: Traditionally used in Middle Eastern cooking, Preserved Lemons are easy and inexpensive to make at home. And they make a great gift for any foodie. Ingredients 3 lemons 4 cups water 1/2 cup sugar 1/3 cup kosher salt Instructions View the full recipe at Floating Kitchen…
Spicy Harissa Bean Soup Prep time: Cook time: Total time: Serves: Spicy harissa packs flavor into this simple, mixed bean soup. Ingredients 2 1/4 cups mixed dried beans 1/4 cup extra virgin olive oil 2 tablespoons minced garlic 1 large onion, finely diced 2 medium carrots, finely diced 2 celery stalks, finely diced 1 red…
Pomegranate Molasses Prep time: 30 minutes Cook time: 1 hour Total time: 1 hour 30 minutes Serves: Makes 1 to 1 1/3 Cups Give your roasts a bit of extra tang with this pomegranate molasses. It’s great for dips and sauces, too! Ingredients 6-7 large pomegranates, enough to yield about 9 cups of arils OR…