Some food photos and recipes.

 I found these on my phone and remembered the recipes. All delicious. 

Above: 1995 burgers

1995 burger. I slightly adapted the recipe. I substituted a whole can of chickpeas for the black beans, all purpose flour for the soy flour and used way less bulgur, maybe 1 cup (after rehydrating in hot water). I had no mushrooms so added a bit of mushroom powder seasoning that I got from Trader Joe’s. Also added panko breadcrumbs. Cooked in pan with olive oil. Sooo good!

Above: Burgers made out of rice pilaf, squash and chickpeas served with Georgian walnut sauce, ajvar and slaw.

Olive cheese bread (my friend’s recipe that I veganized. Also I made a half recipe.)

1 can black olives, drained and rinsed

6 oz can green olives, drained and rinsed 

2 green onions

4 oz. vegan butter softened 

1/2 cup mayo

1 bag Daiya mozzarella cheese

Sprinkle of dried basil and pinch of crushed red pepper.

1 loaf French bread

Chop and combine ingredients. Cut loaf in half lengthwise and spread mixture evenly on each half. Bake at 325F for 20-25 minutes. You can stick it under the broiler for an extra few minutes to brown the tops if you want.

Ethiopian Wot

 Delicious Ethiopian Wot from one of my favorite cookbooks Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. So flavorful. I added a teaspoon of Berbere Seasoning for more kick of spices. #wot #ethiopian #jewishrecipes #ethiopianfood #vegan #olivetreesandhoney 

Shorbat Adas and Palestinian Maqlouba

 Shorbat Adas from Zaitoun cookbook. Lentil soup with greens and topped with cilantro, walnut pesto. This was delicious. I also added a little pepper on top and a squeeze of lime.

I also made a Palestinian Maqlouba from the same cookbook, and it always turns out wonderful.

15 bean soup

 15 bean soup and vegan cheddar beer bread. Crockpot on low overnight with water, olive oil, onions, garlic, cumin, New Mexico chili powder, Mexican oregano, paprika, chili flakes and pepper. After they cooked I added salt and the Hurst Ham seasoning. It’s vegan.

Lentil walnut burgers.

 Lentil walnut burgers made out of leftover Moroccan stew. They were a little mushy bc I didn’t add enough flour and bread crumbs but I wasn’t mad about it. It was delicious.

Moroccan spiced lentils

 From a beautiful book called The Food of Morocco. I served it with couscous.

Zaalouk.

 

Moroccan zaalouk. Eggplant and tomato dip. So good.