Ful medames and Moroccan vegetable salad.

 

Banh Mi Rolls

 I made the banh mi rolls from Salad Samurai cookbook by @terryhope and they were delicious! I skipped the black lentils in the pate and just doubled the walnuts. And I made a different dipping sauce that has sugar, rice vinegar, sweet chili sauce, Thai chili flakes and mushroom soy sauce. #banhmirolls #springroll

Tofu Feta.

 Made a tofu feta recipe by TheIranianvegan on IG. It’s flavored with miso paste, dill, sumac, mint, nutritional yeast, lemon,  salt, and olive oil. It’s so good on top of Shakshuka. The Shakshuka recipe was from the cookbook Falastin.

Moroccan Hareera

 

This soup is delicious and so good for my cold. I made the Moroccan Vegetable Soup (Hareera) recipe from Classic Vegetarian Cooking from the Middle East and North Africa. I changed a few ingredients based on what I had. I used red instead of green lentils and added red pepper and broccoli to use them up. This recipe has rice in it. I know other Hareera recipes use angel hair or vermicelli noodles.

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.