Lebanese Vegetarian Recipes
Quinoa Protein Salad
Quinoa Protein Salad packs a great protein punch, tastes incredibly good, and keeps hunger at bay for hours, and it’s vegan, vegetarian, and gluten-free (though some findings indicate quinoa may not work for celiacs). I was in the airport in Chicago recently, and felt like I’d stepped out of a time warp from somewhere far,…
Read MoreKoosa in Yogurt Sauce
Koosa in yogurt sauce is light green squash cored and filled, then poached in a rich, savory sauce of yogurt and mint. Kibbeh is also wonderful made this same way; find that recipe here. Get the finest koosa corer made here, at MaureenAboodMarket.com. Watch my video on koosa-making here. When I think about my kitchen…
Read MoreAvocado Tahini Dip
Avocado tahini dip is a Lebanese-style Mediterranean classic…who knew? Probably plenty of people, but I was excited to discover this healthy-yet-rich dip just recently and add it to my regular rotation. A Lebanese friend of my brother’s told him that his Arabic—the effective if small grab-bag of words we learned growing up as second-generation descendants…
Read MoreBroccolini with Pine Nut Sauce
Lightly poached broccolini with pine nut sauce is full of bright, nutty flavor and texture. What a great way to get your green vegetables in, with pleasure. I consider this broccolini with pine nut sauce recipe a study in what is most exciting for me in the kitchen right now. Broccolini—baby broccoli—inspired a switch for…
Read MoreHummus with Olives, Pine Nuts and Olive Oil Crostini
Hummus with olives, pine nuts, and crostini make for a beautiful, holiday-worthy appetizer. Healthy and luscious and lovely, all in one! Get out the good china! Hummus is rightly an everyday or at least an every-week food. And sometimes the everyday gets (rightly) set aside for the special times, the feasts, the celebrations. But smooth…
Read MoreZa’atar Roasted Carrots
Za’atar Roasted Carrots are a simple way to give roasted carrots a boost of exciting flavor with za’atar spice, the Lebanese spice blend of wild thyme, sumac, and sesame seeds. Dust carrots with za’tar both before and after roasting. Perhaps like you, I do a good bit of cooking for a crowd. Even if it’s…
Read MoreRed Beet Hummus
Red beet hummus is both a beautiful and super delicious way to add color and even more nutrients to our daily hummus fix, which is vegan and gluten-free. Make roasted beets or use canned (or even pickled) beets to make it fast and easy. We’re hitting the height of fall color here in Michigan. The…
Read MoreArugula, Avocado and Mujadara Platter
An arugula, avocado and mujadara platter is a gorgeous way to serve mujadara, a beloved–yet humble-looking–lentil pilaf. Mujadara, along with arugula and avocado, is one of the healthiest, most delicious meals you can eat. Get the right lentils, bulgur, and other ingredients at MaureenAboodMarket.com. Don’t ever apologize for your food. I wish I could claim…
Read MoreWhite Beans with Za’atar Roasted Tomatoes and Olive Oil
There is so much to love about velvety, protein-packed white beans–especially white beans with za’atar roasted tomatoes and olive oil, an ultra-flavorful combination that will keep you satisfied, healthy, and happy! Vegetarian and gluten-free (and vegan if you leave out the parmesan cheese). When I daydream of cozy evenings with my sissie on Seminary Avenue…
Read MoreBread and Butter Sweet Pickle Chips
My bread and butter sweet pickle chips are so simple to make, but huge on flavor and crunch. The sweet onion is as delicious as the cucumbers in these refrigerator pickles. Here’s the thing about the abundance of the last three months up north in Michigan: Yes, we’ve had that long-awaited access to local fruit…
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