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Orange Blossom Pecan Pie slice

Orange Blossom Pecan Pie

By Maureen Abood On November 27, 2019 · 2 Comments · In Christmas, Fall, Pastry and Sweets, Techniques, Winter, Your Favorites
Rich, brown-sugary pecan pie is made better with very toasty pecans and a whisper of orange blossom water. The flavor is as beautiful as it sounds: Orange Blossom Pecan Pie. A shocking moment occurred during the development of this pecan pie recipe. My tester group (Dan and sons) was miffed when I brought plates of [...]
Read More »
Vegan Coconut Oil Pie Crust crimped

Coconut Oil Pie Crust

By Maureen Abood On November 6, 2019 · 12 Comments · In Christmas, Fall, Pastry and Sweets, Techniques, Vegan, Your Favorites
Pie crust made with coconut oil is a dream to handle, and results in a rich, tender crust that holds its shape beautifully. A vegan recipe to count on! It’s no secret around here that I’m hopelessly devoted to the pie crust I grew up with, a.k.a.: My Mom’s Best Pie Crust. The flakiness of [...]
Read More »
Whipped Feta Dip topped with spices and olive oil

Garlicky Whipped Feta Dip

By Maureen Abood On October 11, 2019 · 8 Comments · In Christmas, Fall, Gluten-Free, Maza, Appetizers and Dips, Techniques, Winter, Your Favorites
Two ingredients and you’re good to go with this garlicky whipped feta dip. The flavor is addictive. Plus, it comes together very quickly and easily. My niece Victoria announced recently that we have 12 Sundays left until Christmas. Her friend Hannah said so. Since then, we’ve dropped to 11 Sundays left ‘til Christmas. I’ve always [...]
Read More »
Two loaves of twisted bread on a sheet pan

Za’atar Swirl Bread

By Maureen Abood On October 2, 2019 · 16 Comments · In Breads, Fall, Vegetarian, Winter, Yogurt, Labneh and Laban, Your Favorites
 Za’atar Swirl Bread showcases the fabulous flavor of za’atar in a delicate bread enriched with eggs and olive oil. The method to the glorious twisted loaves is straightforward and very doable! Dan, upon tasting za’atar swirl bread: This bread has it ALL. (chews a big bite) This bread has flavor. I can taste the za’atar. [...]
Read More »
Roasted cauliflower on a sheet pan with foil

Roasted Cauliflower Shawarma

By Maureen Abood On September 21, 2019 · 5 Comments · In Fall, Gluten-Free, Vegan, Vegetables, Vegetarian, Winter, Your Favorites
Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, vegan recipe. The other day at a football tailgater at Michigan State, I met a kid of Dan’s cousin who found out not long ago that he has [...]
Read More »
Olive Oil Carrot Cake with Cream Cheese buttercream in a pan

Olive Oil Carrot Cake with Cream Cheese Frosting

By Maureen Abood On September 12, 2019 · 6 Comments · In Christmas, Fall, Pastry and Sweets, Vegetables, Your Favorites
The olive oil supports the warm flavors of this moist, luscious carrot cake with cream cheese frosting. There is yogurt in the mix as well, for added tenderness. I was surprised a few months ago when we turned on The Great British Baking Show, my brother, who hadn’t seen the show before, really got into [...]
Read More »
Quinoa Protein Salad in a Deruta serving dish

Quinoa Protein Salad

By Maureen Abood On March 21, 2019 · 11 Comments · In Easter, Fall, Gluten-Free, Salads, Summer, Vegan, Vegetables, Vegetarian, Your Favorites
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 More »
Za'atar roasted carrots with labneh on a blue floral platter

Za’atar Roasted Carrots

By Maureen Abood On November 7, 2018 · 1 Comment · In Fall, Stories and Recipes, Vegetables, Vegetarian, Winter, Yogurt, Labneh and Laban
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 More »
Red beet hummus with beets and sesame seeds in a bowl

Red Beet Hummus

By Maureen Abood On October 18, 2018 · Add Comment · In Fall, Gluten-Free, Grains and Legumes, Maza, Appetizers and Dips, Stories and Recipes, Vegan, Vegetables, Vegetarian, Winter, Your Favorites
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 More »
White beans with za'atar roasted tomatoes and olive oil, in a vintage blue pasta bowl

White Beans with Za’atar Roasted Tomatoes and Olive Oil

By Maureen Abood On September 15, 2018 · 12 Comments · In Fall, Gluten-Free, Grains and Legumes, Summer, Vegan, Vegetables, Vegetarian, Winter, Your Favorites
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 More »
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Orange Blossom Pecan Pie slice

Orange Blossom Pecan Pie

By Maureen Abood On November 27, 2019 · 2 Comments · In Christmas, Fall, Pastry and Sweets, Techniques, Winter, Your Favorites
Rich, brown-sugary pecan pie is made better with very toasty pecans and a whisper of orange blossom water. The flavor is as beautiful as it sounds: Orange Blossom Pecan Pie. A shocking moment occurred during the development of this pecan pie recipe. My tester group (Dan and sons) was miffed when I brought plates of [...]
Read More »
Vegan Coconut Oil Pie Crust crimped

Coconut Oil Pie Crust

By Maureen Abood On November 6, 2019 · 12 Comments · In Christmas, Fall, Pastry and Sweets, Techniques, Vegan, Your Favorites
Pie crust made with coconut oil is a dream to handle, and results in a rich, tender crust that holds its shape beautifully. A vegan recipe to count on! It’s no secret around here that I’m hopelessly devoted to the pie crust I grew up with, a.k.a.: My Mom’s Best Pie Crust. The flakiness of [...]
Read More »
Whipped Feta Dip topped with spices and olive oil

Garlicky Whipped Feta Dip

By Maureen Abood On October 11, 2019 · 8 Comments · In Christmas, Fall, Gluten-Free, Maza, Appetizers and Dips, Techniques, Winter, Your Favorites
Two ingredients and you’re good to go with this garlicky whipped feta dip. The flavor is addictive. Plus, it comes together very quickly and easily. My niece Victoria announced recently that we have 12 Sundays left until Christmas. Her friend Hannah said so. Since then, we’ve dropped to 11 Sundays left ‘til Christmas. I’ve always [...]
Read More »
Two loaves of twisted bread on a sheet pan

Za’atar Swirl Bread

By Maureen Abood On October 2, 2019 · 16 Comments · In Breads, Fall, Vegetarian, Winter, Yogurt, Labneh and Laban, Your Favorites
 Za’atar Swirl Bread showcases the fabulous flavor of za’atar in a delicate bread enriched with eggs and olive oil. The method to the glorious twisted loaves is straightforward and very doable! Dan, upon tasting za’atar swirl bread: This bread has it ALL. (chews a big bite) This bread has flavor. I can taste the za’atar. [...]
Read More »
Roasted cauliflower on a sheet pan with foil

Roasted Cauliflower Shawarma

By Maureen Abood On September 21, 2019 · 5 Comments · In Fall, Gluten-Free, Vegan, Vegetables, Vegetarian, Winter, Your Favorites
Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, vegan recipe. The other day at a football tailgater at Michigan State, I met a kid of Dan’s cousin who found out not long ago that he has [...]
Read More »
Olive Oil Carrot Cake with Cream Cheese buttercream in a pan

Olive Oil Carrot Cake with Cream Cheese Frosting

By Maureen Abood On September 12, 2019 · 6 Comments · In Christmas, Fall, Pastry and Sweets, Vegetables, Your Favorites
The olive oil supports the warm flavors of this moist, luscious carrot cake with cream cheese frosting. There is yogurt in the mix as well, for added tenderness. I was surprised a few months ago when we turned on The Great British Baking Show, my brother, who hadn’t seen the show before, really got into [...]
Read More »
Quinoa Protein Salad in a Deruta serving dish

Quinoa Protein Salad

By Maureen Abood On March 21, 2019 · 11 Comments · In Easter, Fall, Gluten-Free, Salads, Summer, Vegan, Vegetables, Vegetarian, Your Favorites
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 More »
Za'atar roasted carrots with labneh on a blue floral platter

Za’atar Roasted Carrots

By Maureen Abood On November 7, 2018 · 1 Comment · In Fall, Stories and Recipes, Vegetables, Vegetarian, Winter, Yogurt, Labneh and Laban
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 More »
Red beet hummus with beets and sesame seeds in a bowl

Red Beet Hummus

By Maureen Abood On October 18, 2018 · Add Comment · In Fall, Gluten-Free, Grains and Legumes, Maza, Appetizers and Dips, Stories and Recipes, Vegan, Vegetables, Vegetarian, Winter, Your Favorites
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 More »
White beans with za'atar roasted tomatoes and olive oil, in a vintage blue pasta bowl

White Beans with Za’atar Roasted Tomatoes and Olive Oil

By Maureen Abood On September 15, 2018 · 12 Comments · In Fall, Gluten-Free, Grains and Legumes, Summer, Vegan, Vegetables, Vegetarian, Winter, Your Favorites
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 More »
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