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Bowl of lentil tomato soup on the counter

Lentil Bulgur Soup with Mint Olive Oil

By Maureen Abood On January 15, 2021 · 2 Comments · In Soups, Vegan, Vegetables, Vegetarian, Your Favorites
This bulgur lentil soup with mint olive oil fulfills the Mediterranean Diet requisites: legumes, grains, herbs, olive oil. Find the best of these ingredients at MaureenAboodMarket.com. I am pleased with myself if I’m able to work in a component of the Mediterranean diet in every meal or snack of the day. Herbs and spices here, [...]
Read More »
Kir Royale with frozen berries

Kir Royale with frozen berries

By Maureen Abood On February 13, 2020 · Add Comment · In Drinks, Gluten-Free, Vegan
Champagne is given the royale treatment in the Kir Royale. A simple way to bring extra color and flavor to your special toasts. This post is by Peggy Abood! Admit it, you’re a sucker for the name too, aren’t you? Anything with the word “royale” in it has got to be worth the effort (and [...]
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 »
Roasted cauliflower on a sheet pan with foil

Roasted Cauliflower Shawarma

By Maureen Abood On September 21, 2019 · 2 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 »
Roasted New Potatoes in a blue striped bowl on the counter

Roasted New Potatoes with Mint

By Maureen Abood On August 8, 2019 · 2 Comments · In Gluten-Free, Techniques, Vegan, Vegetables, Vegetarian, Your Favorites
Roasted New Potatoes with Mint are par-cooked, then roasted at high heat til golden. The result is buttery, soft interior. Toss the potatoes with lemon, oil, garlic, and mint to finish. If the boiled new potato is a thing of simple, great beauty, the roasted boiled new potato is thing of extra great beauty. The [...]
Read More »
Basil oil in three plates on the counter

Basil Dipping Oil

By Maureen Abood On June 23, 2019 · Add Comment · In Gluten-Free, Maza, Appetizers and Dips, Summer, Vegan, Vegetables, Vegetarian, Yogurt, Labneh and Laban
Basil oil is the jewel of the table, and a perfect use for the profusion of herbs from gardens and markets in the heart of summer. For the most part, we don’t seek out Arabic or Mediterranean restaurants all that often. I figure this is because we eat so much of our great food at [...]
Read More »
Rhubarb tart with pistachios on a sheet pan

Rhubarb Pistachio Tart

By Maureen Abood On June 1, 2019 · 4 Comments · In Pastry and Sweets, Vegan, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
A simple—gorgeous and delicious—Rhubarb Pistachio Tart using frozen puff pastry, a few stalks of rhubarb, and bright green ground pistachio. The recipe goes easily vegan by leaving out the labneh and egg (and being sure to purchase oil-based puff pastry). Lily of the Valley. Pink Peony. Rhubarb. These first flavors of late spring are the [...]
Read More »
Sauteed squash cores in a little bowl

Koosa Core Saute

By Maureen Abood On May 18, 2019 · 12 Comments · In Gluten-Free, Summer, Vegan, Vegetables, Vegetarian, Your Favorites
What to do with koosa cores, the centers of summer squash scraped out when you maked stuffed koosa? There are a few great ways to put the cores to use; my favorite is a quick koosa core saute over high heat, with plenty of aromatics for flavor. It’s like winning a little victory in the [...]
Read More »
Fresh Mint Slushie with fresh mint and cucumbers on the counter

Fresh Mint Slushie

By Maureen Abood On May 4, 2019 · 3 Comments · In Drinks, Gluten-Free, Ice Cream and Sorbets, Summer, Vegan, Vegetarian, Your Favorites
This fresh mint slushie, given some body with a hit of cucumber, is great with or without alcohol (bourbon, vodka, gin, arak or ouzo–any of these are great). Serve the mint slushie for a twist on the mint julep for the Kentucky Derby, and then all summer long for a fabulous barbecue party drink. Admittedly, [...]
Read More »
Quinoa Protein Salad in a Deruta serving dish

Quinoa Protein Salad

By Maureen Abood On March 21, 2019 · 9 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 »
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Bowl of lentil tomato soup on the counter

Lentil Bulgur Soup with Mint Olive Oil

By Maureen Abood On January 15, 2021 · 2 Comments · In Soups, Vegan, Vegetables, Vegetarian, Your Favorites
This bulgur lentil soup with mint olive oil fulfills the Mediterranean Diet requisites: legumes, grains, herbs, olive oil. Find the best of these ingredients at MaureenAboodMarket.com. I am pleased with myself if I’m able to work in a component of the Mediterranean diet in every meal or snack of the day. Herbs and spices here, [...]
Read More »
Kir Royale with frozen berries

Kir Royale with frozen berries

By Maureen Abood On February 13, 2020 · Add Comment · In Drinks, Gluten-Free, Vegan
Champagne is given the royale treatment in the Kir Royale. A simple way to bring extra color and flavor to your special toasts. This post is by Peggy Abood! Admit it, you’re a sucker for the name too, aren’t you? Anything with the word “royale” in it has got to be worth the effort (and [...]
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 »
Roasted cauliflower on a sheet pan with foil

Roasted Cauliflower Shawarma

By Maureen Abood On September 21, 2019 · 2 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 »
Roasted New Potatoes in a blue striped bowl on the counter

Roasted New Potatoes with Mint

By Maureen Abood On August 8, 2019 · 2 Comments · In Gluten-Free, Techniques, Vegan, Vegetables, Vegetarian, Your Favorites
Roasted New Potatoes with Mint are par-cooked, then roasted at high heat til golden. The result is buttery, soft interior. Toss the potatoes with lemon, oil, garlic, and mint to finish. If the boiled new potato is a thing of simple, great beauty, the roasted boiled new potato is thing of extra great beauty. The [...]
Read More »
Basil oil in three plates on the counter

Basil Dipping Oil

By Maureen Abood On June 23, 2019 · Add Comment · In Gluten-Free, Maza, Appetizers and Dips, Summer, Vegan, Vegetables, Vegetarian, Yogurt, Labneh and Laban
Basil oil is the jewel of the table, and a perfect use for the profusion of herbs from gardens and markets in the heart of summer. For the most part, we don’t seek out Arabic or Mediterranean restaurants all that often. I figure this is because we eat so much of our great food at [...]
Read More »
Rhubarb tart with pistachios on a sheet pan

Rhubarb Pistachio Tart

By Maureen Abood On June 1, 2019 · 4 Comments · In Pastry and Sweets, Vegan, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
A simple—gorgeous and delicious—Rhubarb Pistachio Tart using frozen puff pastry, a few stalks of rhubarb, and bright green ground pistachio. The recipe goes easily vegan by leaving out the labneh and egg (and being sure to purchase oil-based puff pastry). Lily of the Valley. Pink Peony. Rhubarb. These first flavors of late spring are the [...]
Read More »
Sauteed squash cores in a little bowl

Koosa Core Saute

By Maureen Abood On May 18, 2019 · 12 Comments · In Gluten-Free, Summer, Vegan, Vegetables, Vegetarian, Your Favorites
What to do with koosa cores, the centers of summer squash scraped out when you maked stuffed koosa? There are a few great ways to put the cores to use; my favorite is a quick koosa core saute over high heat, with plenty of aromatics for flavor. It’s like winning a little victory in the [...]
Read More »
Fresh Mint Slushie with fresh mint and cucumbers on the counter

Fresh Mint Slushie

By Maureen Abood On May 4, 2019 · 3 Comments · In Drinks, Gluten-Free, Ice Cream and Sorbets, Summer, Vegan, Vegetarian, Your Favorites
This fresh mint slushie, given some body with a hit of cucumber, is great with or without alcohol (bourbon, vodka, gin, arak or ouzo–any of these are great). Serve the mint slushie for a twist on the mint julep for the Kentucky Derby, and then all summer long for a fabulous barbecue party drink. Admittedly, [...]
Read More »
Quinoa Protein Salad in a Deruta serving dish

Quinoa Protein Salad

By Maureen Abood On March 21, 2019 · 9 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 »
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