Zaalook

olive oil

1/2 leek, sliced thin

2 stalks celery, sliced thin

1 tsp cumin

1 tsp ras el hanout

1 tsp smoked paprika

1/2 tsp harissa

salt / pepper

bay leaf

1 eggplant, semi peeled, 1/2” x 1” chunks

3 garlic cloves

1 15-oz can tomatoes

slow saute leek / celery / seasonings for 2-3 minutes

add eggplant / garlic for 1 minute

add tomatoes, cover, slow cook for 15-20 minutes

Minimal Moussaka

olive oil

1 eggplant, halved lengthwise, then sliced

oregano / salt / pepper

olive oil

1/2 onion, roughly chopped

3 garlic cloves, chopped

1 15-oz can tomatoes

basil / nutmeg / bay leaf salt / pepper

1 15-oz can chickpeas, rinsed / drained

1/2 cup grated / crumbled feta

roast seasoned eggplant 25 min @ 450°

saute onions 5 minutes

stir in garlic

add tomatoes & seasoning

simmer 10 minutes

add chickpeas

simmer 10 more minutes

add 1/2 cup water if too dry

oil 9” square pan

ladle in 1/3 of tomato sauce

spread eggplant in a single layer

pour the rest of tomato sauce on top

sprinkle feta over all

bake 30 min @ 350°

Cauliflower / Capers / Olives / Sundried Tomatoes

3 Tbsp olive oil

salt / pepper

1 whole cauliflower, divided into bite-sized pieces

1 heaping Tbsp capers, drained

1/2 cup kalamata olives, pitted & chopped

1/3 cup sundried tomatoes in oil, chopped

hot chili flakes

saute cauliflower / salt / pepper  in oil on medium heat for about 10 minutes until cauliflower barely starts to soften

lower heat to simmer

stir in capers / olives / tomatoes

cover & cook about 5 minutes until cauliflower is barely forkable

Granola

2 1/2 cups rolled oats

1 1/2 cups walnuts / pecans / almonds / hazelnuts

1/3 cup pumpkin seeds

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp cardamom

1/2 tsp salt

1/4 cup maple syrup

1/4 cup olive oil

1 cup dried fruit

mix together oats / nuts / seeds / spices / salt

add syrup / oil & mix well

bake 30 min @ 350°

add fruit & mix well

Black Bean & Mushroom Chili

 
2 Tbsp oil
4 large mushrooms, sliced both ways
1/2 tsp cumin
1/2 onion, chopped
1 sweet pepper, chopped
1 stalk celery, chopped
1 tsp chili powder
1/8 to 1/4 tsp hot red pepper
sprinkle of nutmeg
salt / pepper
1 serrano chili, seeded & chopped
2 cloves garlic, chopped
1 15-ounce can tomatoes
1 15-ounce can black beans
2/3 cup chicken [or veg] broth

sweat mushrooms & cumin in hot oil
add onion / pepper / celery / dry seasonings
saute until drying out
stir in garlic & serrano chili
add tomatoes / beans / broth
bring to a boil
simmer half covered for 30 minutes

Roasted Ratatouille

2 red yellow &/or orange peppers, chunked

1 eggplant, peeled & chunked

1 leek, halved & chunked

1 15-oz can tomatoes

1 15-oz can garbanzos, rinsed & drained

fennel seed

cumin seed

oregano

smoked paprika

salt / pepper

olive oil

everything into the roasting or sheet pan

mix well

roast @ 400° for 20 minutes

mix again

roast another 15-20 minutes until eggplant is melty

Leek Fennel Celery Spinach & White Beans

olive oil

1 leek, sliced

1 fennel bulb, quartered & sliced

2 stalks celery, sliced

salt / pepper / red pepper flakes / fennel seed

3 garlic cloves, chopped

1 15-oz can white beans, rinsed & drained

1 cup broth

2 heaping tsp capers

1/3 cup sun-dried tomatoes in oil, chopped

2-3 oz fresh spinach

1/3 cup mozzarella or feta, chopped

saute leek / fennel / celery in oil until softening

add seasonings / garlic, stir 30 seconds

add beans / broth / capers / tomatoes

bring to a boil, then simmer 10 minutes

veg should be barely fork tender

add spinach, stir to wilt

sprinkle cheese on top