Tags » Vegetarian

Salatet Malfoof

  • 1 small green cabbage
  • 1 tbsp salt
  • 1 lemon
  • 6 cloves garlic
  • 1 tbsp powdered spearmint*
  • 1 tbsp olive oil

Thinly slice, wash and strain cabbage. 96 more words


Baba Ganoush

  • 3 lbs of Eggplants
  • 2 glove of garlic
  • 1 lemon
  • 1/3 cup Tahini
  • 1 tbsp olive oil
  • 1 tsp sea salt

Slice the eggplants in half lengthwise and drizzle with olive oil. 79 more words


Quick Beetroot Caprese

I never used to like beetroot much until I came across this recipe, which has since become one of my staple quick-fix salads. The beauty of this dish lies in the combination of colours and textures: the creamy whiteness of the mozzarella contrasts with the dark red softness of the beets and the crunchiness of the roasted pumpkin seeds. 131 more words


Roasted Pumpkin Soup


  • 1 Red kuri squash (aka Hokkaido pumpkin)
  • 1 onion, chopped
  • 2 potatoes, peeled and quartered
  • 1 carrot, peeled and chopped
  • 1/2 stem of leeks or 2 spring onions, chopped…
  • 182 more words

Roasted garlic and onion squash soup

The poor onion squash rarely gets acknowledged and is usually found in the mixed squash basket. I don’t know what the other squash taste like but I know this one is awesome. 207 more words


Ethiopian Mexican fusion! 10/24/20

Saturday is Leftovers For Dinner or LFD. Since we had Ethiopian and Mexican dinner leftovers, I made a delicious plate of spicy black beans, atakilt wat (Ethiopian cabbage, potatoes, and carrots), tomatoey mix of rice and cauliflower rice, and “power greens” salad with salsa verde dressing. 158 more words