Eggplant Chickpea Stew and Spiced Carrot Salad

We’ve posted this stew on the blog before with a link to the original recipe.  It’s so easy and so good!  It’s even good at room temperature.  Yum yum yum.  
The carrot salad is really lovely as well.  The carrots are boiled until delicately tender and ready to absorb the flavours of the marinade.  
Serve everything with a squirt of lemon and you’re ready to eat!
—-

Khizou Harra (Spiced Carrot Salad)

About 1 lb. of carrots, peeled and cut into large-ish sticks

1 tsp paprika
1 tsp ground cumin
chopped parsley
1 tbsp lemon juice
2 tbsp olive oil
salt to taste

Boil carrots in salted water for 5-8 minutes or until just tender. Drain well.
Toss carrots with remaining ingredients and let sit for 2 hours to develop flavors. Adjust seasoning with salt as needed.
Serve at room temperature.

– Crystal

Chickpea & Eggplant Kibbeh (with a Humm-ish Dressing)


I shouldn’t even call this a Kibbeh. It’s rather inauthentic, but I share it now because it was delicious. Like, really really good. I’ll admit that before making this dish I had never had Kibbeh, and knew not what it was. Of course, having now done my research, a Kibbeh is typically a non-vegetarian dish. Often something of a pie, or sometimes a bit like a corndog, this is a popular dish in the Arab world. The bulgar provides a nice crunch to the outside, while the inside is a delectable mash with a hint of North African spice (cinnamon, cumin, allspice, etc.). Mine was filled with caramelized onions and sauteed eggplant. 
To start with, I made a sauce for this by blending all of the ingredients for hummus, and then adding some peanut butter and agave syrup. Sounds odd, I’m sure, but it was quite nice.
Humm-ish Dressing

Blend the following until smooth:
1/2 cup chickpeas
1/3 cup tahini
1 tsp garlic powder
Squirt of lemon juice
Dash of salt
1 tbsp peanut butter
2 tsp agave syrup
The dish itself was derived from a recipe I found in the book Vegan Planet, with a few minor adjustments. Instead of pine nuts, which are crucial if you’re going for authenticity but which I didn’t have on hand, I used a combination of walnuts and pistachios. This substitution worked very well. Everything else was done according to the instructions. The recipe makes enough for about 4 servings, which means we get two meals out of it. Now if you’ll excuse me, leftovers are calling.
-Trevor

Lebanese Moussaka

Unlike the Greek moussaka which is a casserole, Lebanese style is more like a thick stew.  This delicious and comes together in a snap.  We love the smoky flavour of eggplant and that flavour really shines in this.  This is really great warm or at room temperature.

Recipe is at Messy Vegetarian Cook.

Note:  This recipe calls for pomegranate molasses which I have never been able to find, so I just substitute with a touch more lemon juice and a teeny drizzle of agave syrup.

– Crystal

Miso-Glazed Eggplant Sammiches

We made a batch of this Miso-Glazed Eggplant and have been eating it in sandwiches for days!  It’s super easy. My only advice is to thin the marinade quite a bit, otherwise it’s almost like a paste and will spread on too thickly and be very salty.  Also, we skipped the scallions since we were using it for sandwiches.

Spread with a little vegan mayo, mustard, mixed greens, hot sauce, and whatever else you’ve got kickin’ around, it’s a delicious sandwich.
We went to the London event for the Worldwide Vegan Bakesale on Saturday!  It gets bigger every year.  All proceeds from the London bakesale go to benefit Cedar Row Farm Sanctuary, so it’s baked goods you can feel good about.  This is what we got:

Yum!  Speaking of YUM, my dear friend Ronald from the Netherlands sent me an amazing care package.  He included all my favourite foreign goodies (so many tins of tartex paté!  speculoos spread galore!) as well as about a million other great things I had never had before.  I’ll never have to buy sweets again!

– Crystal