Green Lentil Spinach Stew

I got the recipe here, but it’s from the Middle Eastern Vegetarian Cookbook by Salma Hage. If you leave out the labneh as I did, it is a one-pot vegan meal.

Brussels Sprouts and Potatoes

I kind of started with this recipe, but I wasn’t in the mood for sweet potatoes so I used ordinary potatoes. I also didn’t have any shallots, so I substituted red onion. So in the end, it was probably a completely different dish.

This was part of my ongoing attempt to find ways to prepare Brussels sprouts, given my lack of fondness for the vegetable. Sadly, while I found the potato part fine, this was not the recipe to overcome my opinion of Brussels sprouts.

Rumbledethumps

This is quite a fancy name for what is basically cabbage and potatoes. I reduced the cheese significantly, using it only for a topping and not mixing it in. I also used more Savoy cabbage and less potato. Mainly I decided to make this as I had leftover buttermilk and potatoes.

Greek Potatoes and Peas

Potatoes and peas are cooked with onion, garlic, dill, lemon juice and wine in this recipe. (Be sure to get a vegan wine if you want the recipe to be vegan.)

Runner Bean Curry

Here’s the recipe for runner beans and potatoes in a coconut milk curry.

Cabbage and Potatoes with Mustard

I used a recipe from Short-Cut Vegetarian by Lorna Sass as a guide. The recipe calls for leeks to be cooked in olive oil, then for cubed potato, Dijon mustard, water, salt, and vegetable stock powder to be added. Cabbage is added later, and the dish is finished with pepper.

I opted for different proportions of leek and potato than the recipe recommended (more leek, less potato). I also added extra mustard. I can see why the author recommended red-skinned potatoes, as the dish is rather bland in appearance, but I was unable to find them. I also added a bit of minced garlic to the leeks.

Skordalia

I served this Greek garlic potato dip as part of another meze.

Roasted Vegetables with Green Sauce

I’ve used mint-lime-tamarind sauce on boiled vegetables and on pan-fried vegetables, so to finish it off I put it on roasted vegetables.

To make this I used half a red onion, one carrot, one sweet red pepper, and one potato. I tossed them in olive oil, salt and pepper, then baked them 45 minutes at 200° C. After they were done I poured the dressing over them.

Potato Spinach Coconut Curry

I used Meera Sodha’s recipe, but reduced the amount of peas, replaced the chard with spinach, and used twice as much spinach as the recipe called for. The result was quite tasty.

Aloo Methi

I really like fenugreek leaves, and they are quite tasty in this simple potato dish.