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.
Tag Archives: spinach
I worked off of this recipe, but substituted frozen fenugreek leaf for half the spinach because I had it available and I’m very fond of fenugreek leaf.
What I enjoyed about this recipe was that it gave me the opportunity to use so many different varieties of legume.
Of course most of the colour didn’t survive the cooking. Still, even with the limitation that I choose small, quick-cooking legumes, I included 10 varieties.
I used (from left to right) shelled urid dal, chana dal, moth beans, mung beans, cow peas, horse gram, yellow split peas, green split peas, beluga lentils and red lentils.
I used this recipe, substituting the ridge gourd with spinach. In place of ghee I used a vegetable oil.
This has to be one of the prettiest salads I’ve ever made. The dressing was initially a little bland, probably because the papaya wasn’t a very good one. I perked it up with a squeeze of lemon juice and that made all the difference.
It’s an unusual way of enjoying a mix of fruits and vegetables.
This salad contains spinach, cucumber, and roasted peanuts. I used agave syrup in place of honey to make the salad vegan. I found the peanuts were especially tasty due to being cooked with garlic.
I used king oyster mushroom, rehydrated black fungus, rehydrated Shiitake mushroom, and chestnut mushrooms in this soup. I opted for vegetable stock and green onions. I also took the opportunity to use up some frozen spinach instead of adding fresh spinach.
In this recipe, sweet potato noodles are served with spinach, mushroom, carrot and onion. I thought it was quite tasty.