Vegetarian Moussaka

This is a beautiful recipe - it combines a rich tomato-chickpea-lentil stew with a creamy bechamel sauce and roasted potatoes and eggplant.  It is, however, very time and ingredient intensive, although I think it's worth it.  It also makes enough for about 12 - i.e. lots of leftovers!  Adapted from Jamie Oliver.

Ingredients

15g dried porcini mushrooms
2 onions, peeled and diced
2 cloves garlic, peeled and crushed
a handful fresh herb leaves (such as rosemary, sage)
dried oregano
250ml red wine
1 400g can of chickpeas, drained
1 400g can lentils, drained
4 bay leaves
3 400g cans chopped tomatoes
4 eggplants, cut into 1/2" round slices
800g potatoes, cut into 1/4" round slices
750ml milk
5 peppercorns
75g butter
75g flour
150g feta cheese
100g parmesian or pecorino
2 large egg yolks
olive oil
olive oil spray

salt and pepper

Instructions

1. Preheat oven to 180ºC/350ºF.  Place porcini in a small bowl and cover with boiling water, then set aside to soak. 
2. Saute onion and garlic in 1T olive oil over medium heat for about 10 minutes, until translucent.
3. Take porcini out of bowl (reserving the water), and roughly chop. At the same time, bring a medium saucepan of water to boil.
4. Add to the onions, along with fresh herbs and 1t oregano, and saute for 30 seconds more, until fragrant.
5.  Add wine, chickpeas, lentils, 2 bay leaves, tomatoes, and porcini water - season to taste, and simmer over low heat for ~1 hour, or until thickened and reduced, stirring occasionally.
6. Meanwhile, parboil potatoes by cooking in boiling water for about 5 minutes, then drain and allow to dry.
7. Place potatoes in large roasting tray, season with oil and a few pinches of dried oregano, and toss to coat evenly.  Spread in an even layer and set aside.
8. Prepare another large roasting tray with olive oil spray, and spread eggplant in a single layer.  Spray top of eggplants, then add another single layer of eggplant, and spray again.  Continue layering eggplant and spray until all eggplant slices are in the tray.
9. Roast potatoes and eggplant in oven for 30-40 minutes, or until golden and cooked through.  Once cooked, set aside.
10. Add butter to a medium-large saucepan, and heat over medium heat - add flour and combine to form a paste, then cook for ~2 minutes, until butter-flour mixture is fragrant and has a slight golden color.
11. Gradually stir in milk, making sure that there are no lumps of flour - add bay leaves and peppercorns, and stir mixture until it is  hot enough that it starts to thicken.
12. Crumble in 50g feta, and stir to combine - set aside.
13. Once the tomato mixture, roasted vegetables, and sauce are done, you can begin to assemble the moussaka: take roasting pan full of potatoes, cover with half the ragù, layer layer half the aubergines on top, and repeat with the remaining ragù and aubergines. 
14. Whisk egg yolks into the béchamel sauce, then gently pour onto the aubergines in an even layer.
15. Crumble and grate the remaining cheese on top, and place in the oven for 35 to 40 minutes, until golden and bubbling. 

Eggplant, pomegranite, and feta salad

This recipe is an adaption of a salad my friend Naomi served to me.  It's very light and full of delicious flavors.  If you have a grill pan or a George Forman Grill, you can also cook the eggplant in that.

Ingredients

2 cups rocket, chopped coarsly
2 medium eggplants, sliced into 1/2cm thick round slices
2 tomatoes, sliced thinly
2/3 c feta
handful of basil, chopped/slivered
large handful of pine nuts, toasted
1/4 c pomegranate seeds (see this technique for removing pomengranite seeds)
1 clove garlic, minced/pressed
zest of one lemon
1/3 c olive oil
1/4 c high quality balsamic vinegar (aged is best)
olive oil spray
salt and pepper

Instructions

1) Preheat oven to 200C, line a large baking tray with foil, and spray with olive oil.  Spread eggplant slices flat, and spray generously with olive oil (to prevent burning).
2) Cook eggplant approximately 20 minutes, until they are soft and golden brown (thinner slices will cook faster.)
3) Meanwhile, while the eggplant is cooking, mix together the garlic, lemon zest, olive oil, and balsamic into a dressing.  Salt and pepper to taste.
4) When the eggplant is done cooking, layer the salad on a platter.

• Sprinkle with rocket
• Add a layer of tomatoes (arranging close together or slightly overlapping)
• Arrange eggplant in flat layers, similar to tomatoes.
• Sprinkle with feta, basil, pine nuts, and pomegranite.

5) Pour dressing evenly over salad and let sit for a few minutes.  Serve with couscous.

Hummus

After many attempts to produce the perfect batch of hummus, this is my favorite recipe.  This can be done with either a hand blender or a food processor.

Ingredients

1 14oz can chickpeas, drained
4 T lemon juice
2-4 T tahini (2 if you don't like too much nuttiness, 4 if you like lots)
1 T olive oil
1 large clove garlic, minced/pressed
1 T water
large pinch of salt
paprika, parsley, and pine nuts for garnish

Instructions

1) Combine chickpeas, lemon juice, olive oil, and water in a large bowl, and use a hand blender to blend until smooth (or to a desired texture).
2) Add garlic and salt, and incorporate until smooth.
3) Chill for 30 minutes before serving.

Giant beans with tomato, onion, and dill

This is an adapted recipe for Gigantes Plaki, a greek dish of baked beans stewed in a delicious and flavorful tomato-dill sauce.

Ingredients

2 cans (400g) cooked butter beans, drained
1 can (400g) chopped tomatoes
2 T olive oil
3 T tomato paste
2 medium carrots, chopped
1 medium onion, chopped
3 cloves garlic, pressed or chopped finely
1 pinch dried thyme
1 large handful dill, chopped finely
2 T parsley, chopped finely
1 bay leaf
feta for garnish

Instructions

1) Preheat oven to 200C.  Heat 1 T olive oil in a large pan over medium heat, and cook onions for 5-10 minutes, until translucent and soft.
2) Add garlic, carrot, thyme, and bay leaf, and cook for another 5 minutes, until the carrots start to soften.
3) Add chopped tomatoes, 1 T olive oil, and tomato paste, and cook for another 10 minutes.  If the mixture begins to dry out, add a few T of water.
4) Stir parsley and dill into tomato-onion mixture, cook for 2 minutes, and remove from heat.
5) In a medium oven-proof casserole dish, combine tomato mixture with beans.  Remove bay leaf and cook in oven for 45-60 minutes, until the tomato sauce has thickened and the beans are still firm but soft.
6) Remove from oven and let stand for 5 minutes.  Garnish with feta.

Nectarine Chickpea Couscous

This simple and tangy dish goes well with any Mediterranean dish.

Ingredients

1 c couscous

1 2/3 c water, boiled

2 nectarines, chopped

4 T fresh lime juice

2 T honey

2 T olive oil

1/2 t salt

1 t cumin

1 t coriander

1 can chickpeas, drained

2 T fresh parsley, chopped

olive oil for frying

Instructions

1) Fry chickpeas in a few T olive oil until golden brown, about 7 minutes. Drain on a plate covered in a paper towl.

2) Combine lime juice, honey, olive oil, salt, cumin, coriander and set aside.

3) Combine couscous with boiling water, cover, and let stand for 5 minutes.

4) Toss couscous with sauce, nectarines, chickpeas, and parsley.

The Priest Fainted Eggplant

This recipe is a great light, middle-eastern meal.  This recipe is also for garlic lovers.  Adapted from World Vegetarian Classics.

Ingredients

2 large eggplant

3 medium onions, sliced thinly

4-8 cloves garlic, crushed (depending on how much garlic you like...)

1 can diced tomatoes, drained and juice reserved

1.5 t cumin seeds

1 t salt

1 T brown sugar

1 T balsamic vinegar

3 T raisins

handful pine nuts

chopped fresh parlsey for garnish

olive oil

Instructions

1) Preheat oven to 440F/220C.  Heat 2-3 T olive oil in a large pan over medium heat, and fry onions, cumin and garlic until translucent and fragrant.

2) Add tomatoes, 2-3 T tomato juice, raisins, balsamic vinegar, sugar, and simmer for a few minutes, until the tomato juice is reduced.  Remove from heat.

3) Cut eggplant in half lengthwise, and hollow out the middle of the eggplant.  Discard the scrapings (or make baba ganoush!)

4) Lay eggplant face up in a large casserole dish, and fill with tomato-onion mixture.  Sprinkle with pine nuts and parsley.

5) Cover with tin foil and bake for 45 minute covered, and another 15 minute uncovered.

Greek Baked Lima Beans and Spinach

This recipe comes from the New York Times, and is a healthy and flavorful dish.

Ingredients

2 cans lima beans, drained well
2 T olive oil
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/4 c fresh dill, chopped
1 T chives, snipped
1/2 c feta, crumbled
1 c vegetable broth

Instructions

1) Lightly oil a large baking dish, scatter with drained beans, and cover with ~1 cup of broth.
2) Preheat oven to 350F.  Wilt spinach in the microwave (Place in a large glass dish with a small amount of water at the bottom, and microwave on high.)  After wilting, squeeze out as much excess water as possible.
3) Over medium high heat, fry garlic in 1 T oil for 30 seconds.  Then add spinach, dill and chives, and stir until combined, about 1 minute.  Remove from heat and season with salt and pepper.
4) Spread spinach over beans, sprinkle with feta, then drizzle with remaining 1 T olive oil.
5) Bake 30 minutes until sizzling.  Serve warm or cold.

Tzatziki

This is a winner - serve it with mediterranean food and people will ask you for the recipe. Adapted from Smitten Kitchen.

Ingredients

14oz full fat Green yogurt

1 large cucumber, unpeeled but seeded

2 T lemon juice

1 T white/cider vinegar

1 T minced fresh dill

2 cloves garlic, minced

2 t salt

1/2 t black pepper

Instructions

1) Grate cucumber in box grater or with a food processor, and squeeze out as much liquid as possible.

2) Combine cucumber with yogurt and other ingredients, and chill for 1 hour before serving.

Baked Sweet Potato Falafel

This is a non-traditional take on falafel. The sweet potato makes it a bit sweet, while the baking makes it a bit healthier. Recipe adapted from 101 Cookbooks.

Ingredients

2 medium sweet potatoes (700g or 1.5lbs in total)

1.5 t ground cumin

2 cloves garlic, minced

1.5 t ground coriander

2 big handfuls fresh coriander, chopped

juice of half a lemon

1 c chickpea (gram) flour

Instructions

1) Preheat over to 450F/220C and roast the sweet potatoes whole until just tender, about 45 minutes to 1 hour. When cooled, peel.

2) Mash sweet potatoes in a large bowl, and then add cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour. Season with salt and pepper, and mix well. Refrigerate for an hour until the mixture is firm (sticky, but not wet).

3) Make the mixture into falafel-type balls looking things and put them on an oiled tray. To cook them, you can either bake at 400F/200C for 15 minutes, or put them under a broiler for 4 minutes on each side, flipping them when they start to brown.

Mushroom Barley Soup with Yogurt

Adapted from the New York Times: Recipes for Health. This soup is Middle Eastern in origin, hence the yogurt, but has a distinctive spin with the hearty flavor of garlic and mushroom. It tastes amazing hot or cold. The cornstarch is used to stabilize the yogurt so that it doesn't curdle when it cooks.

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Ingredients

1 T olive oil
1 medium onion, finely chopped
3 portabello mushroom caps, chopped
2 large garlic cloves, minced
1/2 cup barley
3 cups vegetable stock
1 T cornstarch
2 T water
3 cups plain low-fat yogurt
1/2 cup fresh chopped cilantro
salt and pepper to taste

Instructions

1) Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Stir often, and when the onion is tender and translucent, add the mushroom. Cook until the mushroom and onion are beginning to color, about 5 minutes more.
2) Add the garlic and the barley, and stir together until the garlic smells fragrant, about 30 seconds to a minute.
3) Add the stock and bring to a boil. Reduce heat to low, cover and simmer 40 minutes or until the barley is tender.
4) In a small bowl, combine the cornstarch and two tablespoons water, and stir until the cornstarch is dissolved. Whisk into the yogurt.
5) When the barley is tender, remove soup from heat, and whisk in the yogurt mixture. Return to low heat and bring to a bare simmer, stirring. Do not boil.
6) Add salt to taste and a generous amount of pepper. Stir in the cilantro and serve.

Yogurt-Macaroni Bake

Adapted from World Vegetarian Classics.







Ingredients

7oz macaroni
2 medium eggplants (1lb), sliced into thin circles
2 cups yogurt
2 egg yolks
1 tsp fennel seeds
2 tsp dill weed (dried)
1 clove garlic, crushed (nadine says more)
3 large tomatoes, sliced into thin circles
3.5 oz feta cheese
1/3 cup slivered almonds
8x12 casserole dish

Instructions

1) Preheat oven to 400F. Brush casserole dish with oil.
2) Cook pasta until al dente and drain.
3) Fry eggplant until gold brown. Alternatively, you can broil the eggplant by lightly tossing them in oil and baking them at 450F for 15-20 minutes until tender.
4) Beat yogurt, egg yolks, fennel, dill, garlic, slat, pepper in a large bowl. Stir in the pasta to coat. Put into baking dish and make an even layer
5) Cover the pasta with rows of eggplant and tomato. Sprinkle the almonds and feta on top. Cook until hot, bubbly and golden on top, 20-25 minutes.

Persian Split Pea and Barley Stew

From Moosewood Low-Fat Favorites. I substitute sweet potato for regular potato in this recipe.



Ingredients

1/2 cup raw barley
1 bay leaf
1 large garlic clove
4 cups water
1 cup dried split yellow peas
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1 cup coarsley chopped onion
1 cup carrots, peeled and cut into 1-inch chunks
2 cups sweet potatoes, cut in 1-inch chunks
1 1/2 teaspoons salt
1 pinch cayenne
2 cups vegetable stock
2 cups coarsely chopped tomatoes
2 tablespoons currants
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice (about 1 lemon)
salt and ground black pepper to taste

Instructions

1) In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil. Reduce the heat, cover and simmer for 15 minutes.
2) Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
3) Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
4) While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
5) Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
6) Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.