Lentil-Free Red Pepper Stew with Cauliflower Mash
Inspired by: Mercimek Çorbası Soup: Roasted red pepper, sweet potato, onion, and celery Serve with: Mashed steamed cauliflower with dill and lemon
Imam Bayildi-Inspired Stuffed Eggplant Boats
Filling: Tomato, garlic, onion, parsley Bake in halves, drizzled with lemon juice Side: Steamed greens or mashed squash
Spanish Pisto with Roasted Carrot Coins
Stew: Eggplant, tomato, bell pepper, garlic, zucchini Serve with: Baked carrot coins and cucumber-mint salad
Paella-Inspired Vegetable Saffron Bowl
Veggies: Sweet potato, bell pepper, tomato, zucchini, onion Spices: Saffron, paprika, garlic, lemon Base: Cauliflower “rice” or cubed steamed pumpkin
Minestrone-Inspired Root Veg Soup
Veggies: Carrot, parsnip, celery, zucchini, sweet potato Broth: Garlic, tomato, thyme, lemon Serve with: Roasted beet salad
Zucchini Ribbon “Pasta” with Tomato-Basil Sauce
Noodles: Zucchini ribbons or steamed squash Sauce: Tomato, garlic, fresh basil, and celery Topping: Dulse flakes or sautéed mushrooms for umami
Stuffed Bell Peppers with Sweet Potato Mash
Filling: Mashed sweet potato, tomato, onion, garlic, parsley Roasted until golden, served with sautéed spinach and lemon
Moussaka-Inspired Eggplant & Pumpkin Stack
Layers: Roasted eggplant, mashed pumpkin, garlic-tomato sauce Bake: Until soft and melded Topping: Chopped parsley and lemon zest
Gado-Gado–Inspired Platter
Components: Steamed greens and carrots Baked sweet potato coins Fresh cucumber Drizzle of date-ginger-lime sauce
Rendang-Inspired Veggie Stew
Base: Pumpkin and mushroom stew with garlic, ginger, cinnamon, chili Add-ins: Sweet potato, tomato, herbs Optional PM Add-On: Coconut water for creaminess