Stuffed Cabbage or Eggplant with Pumpkin Herb Mash
Filling: Mashed steamed pumpkin, garlic, tomato, parsley Wrap: Steamed cabbage leaves or roasted eggplant halves Drizzle: Lemon + herb sauce
Mujadara-Inspired Caramelized Onion & Cauliflower Bowl
Base: Steamed cauliflower mash Topping: Caramelized onion (dry sautéed), parsley, lemon, and dulse flakes
Kibbeh-Inspired Baked Sweet Potato Patties
Patty: Mashed sweet potato, onion, parsley, cinnamon, cumin Bake until golden, served with chopped cucumber + lemon + mint salad
Zaalouk-Inspired Eggplant Dip with Cauliflower Wedges
Dip: Roasted eggplant, tomato, garlic, paprika Side: Baked cauliflower florets + shredded carrot salad with lemon
Vegetable Tagine with Roasted Roots
Stew: Carrot, sweet potato, pumpkin, zucchini, tomato Spices: Cinnamon, cumin, turmeric, garlic, parsley Serve with: Fresh greens and lemon wedges
Tabbouleh-Inspired Salad with Squash Flatbread
Salad: Parsley, cucumber, tomato, lemon, mint Flatbread: Baked round of mashed squash + herbs Topping: Dulse flakes or sautéed mushroom bits
Falafel-Inspired Baked Sweet Potato Patties
Patties: Mashed sweet potato, garlic, parsley, cumin Side: Cucumber-tomato-mint salad Sauce: Lemon-garlic blend (no tahini)
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