Inspired by: Falafel & tabbouleh Patties: Mashed sweet potato, garlic, cumin, parsley, and a bit of zucchini Salad: Parsley, cucumber, tomato, lemon (no bulgur), topped with fresh mint Note: Bake instead of frying
Inspired by: Moroccan tagines Stew Base: Sweet potato, carrot, squash, zucchini, tomato, and garlic Spices: Cinnamon, cumin, turmeric, coriander, clove Sauce: Steamed carrot blended with date paste and lemon for a sweet-savory drizzle
Inspired by: Baba Ghanoush Dip: Roasted eggplant, lemon juice, garlic, and parsley Wraps: Use collard greens to roll steamed carrot, cucumber, and fresh mint
Inspired by: Kibbeh Patties: Grated zucchini + mashed cauliflower + onion, garlic, and fresh herbs, baked until firm Side: Cauliflower “rice” with lemon zest and fresh parsley
Inspired by: Mahshi / Imam Bayildi Eggplant: Roasted until soft Filling: Mashed steamed pumpkin, garlic, parsley, lemon juice, cumin Side: Tomato-cucumber salad with mint
Inspired by: Mujadara (lentils and rice) Base: Mashed or baked sweet potatoes Topping: Lightly caramelized onions (dry sautéed or steamed), steamed kale, Atlantic dulse flakes, parsley Vibe: Savory, grounding, and warming
Thin baked discs of mashed sweet potato + shredded carrot Served alongside a parsley, cucumber, tomato, mint salad Splash of lemon or celery juice as dressing
Roasted eggplant, squash, zucchini Layered with cauliflower mash, topped with chopped arugula and lemon zest Great cold or warm
Steamed zucchini, tomato, celery, carrot, and potato Finished with fresh basil and garlic-lemon drizzle Served warm or room temp
Inspired by: Vegetable Tagine & Zaalouk Stew Base: Carrot, zucchini, pumpkin, sweet potato, tomato Flavor: Garlic, cumin, turmeric, cinnamon, cilantro Optional: Dulse or kelp flakes for mineral-rich depth
