Inspired by: Falafel Wraps / Mujadara / Tabbouleh Base: Sliced baked sweet potato or steamed squash Toppings: Diced cucumber, tomato, parsley, cilantro Drizzle: Lemon, garlic, and celery juice (no tahini)
Inspired by: Imam Bayildi Eggplant: Halved and baked Filling: Steamed cauliflower, parsley, garlic, lemon zest Topping: Grated carrot, fresh mint, tomato cubes
Inspired by: Gazpacho & Tapas Soup: Blended tomato, cucumber, red pepper, celery, garlic, lemon Side: Roasted eggplant, zucchini, and steamed carrot coins with parsley
Inspired by: Caprese & Pomodoro Dishes Base: Sliced, steamed or baked white potato Topping: Fresh heirloom tomatoes, basil, garlic, salt, lemon Optional: Sprinkle with chopped dulse for depth
Inspired by: Gemista (Stuffed Veg) Filling: Mashed sweet potato, onion, parsley, lemon, garlic, carrot Served with: A side of steamed greens or cucumber-mint salad
Inspired by: Nasi Campur / Gado Gado Base: Savory sweet potato mash with garlic and lemon Veggies: Lightly steamed or roasted eggplant, green beans, shredded carrot, bell pepper Topping: Fresh chopped cilantro, grated ginger
Inspired by: Fresh spring rolls Base: Steamed sweet potato or cassava cubes Toppings: Cabbage, fresh basil, mint, cucumber, mango slices (if desired), and scallion Dressing: Fat-free lime juice, garlic, date water reduction
Inspired by: Som Tum + sticky rice Base: Roasted or steamed pumpkin chunks Salad: Shredded green papaya, carrots, cucumber, lime juice, garlic, and fresh herbs Optional: Sprinkle of raw Atlantic dulse flakes
Inspired by: Dal with rice or thali Base: Baked white or Japanese sweet potato Curry: Blend steamed squash, garlic, turmeric, ginger, and cumin into a sauce with sautéed okra, kale, and carrots Optional Side: Steamed…
Inspired by: Bibimbap (rice bowl) Base: Roasted kabocha squash slices Toppings: Sautéed lion’s mane or shiitake, shredded beet, spinach, grated carrot Dressing: Garlic, lemon juice, and chopped cilantro (no chili paste unless fresh only)
