Vegetarian Package Recipe

Prepare Ingredients

Drain and rinse the canned chickpeas. Mince the garlic.

Blend the Hummus

In a food processor, combine the chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, ground cumin, and water. Blend until smooth.

Serve

Transfer to a serving bowl and drizzle with olive oil. Serve with pita bread or vegetables.

Roast Eggplant

Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and roast for 30-40 minutes until soft.

Prepare Ingredients

Once cooled, scoop out the flesh of the eggplant. Mince the garlic.

Blend the Baba Ghanoush

In a food processor, combine the eggplant flesh, tahini, lemon juice, olive oil, minced garlic, salt, and ground cumin. Blend until smooth.

Serve

Transfer to a serving bowl and drizzle with olive oil. Serve with pita or vegetables.

Sauté Onions and Garlic

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add Cauliflower and Spices

Add cauliflower florets and curry powder. Stir well to coat.

Add Coconut Milk

Pour in the coconut milk and add salt. Bring to a simmer and cook for 15-20 minutes until cauliflower is tender.

Serve

Serve hot over rice or with naan.

Sauté Onions and Garlic

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add Chickpeas and Spices

Add chickpeas and curry powder. Stir well to combine.

Add Coconut Milk

Pour in the coconut milk and add salt. Bring to a simmer and cook for 10-15 minutes.

Serve

Serve hot over rice or with naan.

Soak Chickpeas

Soak dried chickpeas in water overnight. Drain and rinse.

Prepare Mixture

In a food processor, combine soaked chickpeas, chopped onion, minced garlic, parsley, cumin powder, coriander powder, salt, and baking powder. Blend until coarse.

Form Falafel Balls

Form the mixture into small balls and roll in flour.

Fry Falafel

Heat oil in a deep pan. Fry the falafel balls until golden brown. Drain on paper towels.

Serve

Serve with tahini sauce or hummus.

Chop Vegetables

Chop cucumber, tomato, and red onion into bite-sized pieces.

Mix Dressing

In a bowl, whisk together olive oil, lemon juice, salt, and pepper.

Combine Salad

In a large bowl, combine chopped vegetables and pour dressing over. Toss to combine.

Serve

Serve chilled or at room temperature.

Rinse Rice

Rinse the basmati rice under cold water until the water runs clear.

Cook Rice

In a pot, add rinsed rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until water is absorbed.

Fluff and Serve

Fluff the rice with a fork and serve hot.

Prepare Dough

In a bowl, combine flour, yeast, sugar, salt, and water. Mix until a dough forms. Knead for 5-7 minutes until smooth.

Let Dough Rise

Cover the dough and let it rise in a warm place for about 1 hour until doubled in size.

Shape Naan

Divide the dough into small balls. Roll each ball into a flat oval.

Cook Naan

Heat a skillet over high heat. Cook each naan for 2-3 minutes on each side until browned and puffed.

Serve

Brush with olive oil and serve warm.