RECIPES


tuno

CHICK-PEA-OF-THE-SEA...TUNO!

1 can chickpeas, drained
1/3 cup Vegenaise (vegan mayo)
1/2 ea. carrot, finely chopped
2 Tbsp. chopped red onion
2 Tbsp. chopped dill pickle
2 Tbsp. fresh chopped dill
1 Tbsp. lemon juice
1 tsp. Old Bay Seasoning
1 tsp. chopped nori seaweed
1/4 tsp. salt
1/4 tsp. black pepper

1. Place all ingredients in bowl and mash or place in food processor until well blended.

 


CAULIFLOWER SHAWARMA POWER

Serves 6-8

While the recipe calls for a cast iron skillet to cook it in it works great on a grill too!

1 ea. head cauliflower, trimmed but small leaves intact
8 -10 cups water
1 1/2  tsp. salt

1/4 cup + 2 Tbsp. lemon juice
3 ea. garlic cloves, minced
3 Tbsp. sunflower oil
2 Tbsp. chopped cilantro       
2 tsp. ground cinnamon
1/2 tsp.salt
1/8 tsp. ground allspice
1/4 tsp. ground cardamom
1/8 tsp. ground nutmeg

1/3 cup tahini
3-4 Tbsp. ice water
1 tsp. salt
1/4 cup pomegranate seeds
2 Tbsp. Pomegranate molasses
2 Tbsp. toasted pine nuts
2 Tbsp. chopped Italian parsley
Sprinkle dried rose petals

1. Bring water and salt to boil in large pot and place entire cauliflower head in pot and simmer about 8 minutes until stem slightly softened.

2. Drain cauliflower head and cut in half

3. Mix 1/4 cup lemon juice with 2 cloves minced garlic, oil, salt, cilantro and dried spices.

4. Rub spice mixture all over cauliflower head halves.

5. Heat a cast iron skillet on stove top (grill is great for this as well) and sear the cauliflower halves until crispy and part blackened. If not crisping well add a little more oil as depends on size of cauliflower.

6. In a small bowl whisk tahini with ice water, 2 Tbsp. lemon juice and 1 tsp salt.

7. Plate the cauliflower and drizzle over tahini mixture.

8. Top with pomegranate seeds, drizzle the pomegranate molasses and top with pine nuts, chopped parsley and dried rose petals.