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    29 Apr SPECIAL YOM HA’ATZMAUT RECIPES:

    Posted at 17:08h in by
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    ONE PAN CAULIFLOWER SHAWARMA DINNER

    INGREDIENTS:

    Cauliflower
    Onion
    Pargiot
    Shawarma Spice
    Olive Oil

    DIRECTIONS:

    Who doesn’t love a dinner that takes
    ve minutes to prep and only uses one
    pan and 5 ingredients.
    Chop up two heads of cauliower and
    one onion and put it on a
    parchment lined cookie sheet – add in
    your Pargiot and sprinkle generously
    with Shawarma spice and olive oil.
    Give it a little massage and bake in a
    350° oven for one hour until the chicken is cooked through, and everything
    is crispy and caramelized.

    MEDITERRANEAN EGGPLANT CHIPS

    INGREDIENTS:

    6 baby eggplants or 2 regular
    eggplants
    1/4 cup extra virgin olive oil
    1 teaspoon smoked paprika
    1/2 teaspoon garlic powder
    1/2 teaspoon oregano
    1/4 teaspoon cayenne pepper
    Generous amount of kosher salt and
    freshly ground black pepper

    DIRECTIONS:

    1. Place eggplant slices in a large bowl. 2. Add olive oil and spices to the bowl
    and gently toss with tongs until each piece of eggplant is coated in the spices.
    3. Place the eggplants slices on the trays of a dehydrator and dehydrate on the
    ruits/vegetable setting (about 135 degrees) for 4-5 hours until fully dried and
    crisp. You’ll want to check the trays around 3-4 hours as some thinner slices may
    be done sooner. Alternatively, these can be baked in the oven – 450 degrees for
    12-15 minutes, placed in one layer on a parchment paper lined cookie sheet. 4.
    Let eggplant cool completely before storing in a container.

    CLASSIC HUMMUS

    INGREDIENTS:

    • 30 oz canned chickpeas (garbanzo
    beans) drained with liquid
    reserved (I use two 15oz cans)
    • 1/3 cup chickpea liquid or more,
    as needed
    • 1/2 cup tahini • 1/4 cup olive oil
    • 2 lemons juiced
    • 2 garlic cloves
    • 1 tsp cumin
    • 1/2 tsp salt

    DIRECTIONS:

    Add all the ingredients to your high-powered
    blender and secure the lid.
    • Turn the blender on high for 30 seconds (or

    more for a creamier texture) Add more chick-
    pea liquid, if desired, for a softer hummus.

    • Add the hummus to a serving plate and
    garnish with olive oil, paprika and fresh
    parsley.