For dinner last night we had chick pea cakes with baba ghanouj and fresh salsa on a bed of fresh spinach; a horiatiki-style salad with cucumber, tomato, red onion and black olives in a flaxseed oil, vinegar, and oregano dressing.
The chick pea cakes were basically the same as Vegan Epicurean's recipe here; I also added shredded zucchini and parsley. The baba is so simple and delicious, it's the roasted flesh of one medium-sized eggplant, 2 tbsp lemon juice, 1 clove garlic, 1/4 cup raw sesame seeds, Bragg's Aminos, cumin, and pepper to taste, all blended up for several minutes unitl smooth.
Happy Friday Everyone!
No comments:
Post a Comment