Spinach Tart
A savory yeasted spinach and mushroom tart with melty Swiss cheese in a golden homemade crust.
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No-bake coconut bounty balls with a sweet desiccated-coconut center wrapped in dark chocolate.
Mini Spinach Pies “Fatayer”
MINI SPINACH PIES "FATAYER"
Classic Middle-Eastern mini spinach fatayer — tangy with sumac, lemon and pomegranate molasses in soft folded dough.
المقادير
Method
For the filling
- Finely chop your spinach or dandelion, add the finely minced onion and tomatoes, mix all together and add all remaining ingredients.
- Keep tossing until your mix is juicy and all ingredients are well incorporated.
- Adjust your salt, pepper accordingly and add lemon juice if needed and depending on your desired level of zesty taste.
- Refrigerate for 30 minutes for the juices to be well absorbed.
- Before making your mini pies, make sure to squeeze out and completely drain the juices from your mix as any remaining juices will cause your mini pies to open while baking.
For the dough
- Making the dough in a large bowl, add the whole wheat flour and salt and mix altogether. Add 9 tablespoons of Olive oil, and start mixing with the dry ingredients.
- Gradually start adding the lukewarm water, bit by bit, to the rest of the ingredients and mix until you start forming a dough. Be careful not to over add water as the dough will become
- Add a little bit of olive oil to your hands and knead the dough for a few minutes.
- Once you have formed the dough cover with a cloth and allow to rest for 15-20 minutes
- After your dough has rested, divide into 2 or 3 parts, roll each part on a flour-dusted surface until its about ¼ inches thick.
- Using a large cup or round cookie cutter, start making round cuts in the dough.
Assembling your mini spinach pies
- Remove your spinach filling from the refrigerator, after removing all excessive juices, begin by assembling your mini pies.
- In each round cut, place one tsp of the filling in the center.
- Close each pie with 3 folds. Make the first fold with the edge of the dough reaching the center, then to the next fold, and final fold until you form a mini triangle and your pie is tightly closed.
- Gently place each pie on a greased baking pan, if you like the pies to be crispy brush them with some olive oil before baking.
- Bake at 180 degrees Celsius for 10 to 15 minutes until golden brown.
ملاحظات
N.B.
Make sure NOT to add any yeast to your dough, as you do not want your mini pies to rise while baking.
For this recipe I have divided my dough into half whole wheat, while the other half I made with normal all-purpose flour, so I split my dough recipe into half.
This recipe yields about 60-70 mini pies, depending on the size of your pies.
For lesser quantity, you can divide the recipe in half
BUTTERNUT SQUASH & MUSHROOM STROGONOFF
A creamy plant-based butternut squash and mushroom stroganoff in a coconut-milk sauce, served over rigatoni.
Butternut Squash Spiced Cake
A moist, warmly spiced butternut squash cake studded with walnuts — cozy autumn flavor in every slice.
Vegan Chocolate Banana Cake
Vegan Chocolate Banana Cake
A rich, moist vegan chocolate banana cake made with ripe bananas, cocoa and dark chocolate chips.
المقادير
Method
- Sift all your dry ingredients into a mixing bowl and add the chocolate chip cookies. Set aside
- In another mixing bowl, mash the bananas well until no large chunks are left, and add the remaining wet ingredients, mixing all together until well blended.
- Add the dry ingredients to the wet ingredients gradually until everything is well incorporated and mixed.
- Pour the batter into your baking pan and top with some additional chocolate chips.
- Place your baking tray into a preheated oven at 175 degrees Celsius and bake for 35-45 minutes. Use a toothpick to check If your cake is done. If not, bake for an additional 8-10 minutes.
ملاحظات
A super healthy choice to satisfy that sweet tooth at any time of the day!
The Garden Pizza
A loaded garden pizza on a homemade whole-wheat crust piled with peppers, mushrooms, olives and melty mozzarella.
Kale
Kale has more calcium than milk, more iron than beef and ten times more vitamin c than spinach. It’s a superfood worth adding to your diet. Very high in nutrients, and very low in calories, Kale is among the most nutrient-dense foods in existence, and…
Kale Quinoa & Cranberry Salad
Kale Quinoa & Cranberry Salad
A hearty kale and quinoa salad with dried cranberries, sunflower seeds and almonds in a tangy Dijon dressing.
المقادير
Method
- In a small pot place the uncooked quinoa and 2 cups of water and boil until well cooked. Allow to cool.
- Finely chop the kale leaves, removing the stems
- Add the cooled Quinoa to your bowl and mix in the dried cranberries and sunflower seeds and toss all ingredients together.
- In a bullet or small blender, place all dressing ingredients and pulse until you get a yummy zesty sauce.
ملاحظات
The Perfect nutritious and power-fueled light dish to make ahead and store in your fridge for a bite of yum!
Simple and fulfilling!
Broccoli Rice
Golden turmeric brown rice tossed with broccoli, peppers and cashews — a wholesome, flavor-packed side.
