Veggie Dinner tonight: kofta, shawarma seasoned roasted cauliflower and carrots, green tahini sauce

Vegetarian Dinner Tonight

- canned chickpea and zucchini koftas

- hummus - add ice not water

- roasted cauliflower and carrots seasoned with shawarma seasoning

 served with a green tahini sauce

- sauteed green beans

- basmati rice

 

green tahini sauce 

handful of cilantro

handful of parsley

1-2 cloves garlic 

1/2 lemon juiced

1 TBSP olive oil 

1/4 cup tahini

salt and pepper to taste 

option 1/4 tsp cumin

hummus 

1 15 oz can chickpeas drained and rinsed 

1/2 lemon juiced

1-2 cloves garlic

1/2 cup tahini or to taste

1 TBSP olive oil 

1/4 tsp salt 

ice cubes instead of water to loosen and fluff - I used around 1/2 cup of ice cubes added a few at a time till perfect

roasted cauliflower and carrots seasoned with shawarma seasoning

 

1 Tbsp Shawarma Curry Powder 

1 tsp paprika

1/2 tsp cumin going 

1/2 a cauliflower cut into small florets

3 carrots peeled and sliced into long sections

3 tbsp olive oil 

optional: can of chickpeas drained rinsed pat dry and add to the veg bake

**If you don't have the curry powder here is the mix

**Shawarma Curry Powder 

1/2 teaspoon garlic powder

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1/4 teaspoon chili powder

1/4 teaspoon dried oregano

MAKE

Heat oven 425F

combine the curry powder, paprika, cumin, and salt.

In a large enough bowl to hold the cauliflower and carrots add around 2 tbsp of olive oil and toss. then toss the veggies with curry powder mix and mix to combine. 

place veggies onto a parchment-covered baking sheet and bake for 30 minutes - 15 minutes in give a flip to the other side.

bake 30 minutes or until done to your taste (size of the cuts of the veggies will determine time)

serve with the green tahini sauce 

veggie koftas 

• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 thumb piece of ginger
• 2 cloves of garlic minced 
• 2 tbsp olive oil (for sauteing the herbs, ginger and garlic)
• 
  
• 2 zucchinis grated, salted, pressed and squeezed
• 1/2 big bunch of fresh cilantro 
• 1/2 big bunch of parsley
• 15 oz can chickpeas
• 40 g fine breadcrumbs

make 

pour the olive oil into a saute pan and add the spices, garlic, and ginger and saute for a few minutes to take the bite out of the garlic and open up the spices. 

Grate the zucchinis and sprinkle with a good pinch of fine sea salt.

Use cheesecloth and put it into a colander with a weight on top and let it sit in the sink for several minutes. 

Then squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor.

Tear off the cilantro and parsley leaves and set aside, then add the cilantroa and parsley stalks to the processor and pulse. 

Add the drained chickpeas, and breadcrumbs with a pinch of salt. 

Pulse until combined, but not smooth – you want to retain a bit of texture.

Let it rest in the fridge for at least 20 minutes 

Heat a large frying pan to medium heat with a splash of oil. 

Once the oil is hot, add the kofte and cook for around 2 minutes on each side, or until golden and hot through, turning regularly - the time will depend on the size of the koftas.