The Stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if you use chraime) Salt and pepper, to taste 2 medium onions, sliced into rings The Method: Cover your lentils with 4 cups of cold water in a pot, bring to a boil and then simmer until soft, about 30 minutes. Remove from heat. Heat 2 tablespoons of olive oil in a pan on medium high and cook your onions until golden. Add the lentils and seasonings, stir well. Add the rice and stir,...
The Stuff: 1 head cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full fat Greek yogurt 1 lime, zested and juiced 4 tablespoons Never Not Eating spice of choice 2 teaspoons kosher salt 1 teaspoon ground black pepper ½ cup feta, or similar, crumbled Toasted pine nuts and pomegranate arils for garnish The Method: Preheat the oven to 400°F and lightly grease a baking sheet. Trim your cauliflower. In a bowl combine all ingredients, and then coat the cauliflower well, be sure to get your hands dirty because licking them off is half the fun of this recipe. Put the coated cauliflower on the tray and roast 30-40 minutes, until the surface is dry and browned. Let it...
The Stuff: 6 ripe plum tomatoes 1 red pepper, chopped into ¼ inch pieces 1 chipotle pepper, chopped 5 garlic cloves, finely chopped ¼ cup vegetable oil 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1 teaspoon Never Not Eating Chraime Fish Spice The Method: Place the tomatoes in a deep, heatproof bowl. Pour enough boiling water over the tomatoes to cover and set them aside for a few minutes. Drain the water and peel the tomatoes (you can skip this step if you don’t mind the skins). Cut the tomatoes into ½ inch cubes. Place the tomatoes into a dry saucepan over medium low heat. Add the bell pepper, chipotle pepper, and garlic. Cook, stirring every once in...
The Stuff: 6 cups highest fat yogurt, preferably sheep 2 teaspoons salt Olive oil Your choice of Never Not Eating blends for garnish The Method: Mix the yogurt and salt and place in 4 layers of cheese cloth, and tie the corners together. Hang the yogurt over the sink or a bowl and let drain for 24 hours. Chill for 12 hours, or until it reaches your desired consistency. Transfer to a jar and top with olive oil, seal well. Serving suggestion: sprinkle any of your favourite Never Not Eating spice blends over top and serve with pita. Our favourite pairings are Chraime, Baharat, Sumac S&P or Za’atar. Optional: If you want to make labneh balls roll the labneh into...
The Stuff: 2 tablespoons oil 3 cloves garlic, diced 1 medium onion, diced (optional) 1 red pepper, diced (optional) 4 large tomatoes, diced (you can also peel the tomatoes if you want a finer texture to the sauce) 2 tablespoons tomato paste 2 tablespoons Never Not Eating Chraime Fish Spice 1 teaspoon cumin ½ teaspoon turmeric Salt and pepper to taste 4 eggs Never Not Eating Za'atar for garnish Other optional add ins: cooked sausage, fried salami, corn, eggplant, hot peppers, spinach, chickpeas, feta, mozzarella The Method: Head the oil in a deep skillet and your garlic until soft. If you are using onion and pepper, add and cook until soft. Add your tomatoes and seasonings and reduce to medium low...
