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...
