Chickpea Alfredo Spaghetti Squash

Ingredients
1 large spaghetti squash
Avocado oil
1-2 tbsp. vegan butter
1 small white onion, died
1 can chickpeas (3/4 c. dried) 
1 tsp. Italian seasoning (or mix of basil, oregano, thyme) 
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground nutmeg
salt and pepper, to taste
2 c. cashew cream (3/4 soaked cashews, blended with water up to 2 cups) 
1 garlic bulb, roasted
1/4 c. vegan grated parmesan
1/4 c. vegan shredded parmesan
1 tbsp. nutritional yeast
1/2 lemon, juiced
Vegan mozzarella shreds

Directions

Cut off top of garlic bulb, drizzle with oil and wrap in foil. Roast in 375-degree oven for 35-45 minutes. 

Cut your squash in half and scoop out the seeds. Brush with avocado oil and place face down on baking pan. Roast in oven for 30 minutes or until tender. 

While squash is cooking, prepare the sauce. Drain and rinse your chickpeas. Add vegan butter to a large saucepan and sauté onions for about a minute. Add chickpeas and seasonings. Mix well and sauté for 5 minutes, stirring frequently. Add in the cashew cream, vegan parmesan cheeses and nutritional yeast. Squeeze in the roasted garlic and fresh lemon juice. Salt to preference and cook on low for 10-15 minutes until warmed through. 

Remove squash from the oven. Use a fork to shred the squash into the alfredo sauce. Mix well and then add the combined squash and alfredo back to the squash shells. Top each filled squash with vegan mozzarella and place in the oven until cheese melts, about 20 minutes. You may also want to broil for a few minutes to brown up the top. 

Serves 4. 

Ezme

Adapted from an Ottolenghi recipe. 

Ingredients

2 shallots

6 garlic cloves

5 red chiles (I used Fresnos)

6 plum tomatoes

1 tbsp. olive oil

1 tbsp. tomato paste

2 1/2 tbsp. pomegranate molasses

20 g. walnuts, toasted and finely chopped

1 c. fresh mint leaves, finely chopped

1 c. fresh parsley leaves, finely chopped

1/2 c. Greek style yogurt (I used Kite Hill) 

Directions

Heat up the grill. In a large bowl, mix the shallots, garlic, chiles, tomatoes and a tablespoon of the oil. Once the grill is hot, grill the vegetables, using tongs to turn them as necessary: give the shallots about two minutes on each side, until softened and charred; grill the chiles and garlic for about five minutes, turning often, until the skins are blistered and blackened all over; and grill the tomatoes for about 10 minutes, until softened and blistered. Once cooked, lift the vegetables on to a board and leave to cool.

Once the grilled vegetables are cool, peel off and discard the chiles, garlic and tomato skins, then finely chop all the vegetables and put in a medium bowl. Stir in a 1/2 teaspoon of salt and all the remaining ingredients for the ezme, except the yogurt, then set aside.

To serve, spoon the yogurt over a large platter, spread it out evenly with the back of the spoon, then make a well in the center. Spoon the ezme on top and serve.

Basmati & Wild Rice with Chickpeas, Currants & Herbs

Adapted from Jerusalem by Yotam Ottolenghi. 

Ingredients
2 tbsp. olive oil
1/2 c. basmati rice
scant 1 1/2 cups boiling water
2 tsp. cumin seeds
2 tbsp. curry powder or garam masala
1 1/2 c. drained chickpeas
1 lb. extra firm tofu, pressed and cubed
1 medium onion, diced
1 c. dried currents
1 c. flat leaf parsley, chopped
1 c. cilantro, chopped
1 c. chopped dill, chopped
salt and freshly ground black pepper

Directions

To cook the basmati rice, pour a tablespoon of the olive oil into a medium saucepan with a tight-fitting lid and heat on high. Add the rice and 1/4 tsp of salt and stir to combine the rice and oil. Carefully add in the boiling water, lower heat to very low, cover, and let cook for 25 minutes. 

Remove the pan from the heat, remove the cover, lay a clean towel over the pan, re-cover, and let sit for 10 minutes.

Heat the remaining tablespoon of olive oil in a large, deep saucepan over high heat. Add the onion, cumin seeds and the curry and cook until fragrant. Then, add the chickpeas and tofu, as well as about a teaspoon of salt. Stir fry the chickpeas and tofu for a couple of minutes, then turn off the heat. 

Add the rice, currants and herbs to the chickpea-tofu mixture. Add salt and pepper to taste. Serve warm or at room temperature, over greens with fresh cucumber and tomatoes. 

Makes 6 servings; keeps well for over a week.

Calories = 350

Fiery Green Tahini Sauce

https://www.bonappetit.com/recipe/fiery-green-tahini-sauce

Ingredients
2 lemons
¼ cup extra-virgin olive oil
½ cup tahini (such as Soom)
Kosher salt

3 cups chopped parsley

2 serrano chiles

2 garlic cloves, crushed

Directions
Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around ½ cup. Add chiles, garlic, parsley, oil, and ⅓ cup cold water and blend on high speed until smooth and very green. NOTE: With water, it's a condiment, without the water it's more of a sauce.

Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.

Cover and chill. Sauce can be made 3 days ahead.

Makes about 2 cups.