Baba Ganoush

2 large eggplants, halved
8 cloves garlic, halved
1 cup tahini
1 lemon, juiced
1 tsp paprika
1 tsp onion powder
1 tsp zaatar (if available)
2 tsp cumin
salt to taste

Bake eggplants in the oven at 350 degrees. Insert halved garlic cloves directly into the open faced eggplant halves. Bake for approx. 15 to 20 minutes or until soft. Let them cool until they are able to be handled. Scrape the garlic eggplant away from the skin and place in a food processor. Add the rest of the ingredients to taste and blend until soft, smooth and fluffy. Adjust the garlic, salt, lemon juice and tahini amounts to your liking. Serve with pita or toasted bread and fresh veggies to dip!

Spicy Squash Soup

 

Spicy Squash Emulsification!

 

1 small acorn squash
1 cup lentils
2 tbsps. ginger
4 cups water
1 jalapeño
1/3 red onion
salt & pepper
spices

Quarter an acorn squash and roast in the oven at 350 degrees. Chop 1/3 red onion and begin to fry in saucepan. Add 2 tbsps. freshly grated ginger and 1 chopped and seeded green jalapeño to the pot. Sauté until soft and then add 4 cups of water and 2 tbsps. powdered vegetable broth. Bring to a boil and add 1 cup of pre-rinsed red lentils. Salt and pepper generously. When lentils are finished, the squash should be baked nicely. Add the soft squash pieces to the soup, excluding the skin. Stir the soup and if possible, use an emulsifier to puree into a smooth consistency. Add other spices of choice such as dried chillies, cumin, coriander seeds, etc.!