{"id":18715,"date":"2017-05-02T09:01:06","date_gmt":"2017-05-02T16:01:06","guid":{"rendered":"https:\/\/www.happycow.net\/blog\/?p=18715"},"modified":"2017-05-03T09:15:24","modified_gmt":"2017-05-03T16:15:24","slug":"vegan-lebanese-spread","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/vegan-lebanese-spread\/","title":{"rendered":"Vegan Lebanese Spread"},"content":{"rendered":"
<\/div>
For\u00a0one of my recent\u00a0get-togethers, I decided to try my hand at Lebanese dishes. Lebanese dishes are\u00a0mostly meat-based, but one can easily choose vegan options, and I did manage to put together a vegan dinner menu.<\/span><\/div>\n

\n\"img_7504\"<\/a>MENU<\/strong>
\nTabouleh salad
\nHummus\u00a0dip with carrot, olives and khaboos
\n<\/span>Pizza with\u00a0labneh (wrap style)
\nFalafel
\nBaklawa (bought ready)<\/span><\/div>\n

\nSHOPPING LIST<\/strong>
\n1\/2 kg Chickpeas
\nOne head lettuce
\nParsley- 3 bunches
\nPaprika powder\u00a0– 1 packet
\nRadish- 1 bunch
\nMint leaves- 1 bunch
\nBurghul- 50 g
\nOlives- black and green
\nCarrot- one
\nCapsicum- mixed colours
\nMushrooms- 100 g
\nCucumber- 1
\nExtra virgin olive oil
\nTahini sauce- 20 ml
\nPita bread- one pack of 4
\n<\/span>Wrap flat bread- one packet of 6<\/div>\n
\n

Dairy free yoghurt spread- 100 g (small pack)<\/p>\n

Note: It’s better to do the shopping one day in advance.\u00a0Soak the chickpeas overnight. The next day, boil half the chickpeas (used for hummus) and the other half keep aside (used for falafel).<\/em><\/p>\n

HUMMUS DIP<\/strong>
\nIn a blender, combine together boiled chickpeas, 2 tbsp tahini sauce, salt, 2 tbs olive oil. 1 tsp cumin seeds, 1 tsp paprika\u00a0powder, 1 tsp salt, 2 cloves of garlic, 2 tbsp lime juice. Empty out into the serving bowl and keep in refrigerator cling-wrapped. Garnish with mint leaves and paprika powder before serving. Goes well with Khaboos.<\/span><\/p>\n

<\/a><\/div>\n

 <\/p>\n

FALAFEL<\/strong>
\nIn the same blender jar, combine together- ‘other’ half of chickpeas, 1\/2 cup parsley, 1\/4 cup mint leaves, salt, 2 green chilis, 3 cloves of garlic, 1 tsp cumin seeds, 1 small onion. Make into small round balls and deep fry. If the batter is not so tight, use burghul (1-2 tbsp) and mix together before frying. Serve hot.<\/p>\n

<\/a><\/div>\n

 <\/p>\n

TABOULEH<\/strong>
\nCombine together 2 tbsp olive oil, 2 cups chopped parsley, 2 tbsp mint leaves, 2 tbsp lemon juice, 1\/2 cup burghul (soaked burghul in hot water for 15 min), 1 finely chopped cucumber, an onion finely chopped and 1 finely chopped tomato. Refrigerate. \u00a0Add salt before serving.<\/p>\n

<\/a><\/div>\n

PIZZA WITH YOGHURT – WRAP STYLE<\/strong>
\nPreheat the oven to 150 deg C. On the pita bread, spread out 1 tsp olive oil, then put yoghurt (2 tbsp) and top with chopped veggies. I used mushrooms, bell pepper, chili, and olives. Add salt and pepper to taste. Fold and grill in oven. Cut into slices and serve hot. Prepare pizza in advanced and just grill before serving.<\/p>\n<\/div>\n

 <\/p>\n

About the author: I am an ex-banker with a degree in finance. I left my work around 7 years back and turned vegan 3 years back. I am a mother of two girls and love to cook for them. I started blogging a few years ago. I aspire to have my own vegan cafe. You can find me at fb.com\/veganknowledge and www.simpliciousveg.blogspot.ae<\/em><\/p>\n

\n
\n
<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

For\u00a0one of my recent\u00a0get-togethers, I decided to try my hand at Lebanese dishes. Lebanese dishes are\u00a0mostly meat-based, but one can easily choose vegan options, and I did manage to put together a vegan dinner menu. MENU Tabouleh salad Hummus\u00a0dip with carrot, olives and khaboos Pizza with\u00a0labneh (wrap style) Falafel Baklawa (bought ready) SHOPPING LIST 1\/2 kg Chickpeas One head lettuce Parsley- 3 bunches Paprika powder\u00a0– 1 packet Radish- 1 bunch Mint leaves- 1 bunch Burghul- 50 g Olives- black and green Carrot- one Capsicum- mixed colours Mushrooms- 100 g Cucumber- 1 Extra virgin olive oil Tahini sauce- 20 ml Pita bread- one pack of 4 Wrap flat bread- one packet of 6 Dairy free yoghurt spread- 100 g (small pack) Note: It’s better to do the shopping one day in advance.\u00a0Soak the chickpeas overnight. The next day, boil half the chickpeas (used for hummus) and the other half keep aside (used for falafel). HUMMUS DIP In a blender, combine together boiled chickpeas, 2 tbsp tahini sauce, salt, 2 tbs olive oil. 1 tsp cumin seeds, 1 tsp paprika\u00a0powder, 1 tsp salt, 2 cloves of garlic, 2 tbsp lime juice. Empty out into the serving bowl and keep in refrigerator cling-wrapped. […]<\/p>\n","protected":false},"author":89424,"featured_media":18716,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,22],"tags":[2344,973,3017,2339,16],"class_list":["post-18715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-recipes","tag-cooking","tag-lebanese","tag-lebanon","tag-recipes","tag-veganism"],"yoast_head":"\nVegan Lebanese Spread - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/vegan-lebanese-spread\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Lebanese Spread - HappyCow\" \/>\n<meta property=\"og:description\" content=\"For\u00a0one of my recent\u00a0get-togethers, I decided to try my hand at Lebanese dishes. Lebanese dishes are\u00a0mostly meat-based, but one can easily choose vegan options, and I did manage to put together a vegan dinner menu. MENU Tabouleh salad Hummus\u00a0dip with carrot, olives and khaboos Pizza with\u00a0labneh (wrap style) Falafel Baklawa (bought ready) SHOPPING LIST 1\/2 kg Chickpeas One head lettuce Parsley- 3 bunches Paprika powder\u00a0– 1 packet Radish- 1 bunch Mint leaves- 1 bunch Burghul- 50 g Olives- black and green Carrot- one Capsicum- mixed colours Mushrooms- 100 g Cucumber- 1 Extra virgin olive oil Tahini sauce- 20 ml Pita bread- one pack of 4 Wrap flat bread- one packet of 6 Dairy free yoghurt spread- 100 g (small pack) Note: It’s better to do the shopping one day in advance.\u00a0Soak the chickpeas overnight. The next day, boil half the chickpeas (used for hummus) and the other half keep aside (used for falafel). 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