Welcome March! This month finds me on a continued hunt for more of the handwritten recipes that populate our cookbook shelves. I've been asking cousins and realized, hey wait a minute!, I have a whole wonderful community of "cousins" in you who might have favorite hand-written recipes you'd be willing to share. Do you?! Would you?! If this sounds good to you, would you snap a photo of a favorite baking recipe you've either been given or written yourself, and email that to me (maureen@maureenabood.com)? If it's a Lebanese baking recipe, or any beloved baking recipe, I'd be very interested in seeing what you have. As my father used to say: thank you in advance for your help!
My latest obsession, these treasures (Many of us will be baking ma'moul soon for spring feasts!)
The menu I'm sharing this week is one that "has it all." Vegetarian goodness, tons of protein and fiber, and above all: absolutely delicious. Scroll down for my Cauliflower Shawarma menu.
Make the shawarma with my special Shawarma Spice blend that I use weekly in my cooking. I created the spice for all of us because it takes so many different spices to make great shawarma flavor, and I wanted the blend at-the-ready. It sure is! FAVORITE.
Bless your hands,
Cauliflower Shawarma.
Cauliflower is so great for the shawarma treatment because it's so sturdy and takes on the crisp golden edges that make shawarma so good.
I love to make this beauty of a salad with Cauliflower Shawarma because it balances out the meal with the nutrition we need: it's packed with beans, edamemame, quinoa powerhouses.
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