7/4 Happy Meatless Fourth of July
Photo By: S. Duquet
Happy Fourth of July. In honor of the Meatless Fourth of July Monday I would like to share one of my favorite Meatless Monday recipes to date.
Vegetable Ghallaba
By: S. Boulton
Ingredients
1 1/2 cups of potatoes cut into 1 inch cubes, par boiled for 10 minutes
1 1/2 cups of carrots cut into 1 inch diagonal slices, par boiled with the potatoes
1 1/2 cups of zucchini (about one medium) sliced into 1/4 inch thick pieces
1 1/2 cups of yellow squash (about one medium) sliced into 1/4 inch thick pieces
1 cup of tomatoes, cut into 1 inch pieces
1 cup of cooked (or canned) garbanzo beans
1/2 bell pepper, any color, I used orange
1 tsp of olive oil
1 tsp of garlic finely chopped
1 shallot finely chopped
1/2 cup of water
1/2 cup of tomato juice
Juice of 2 lemons
1 tbsp of olive oil or vegan butter (need a little fat added)
1 tbsp of paprika
2 tsp of garlic powder
2 tsp of sea salt
1 tsp of Syrian spice
1 tsp of rose water (this is found in middle eastern and some gourmet markets, an essence is what is needed, it could be orange water if that is easier to find)
Make it Happen:
In large saucepan, simmer chopped garlic and shallot in tsp of olive oil until the vegetables sweat. Add all the other ingredients, stir well to blend thoroughly, cover and simmer for 20-25 minutes, stirring occasionally. You may add more salt and pepper or squeeze of lemon to taste.
Photo By: S. Duquet
Serve on a beautiful bed of rice and sprinkle with pine nuts because if you have pine nuts in the house, you should put them on everything you can.
Have a delicious day and a magnificent Meatless Fourth of July Monday.
Tags: compassionate eating, cooking with herbs, dairy free, going veg, Lebanese vegetable dish, Meatless Monday, Meatless Monday recipe, Meatless Mondays, plant based diet, plant strong, vegan challenge, vegan experience, vegan Fourth of July, vegan recipe, vegan transition, vegan vegetable ghallaba, vegan wannabe, vegetable gallaba, vegetable ghallaba, vegetarian recipe
