Posts Tagged by Arab Vegan Eats
Perfect Pita Bread
| January 16, 2012 | Posted by Nada under Recipes |
There are many perks to studying at home vs. the library. For starters, I can stay in my pyjamas. I don’t have to worry about being sentenced to a break out room when a member of staff catches me chowing down in the silent study area. But most importantly, I have the liberty of taking… Read more
Vegan Mofo Round Up + Belated Blogiversary
| November 1, 2011 | Posted by Nada under Uncategorized |
I genuinely have no idea where this month (or the rest of 2011 for that matter) has gone. How is it November already? With the end of October also comes the end to my very first Vegan MoFo. At first I was reluctant about participating. Being a new blogger, I was only just starting to… Read more
Vegan Mofo #4: Ful Mudammas Salad
| October 6, 2011 | Posted by Nada under Recipes |
If you’ve ever visited Egypt or know many Egyptians, you’ll know that as a people – there’s not much we agree on, especially in light of recent events. Whether it’s an argument about which football team is the best (El Ahly all the way), why the Cairo traffic is insane or who’s best fit to lead… Read more
Vegan MoFo #2: Quinoa Stuffed “Mahshi”
| October 4, 2011 | Posted by Nada under Recipes |
Mahshi (which translates literally to “stuffed”) is one of my all time favourite Egyptian dishes. Vegetables stuffed with a delicious rice and herb mix then cooked to perfection. Simple – but succulently rich in flavours and textures. When I tried to think of a healthy spin on my beloved Mahshi – it seemed painstakingly obvious,… Read more
Vegan MoFo #1: Heart Healthy Hummus
| October 2, 2011 | Posted by Nada under Recipes |
So despite the fact that I pride myself in being a hummus and fitness fiend (see above tagline), I have yet to do a post on either – shocking, I know. (On the latter, I’m currently settling in back at university so my workouts haven’t exactly been post-worthy – but I do promise to post… Read more
Heart Healthy Hummus
- 1 can organic chickpeas (reserve the liquid for blending) or 1.5 cups cooked chickpeas
- 2 tbsp tahini (for best results use raw tahini made from unroasted hulled sesame seeds)
- Juice of 1 lemon
- 2 cloves garlic (l like a LOT of garlic, reduce as necessary. If you’re not a fan 1 large clove should be fine)
- 1/2 tsp salt
- 1 tsp ground flaxseed
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 tbsp fresh parsley
- 1 tbsp extra virgin olive oil (optional – can omit for a low-fat version)
- Add chickpeas, lemon juice, tahini, spices and herbs to a food processor and blend.
- Depending on what kind of consistency you prefer, drizzle in some of the reserved liquid to thin – I usually use about half the liquid to begin with and add in more water as needed.
- Taste test and adjust seasonings – I prefer a strong lemon taste so will usually add some more at this point – be wary of adding too much liquid if you do up the lemon juice.
- Serve and garnish with olive oil and parsley leaves
The addition of ground flax gives you some Omega 3′s without compromising the taste at all – and by using a decent amount of olive oil you can have yourself some truly tasty vegan and heart healthy hummus.
Enjoy! I know I will – over, and over again. 
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