Mushroom Shawarma

Middle Eastern Inspired (Lebanese) Mushroom Shawarma
Ingredients: 

Option #1 Spice Mixture

• 1 tbsp sweet paprika

• 1.5 tsp allspice

• 2 tsp cumin

• 1 tsp turmeric

• 1 tsp cinnamon

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp ground ginger

• 1 T Sweetener (Maple Syrup, Agave, Date Syrup)

• ½ tsp Aleppo pepper or hot pepper flakes (optional)

Option #2 Spice Mixture

• ½ tsp turmeric

• 2T Cumin

• 1 tsp coriander

• ½ tsp blk pepper

• ¼ tsp white pepper

• 2 tsp garlic powder 

• 1tsp onion powder

• ½ tsp cloves

• 3 crushed garlic cloves 

• 1 tsp thyme

• 1 tsp rosemary

• 1 Pound of Mushrooms Sliced, Torn or Whole (Portobello, Shitake, Oyster, etc)

• 1 Onion (Red or White) Sliced thinly

• Spice Mixture above (3-4 Tablespoons)

• 2 T Lemon Juice

• 1-2 T Oil

• Chopped Cilantro and/or Mint (Optional)

Preparation:

1. OVEN ROAST 400 degrees - Place the portobello mushrooms and onions on a rimmed baking sheet. Drizzle with 2 tablespoons oil, 2 tablespoons lemon juice, and the spice mixture; toss to coat. Arrange in an even layer, roast until caramelized, about 15-20 minutes (Rotate halfway through).

OR

1. SAUTE - Add a touch of oil to your heated pan. Place onions in a pan and caramelize, then set aside. In a bowl, drizzle Mushrooms with 1-2 tablespoons of oil, and the spice mixture; toss to coat. Heat your pan, add your seasoned mushrooms to your pan. Saute until caramelized. Deglaze pan with 2 tablespoons lemon juice. Add back in the onions.

Optional: Drain 1 can of Garbanzo beans and drizzle with Oil and a few spoonfuls of Seasoning Mixture. Roast in a 400 Degree oven for 30 min.

Tzatziki sauce:

• 1 cucumber, grated and drain

• 1 cup unsweetened plain vegan yogurt 

• 1 garlic clove, finely minced

• ½ tsp salt

• 2 tsp fresh lemon juice

1. Mix all the ingredients above in a bowl

Pickled Onions:

• 1 medium red onion, very thinly sliced

• ½  cup water

• ¼ cup distilled white vinegar

• ¼ cup apple cider vinegar or additional white vinegar

• 1 ½ tablespoons sugar

• 1 ½ teaspoons fine sea salt

• ¼ teaspoon red pepper flakes (optional, for heat)

1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.

2. In a small saucepan, combine the water, both vinegars, sugar, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat to dissolve sugar, then carefully pour the mixture into the jar over the onions.

3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Serve Mushroom Shawarma with:

• Pita, Cherry Tomatoes, Pickled Onions, Chopped Romaine Lettuce, Drizzle with Tzatziki

• Serve on top of Hummus with Roasted Chickpeas and Pickled Onions

Savoy Cabbage Salad

Ingredients:

• 1/4 - 1/2 Savoy Cabbage - Shredded/Sliced

• 1/4 cup Red Cabbage - Shredded/Sliced

• 1 cup Carrots - Julienned, Matchstick or Shredded

• 1/2 - 1 cup Apples - Julienned or Matchstick

• 1/2 cup Parsley - Chopped

• 4oz Apple Cider Vinegar or Rice Vinegar (optional: add some lime juice)

• 1T Soy Sauce (Bragg’s Amino Acids) or Salt

• 1T Honey

• 1-2 oz Sesame Oil

• 1-2 ozOlive Oil

• 1t Garlic - granulated or minced fresh

• Sliced Almonds for garnish

Procedure:

1. Combine cabbage, carrots, apples and parsley in a bowl.

2. In a mason Jar or small bowl combine the rest of the ingredients. Shake.

3. Pour at least half of the dressing onto your salad ingredients, mix then taste.

4. Add more dressing as needed.

Roasted Vegetable and Hummus Galette

Ingredients:

• * Pie Dough - Pre-made, frozen or store bought

• * Roasted Vegetables ex. Cauliflower, Butternut Squash, Brussel Sprouts

• * Caramelized Onions

• * Hummus - Pre-made or Store Bought

• Spices - Oregano, Thyme, Granulated Garlic, Pepper, (Optional: Crushed Red Pepper)

• Optional - Feta Cheese

• Egg Wash - One Egg beaten with a pinch of sugar (applied with Pastry Brush)

Procedure:

1. Preheat the oven to 450˚ F.

2. Lay out or roll out your dough. Spread your Hummus on your dough, leaving a 1 1/2-inch border.

3. Sprinkle spices onto your hummus

4. Layer your vegetables atop of the hummus preserving that border (Keep your vegetables compact).

5. Turn the edges of the dough up onto your vegetables, Gathering and Pleating as you go!

6. Brush the Edges with an Egg Wash

7. TIP: Chill your shaped galette for 15-20 minutes prior to baking.

8. Bake for 25-30 minutes, until your pastry is nicely browned.

9. Let rest for 5 minutes, sprinkle with Feta Cheese, herbs and salt if desired.

All starred ingredients you can find on this website https://www.alexajoan.com/recipes-musings