(photo from Delish Knowledge, https://www.delishknowledge.com/ )
So, it’s been 2 months so far for us on a “Plant Based Diet” and we are doing really well. I do feel much better and I have lost some weight in the process. I have been coming up with recipes on my own and as well as adapting “Meat” recipes into plant recipes and tweaking recipes I find on Pinterest. This is a recipe I found on Pinterest by Alex Caspero and her Blog Delish Knowledge, I liked most of the ingredients but felt it need a bit of tweaking. If you want to see her recipe you click on the link in this post.
2 to 4 Japanese eggplants, cubed, you need 4 cups uncooked
6 sprigs of fresh oregano, remove leaves
2 tablespoons of Za’tar herb/spice blend – See note
Salt and Pepper to Taste
1 cup of chopped lettuce greens of choice
Handful of fresh Italian Parsley, chopped and stems removed
1 cup of cherry tomatoes, diced
1 cup Cashew Cream – See note
1 clove of garlic, minced
1 cucumber, diced, you need a cup
2 shallots, sliced
1 lemon zested and juiced
1 teaspoon of dried dill
1 can of chickpeas
1 large lemon, juiced
2 cloves garlic, minced
2 tablespoons of Almond Butter
2 tablespoons of Italian parsley, minced
Salt and Pepper to taste
4 pita flatbreads
Preheat oven to 400 degrees
Line a baking sheet with parchment and spray to oil
Place the eggplant in a large bowl and drizzle with avocado oil, add za'atar seasoning and oregano toss to coat
Place the eggplant in a baking dish and roast at 400 degrees for 30 minutes until very soft.
Place all the salad ingredients in a bowl, toss to combine
Place all the Tzatziki ingredients in a bowl, whisk until smooth, cover and place in fridge until ready to use.
Place all the ingredients for the hummus in the food processor, turn on to puree and stream avocado until the desired thickness is achieved
Time to make the Gyros, layout flatbreads on foil, one per flat bread.
Spread humus on each flat bread, pile on eggplant, followed by the salad, spoon on Tzatziki, fold up, twist foil to close, enjoy.
I am working a spice blend newsletter to will be sent out later this year
Place 4 cups of cashews in large bowl on canister with a lid, fill with water and soak overnight or for 24 hours.
Drain, place cashews into a Vitamix or a food processor and puree until smooth, stream in filter water until the consistence of a cream is achieved.
This can be stored in the fridge for up to 2 weeks and can be used in the place of diary cream