VeganStreetStore.com ad


Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
Available in either softbound or Kindle/Nook/etc. eBook at Amazon
viviansharpe.com

Vegan Street: The Community Web Portal of Marla Rose and John Beske


Recipes

NEXT MAIN MENU
PREVIOUS

Middle Eastern Pizzas

Middle Eastern Pizzas


This idea came to me as a fever dream because, yeah, I am still obsessed with the Muhammara recipe of last week and I wanted to find new vehicles for eating it, quite frankly. The beauty of this recipe is that if you have all the components, it can come together quite quickly and it creates a gorgeous presentation, perfect for an Instagram-friendly lunch or a party. Allow me to be pretentious for a moment: the luscious grilled eggplant, the sturdy zucchini, the piquant muhammara, the bright lemon-tahini dressing and the aromatic mint complement one another on a pillow-y toasted pita bread canvas. (I thought the pita without a pocket would work best in this case, the kind that you can fold in half like a tortilla.) This is a very fun meal for kids to help with assembling as well.

If you don’t love to cook or you’re short on time, you can buy already grilled veggies to make this easiest and you can also buy the muhammara and lemon-tahini dressing. Other ideas: top with marinated hot peppers or pickled veggies; sprinkle with red pepper flakes on top; use different grilled veggies. Whatever you choose, have fun and enjoy.
 

 

Middle Eastern Pizzas

8 pita breads, toasted
1 recipe muhammara
1 grilled eggplant
1 grilled zucchini
cup fresh mint, chiffonade cut
1 recipe Lemon-Tahini Dressing
(recipe follows)


On a warm, toasted pita bread, spread on a layer of muhammara. Then place your veggies on top of that and sprinkle on the mint and drizzle on the Lemon-Tahini dressing. Slice with a pizza cutter or serve as you like.









Lemon-Tahini Dressing

cup tahini
1 tablespoon fresh lemon juice
1 – 2 cloves garlic, pressed
cup water, plus any more needed to thin
Dash of cayenne pepper (optional)
Salt and pepper to taste

In a mixing cup, stir together the tahini, lemon juice and garlic. It should be very thick. Slowly, add the water until it is thick enough to drizzle on the pizzas but not too watery. I used one half cup of water plus about two tablespoons to get to this consistency.



2013-2016, Vegan Street


About Us
Marla's RecipesThe Daily MemeHome Eco
Vegan Living
Reviews and Interviews
The Vegan Street Store
The Vegan Street GuidesVegan Feminist Agitator (Marla's Blog)John Beske Communications (Vegan Advertising & Design)The Adverntures of Vivian Sharpe, Vegan Superhero (Marla's Novel)Chicago VeganMania (a festival we help create)Home
our Facebook page our YouTube channel
our Twitter page our Pinterest page our Instagram page

   Please support us on Patreon