Tag Archives: olive oil

Middle Eastern Spiced Rice and Lebanese Mousaka (Maghmour)

I love middle eastern food. Plain and simple. The flavors go so far beyond just hummus and pita. When I was younger and we lived in South America , we would frequent the Syrian, Lebanese and Armenian restaurants a lot because of their vast selection of vegetarian dishes. Hummus, babaganoush, tabouleh, fattoush salad and one of my favorites, lebanese mousakka. Mmmmm my mouth is watering! This dish is called Maghmour I believe in Arabic, and bares very little resemblance to its Greek counterpart (A layered caserole dish with meat and potatoes.) It is a savory, tangy, and sometimes spicy blend of tomatoes, spices, eggplant and chickpeas. I’ve seen it served both room-temperature and warm. I ate this dish warm. Especially, now that tomatoes are in season I used a bunch of fresh tomatoes.   You are going to love it!


I paired this with some delicious middle eastern spiced rice. You see this on the streetcarts of NYC and in any shawarma place. Warm Basmati rice cooked to perfection with a blend of freshly ground cinnamon, cloves, peppercorn, allspice and paprika. I topped it off with a few slivered almonds.

*On the side was a yummy and simple salad of Persian cucumbers, tomatoes, mint and feta. Drizzled with some balsamic vinegar and olive oil. (This was the only non-vegan portion of this recipe.


For the Rice:

You Will Need:

  • 1 1/2 cups basmati rice, rinsed a few times under running water
  • 1 tbsp whole allspice
  • 1 tsp whole cloves (4-5 cloves)
  • 1 tsp whole peppercorns
  • 1/2 cinnamon stick
  • 1 tbsp paprika
  • Olive oil
  • Mint, cilantro or slivered almonds for garnish

1) Grind whole spices finely in the above proportions


2) Heat  olive oil in a skillet and add  spices, saute for less than a minute

3) Add 1/1/2 cups basmati rice (rinsed first) and fold in the spices


4) Allow the spices and rice to fully blend together (2-3 minutes)

5) transfer to a rice cooker or pot, and add less than 3 cups of water and 1 tsp salt, cook covered on medium for about 20 minutes, until the rice is cooked.

The result is spiced, savory perfection! Garnish with some mint and slivered almonds if you like!


For the  Mousaka


You will need:

  • 2 eggplants
  • About 5-6 Roma tomatoes , chopped(or 3 larger tomatoes)
  • 1/2 Red onion
  • 1 tbsp tomato paste
  • 3 cloves of garlic
  • Cayenne pepper or any chili powder on hand
  • A pinch of sugar
  • Paprika
  • Cumin powder
  • Olive oil
  • Salt and pepper
  • 1 Can of chickpeas, drained ( I used only half in this recipe)

Before you begin:

  • Preheat the oven to 400°  and trim the ends of the eggplants, and peel in strips (like below image)
  • Then, cut the eggplant into about 1 inch rounds, and lay them on a baking sheet. Drizzle generously with olive oil and salt them. Make sure both sides get some olive oil.


To Prepare:

1. Bake  eggplant rounds for 20 minutes, turning half-way. Remove when eggplants are soft, but not squishy. Cut into cubes and set aside.

4. In a skillet, heat olive oil and saute half a large red onion and 3 cloves of garlic, minced

5. Add in the chopped tomatoes and 1 tbsp of tomato paste

6. Saute for a few minutes, and add 1 tsp cumin, 1 tsp paprika, and 1/2 tsp cayenne powder (more if you like it spicy). Add 1 tsp salt and let the tomatoes reduce into a nice sauce, adding water as necessary.  This should take about 10 minutes.

7. Reduce flame to medium and add chick peas. I am not a huge fan of chickpeas so I just added half the can.  Simmer for an additional 5 minutes. Add a pinch of sugar if you feel it is too acidic. This cuts the acid.

8. Add in the eggplant and mix well.

9. Finish it off with some fresh chopped mint and cilantro. Remove from flame and serve with the spiced rice and salad!





Make Your Own Pesto! Spinach-Basil Almond Pesto (Vegan & GF)


I am sold! For the past few weeks I’ve been making more and more vegan choices and cooking fully vegan at home. This pesto was so creamy, flavorful and delicious that I don’t think I’ll need the parmesan in my pesto again! I made it right in my magic bullet cup. Spinach is one of the world’s most nutrient-rich foods, packed with anti-oxidant and anti-inflammatory properties and rich in Vitamin K, which helps with bone health. Since pesto is usually served raw, you’ll be getting the full benefits of these nutrients.  And for this recipe I used a whole bag of spinach. I also added an entire bunch of fresh basil from the farmers market, a handful of whole unsalted almonds, garlic and extra virgin olive oil. Somehow, adding the spinach takes a bit of the edge off the basil and makes it nice and creamy. The pesto takes just a couple minutes to prepare and makes about 8 servings. Use it on pasta, zucchini noodles, sandwiches, or whatever suits your fancy!  Hope you try it out!


You will Need:

  • 1 bag or 1 bunch of fresh spinach
  • 1 large bunch of basil
  • 1-2 garlic cloves depending on how strong you’d like it (I used 1 and a half)
  • Two handfuls of almonds (probably around half a cup), toasted  for a few minutes gently over a med-low flame
  • Extra Virgin Olive Oil
  • Salt n peppa!

To Prepare:

  1. I made this dish right in my magic bullet cup, but use the blender of your choice Just add in the spinach, garlic, basil and a couple drizzles of olive oil. About 2 tbsp of olive oil should be enough.
  2. Now I like to add a little bit of water to cut down on the amount of oil I use and start pulsing with a flat blade.
  3. As the pesto breaks down, add the rest of the spinach and basil. Add a drizzle of olive oil and some water if necessary.
  4. It should be smooth enough to coat pasta, but not too much that it becomes fully a puree
  5. Taste the mixture, and season with salt and pepper. Mix well.
  6. This should take you no more than 5 minutes to make! Enjoy with a pasta of your choice!

*Tip: Try not to cook  the pesto, as it wilts very quickly and the color darkens. Toss with pasta right before serving!