Sunday, November 18, 2012
This week my thoughts turned toward my favorite middle eastern restaurant, but it's 6 hours away, so my desire for a spinach fateyer was the inspiration for this week's pizza. A fatayer is a small handheld pie , can be made with a variety of fillings, and the spinach one is actually vegan. I baked fresh spinach in a hot oven to wilt it, then I chopped up an onion and roasted it with cumin, sumac, dill, mint, lemon juice, salt and pepper. Then I topped a pre-made whole wheat crust with a liittle Daiya mozzarella [didn't really need it], then added the spinach, onions and herbs. My kitchen was really smelling great, because I made some lentil soup to go with the pizza. Really good combination! Same thing I order at the restaurant.
I have yet another new cookbook titled "Vegan For The Holidays" by Zel Allen. Garry wanted me to try a variation on pecan pie from it. This one has hazelnuts, pecans, dates, apricots, golden raisins, and cranberries. I'll be serving this on Thanksgiving, but we had to try a sliver of it, just to make sure it was okay, don't you know. It was delicious, like a combination of pecan pie and fruitcake--it's a solid pie, those fruits and nuts aren't just on the top--they go all the way down! And it's a stunner too, so pretty!