Peace and Love Salad

From Fresh at Home by Ruth Tal Brown and Jennifer Houston

**** We really liked the roasted veggies. Also this salad has an awesome presentation. We found that the tahini sauce was a bit too thin so the lettuce was drowning a bit. To make it thicker, simply add less water.

The only real problem with this salad is that this takes a little while to get all of the sauces made. I would suggest either making the Harissa in advance, replacing it with store-bought stuff or another hot sauce or forgoing it altogether. For the mixed herbs, just throw together a bit of whatever herbs you have on hand (thyme, basil, etc.) if you don't want to bother with making the actual mix. You could probably get away with making the tahini sauce and hummus while the veggies are roasting. I would make the tahini sauce first, then the hummus so that you don't have to wash the blender in between (it's essentially made with the same ingredients). Any leftover tahini or hummus can be used as a delicious spread for sandwiches, dips, or as dressings for another salad!

•¼ cup (60 ml) olive oil
•4 tbsp soy sauce
•6 slices zucchini
•6 slices eggplant
•6 slices sweet potato
•6 button mushrooms, halved
•8 cups mixed lettuce greens
•1 batch Tahini Sauce
•1 batch Hummus
•1 tsp Mixed Herbs
•1 tsp chili powder
•1 batch Harissa
•6 slices cucumber

Tahini Sauce
•2 cloves garlic, minced
•½ cup chopped parsley
•½ tsp sea salt
•2 tbsp lemon juice
•2/3 cup (160 ml) water
•½ cup tahini

1.In a blender, process garlic, parsley, salt and lemon juice until smooth.
2.Add water and tahini. Process until smooth.

Hummus
•2 cups cooked or canned chickpeas
•3 cloves garlic
•2 tbsp tahini
•4 tbsp lemon juice
•½ tsp sea salt
•1 tbsp water

1.In a food processor, puree all ingredients. Add more water if necessary to get the consistency you like.

Mixed Herbs
•1 tbsp dried oregano
•1 tbsp dried basil
•1 tbsp dried marjoram
•1 tbsp dried dill
•1 tbsp dried thyme
•1-½ tsp dried rosemary
•1-½ tsp dried sage

Combine all ingredients in a bowl. Mix well.

Harissa
•1 tsp caraway seeds
•1 tsp cumin seeds
•1 tsp coriander seeds
•Pinch sea salt
•3 tbsp paprika
•1 tbsp red chili flakes
•2 cloves garlic, minced
•1 tbsp olive oil

1.Toast the caraway, cumin and coriander seeds in a dry skillet over medium heat, about 3 minutes or until slightly brown and fragrant. Let cool.
2.Grind the seeds in a spice grinder or with a mortar and pestle. Add salt and grind again.
3.Add paprika and chili flakes; grind again.
4.Transfer to a mixing bowl. Add garlic and olive oil; mix well.

Salad
1. Combine olive oil and soy sauce in a small bowl, and brush zucchini, eggplant, sweet potato and button mushrooms with the mixture.
2. Grill, roast or broil vegetables for 15 to 20 minutes or until tender.
3. Toss lettuce greens with Tahini Sauce. Divide between 2 dinner plates.
4. Place a scoop of Hummus at the centre of each salad. Sprinkle with Mixed Herbs and chili powder.
5. Arrange the grilled vegetables around the Hummus.
6. Put a small dab of Harissa on 3 slices of cucumber and arrange around the edge of each salad. Serve.

Pumpkin Enchilladas with Mole Sauce

From The Accidental Vegetarian by Simon Rimmer

**** This is REALLY different! The mole sauce is a combination spicy heat (coriander, chili, cinnamon) and chocolate. Yes, chocolate... Plus, if you're vegan or have a dairy allergy these are perfect as you definitely don't need any melted cheese on them.

During the blending stage of the sauce be aware...Either blend with a hand blender or wait until the sauce is cooled a bit before blending with a normal blender. We had a DISASTER in the kitchen while attempting to blend the sauce. This cookbook author seems completely unaware that those using household kitchen appliances might have an explosion in their kitchen while trying to blend this sauce. The heat combined with the added pressure of blending caused a build up pressure, thus leading to the liquid exploding from the blender. Anthony got burned and the floor got stained.


Filling
vegetable oil for roasting
1 small pumpkin or 2 butternut squash, peeled and cut into 1¼ in (3cm) cubes.
15 oz (425g) can refried beans (or use mashed black beans)
freshly chopped cilantro leaves
1 red chili, chopped (or hot red pepper flakes)
12 regular tortillas
salt and pepper


Mole Sauce
10 red chilis (or hot red pepper flakes)
2 tsp coriander seeds (or 1½ tsp powder)
1 tsp sesame seeds
2 Tbsp slivered almonds
5 black peppercorns
2-3 cloves
1 onion, sliced
3 garlic cloves, crushed
1 Tbsp cocoa powder
vegetable oil for frying
15 oz (425g) can chopped tomatoes
pinch of cinnamon
sugar to taste
2/3 cup stock
3 ½ oz (100g) dark chocolate (not unsweetened)

1. Prehead the oven to 400°F (200°C). Brush oil on pumpkin pieces and put on a roasting pan. Roast for 40 minutes until soft.
2. Meanwhile make the sauce. Put the chiles, coriander seeds, sesame seeds, almonds, peppercorns, and cloves in a mortar and pestle and crush. Tip into a skillet and deep-fry for a minute or so until lightly charred.
3. In separate pan, fry to onion, garlic and cocoa in a little oil for 2 minutes.
4. Add the tomatoes and bring to a boil, then add all the dry-fried spcies, the cinnamon, sugar, and stock and cook for 25 minutes. Transfer to a blender (ONLY if cooled, or use a hand blender). Turn out and fold in chocolate (might need to reheat sauce if not warm as the chocolate needs to melt).
5. Once the pumpkin is roasted, put it into a bowl and mix with the beans, cilantro and red chili and stir well.
6. Divide the mixture between the tortillas, roll up and put into a baking dish. We spread a little mole sauce over the enchilladas, before cooking but you can just do it afterwards. Cook for 12 minutes
7. Serve with mole sauce and sour cream, guacomole, cilantro, lime, etc.