Is it still a salad if the only greens in it is a garnish of parsley? 😜
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🌱 𝐙𝐚’𝐚𝐭𝐚𝐫 𝐎𝐫𝐳𝐨 𝐒𝐚𝐥𝐚𝐝 🥗

The star of the show?
𝐓𝐎𝐅𝐔!!
This one is coated in a zesty za’atar spice mix, air-fried to perfection for the ultimate crunch 🤤

I also re-roasted some leftover acorn squash in the air-fryer to add warmth to the salad – recipe posted earlier.

Drizzled with a tangy 𝐙𝐚’𝐚𝐭𝐚𝐫 𝐋𝐞𝐦𝐨𝐧 𝐏𝐞𝐩𝐩𝐞𝐫 𝐃𝐫𝐞𝐬𝐬𝐢𝐧𝐠, recipe by the wonderful Val & Mani from @Plantbased.Passport 💙
It’s made of lemon zest, garlic, za’atar, black pepper, lemon juice, and EVOO! 🤩
An absolute killer 🔥

If you’re looking for a zesty nourishing lunch to kick off the weekend, this one is for you👇🏼
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𝐇𝐞𝐫𝐞’𝐬 𝐰𝐡𝐚𝐭’𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐬𝐚𝐥𝐚𝐝:
(1) 1 cup orzo, cooked per package instructions & cooled
(2) 1 block extra firm tofu, pressed & drained @sunrisesoyafoods
(3) 1 1/2 cup baby bell pepper, sliced thinly
(4) 1/2 cup red cabbage, shredded
(5) 1/4 cup roasted acorn squash, diced – recipe posted earlier

𝐙𝐞𝐬𝐭𝐲 𝐙𝐚’𝐚𝐭𝐚𝐫 𝐓𝐨𝐟𝐮 𝐒𝐩𝐢𝐜𝐞 𝐌𝐢𝐱:
(1) 2 tbsp za’atar
(2) zest of 1 lemon
(3) freshly cracked black pepper, about 1/2 tsp
(4) salt to taste
(5) 2 tbsp cornstarch

𝐁𝐞𝐥𝐥 𝐏𝐞𝐩𝐩𝐞𝐫𝐬 𝐙𝐚’𝐚𝐭𝐚𝐫 𝐒𝐮𝐦𝐚𝐜 𝐒𝐩𝐢𝐜𝐞 𝐌𝐢𝐱:
(1) 1 tbsp za’atar
(2) 1 tsp sumac
(3) salt & pepper to taste
(4) 1/2 tsp garlic powder
(5) 1/2 tsp smoked paprika
(6) Spray oil, optional for extra crispiness

𝐆𝐚𝐫𝐧𝐢𝐬𝐡:
(1) Roasted squash seeds
(2) Crumbled vegan feta @violifeca
(3) Parsely

Have a great weekend! 💙
Waseem
#demeals

How many Za’atar Matcha Pastries do you see in here? 🤔
Keep swiping 👈🏼 to find out!
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We’re gonna talk Foodtography for a minute 📸

At first glance, the brighter area of the photo (left side), somewhat highlights 5 pastries – some darker than others.

Then if you look to the right side, you may notice a couple sesame seeds around the edge of the photo. This almost signals to the eye that there’s more pastries hidden under the dark.

At this point, our brains may begin to form an image, building onto the existing scene. Maybe some pastries are layered on top of others too?
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What I think is magical about photography is that when we view a photo with mystery/hidden areas, we each are likely to build our own scene. Fitting it to how we imagine it would be.

Swipe to the 3rd slide to find out how many pastries are really there 👀

2nd photo is the raw image, cropped to fit the final shot.
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Crazy how light works, isn’t it?!

I’ve been working on moody scenes. Using light as my main tool to control the ‘feel’ of the image. Blocking it off where I think needs to be darker to create that moody vibe.

While the original capture is the essence of a good photo, I’m finding it super helpful to play around with editing, to transform the entire feel of an image.

Recipe for these Za’atar Matcha Pastries are on the blog.
Click the link in bio/stories @demeals.ca

Happy Friday!
Waseem
#demeals

🌱𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐀𝐜𝐨𝐫𝐧 𝐒𝐪𝐮𝐚𝐬𝐡 🍂
Spiced in Za’atar & Sumac

The perfect side dish for a fall dinner table!

I also used these in the Za’atar Orzo Salad. Recipe for that is coming soon!
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Here’s the recipe for this one👇🏼

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 large acorn squash, cut into 1/2 inch slices
2 tbsp melted vegan butter
2 tbsp fresh parsley, finely chopped
1 tsp fresh oregano, finely chopped
1 tsp fresh rosemary
(or 1/2 tsp each, dried herbs)
1 tbsp Za’atar
1 tsp sumac
1/3 tsp nutritional yeast

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
1. Preheat the oven to 400 F (or 205 C).
2. Wash and pat dry the squash outer layer. Slice in half. Scoop out the seeds & strings. Then cut each half into 1/2 inch slices.
3. Transfer to a large bowl. Add the remaining ingredients. Stir to combine.
4. Line a baking sheet with parchment paper/tin foil. Place the spiced squash slices onto the baking sheet, covering them with the remaining spices left in the bowl. Press down to secure it on each slice.
5. Bake for 25 to 30 minutes, until cooked through. Remove and garnish with fresh parsley to serve.

🌱Enjoy your #demeal

Happy Tuesday! 💙
Waseem
#demeals

Another rice dish because why not?!

The ultimate comfort food👇🏼
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🌱𝐕𝐞𝐠𝐚𝐧 𝐌𝐚𝐤𝐥𝐨𝐮𝐛𝐞𝐡 🇵🇸
Palestinian Flipped Rice
Link in bio/stories 👉🏼 @demeals.ca

A layered one-pot dish, made with a variation of crispy and juicy textures that bring the ultimate dinner to your table.

It consists of 3 main parts: (1) rice as a base, (2) meat filling/topping, and (3) vegetables of different shapes and textures.
Served with a side salad, and/or a vegan garlicky cucumber & mint yoghurt to balance out the meal.

This dish makes a great everyday-meal, or serve it as a centrepiece on special occasions. It’s packed with warm and earthy flavours!

The best part is flipping the pot for the big reveal 🤩
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Head over to the blog for the full recipe & video, plus tips on air-frying/oven-baking the veggies. With bonus recipes for both the salad and yoghurt that I like to serve alongside the Makloubeh.

Happy Monday!
Waseem
#demeals

I noticed I don’t show much appreciation for rice on here…

Let’s change that with this👇🏼
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🌱𝐑𝐮𝐳 𝐰 𝐁𝐚𝐳𝐢𝐥𝐥𝐚 (𝘙𝘪𝘤𝘦 & 𝘗𝘦𝘢𝘴) 🍚
𝘚𝘸𝘪𝘱𝘦 👈🏼 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘳𝘦𝘤𝘪𝘱𝘦

A simple vegan dish for lunch or dinner.

It’s one of my favourite meals to have on pretty much any day!

It checks off the list for a 𝐃𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬 𝐄𝐚𝐬𝐲 𝐌𝐞𝐚𝐥:
1. One-pot dish
2. Ready in 30
3. Packed with flavours

+ Bonus: requires very little working time!

Grab the full recipe on the blog:
𝐋𝐢𝐧𝐤 𝐢𝐧 𝐛𝐢𝐨/𝐬𝐭𝐨𝐫𝐢𝐞𝐬 👉🏼 @demeals.ca

Happy Friday!
Waseem
#demeals

If there’s one tahini dish you need to try, it’s this one!👇🏼
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🌱𝐕𝐞𝐠𝐚𝐧 𝐊𝐨𝐟𝐭𝐚 𝐓𝐚𝐡𝐢𝐧𝐢𝐲𝐚 🥔
𝘚𝘸𝘪𝘱𝘦 👈🏼 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘳𝘦𝘤𝘪𝘱𝘦

Kofta is a popular food across the middle east. It usually refers to the barbecued skewers, made of minced meat, parsley, onion, garlic, and a warm spice mix.

There’s many different versions of Kofta through. Like the Kofta balls and raw Kofta, amongst others. There’s also a Kofta tray, which has multiple versions of its own too.

One with layers of veggies: potatoes, tomatoes, bell peppers, and onion. The other – more common in Palestine – is just meat and potatoes, drenched in a creamy tahiniya (tahini sauce). Both are baked in the oven until it’s tender & juicy, and covered in sauce.

Served with a garnish of parsley, a generous squeeze of lemon juice, and fresh pita bread. You just dunk in!

I sometimes like to serve mine over a bed of fluffy white rice. Topped off with super thin slices of radish. And I almost always add a drizzle of sriracha for a spicy kick. But you can do whatever!

Enjoy your #demeal 🌱

Hope you’re having a great week so far!
Waseem
#demeals

Got some ripe bananas hanging around the kitchen?

Make these!👇🏼
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🌱𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐁𝐚𝐧𝐚𝐧𝐚 𝐃𝐚𝐭𝐞𝐬 𝐌𝐮𝐟𝐟𝐢𝐧𝐬 🍫
They’re moist & soft, so cozy and chocolaty! And they’re naturally sweetened with dates!!

I used my date paste to make these muffins (recipe in Reels). It adds a hint of caramel, making them the perfect treat to pair with your morning coffee/tea 🥰

Both recipes + subs & tips are on the blog.
Link in bio/stories 👉🏼 @demeals.ca
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Muffins recipe copied here👇🏼

Wet Ingredients:
• 3 ripe bananas, mashed
• 1/2 cup date paste (recipe posted in Reels)
• 1/3 cup vegan yoghurt (cultured almond @silk)
• 2 tsp vanilla extract
• 1 cup plant milk (I used oat milk @earthsown)

Dry Ingredients:
• 2 1/2 cup all purpose flour, measured & sifted
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 cup cocoa powder, sifted
• 1/2 tsp salt

The Rest:
• Oil spray
• Chocolate chips: 1/4 cup to mix + toppings (@enjoylifefoods)

Instructions:
• Preheat the oven to 350 F (or 177 C).
• Whisk together the wet ingredients in a large bowl until combined.
• In a separate bowl, combine the sifted dry ingredients using a whisk/fork.
• Add the dry bowl to the wet bowl. Gently fold everything using a spatula, making sure all the dry ingredients are mixed in. Do not over-mix.
• Fold in the chocolate chips. Do not over-mix.
• Line the muffin tray with muffin cups, and spray oil.
• Scoop out a little under 1/4 cup of the mix for each muffin cup. Top off with more chocolate chips.
• Bake for 25 to 30 minutes. Until top is golden with a crust. Use a toothpick to check it the insides are fully bakes. Should be moist and fluffy.

Happy baking!
Waseem
#demeals

Looking for a fall recipe to make for a Friendsgiving table? 👀

Try this one!👇🏼
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🌱 𝐕𝐞𝐠𝐚𝐧 𝐏𝐮𝐦𝐩𝐤𝐢𝐧 𝐒𝐡𝐞𝐩𝐡𝐞𝐫𝐝’𝐬 𝐏𝐢𝐞 🎃
It’s a crowd pleaser!!

Made with hearty earthy flavours, this pumpkin-inspired dish is the perfect one to bring to a Friendsgiving dinner.

Super fun to make too!
And if you’re not a fan of pumpkin (I understand, but you’re missing out 🙄), replace it with more tomato paste for the filling, and omit it from the potatoes.

It’s still as good!!
Try it out this Thanksgiving, and let me know how you like it 😊
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I made this Shepherd’s Pie for Pinterest Canada’s Creator’s Class, to showcase a fall-inspired vegan recipe in a fun Idea Pin!

Check it out in the link in my bio, or click the link in my stories for the full recipe.

Special thank you to @stevenkawalit and @hannahngakane for having me create for the Creator’s Class! 🙏🏼

Have a great weekend!! 💙
Waseem
#demeals

It’s #NationalCoffeeDay ☕️

So you know I had to!
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🌱Turkish Coffee Cake ☕️
Dairy-free | Vegan

The recipe is a little long, but pretty simple. So I’ll keep this short and to the point.

Make. This. Cake!!
I’m the only Turkish Coffee fan in the house. And both my brothers loved this one! ☕️

It’s so soft, moist, and fluffy, with the perfect amount of coffee; making it rich yet not so strong in flavour 😍

Dry Bowl:
2 cup all-purpose flour
1 tsp baking soda
1 3/4 cup sugar
1/2 tsp salt

Coffee Mix:
1/2 cup vegetable oil
120 ml vegan butter
2 tbsp cocoa
3 tbsp Turkish coffee
2 tbsp cinnamon
1 cup water

Chia ‘Egg’ Mix:
2 chia eggs (2 tbsp ground chia + 6 tbsp water)
1/2 cup vegan yoghurt
1 tsp vanilla extract

Choco Glaze:
2 oz dark chocolate chips/chunks
1 tsp coconut oil
1/2 cup powdered sugar
1 1/2 tbsp vegan milk

Instructions:
1. In a large bowl, whisk the dry ingredients together to combine.
2. Prepare the Coffee Mixture. In a small pot, combine the ingredients over medium-low heat until it starts simmering. About 10 minutes, stirring frequently. Remove from heat, and empty into a bowl to cool down, 3-5 minutes.
3. Prepare the Chia ‘Eggs’. In a small bowl, whisk the ground chia with water until combined. Let stand to thicken for 5 mins.
4. Add the vegan yoghurt and vanilla extract to the Chia ‘Eggs’. Whisk to combine.
5. Add the wet bowl (Coffee Mixture) to the dry bowl. Whisk to combine. I used a hand mixer for 1 minute.
6. Fold in the Chia ‘Egg’ Mixture using a spatula. Do not over mix.
7. Preheat the oven to 475 F (or 245 C). Grease bundt pan with oil/butter/oil spray.
8. Empty the cake mix into the pan. Tap on the table 3-4 times to even out the mixture. Bake for 35-40 minutes, until a toothpick comes out clean from the centre. Let cool down in pan for 10 mins, then flip onto cake plate, and let cool completely.
9. Prepare the chocolate glaze. Add the chocolate chips and coconut oil to a small bowl, and microwave for 45 seconds. Stirring at the 30 second mark. Let it cool down. In a separate bowl, whisk the powdered sugar and vegan milk. Add in the melted chocolate, and whisk to combine.
10. Drizzle the glaze over the cake, and enjoy!