Day 151 / 365

My blogger buddy Faye, from Sustaining Life who has kindly shared her amazing plant based recipes on this blog before, and has generously offered to share a few more which will help you get creative and make use of seasonal produce available this side of the equator. 

You can find Faye's incredible creations and awesome outfit posts, amongst other stories, on her blog, Sustaining Life, here. Below are her words and creations.


Among my friends and family, eating together is a frequent activity, and Mediterranean food is often what ends up on the table. With diet restrictions (that would be my doing) and a need to please everyone's taste buds, Mediterranean food seems to be the best bet every time. It's got plenty of vegetables for the vegans/vegetarians but the option of spiced meats and creamy labne is enough to entice the carnivores in the group, as well. Recently, we've discovered Mediterranean as an excellent choice for breakfast or brunch, too!

With all of these Mediterranean flavors on my plate, and hummus already a regular kitchen staple for me, I have been wanting to try my hand at another Mediterranean classic. When a sh*tload of globe eggplants showed up in my Rustic Roots vegetable delivery two weeks ago, I took it as a sign that baba ghanoush was the way to go! This dish is surprisingly easy and, for someone who is not a huge fan of eggplant, a great way to use a lot of this funky vegetable without getting sick of it. Pair this with some crispy pita chips and chopped vegetables for a snack, or serve it with hummus, pita halves, and a spot of tabbouleh for a refreshing, healthy lunch!

Classic Baba Ghanoush (with a Spicy Kick)

Prep time: 5 minutes. Cook time: 30 minutes.
Ingredients for about 12 oz:

3 small globe eggplants or 1 large one
2 tbsp tahini
2 cloves garlic
1/2 lemon
1/4 cup water
3 sprigs parsley
1 tbsp sesame oil
1 tbsp olive oil
1 tsp salt
1 tsp pepper
1/2 tsp cumin

1 tsp cayenne pepper (or red pepper flakes)