Friday, January 8, 2010

Chick Pea Cakes, Horiatiki, and Baba Ghanouj

For dinner last night we had chick pea cakes with baba ghanouj and fresh salsa on a bed of fresh spinach; a horiatiki-style salad with cucumber, tomato, red onion and black olives in a flaxseed oil, vinegar, and oregano dressing.

The chick pea cakes were basically the same as Vegan Epicurean's recipe here; I also added shredded zucchini and parsley. The baba is so simple and delicious, it's the roasted flesh of one medium-sized eggplant, 2 tbsp lemon juice, 1 clove garlic, 1/4 cup raw sesame seeds, Bragg's Aminos, cumin, and pepper to taste, all blended up for several minutes unitl smooth.

Happy Friday Everyone!


  1. Yummy!!! I love Middle Eastern food, including baba ganoush. I'll have to try Alicia's patties. Thanks for the recipe. Have a great day!

  2. BlessedMama,

    I love Middle Eastern food too.

    Thanks for commenting.

  3. Rose,

    Somehow my recipes always look better at your house. ;) I love the addition of zucchini, nice touch. I bet the zucchini kept the patties moist.

    I wish I could learn to embrace the flaxseed oil. I have been trying but we are just not buddies (me and flax oil). Your salad looks so appealing!


  4. Thanks Alicia,

    The patties were tasty...thanks for the recipe.

    For some reason, I don't even notice the flax oil when it's mixed with vinegar...just my poor sense of smell maybe.

  5. Wow, Rose, your food is looking good, and so fresh! Now I'm craving salad...

  6. Thanks Zoa,

    I'm with you...I could eat salad anytime, anywhere.


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