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Healthy Fattoush To Save Your Fat Toosh (Vegan)

Alright, that was corny, but it's always been completely impossible to say 'fattoush' without making that joke. What IS fattoush, you ask? It's the coarsely chopped Middle-Eastern answer to a Greek salad, as the two use a fairly similar dressing and are wonderfully light alternatives to whatever that creamy ranch and bacon bits disaster you've been calling a 'lunch salad' is. What sets it apart from Greek salad, however, is what gives fattoush its edge. Broken pieces of well-toasted pita bread soak up all of that delicious flavor and give the salad a nice crunchy crouton-esque ingredient. Once you've made this once or twice, it will probably be one of the easiest dishes to freestyle when you've got a whole bunch of fresh vegetables and no bottled dressing around. ------------------------------------------------------------- Fattoush (Salad with Bread Crumbs) 2 loaves pita bread 1/2 head of Romaine lettuce 1 bunch parsley, chopped 1 bunch green onions, chopped 1 cucumber, peeled and cut in small pieces 4 tomatoes, cut in small wedges 1 green pepper, chopped 1 clove garlic, crushed Juice of 2 lemons 1/2 cup olive oil 2 tbsp. chopped mint (or 1 tbsp. dried mint) Salt and pepper to taste Toast bread. Break into small pieces and set aside. Add chopped vegetables and toss until well mixed. Add lemon juice, garlic, salt, pepper, and oil. Toss bread with the above ingredients and mix well. Serve immediately before bread gets lumpy. ------------------------------------------------------------- Feel free to add your own ingredients! Fresh chickpeas, red onion, crumbled feta, kalamata olives, or a sprinkle of sumac seasoning are all really popular additions.
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@Sjeanyoon Do it! I feel like fattoush is all the flavor of Greek salad amplified!
I love Greek salad so I'll have to try this out soon!!
The toasted pita bread could be my new favorite salad accessory :)
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Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
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Pumpkin French Toast, Fall Breakfast Perfection~
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Pikachu Buns
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Traditional Lebanese Spinach Pies (Vegan)
I was a weird little girl. I wanted to be 'Macho Man' Randy Savage when I grew up, had an imaginary friend named Ruth, and I could never eat enough spinach. Spinach was my favorite food! My mother would keep our refrigerator stocked up with boxes upon boxes of frozen spinach for when my fussy little kid palette turned down peas, brussels sprouts, and broccoli. ("The president and I don't eat broccoli," I once told my parents when they pleaded with me at the table. It's true! President Bush Sr. hates broccoli. Google it.) Perhaps my love for spinach stems from these freshly baked spinach pies, a common indulgence my mother would come home with after spending the day in the Middle Eastern market district where we lived. These spinach pies, much like any of the bread items at Fattal's Bakery (our preferred pita bread spot), were moist, chewy, fluffy, and perfect even if you had to reheat them later. If you're a fan of spankopita (Greek spinach pie) and want to try something new with the leafy green, try out this recipe and you'll have a beautiful spread of Middle Eastern comfort food at your disposal. So tasty (and vegan)! -------------------------------------------------------- Lebanese Spinach Pies (Fatayer) For the Dough: 5 lbs. all-purpose flour 3 envelopes dry yeast 5 cups lukewarm water (approximately) 2 tbsp. salt 1/2 tsp. sugar 1. Dissolve yeast in 1/4 cup of warm water. Sprinkle with sugar. Cover and let rise. 2. In a large pan, mix flour and salt. Add the yeast mixture. Gradually add the lukewarm water, mixing and kneading until dough is smooth. (This dough has to be firm enough to roll with a rolling pin.) Cover with a blanket and put in a warm place for 1 to 2 hours, or until the dough rises. 3. Cut dough into sections the size of an orange. Form into balls by tucking the dough underneath to make them round and smooth. Let rest for 30 minutes between blankets. To make Spinach Stuffing: 2 lbs. spinach 2 large onions, chopped Juice of 2 lemons 3/4 cup oil 1/2 tsp. sumac Salt and pepper to taste 1. Wash spinach. Chop. Sprinkle with salt. Let stand for 15 minutes, then squeeze out the excess moisture. 2. Mix with all the ingredients and set aside. 3. Pinch off 2 1/2" balls of dough and roll out to 4" circles. 4. Put a heaping tablespoon of filling on each circle. 5. Fold up from the bottom to the middle and bring in sides to center to form triangle. Press down seams firmly and pinch ends together. 6. Grease pan. Place pies on pan and brush tops with olive oil. 7. Bake in a preheated 400 degree oven until pies are golden brown.
11 Pancakes You MUST Try Before You Die
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