Four Restaurant-Approved Vegetarian Recipes To Make At Home

April 9, 2018

Wow friends and family with your vegetarian culinary skills with these delicious and super elevated recipes from Chicago restaurants...

This delicious dish from Beatnik is loaded with flavor and color.

Step 1: Tahini Yogurt
  • 1 qt. Greek Yogurt

  • 4 tbsp Tahini Paste

  • 2 tbsp Lemon Juice

  • 1 tsp Salt

Mix the Greek Yogurt with the rest of the ingredients in a bowl. Keep it room temperature a 15 minutes before use.

Step 2: Baba Ghanoush
  • 6 Eggplants

  • 5 Black Garlic Cloves

  • 2 Garlic Cloves

  • 2 tbsp Lemon Juice

  • 4 tbsp Olive Oil

  • 2 tsp Salt

Grill the eggplant until they’re smooth, then put them in a bowl and cover with plastic wrap for 15-20 minutes. After 15-20 minutes, peel them and reserve the meat of the eggplant to blend it with the rest of the ingredients. Make sure to leave the Baba Ghanoush mixture out 30 minutes before use.

Step 3: Garnish
  • Za’tar

  • Pomegranate Seeds

  • Roasted Pine Nuts

  • Fig Balsamic Vinegar

  • Olive Oil

  • Microgreens

  • Grilled Pita

To serve, put a ring of the Tahini Yogurt around the perimeter of the bowl and add the Baba Ghanoush in the center. Drizzle the fig balsamic vinegar and olive oil over the dish, then garnish with the za’tar, pomegranate seeds, pine nuts, and microgreens as you desire. Finally, serve with warm, grilled pita bread.

 

 

 

 

by Rachel Popa

http://chicago-woman.com/food_drink/vegetarian/

 

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