Last week, we celebrated our beloved Canadian Thanksgiving. It is a time where we gather and eat simply food (earth based) to give thanks for the life we are living. Usually, chickpeas, potatoes, mushrooms, lentils, sweet potatoes are present. I always make the same dishes, with new ones to try....
Sweet potatoes with feta
3 sweet potatoes, some feta cheese, garlic, salt, cumin, olive oil, and chili flakes
In a clay pot (cazuela), heat olive oil. Add sliced sweet potatoes. Season it with salt, cumin, garlic, and chili flakes. Cook it at medium heat. Once they are cooked, add some feta cheese and warm it up for 5 minutes.
Cauliflower with cumin, garlic, chili flakes and turmeric
Wash a cauliflower, and separate it in florets. Season it with cumin, turmeric, garlic and olive oil. Bake it in the oven at 350F for 15 minutes or until well done.
Purple sweet potatoes with cumin, garlic, chili flakes
Wash and slice purple sweet potatoes. Season it with cumin, turmeric, garlic and olive oil. Bake it in the oven at 350F for 20 minutes or until well done.
Potatoes, mushroom and lentil pie
8 potatoes cooked
1 cup of lentils cooked
220 grams of mushroom sliced
garlic, olive oil, and pepper
1 1/2 cups of thick bechamel sauce home made
Spanish paprika hot
cheese
Prepare a home made becamel sauce (thick).
Sautee the mushrooms with olive oil, garlic, pepper and salt. Once they are cooked, mix it with the cooked lentils. Add the Spanish paprika to your taste. Simmer to reduce the liquid. Mix it with the bechamel sauce and set aside.
In an oven proof dish, sliced 4 cooked potatoes as a base. Distribute the lentil/mushroom mix. Place another layer of boiled potatoes. Sprinkle with cheese. Bake it for 15 minutes or until the cheese has melted. ENJOY!!
This falafels were served with garlic and yogurt mix....they are delicious!....Thanks Angie!! the link for the recipe of here
