ingredients

• 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling 
• 2 garlic cloves, finely chopped
• 3 (15-ounce) cans chickpeas, undrained
• 1 tablespoon lemon zest (from 1 large or 2 small lemons)
• ¼ cup lemon juice (from 1 large or 2 small lemons)
• 1 cup finely grated Parmesan, plus more for topping
• Salt and pepper
• 8 ounces burrata, drained
• Handful basil leaves
• Sourdough or baguette, for serving

directions

1. Heat a deep, medium skillet or pot over medium-high. When hot, drizzle with 1 tablespoon of olive oil; add the garlic and cook until fragrant, 15 to 30 seconds. Stir in the chickpeas and their brine, then bring to the boil. Let the brine bubble rapidly until it has reduced and thickened, 8 to 10 minutes. Reduce heat to low, add the lemon zest and stir for 1 minute. 
2. Meanwhile, to a large bowl, add the lemon juice, Parmesan and the remaining ¼ cup of olive oil.
3. Add the chickpeas and the reduced brine to the Parmesan-lemon mixture and stir continuously until the cheese has melted and the sauce is thick but still loose. Taste and season with salt and pepper.
4. To serve, divide among bowls and drizzle with more olive oil. Tear the burrata over the top and sprinkle with the basil leaves and more Parmesan. Serve with bread.

from https://cooking.nytimes.com/recipes/768413295-chickpeas-al-limone-with-burrata?unlocked_article_code=1.blA.MFnE.ErzfQUHrQ4EB&smid=ck-recipe-iOS-share

Serve with naan/pita and tzatziki!

ingredients

• 3 cups vital wheat gluten
• ¾ cup nutritional yeast
• 2 tsp sea salt
• 1 tsp celery salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp ground mustard
• 1 tsp ground pepper
• 2 vegan beef-flavoured bouillon cubes dissolved in 3 cups hot water, or cups low-sodium vegetable stock
• ¼ cup vegetable oil
• 2 tbsp low-sodium tamari or soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste

For the tzatziki:

• ½ cup finely grated cucumber
• 1 cup thick whole milk Greek yogurt
• 1 tablespoon fresh lemon juice
• ½ tablespoon extra-virgin olive oil
• 1 garlic clove, grated
• ¼ teaspoon sea salt
• 1 tablespoon chopped fresh dill

directions for seitan gyros

1. For the seitan, preheat the oven to 350°F.
2. In a large bowl, combine the wheat gluten with the nutritional yeast, spices, and herbs.
3. In another bowl, mix together the stock, vegetable oil, tamari, vinegar, and tomato paste until well combined.
4. Pour the stock mixture into the wheat gluten mixture and stir to combine.
   
5. The mixture should be very moist, but still able to be handled as one large piece. It should not be sticking to your hands, but should be quite slippery. You will feel the elasticity of the gluten binding it together into a blob. Place the dough on a clean work surface and knead, pulling and stretching it and folding it over itself a few times. Finally, press it together to form large log shape approximately 10 inches long and 5 inches in diameter.
6. Wrap the log tightly in a large piece of heavy-duty aluminum foil. You may need to use 2 sheets to make it completely secure. There should be no exposed gaps. Tighten and twist the ends of the foil.
   
7. Place the log on a baking sheet and bake for 90 minutes. It should feel very firm when you take it out of the oven. Allow the log to cool at room temperature. Store in the fridge overnight before using it for sandwiches.
   
8. The seitan is best sliced very thin with a sharp knife or shaved using a mandolin.
9. Store the seitan in the fridge and consume within 10 days. Or it can be portioned and wrapped to freeze for longer storage, up to 2 months. Thaw completely before slicing and using in sandwiches.

directions for tzatziki:

1. Place the cucumber on a towel and gently squeeze out a bit of the excess water.
2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

from https://thehappyfoodie.co.uk/recipes/gyro-wrap/ and https://www.loveandlemons.com/tzatziki-sauce/

ingredients

• 1 onion, diced
• 4 large cloves garlic, diced
• 1 tsp olive oil

• 1 28oz can crushed tomatoes
• 1 16oz can crushed tomatoes
• 9 cups water

• 4 carrots, diced
• 1/4 cup quinoa, barley, or brown rice

• 1 bunch kale
• 2 cans kidney beans
• 2 tsp salt
• 1 tsp peper
• 1.5 tbsp basil
• 1.5 tbsp oregano

instructions

1. Heat onion, garlic, and olive oil about five minutes.
   –
2. Add water and tomatoes. Bring to a boil, then reduce heat.
   –
3. Add carrots and quinoa/barley and cook uncovered for 20 minutes.
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4. Add beans, kale, and seasonings. Simmer 15-20 min longer.

ingredients

masala with pita (mom’s cookbook page 86)

• 1 tsp olive oil
• 1 cup chopped onion

• 4 cups chopped tomatoes

• 1 tsp sugar
• 1 tsp curry
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1/8 tsp ground red pepper

• 2 cans garbanzo beans
• 1 tsp garam masala

• 1/2 cup greek yogurt

instructions

1. Heat oil and cook onion until soft.
   –
2. Add tomatoes and next five seasonings and cook until tomatoes lose their shape (about ten minutes), stirring often.
   –
3. Add garbanzos and masala. Heat to boil. Reduce heat and simmer 5-10 minutes.
   –
4. Turn off heat and stir in yogurt. Serve on pita.