I was cruising the book (that’s what we refer to Facebook as in our house) the other night and came across this recipe for a Giant Hummus Mezze Traybake. Tapenade? Baba Ganoush? Hummus? Saucy goodness? Sold!
I had everything on hand except for the eggplant and the Baharat seasoning. I didn’t feel like going to the store for eggplant and I had all of the ingredients for Baharat so Ali and I made our own from this recipe.
As I was making this recipe I started hearing things like “oh, you’re putting zucchini in it?” and “are those cooked peppers?” and my all time favorite “can I just have a sandwich for dinner?”
This is the usual line of questioning in my house around dinner time as I am vegan because I am the cook in my family they are vegan too 🙂
I’m going to give it to you straight: this can get demoralizing when you have come home from a long day at work and feel like throwing in a frozen pizza, but go to the trouble of making a delicious, home cooked meal only to be met with gags (yes gags) and lamenting ; “why can’t we just have chicken?!” It is especially discouraging when you go the extra mile and try to ensure you are trying new recipes so no one gets bored and almost every meal ends up being a miss. I will say that my hubs is super appreciative and it is just my kids with their banal palates that are unappreciative of my culinary offerings. Can we say #firstworldproblems?
Anyways, I made the mezze traybake and it was AMAZING!
The pictures didn’t do it justice but here they are 🙂
As I have mentioned before, my house is GF so I used Celiac-safe tortillas. I was disappointed with the brand, which I can’t remember at this time, because the tortillas we’re super hard and oily. I highly recommend Udi’s Gluten Free Tortillas as they seem to have the closest consistency to flour tortillas.
On the weekend I also made some easy pinwheel appies using Bob’s Red Mill Pizza Crust Mix (with plant milk and a flax egg), vegan cheese, fresh spinach, olive oil and garlic.
I rolled the dough into a square about 1/4 inch thick and brushed it with olive oil. From there I added minced garlic, fresh spinach and grated vegan cheese.
Because I used GF dough I had to be careful when rolling the sheet up because it tends to be short.
Once I had a long tube of dough with the spinach, garlic and vegan cheese inside I cut out 1 inch pinwheels and placed them on a cookie sheet on top of parchment paper.
I popped the tray into the oven and baked at 350 for 30 minutes.
Once the pinwheels had cooled I served them with marinara sauce for dipping. SO good!
I should say that this idea was also inspired by a Facebook recipe video I saw recently but I can’t for the life of me remember where it originated from!