Elizabeth Mansur Prepares Cauliflower Shawarma with Hummus and Tahini Sauce on her 74th Birthday

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Elizabeth Mansur is vegan whole food plant based enthusiastic and animal lover.

What follows my short Bio focusing on how body movement compliments eating healthfully.

I truly turned the corner on my vital journey from being a junk food vegan to whole-food plant-based when I learned from Chef AJ, her message of eliminating SOS (sugar, oil and salt) from my diet. It’s only then that I noticed remarkable results in my weight loss and better quality sleep.

I like to share with you one of my many secrets. It’s so crucial having a positive attitude towards body movement. While some people in my age group, or at any age, feel that movement and exercise is a chore, I look at it as pure life force.

If I am not in my kitchen exploring new delish recipes you can find me on the tennis court, hiking many of the beautiful SD county trails, lifting free weights and attending my community’s bootcamp classes. For relaxation and mindfulness, I will found on the yoga mat, reading in my garden or painting mandalas.

Cauliflower Shawarma with hummus and tahini sauce (vegan, oil & gluten free)

For the shawarma cauliflower:

1 medium cauliflower

1 tablespoon paprika

1 tablespoon Aleppo pepper

1 tablespoon allspice

1-2 tablespoon onion powder

1/2 tablespoon coriander, a dash of cayenne pepper or black pepper

4-5 minced garlic

for garnishing cauliflower, you need chopped tomatoes, chopped Italian parsley, sumac, and chopped pickled cucumber, or choose your favorite condiments.

For the hummus:
1 cup cooked chickpeas, or a can rinsed and drained

2-3 tablespoons tahini

6 tablespoons water

1 tablespoon cumin

3-4 garlic cloves

2 freshly squeezed lemon

A bonus recipe that goes well as a side to the shawirma, enjoy

For the tahini sauce :

1 cup tahini

1 cup water

3 freshly squeezed lemon

5 minced garlic

Directions:

1- The cauliflower
Cut the cauliflower to florets, line them on a prepared baking sheet, add all the seasoning, mix well to coat evenly. This could be done in an air fryer or roast in conventional oven at 350 for 1 hour or longer depending on how crispy you like them. Option,*for a quick time-saving, steam the cauliflower florets lightly and before adding the spices, roast in the oven or air fryer for 25 minutes or till golden brown

Bonus recipe;

Hummus :
In a food processor add the chickpeas, tahini, garlic , cumin, water, lemon,and blend all together until smooth and creamy, spread hummus in a small bowl, sprinkle some paprika powder, cumin powder and sumac.

The hummus goes well as a side dish with the shawarma

3- for the tahini sauce:
In a small bowl add tahini, water, lemon juice, minced garlic and salt, whisk the mixture well to combine,

4- once the shawarma cauliflower done roasting , remove from the oven or air fryer, let it cool for 10 minutes,

Transfer to a serving plate , top with chopped tomatoes, chopped parsley , pickles, drizzle tahini sauce, sumac and serve.

Easy and fast bite size polenta pizza:

Polenta pizza is so incredibly delicious and it takes little time to make.

The pizza makes a very nice quick appetizer for the guests.

One Polenta tube from TJ or herbed polenta from Sprouts

Slice in spheroidal rings about 1/2 inch thick each, one tube of polenta makes about 8 slices

Make homemade tomato sauce just like for pizza or spaghetti make sure it’s a thick consistency sauce, not RUNNY sauce, another quick option is to use a ready tomato sauce jar from TJ

Bake the polenta for 15-20 minutes at 350

Keep checking so they don’t burn, remove them and top

with roasted pine nuts and sprinkled with nutritional yeast.

Follow Elizabeth for more inspiring recipes and tips on her social media

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Thank you for sharing my 74th Birthday with me