Going Vegan for one week!!
Weeks ago, a friend of mine who is vegan taunted me about not being able to spend a week without my proteins. So this week I decided to accept her challenge by going fully vegan for a week. As a meat and dairy lover, I wanted to challenge myself and see if I could spend an entire week by only eating vegetables and substitutes to meat and dairy. You have no idea how it’s difficult for anyone who likes to have meat and dairy in their daily meals to be deprived of it for seven days. However, I’m ready for the challenge.
I began my one-week vegan journey by making a classic eggplant dip with flat bread. I didn’t want to start this challenge with drastic measures so I went for a veggie dip that I usually enjoy eating. Baba Ganoush is definitely a delicious dip that I would find myself eating every day without being tired of it. As for the flat bread, I usually add Greek yogurt but since it was part of my vegan challenge, I substituted Greek yogurt a thick vegan yogurt. And the result was quite impressive.
Prep: 20 min Cook: 35-40 min 4 Servings
Baba Ganoush dip
1 tablespoon of Tahini
1 tablespoon of Lemon juice (for more acidity use 2 tablespoons)
2 tablespoons of Olive oil
3 cloves of Garlic
1 cup of Flour
2 tablespoons of thick vegan yogurt
1/3 cup of warm water
1 teaspoon of Sugar
½ teaspoon of Baking powder
¼ teaspoon of salt
¼ teaspoon of Cumin (Optional)
For the Flat breads
1. Combine all the ingredients together in a mixing bowl and knead with your hands until obtaining a non-sticky dough. If the dough is too wet, add more flour and if it feels too dry, add one or two tablespoons of warm1 water.
2. Cover the bowl with a plastic wrap and let the dough rest for around 10 minutes (at room temperature).
3. On a floured work surface, cut the dough into 5-6 equal pieces. Roll each piece into a ball then set aside.
4. With a rolling pin, flatten each ball into thin sheet.
5. In a lightly oiled pan, over medium heat, cook the bread for 2-3 minutes per side. My trick is that once the bread starts to puff, I know it’s time to flip. And repeat the same process for the remaining flat breads. (No need of oiling the pan if using a non-sticking pan)
Let the flat breads cool before eating them.
For the Baba Ganoush
1. Preheat the oven at 400°F.
2. Cut the eggplant in half lengthwise. Coat each side of the eggplant with olive oil. Then season with salt and pepper.
3. On a baking sheet lined with aluminium foil or with parchment paper, place the halves of the eggplant (with the flesh side down and the skin side up). Prick each half of the eggplant with a fork so the steam can escape.
4. Place the gloves of garlic in a foil sheet. Drizzle with some olive oil and add salt and pepper. Wrap the foil and place it in the oven so the garlic can roast for 5-10 minutes.
5. Place the eggplant halves in the oven and let it roast for 35-40 minutes or until the eggplant becomes very soft.
6. Remove the eggplant from the oven and let it cool for 5-10 minutes. With a spoon, scoop the flesh out of each half of the eggplant place it in a mixing bowl.
Disclaimer: It’s possible to mix all ingredients by using a blender; however, I like my Baba Ganoush to be more rustic with texture so I went for the fork method.
7. Combine the roasted garlic to the eggplant flesh and mash well with a fork. Add tahini, lemon juice, salt and spices of your liking. Continue to mash with the fork in order to combine all the ingredients together until obtaining a smooth mixture with some texture.
8. Place the Baba Ganoush in a serving plate and swirl about two tablespoons of olive oil on the top. And garnish with fresh chopped parsley.
Serve with slices of flat bread.
For those who would want a non-vegan version of the flat bread, just replace the thick vegan yogurt with a traditional Greek yogurt. I was also told by my friend that it was also possible to replace Greek yogurt with coconut cream, however I didn’t try that method so I can’t sadly give an opinion on that.
It’s also possible to replace the flat breads with raw veggies if you want a gluten free snack.
Roasting the cloves of garlic isn’t a requirement but I just like the flavor of roasted garlic in my eggplant dip for some reason.