Brushed whole wheat dough with mixture of olive oil, zaatar, and salt; sprinkled slivered onions on top, then baked.
Pizza Two (cold):
Brushed garlic-herb dough with olive oil and baked. When cooled, sliced into pieces, reassembled, and topped with hummus, olives, and salad greens.
Made baba ganoush from scratch with flame-roasted eggplant and harissa. Spread it generously on unbaked whole wheat dough, then topped with chopped sundried tomatoes. Baked, then added avocado slices as well.
I made mouhammarah as well but couldn't fit it on a pizza, so I served it with some other homemade flatbread.
I know I've made a hundred soups like this one, but this one's worth noting because the broth was invented to address a specific problem. When I saw that my new udon noodles had 40% of one's daily sodium per serving, I decided to attempt a broth that was flavorful but not salty, since the noodles were going in the broth anyway. First, I sauteed mushrooms, garlic, and ginger in a sauce pan; then, I added carrots and continued cooking. When the mushrooms had expressed liquid, I deglazed with about 1 c beer, simmered, and then added some water and chili garlic paste as well. Finally, near the end, I added kimchi+juice, seasoned rice vinegar, and lime juice. The mushrooms gave the broth a meatiness, and the kimchi, vinegar, and citrus gave it brightness and a little bit of pungency. I couldn't believe it didn't have any boullion, tamari, or miso in it! This was served hot with the infamous salty noodles, green onions, basil, and cilantro.
Secondly... here's a smoky mushroom-sauerkraut-lentil stew. It started out as a tester for Vegan Eats World, but after I realized that testing was closed, I added some other things, like lentils and liquid smoke. Mushrooms and sauerkraut balance each other out nicely here.