My posting schedule got a little screwy this week. I hope you guys don’t mind! I skipped a couple of days in the middle of the week and then I went for a Thursday-Friday double whammy. I’m trying not to work on weekends these days, and with my current level of organization that sometimes means scrambling to get the last post of the week in by Friday. Also, it’s been a pretty meaty week, for a vegan website anyhow. Not real meat, but vegan versions of meaty dishes. We had gumbo with meatballs, spaghetti with meat sauce, and now shawarma made from lentils. This might look similar to my eggplant gyros, but the flavor is way different. The awesome thing about shawarma as opposed to gyros, is that the flavors are super versatile. I had a hard time figuring out what to make my vegan shawarma out of just because there are so many options. Seriously take a look at the recipe: cumin, paprika, cinnamon, garlic, lemon. Those spices work with so many things! I’m glad I went with lentils though, because lentils also happen to go deliciously stuffed in pita bread with all the shawarma fixings. To make this all you need to do is throw some cooked lentils in a skillet with a bunch of seasonings. It’s really easy and a great way to use up leftover lentils if you’ve got them on hand (use about 3 cups). I whipped up a quick fattoush-ish salad to go with my lentils, and it’s really delicious, but you can always use your favorite veggies and dressings instead. This one is pretty adaptable, so feel free to make the recipe your own! The lentils would go great with just about anything, so don’t feel obligated to eat them in a pita. They’d make an awesome salad topper, or go great in a big rice or quinoa bowl.
