This salad gains inspiration - and credit - from my colleague's mother in Morocco who treated me to a delicious vegan meal at their home in Rabat! It can serve as an appetizer, or when paired with hummus or another dip, serve as the main course! It's a wonderful communal dish - serve with small plates and spoons, and everyone can have their pick of what parts to eat! While different versions abound, this one includes the following base ingredients:

• Three potatoes, steamed then baked with olive oil; garnish with fresh dill
• Three large carrots, steamed for just a few minutes then grated finely with 1/2 an apple
• One pound green beans, steamed for 10 minutes
• One pound cauliflower, roasted for 20 minutes with salt and olive oil
• Three medium cucumbers

After preparing each vegetable, assemble as such or with the cucumbers on the outer edge of your plate. Add salt and generous squeeze of lemon juice. 

My colleague's mom added an additional layer of freshly grated beets. You can also decorate with fresh tomatoes.

This dish - for presentation, health purposes, and communal aspect - is a hit! Thank you Samah to you and your family for inspiration! 

This is an easy dish to prep in advance and then make while you are working on other parts of your day. Easy, delicious and super healthy! 
 
Ingredients
 
2 potatoes, peeled and diced
1/2 a butternut squash, diced
1/2  teaspoon ginger, finely minced
1 carrot, grated
1/2 a red pepper
1 can chickpeas
1 can diced tomatoes (or two medium tomatoes, diced)
5 ounces (125 ml) coconut milk
2-3 tablespoons olive oil
Salt, pepper and coriander to taste
Fresh herbs: cilantro
 
Method

Combine all of these ingredients (except the fresh cilantro) into a baking pan and stir thoroughly. Cook  at 400 F (205 C) for 40 minutes. Sprinkle fresh cilantro on top and serve with basmati rice. Enjoy!
​Note: this portion serves four for lunch. 

This is an easy, quick dish that you can prepare and put in the oven while going about your day. Serving size for two; double or triple for more!
 
Ingredients:
1 large potato, peeled and diced
1/3 to 1/2 head cauliflower
Spices: pinch of cumin, asafetida, paprika, salt & pepper
1 tablespoon olive oil
Fresh herbs of choice
 
Mix all the ingredients together in a bowl. Pour into a lightly oiled baking pan and cook at 400 F (205 C) for 30 minutes. Lightly sprinkle with fresh herbs. Serve with your favorite hummus, chickpea spread or salsa. 

Теплый ноябрь. Запеченная цветная капуста с картофелем
​Представляем вам легкое и быстрое в приготовлении блюдо, которое Вы сможете приготовить, пока готовитесь к началу дня. Рецепт рассчитан на двух человек, поэтому если Вас больше, умножайте исходя из того, сколько вас.
 
Ингредиенты:
1 большая картофелина, очищенная от кожуры и нарезанная на кубики размеров 2 см на 2 см
1/3  - 1/2 соцветия цветной капусты
Специи: щепотка кумина, асафетида, паприка, соль и перец
1 столовая ложка оливкового масла
свежая зелень по Вашему вкусу
 
Смешайте все ингредиенты в миске. Высыпьте в емкость для выпечки, предварительно смазанную маслом и готовьте при температуре 205С (400F) на протяжении 30 минут. Добавьте сверху свежей зелени. Подавайте с хумусом, перетертым нутом или сальсой.