Ingedients

• Vegan Feta

• 1 cup sunflower seeds, soaked in boiling water for 1 hr

• 3–4 tbsp almond or cashew milk

• 1.5 tbsp lemon juice

• 1 tbsp Willy’s Apple Cider Vinegar

• 3 tbsp nutritional yeast

• Pinch garlic powder

• ⅔ tsp salt

• Lebanese Salad

• 1 tbsp extra virgin olive oil

• 2 garlic cloves, minced

• 1 packet brown lentils (cooked)

• 1 tsp pomegranate molasses

• 1 tsp ground cumin

• ½ tsp ground coriander

• Pinch nutmeg

• ¼ cup fresh mint, finely chopped

• ½ cup fresh parsley, finely chopped

• ½ cup fresh coriander, finely chopped

• Salt & pepper, to taste

• ⅓ cup pomegranate seeds

• ⅓ cup roasted pistachios or flaked almonds, crushed

• Dressing

• 1 tbsp lemon juice + zest of 1 lemon

• ½ tsp Dijon or hot mustard

• 2 tbsp extra virgin olive oil

• 1 tsp pomegranate molasses

• 1 tsp ground cumin

• ½ tsp ground coriander

• Pinch nutmeg

Method