Vegan Siniya with Onion, Maitake Mushrooms, Tomatoes, Cauliflower and Tahini

Ingredients for 4-6 servings:
  • 1 bag (20 grams) dried maitake mushrooms
  • 1 cup raw tahini (sesame paste)
  • 6-8 garlic cloves
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 stalks of thyme (optional)
  • 1 tbsp sugar or date honey or honey
  • Salt, black pepper
  • 5 onions, roughly chopped
  • 1 large cauliflower, broken into florets
  • 25 cherry tomatoes, halved
  • 1 bag (20 grams) dried maitake mushrooms
  • 1 cup raw tahini (sesame paste)
  • 6-8 garlic cloves
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 stalks of thyme (optional)
  • 1 tbsp sugar or date honey or honey
  • Salt, black pepper
  • 5 onions, roughly chopped
  • 1 large cauliflower, broken into florets
  • 25 cherry tomatoes, halved
Method:

Place the mushrooms in a bowl, add 1.5 cups boiling water and leave for half an hour.  Drain and reserve the liquid.

Prepare the tahini:  pour the tahini into a bowl, add 2 crushed garlic cloves, lemon juice, salt and 1/2 cup or a little more of the mushroom soaking liquid.  Mix to a smooth, thick paste.

Heat the oven to 180 degrees on turbo setting.  The vegetables are baked, each in a separate dish but together in the oven:

Mix the onion with 4-5 tbsp oil, add sugar and a little salt, put in a disposable baking dish and bake for 45 minutes, stirring after every 15 minutes.

Put baking paper in another baking dish and arrange the cherry tomatoes, cut side up.  Drizzle a little oil and season with salt, 3-4 chopped garlic cloves and thyme, and bake for about 25 minutes, until the tomatoes shrink slightly.

Mix the remaining oil with the cauliflower florets, season with a little salt and pepper, arrange in another baking dish and bake for about 30 minutes, until the florets are softened and slightly browned.

*All the preparations until this stage can be done up to two days in advance.

Arrange the vegetables in layers in a 20cm round pie dish:  onion, tomatoes, mushrooms and cauliflower.  Pour over the tahini and bake for 15-20 minutes, until the tahini is golden and slightly crusty.