Wedding day

Wedding day

As mentioned in my previous post, it was 2002 and I was fresh outta college and outta my first real relationship. The relationship was lovely and sweet and I’m blessed to have had it. It lasted nearly 3 years, which is like 10 years in college time. So when I awoke one morning in Washington, DC, where I was living (and finally in my own apartment. I was staying with my boyfriend when we broke up because my apartment wasn’t ready, which meant I had to live with my ex for the first 3 days of our break up. I do NOT recommend that), newly single, what I didn’t realize is that I was starting the journey of real world singlehood. Oh. Sh*t. Here’s the thing, common sense and ‘street smarts’, I had a plenty. I had buckets of it. I had traveled to Italy and lived on my own for a summer when I was 19. I had lived and worked in DC when I was 20 and I had studied abroad in Israel and traveled throughout Europe during my Junior year in college. I knew how to live in the world and not only survive, but do it pretty decently. These experiences taught me an immense amount about life. However, during about 2/3 of this time, I had a boyfriend so dating ‘common sense’, well, I didn’t even have a little sand bucket full of it.

These women are the reason I survived my 20s

These women are the reason I survived my 20s

And this woman - my Jackie - I spent a large amount of time in my 20s, on the dance floor with Jackie.  It was our cardio.

And this woman – my Jackie – I spent a large amount of time in my 20s, on the dance floor with Jackie. It was our cardio. (Montreal circa 2007)

When single and 'fabulous', always make sure you travel with a "Jessi(e)".  This is one of mine. I love her.

When single and ‘fabulous’, always make sure you travel with a “Jessi(e)”. This is one of mine. I love her (Chicago circa 2006).

Thus started roughly 6 years of dating the same dude, different name. I mean, to say I had a ‘type’ would have been too easy. I was an obvious open book. If you were tall, dark in features and in mood, worked in a nonprofit organization that didn’t afford you the time to date and freshly out of a relationship and so obviously not wanting a commitment it was almost painful? Well then, I was in love. There were, of course, special added bonus points for guys who worked in bars and guys who were Jewish but didn’t want to have anything to do with their Judaism. And tortured artist? Please, I could spot an unavailable, tortured artist from miles away and once spotted, chase the crap outta him and force him to date me. Around 2004, I had decided to only date Jewish guys after the break up of first love, who happened to not be Jewish. How not Jewish was he? He sometimes wore a t-shirt that read, “Presbyterians Do It Better”. And how could I forget that one time I was once called in to help out his sister who was doing a project on “the Jews” for a high school report. Bless her heart, the only visual she had was of a Hasidic man swinging a chicken over his head during the ritual Yom Kippur kaparah. “Just so you know”, I casually mentioned, “Not all Jews swing chickens over their heads in an effort for that chicken to pick up their cast-off sins”. Oy.

I tell you all this because when I met my husband, the only criteria he met off my checklist of dating doom was that he was tall and Jewish. But when a person spends 6 years unsuccessfully dating, there is a point where that person (read: me) has to recognize that maybe it was me. Maybe I was choosing the wrong type of guy. Could I have a future with the Jehovah’s Witness bar-back of the bar I worked night shifts at who couldn’t afford a phone? No. Was this because I was an elitist? Possibly. But it was most likely because we had nothing in common whatsoever. But then, when I was 28 and he was 22, I met my husband.

I was sick. I was so so so so so sick and dehydrated that I couldn’t cry tears because my body couldn’t produce the tears. I had landed in Israel a week before, ready for a year of living my own version of “Eat, Pray, Love”, when I contracted something that I have since diagnosed in all my medical expertise as dysentery (if this is sounding familiar, it’s because I wrote about that here). One day, my sweet friend, Jessie, had come to take me on a walk so I could buy water. On this walk, Jessie waved to a guy from across the street and called out to him, “Hey Yoni”. I thought to myself, “Girl, seriously? I can’t function. Let’s keep moving”. Except we didn’t keep moving because the next thing I knew, this Yoni character was crossing the street on the way to say “hello”. Ugh. I was in no mood to kibbitz (chitchat). I was in no mood for anything other than lying in bed, writhing around in self-pity and watching National Treasure for the 8th time (it was the only movie I had access to). But then, in an instant, Yoni was there and Jessie introduced us. Now, I know this is going to sound cheesy and dangerously close to my own Nicholas Sparks-moment, but please believe me when I tell you that in the moment we said “hello” to each other, I knew this was my man. It wasn’t the 101 fever or my extreme malnourishment or dehydration talking. It was Gd. I was meeting my besheret (soulmate) on the sidewalks of Jerusalem. Gd hand-delivered me my partner. “Pay attention”, I thought to myself, “This is your moment. This is the first time in your life when you can say in absolute certainty that Gd is talking to you. Listen up, honey”

Jessie and Yoni (a.k.a. Yonz) at his nephew's Pidyon HaBen, the week we met

Jessie and Yoni (a.k.a. Yonz) at his nephew’s Pidyon HaBen, the week we met

Because Yonz was studying in Eilat and I was in Jerusalem, we traveled back and forth every shabbat - sometimes alone but sometimes together.  Or, something together but alone. Sleepy head (Eilat - Jerusalem circa 2008)

Because Yonz was studying in Eilat and I was in Jerusalem, we traveled back and forth every shabbat – sometimes alone but sometimes together. Or, something together but alone. Sleepy head (Eilat – Jerusalem circa 2008)

He was 22. I was 28. He was from New Jersey and I from Georgia. He was raised in a Modern Orthodox family and I was the daughter of a non-Jewish dad and a Jewish mom; raised in a Reform Jewish household. He was in Israel studying to get his Master’s degree in Marine Sciences. I was contemplating becoming a Rabbi (that still cracks me up. I became a social worker instead. Close enough). Within roughly 2 weeks of that moment, we were inseparable.

These limbs are the reason our nearly 1 year old can reach the 3rd shelf of our bookshelf already.  (Jumping off the pier in Eilat circa 2008.  Don't we look like elegant reindeer?)

These limbs are the reason our nearly 1 year old can reach the 3rd shelf of our bookshelf already. (Jumping off the pier in Eilat circa 2008. Don’t we look like elegant reindeer?)

After he introduced himself, he helped us carry all our bottles of water back to my apartment, which was in the opposite direction of where he was going. The next day I casually mentioned to Jessie that if he might ask for my number, you know, it’d be cool if like maybe you wanted to, I don’t know, give it to him? The day after that, he did ask her for my number. Before he actually called though, I ran into him on my way to meet some ladies for a night out. He was eating ice cream with his dad and brother. When I stopped to say “hi”, he winked at me. I distinctly remember meeting up with my girls a few minutes later and telling them, “Ummm, that boy had the nerve to wink at me. I think I’m OK with that. Why am I OK with that?” Even they knew it was only a matter of time. Soon after that encounter he did call me and asked me if I wanted to go out for ice cream (he has since learned that this question need not be asked. The answer will always be ‘yes’), and the rest, as they say, is history.

He makes me laugh out loud ALL THE TIME.  Who wouldn't love that.

He makes me laugh out loud ALL THE TIME. Who wouldn’t love that.

There were a few, mainly on his side, who assumed that I, being the older woman, forced him into this relationship. There were definitely many who thought I pressured him to get married. But this is most certainly not the case and is, in fact, a complete misunderstanding of who we are as a couple and why I knew, after years of dating the wrong person, that this was the right person. Roughly 10 days after we met, my future husband looked at me and with all the confidence in the world, told me that he doesn’t date casually. In fact, when he dates its with an eye to the future. When he told me that, I spent about 2 minutes panicking and then got over myself. The panic was of the unknown; I was the child of divorce. I had only one long-term relationship. The only thing I knew was being alone (note: NOT lonely. Those are two very different things. I was never lonely while single and I have my wonderful female friends and family to thank for that) and here was this guy telling me he would be in it for the long haul if I was on board.

Needless to say, I was on board.

Love

Love

When I decided to keep kosher, I catalogued in my head all the meals I would miss because they couldn’t be kosher. Of the many items on that list, the top three were as follows:

1. Hot wings dipped in blue cheese dressing
2. Southern fried chicken soaked overnight in buttermilk
3. Chicken Philly cheese steaks

So, OK, the 1st and 3rd items I could get around but how in the world would I make a delicious and juicy fried chicken without the buttermilk!? If I could find the solution, I figured, it would be the perfect representation of my life in one not-so-healthy but not-so-unhealthy dish. And then it hit me. Coconut milk. If I soaked chicken overnight in coconut milk, would there be the same delicious juiciness? The answer was absolutely yes.

Coconut Milk Southern Fried Chicken

Ingredients:

2 Cans of coconut milk
2 Cut up chickens on the bone
Paprika
Garlic powder
Cumin
Black Pepper
Frank’s Red Hot sauce
A bunch of cilantro for garnish

*You will need a large brown paper bag for this recipe

For the Frying:
Vegetable, Canola or Peanut oil (pick your poison)
6 Cups of flour

How:

In a medium bowl, mix all of the dry spices (amount is to your discretion. I do not use measurements here but I would say heavier on the paprika, garlic and cumin). Add chicken and toss until well coated. Let the mixture stand at room temp (if cooking within 4 hours) or refrigerated in a large bowl for one hour. Pour enough coconut milk over the chicken to cover completely and stir in the hot sauce. Refrigerate up to 24 hours. Pour chicken into colander and allow excess coconut to drain.

After an overnight coconut milk soak

After an overnight coconut milk soak

Gold

Gold

Lay out several paper towel-lined plates to the side of your stove top. In a large brown bag, mix the flour with the same seasoning mixture used for the marinade– season well. One-by-one add the chicken pieces to the bag and shake, making sure they are thoroughly coated with flour on all sides.

The bag of goodness.  Every true Southerner shakes her chicken in the bag.

The bag of goodness. Every true Southerner shakes her chicken in the bag.

Fill a very large pot or Dutch oven 4-6 inches deep with oil (if you are blessed to have one of those thermometers, my research shows that the temp. should read 325 degrees. I went by dropping a little water droplet in the oil and seeing if it would sizzle).

Pure Gold

Pure Gold

I used a baking sheet lined with paper towels to soak up excess oil

I used a baking sheet lined with paper towels to soak up excess oil

With chopped cilantro for added flavor and flare

With chopped cilantro for added flavor and flare

Using tongs, grab each piece of chicken carefully and slip it into the oil making sure to shake off an excess flour. Make sure to keep the oil at a high temperature while cooking as adding the chicken brings down the heat level. Cook anywhere from 10 – 15 minutes for smaller pieces and 15 – 18 for larger or until golden brown and no redness at the bone, Remove to plate lined with paper towels to absorb the oil. Once all chicken is done, evenly combine your marinade spices, adding a tiny bit of salt to the mixture, into a small pinch bowl. Once evenly tossed, add the spice mixture to the finished chicken and garnish with chopped cilantro.

Isn't it pretty?

Isn’t it pretty?

*I enjoy my fried chicken with extra hot sauce while eating. You might too.

I could seriously look at pictures of fried chicken all day

I could seriously look at pictures of fried chicken all day

 

jewhungry mini pumpkin mac n' cheese pie kosher food blog

 

We are done. The high holidays of 5777 have come to a close. Seriously folks who celebrated, give yourself a hand. That was exhausting, no? I feel like Rosh Hashanah was, like, 5 years ago. I haven’t counted the number of meals I cooked this high holiday season but suffice it to say, it was A LOT. I mean, gobs of roast chicken and potatoes, tons of salads and apple-themed desserts and more homemade challah than you can shake a stick at. I need a cleanse (if only I believed in ‘cleanses’).

Our Teahouse in Topanga Canyon

Our Teahouse in Topanga Canyon

 

Epic tree swing

Epic tree swing

 

This holiday season we were home save for a quick little jaunt to the cutest little hippie commune we could find that was only 30 minutes from our apartment. I don’t know how we stumbled across this little teahouse on Air B n’ B but we snatched it up as soon as we saw it. The kitchen is on the porch, there’s an epic tree swing in the front yard and a fully-stocked outhouse. We hit ‘book’ as soon as we saw it. Thank goodness. We needed to get away. We live in a community that is certainly bustling with religiously observant Jews as well as your fair share of non-observant Israelis but all of friends we’ve made through our synagogue live waaaaay too far away for a family walk for a dinner or a lunch on a high holiday. If you’ve read this blog before, you’ll know that our family is religiously observant, which means that for every Shabbat and holiday, we adhere to the strict, “no energy-usage” rule. This means that we do not operate cars, our phones, the TV or computer or even the coffee maker (that said, Gd did invent the automatic coffee maker and I love her for it). We have a pretty set routine for our Shabbat observance but these two-day holiday blackouts can get kinda exhausting after a while. I mean, I’m deeply in love with my little family but sometimes, we need a guest in the house to give us a break from each other.

 

weeeeeeeeeeeee!!

weeeeeeeeeeeee!!

 

I feel like I'm being watched. Hmmm . . .

I feel like I’m being watched. Hmmm . . .

And so, since we did not have guests over for the first of the Sukkot holidays, we headed out to our little commune in Topanga Canyon for a bit of respite. It was kind of like camping but, like not. The kids slept great. We slept so-so. Husband and I drank copious amounts of coffee and we attempted a ‘hike’ but the roads were too narrow and not friendly enough for us wandering Jews. So we played board games and explored the other areas of the property and spent a considerable amount of time on that epic tree swing. We were sad to come home and even though we were exhausted, we were completely refreshed. Thank you, Air B n’ B.

Siona's turn to play with the camera.

Siona’s turn to play with the camera.

 

My reality . . . there's always someone at my feet or on my chest.

My reality . . . there’s always someone at my feet or on my chest.

 

This baby. She makes me SO DANG happy.

This baby. She makes me SO DANG happy.

 

Coffee tastes EVEN better when it's brewed in the French press in an outdoor kitchen.

Coffee tastes EVEN better when it’s brewed in the French press in an outdoor kitchen.

OK, I’m not a huge pumpkin-eater (cheater, cheater?!), but I was asked by the lovely and talented, Sara Cornelius and Aimee Twigger of Cake Over Steak and Twigg Studios, respectively, who invited me to join in on their virtual pumpkin party! Sadly, the ‘party’ happened on Monday, Simchat Torah, but hey, isn’t there something out there about being late and fashionable!? There are a TON of amazing bloggers involved in this here sweet pumpkin party and you can find them all by searching the hashtag, #virtualpumpkinparty, on Instagram.

jewhungry mini pumpkin mac n' cheese pie kosher food blog

 

jewhungry mini pumpkin mac n' cheese pie kosher food blog

 

jewhungry mini pumpkin mac n' cheese pie kosher food blog

 

a dog, a penguin, a dolphin, a cat.

a dog, a penguin, a dolphin, a cat.

 

Close up of dog, cause it's too dang here.

Close up of dog, cause it’s too dang cute.

 

jewhungry mini pumpkin mac n' cheese pie kosher food blog

 

mini Pumpkin and Kale Mac n’ Cheese Pie

Dough Ingredients:

cups all-purpose flour
teaspoon kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1 tablespoon distilled white vinegar

Pumpkin + Kale Mac n’ Cheese Ingredients:

2 cup uncooked elbow macaroni
1 tbsp kosher salt
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cup milk, heavy cream, or half-and-half**
8 oz shredded Monterrey Jack cheese
8 oz extra shredded sharp white Vermont cheddar
1/2 cup of pumpkin puree (read: NOT pumpkin pie filling)
1/2 cup frozen curly blue kale
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tbsp kosher salt

Pie Dough Directions:

Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and ⅓ cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.

Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.

Pumpkin + Kale Mac n’ Cheese Directions:

Fill a large stockpot with water, add your first tablespoon of kosher salt and bring to a boil. Add in the pasta and cook ONLY 5 – 6 minutes or just before perfect al dente (the pasta will cook more while it’s in the oven so you want to leave it a little underdone during the initial cook). Drain pasta over the sink and run cold water over it to stop additional cooking. Set aside.

While the pasta is cooking, melt the butter in a 4-quart sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for roughly 1 minute, whisking constantly.  Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

Remove sauce pan from the heat and by the handful (SET ASIDE about 1/2 a cup of shredded cheese to be added to the mac n’ cheese bowl), stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Return the pot to the stove and turn the heat to low. Cook for an additional 1 – 2 minutes, stirring constantly, to ensure all cheese is melted. Add in the nutmeg, cinnamon and kosher salt. Taste and adjust seasonings as you see fit.

Add cooked pasta to a large bowl. Pour in sauce, followed by frozen kale, pumpkin and additional shredded cheese. Stir to combine.

Assembly:

Next, divide your pasta amongst your ramekins making sure to fill it to the top (makes up to 8). Divide dough in half. Working with one at a time, roll out to ¼” thick. Cut out 2 rounds about ½” wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total – you might have leftover mac n’ cheese, which, no one ever cried about).
 You do not need to cut a vent into your pie crust at all. I did that for fun but it is not necessary.

Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25 minutes.

Curry Pizza Jewhungry Kosher Blog

Have you ever been so proud of someone and so in awe that it literally takes your breath away? That’s how I feel about Erin Zaikis, founder of Sundara, a non-profit organization that works to ensure holistic public health solutions by combining hygiene initiatives with community education, environmental preservation and female empowerment whenever possible for communities in need. How did I become so blessed to know someone so inspiring?

Curry Pizza Jewhungry Kosher Blog

The year was 2007. I had just sold everything I owned, packed what little I had left (and my dog) into my Honda CRV and moved to Ann Arbor, Michigan to work and save money before my big year-long sojourn in Jerusalem.  My beloved friend, Joel, had gotten me a part-time job at the University of Michigan’s Hillel as a Jewish Student Life Program Director. I was 27 and a little lost but felt like things were about to change . . . dramatically.

I started in October, after school had already begun and relationships already solidified. I was a little nervous the students would be all, “Who’s this chick and why is she late to the party?” Of course, they weren’t. We’re talking about Michigan students here! The best of the best (go Blue)! One of the first students I met was one Miss Erin Zaikis. Erin was (and remains) incredibly hilarious, incredibly grounded and incredibly real; some of my favorite qualities in a woman. We connected instantly—bonding over such deep subjects as hip hop music, our love of diverse cultures and no one believing that we’re actually Jewish. After about 7 months and a dramatic burn injury, I ended up leaving Ann Arbor earlier than expected and moving in with my mom in Asheville, NC. I went about my life and so did Erin.  Thanks to Facebook, I was able to keep up a bit on what this woman was getting up to.  I knew she was traveling and exploring and I was happy that she was able to do all those things. What I didn’t realize (but should have) was that she was hatching a plan.

Curry Pizza Jewhungry Kosher Blog

While working in rural northern Thailand, Erin visited a local school. When she arrived, she used the bathroom, but when looking for the soap, there was none to be found. She asked the students if they had any soap at the school but just saw blank stares. So she asked if they washed their hands after going to the bathroom, or before eating. They all shook their heads no.

Stunned by this, Erin went to the nearest town and bought out their supply of soap to bring back to the school. She proceeded to conduct an impromptu hand-washing workshop. However, many of these children had never washed their hands before: they were fumbling the bars of soap in their hands and smacking it against their faces, unsure of what to do with it that was her light bulb moment!

Upon Erin’s return to the US, she found that the leading causes of death in children worldwide are illnessesthat could be prevented with a bar of soap. This problem she saw in Thailand actually existed all around the developing countries. In fact, according to a recent Unilever study, there are 70 million people in India alone that don’t know what soap is!

Sundara India Photo Soap Recycling

Sundara India Photo Soap Recycling

Approximately 3.5 million die of diarrhea and respiratory diseases each year according to the Centers of Disease Control. Hand washing is the best way to prevent the spread of infection and illness, and is more effective, yet cheaper, than any vaccine on the market. With this in mind, Sundara was born.

Erin took a few minutes out of her world-saving schedule to answer a few questions for me. I hope you are as inspired by her work as I am. And even if you can’t go to India/Ghana/Haiti to physically join Erin in her efforts, you can help by donating to Sundara. To read more about Erin, check out this profile of her in The Huffington Post. Also, after this interview is a recipe for curry pizza with roasted cauliflower and eggplant.

 

Curry Pizza Jewhungry Kosher blog

———-
Me: How did you start Sundara?

Erin: Last year, while working in a small village in Thailand I went to visit a school and met children who didn’t know what soap was. I went to the bathroom – these students had sinks and running water – but no soap. So I drove to the neighboring town, bought out their supply of soap and brought it back with me. I watched as the children opened the packages of soap and clawed at the bars, some smacking it against their heads, having absolutely no idea what to do with it. Then I realized, so many organizations focus on clean water but who is working on providing soap and hygiene education to these communities? Upon my return to the US I quit my job and decided I had to do something about this. I founded a soap company which later rebranded as a nonprofit that designs and funds sustainable hygiene programs for underserved communities in Haiti, Ghana and India.

Me: Who/what inspires you?
Erin: I have so many heros who provide constant inspiration to me when I’m feeling down and frustrated. I’m inspired by all mothers – I believe that is truly the hardest job in the world. I’m inspired by people who fail and get up time after time to try again. I’m inspired by people with disabilities who don’t see themselves as being anything less. I’m inspired by the taxi cab driver I just met from Nepal tonight who came here by himself to earn enough money to send his only daughter to college. I’m inspired by everyone who follows their passion. The world needs more people who feel alive!
Me: Does your Judaism play a role in your goals, both personally and professionally? If so, how?
Erin: I think one of the biggest parts of living ‘Jewishly’ for me means remembering where you came from and using that as motivation to lend a hand to others. Being Jewish for me meant a childhood full of eating heavy Ashkenazi foods and hearing countless stories of thousands of years of suffering (am I right?). But how great is it that we are finally in a position to help others? I’m so proud to be a Jew running an organization that helps people who aren’t Jewish – (and let’s be honest, might not ever meet a Jew in their lives). That to me is such a huge success story of how far we have come as a people – and now we can give back to others who aren’t a fortunate.
 
Me: What are your long-term goals?
Erin: I take so much joy out of being able to have my own nonprofit, but I know that in the end this will work better if we hand over the real ownership to the locals and have the support and trust of every community that we work in. On a domestic level, I hope that we can increase awareness of the real hygiene and sanitation issues around the world. I believe that acknowledgment is the first step in fixing any issue, so if we can draw more interest in this issue, one day in the not so distant future no child will be asking what soap is. That would be a real dream come true!
 
Me: What’s your earliest food memory?
Erin: I remember my dad always making my older sister and I Annie’s Mac n Cheese from the purple box when we came back from school. Remember that stuff? We used to mix in frozen peas and call it a “healthy snack”…oh how times have changed! That white cheddar powder was just the bomb. I could eat that straight up with my fingers.
Me: Favorite comfort dish to make?
Erin: Moroccan chicken! The best for a cold wintery day like the one’s we’ve been having over in NYC lately. Enjoy with some red night and trashy TV and you’ve got yourself a killer night. Take a whole chicken, trim off all the fat, wash and let dry. Place in a slow cooker with chopped onions, garlic, turnips, carrots, raisins, dried apricots, prunes and russet potatoes (or sweet potatoes). Add Ras-el-hanout (Moroccan spice that tastes amazing with just about everything) and a corn starch and let cook for 4-8 hours. Enjoy!
curry pizza jewhungry kosher blog
Curry Pizza with Roasted Cauliflower and Eggplant
Ingredients:
1 large lavash
1 medium eggplant, sliced to 1 inch thickness
1 medium cauliflower, sliced length-wise so that you have nice, wide, flat florets
1 cup curry sauce (I used prepared curry sauce, it’s just easier)
1/2 Haloumi cheese, cubed
1 – 2 cups shredded mozzarella cheese
1 tbsp T
umeric1/2 tbsp Kosher salt
1/2 tbsp Garlic powder
Directions for roasting cauliflower and eggplant:
Preheat oven to 400 degrees.
Place sliced eggplant on paper towel and cover with kosher salt. Let sit for roughly 20 minutes (or more!) so that the kosher salt can draw out excess moisture. After 20 minutes or so, pat dry with paper towel.  Place eggplant slices and cauliflower slices on baking sheets. Drizzle with olive oil. Sprinkle with tumeric and garlic powder and roast for 30 minutes or until nicely browned.
Directions for pizza:
Cover lavash with curry sauce (I like mine sauce-y but you should put the amount on your lavash that fits your taste preferences).  Sprinkle with half of your mozzarella cheese. Cover the cheese with your roasted eggplant and cauliflower as well as your cubed Haloumi. Cover that with more mozzarella. Sprinkle with kosher salt.
Place pizza on round pizza baking sheet and cook for 15 minutes. If you notice that your mozzarella is starting to brown but your Haloumi isn’t, change your oven setting to a low broil and let brown for 2 minutes. Once done, top with chopped cilantro and serve hot.
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