Special lunchtime event with Chef Bashir Munye

You can watch the recording of this event on the Gordon S. Lang School of Business and Economics YouTube channel.

This event, in Black History Month, launches the Deep Dish Dialogues series, designed to showcase chefs and other food experts diving into impactful subjects. It is brought to you by Arrell Food Institute in partnership with the Gordon S. Lang School of Business and Economics at the University of Guelph – Canada’s Food University.

Bashir is a culinary professor at George Brown College, food consultant, recipe developer and an academic researcher. He is the founder of the acclaimed “Nomadic Comfort Food” cooking series and is a sought after contributor for both publications and television including being a regular the popular program, The Social. Bashir is a well-respected culinarian and was named in the Globe and Mail’s list of “Canada’s Next Star Chef’s” for 2020. Learn more about Bashir.

This event is the first in a series that will spotlight chefs and food experts and tell stories through the power of food. Stay tuned for upcoming dates and guests.

Recipes

You can recreate Bashir’s meals at home! Prepare these ingredients before the event starts and cook along with Bashir. The full recipe’s can be found in Bashir’s cooking guide.

King Oyster Mushroom “Tagine”

• 1/4 cup Grapeseed or sunflower oil
• 1 Medium onion, thinly sliced
• 1 tbsp Ras El Hanout
• 2 cups vegetable stock
• Sea Salt to taste
• 8 large King Oyster Mushrooms cut in half lengthwise
• 1 garlic clove, crushed
• Large pinch of saffron threads
• 2 cups chopped tomatoes

RAS EL HANOUT

• 1 tablespoon ground cumin
• 1 tablespoon ground ginger
• ½ tablespoon freshly ground black pepper
• ½ tablespoon ground cinnamon
• ½ tablespoon paprika
• ½ tablespoon ground coriander seeds
• ½ tablespoon cayenne
• ½ tablespoon ground allspice
• ½ tablespoon ground cloves
• 1 tablespoon ground cardamom

Za’atar Roasted Cauliflower with Tahini Sauce

Roasted Cauliflower Ingredients:

• 1 Cauliflower cut into 2” florets
• 3 tablespoon of olive oil
• 1 tablespoon Za’atar
• ½ tablespoon sea salt

Tahini Sauce Ingredients:

• 4 medium to large cloves garlic, pressed or minced
• ¼ cup lemon juice
• ½ cup tahini
• ½ teaspoon fine sea salt
• Pinch of ground cumin
• 6 tablespoons water, more as needed
• Salt for seasonings

Couscous

• 2 cups vegetable broth or water
• Extra virgin olive oil
• Sea Salt
• 2 cups dry instant couscous (most grocery stores sell instant)
• 1 to 2 garlic cloves, minced and sauteed in extra virgin olive oil
• 2 green onions, chopped
• Fresh herbs to your liking (Bashir uses parsley)
• ¼ cup of currants (or raisins)
• ¼ cup of pistachio (toasted)

Sumac Roasted Eggplants, Labneh, Pomegranate and Mint

• 1 large eggplant cut in 2 (approximately 1 pound)
• 3 tablespoon of olive oil
• 1 tablespoon sumac (dried spice)
• ½ tablespoon sea salt
• 3 to 5 tablespoon Labneh (it’s a thick yoghurt, found at grocery stores)
• ½ cup pomegranate seeds
• 6 to 8 leaves mint roughly torn by hand