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Recipes With Course: Side dish

Vietnamese & Vegan Rice Vermicelli Salad

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This salad is delightful, fresh and healthy! It can be a simple meal on it’s own or an accompaniment to another dish. The Vietnamese use fish sauce but for this vegan version we will use soy sauce instead. NB: you can replace some of the vegetables and use others, to ...

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Raw Carrot Salad

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It’s the 3rd week of confinement in the UK since the outbreak of the corona virus – Covid19! One vegetable that is plentiful in the supermarkets is the carrot. We are in spring and the weather has warmed up so I thought a carrot salad would be perfect. By the ...

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Wild Dandelions Salad

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No it’s not a mistake, it’s really a salad recipe made with wild dandelions! In Lebanon, as a young girl, I used to go foraging for dandelions with our Lebanese neighbour who was my mother’s age and helped us sometimes with housework! Thanks to her, I also discovered other healthy ...

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Cooked Spinach with Tarator (Tahini Sauce)

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I had this idea recently to mix Spinach with Tarator sauce to make my husband eat it without grudging, and change from the classic “spinach & cream” and other recipes. I am glad to tell you that he really liked it! He said that it tasted like Mutabbal (baba Ghanouj)! ...

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Fried Cavolo Nero (Tuscan Kale)

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Cavolo Nero (black kale) is a nice Italian variety of kale, used in Italian cuisine especially that of Tuscany. It is part of the brassica family, such as cabbage, Brussel sprouts, broccoli… Being packed with so many nutrients: lutein, vitamins, minerals, fibre… cavolo Nero or any other kale, should be ...

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Itch – Armenian Bulgur Salad aka Armenian Tabbouleh

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Armenian cuisine is connected to the geographical dispersion of its people. On their exodus, the Armenian diaspora picked new ingredients, new flavours and added them to their original homeland cooking. Thousands of Armenians arrived to Lebanon, when the Ottoman Empire started the massacre of their people, between 1915 and 1917. ...

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Fresh Mushrooms, 3 ways

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There are many edible varieties of Mushrooms. They are classified as fungi (not vegetables). The most used ones are the white Button and brown mushrooms. They are a rich source of vitamins and minerals and we should include them often in our diets. Whilst raw mushrooms may be beneficial (in ...

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Green or White Cabbage Salad

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This Lebanese salad is refreshing, tangy, garlicky, nutritious and simple to make. The leaves are finely shredded then tossed with olive oil, mashed garlic and lemon juice. Sometimes I like to add to it some more nutrients such as cooked beetroot, tomatoes, peppers or herbs (basil, mint or parsley).

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Ratatouille with Added Chickpeas

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You certainly have tasted or at least know about this classic French vegetable stew, done with courgettes, aubergines and peppers. In my recipe, I add cooked chickpeas for extra protein, a must for vegans!

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Cauliflower Florets in Tomato Sauce

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To change from the steamed or boiled cauliflower, You can prepare this very healthy vegetable with tomato sauce. To obtain the right taste, you need to fry the cauliflower florets. The best is to airfry with 1 or 2 tbsp of olive oil. If you don’t have an airfryer then ...

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