Recipe Type: Vegan
Mexican beans salad
This salad is hearty, delicious, nutritious and colourful. It is an excellent meal for vegans and vegetarians as it contains enough protein, fiber, vitamins and minerals. I use cooked dry beans (any type), chickpeas, corn and raw vegetables.
Read moreRice Vermicelli, Fresh Spinach and Roasted Peanuts
This Asian style recipe can be a meal on its own (vegan & vegetarian) or an accompaniment to any meat, poultry or fish dish. I use fresh spinach because it’s easier to mix with the vermicelli. The frozen spinach is too compact. N.B: Spinach can be replaced, for example, by ...
Read moreGuacamole – Mexican Mashed Avocado
i believe Guacamole, which is made mainly of avocados (native to Mexico), is one of the most famous Mexican dishes. It was created by the ancient Aztecs and is now very popular around the world. Avocados are tasty and known to be of high nutritional value. You can eat Guacamole ...
Read morePotato Salad – Mediterranean Style
We all know potato salad made with mayonnaise. This version is “healthier”, more colourful and has no mayonnaise. It is good as a vegan meal, on its own, or as an accompaniment to any meat, fish or chicken dish. You can add or replace the herbs that are in this ...
Read moreRoasted Carrots with Dates
I cooked these carrots for our family on Christmas Eve! Not a shred of carrot was left! Everyone liked it a lot. The idea of roasting them with dates came to me because I had received packets of them from our friends, from UAE and Qatar. I needed to use ...
Read moreCooked Spinach Salad
It’s never too much to include spinach, and other greens, quite often in our diets. This inspired recipe has a Lebanese flavour and is really tasty and quick to prepare. In this recipe I use Sumac which is a spice made from ground red berries which grow on a wild ...
Read moreBeans with Swiss Chard, Coriander and Garlic
This recipe was given to me by my sister who had it from a friend of hers! It may have a Lebanese origin. I cooked It twice: once with Swiss chard and another time I used Cavolo Nero (Tuscan kale), and both were really good. It is perfect as a ...
Read moreQuinoa with Leeks, Broad Beans and Spinach
This is my 2nd inspired “Quisotto” recipe. We all know by now that quinoa is a superfood, low in carbs and high in protein. You can eat this Quisotto on it’s own ( a vegan & vegetarian dish par excellence) or use it as a replacement to rice, to accompany a ...
Read morePanzanella – Tomato and Bread Salad
Panzanella is an Italian salad, more precisely from Tuscany, made mainly with stale bread and tomatoes. It used to be a summer salad but nowadays we have tomatoes all year round and, instead of stale bread, we can use fresh bread, cut into cubes and grilled (croutons). Although it is ...
Read moreUnbaked Potato Kebbeh – Mashed Potatoes and Burghul (Bulgur)
Kebbeh is generally made with mince meat and Burghul. The 2 famous Lebanese Kebbeh are: the raw meat Kebbeh and the baked one. But if you want a vegetarian or vegan Kebbeh then follow this recipe. It is also eaten either unbaked or baked! My recipe uses the same ingredients ...
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