Salty, Recipes

Pomegranate Lentils

One of my favorite Lebanese-inspired dishes!

As a child, my mom used to prepare minced meat in pomegranate molasses with onions and pine nuts as stuffing in the traditional ‘Kebbe’ dish. Not a big fan of ‘Kebbe’ myself, I used to take out the stuffing and enjoy it on its own with mashed potatoes.

Definitely one of my favorite comfort-foods, this was one of the first things I needed to turn Vegan, and trust me when I say it tastes even better cruelty-free!

You will find a similar recipe for the pomegranate lentil mix in my Kebbe stuffing; the spices used here and ratios differ slightly.

Enjoy my pomegranate lentils with mashed potatoes, rice, or even macaroni!

Let me know if you try it, tweak it, like it or love it!


Ingredients: (2 servings) 🛒

  • 1 big onion
  • 1/2 cup green or brown lentils
  • 2 tbsps raw pine nuts
  • 2 tbsps+ pomegranate molasses
  • 2 tbsps Vegetable Oil (Sunflower or Olive)
  • 2 tsps Sumac
  • 1/8 tsp Cinnamon and Sweet Pepper
  • Salt to taste

For the mash:

  • 1 big potato
  • 2 tbsps Oat Milk
  • 2 tsps Margarine
  • Salt to taste

👩🏽‍🍳Preparation👩🏽‍🍳:

  1. Place lentils in a pot with 2 cups of water and bring to a boil. Cover and let simmer until lentils are completely soft (this should take no more than 20-30min). Add water if lentils dry up, but aren’t cooked yet.
    ⚠️Different green/brown lentils have different cooking instructions. Check the packaging, or to stay on the safe side, wash your lentils and let them soak in the water for 10 min. before cooking. As long as you end up with very well cooked and soft lentils, you’re good to go!
  2. While the lentils cook, dice the onion in fine pieces, add to a pan with the oil and pine nuts, mix, and fry on medium to low heat until completely soft. Stir throughout to avoid burning (yes, it takes time. No, you’re not doing anything wrong).
  3. Drain cooked lentils.
  4. Once onion pieces soften, add cinnamon and sweet pepper, mix well, then add cooked and drained lentils to the pan, mix well. Turn to medium heat.
  5. Add Sumac and mix well. With a wooden spoon, lightly mash the lentils as you mix them with the onion.
  6. Turn to low heat, add the first tbsp of pomegranate molasses and mix well (some people who aren’t used to the taste of the molasses might want to stop here, just salt to taste). Taste, and add second tablespoon or more!
  7. Salt to taste. Turn off heat.

For the mash:

  1. Peel and either boil or poke your potato with a fork a few times, and pop it in the microwave for 5-6min.
  2. Once cooked, mash it really well with a fork, and while still hot, place the margarine in the middle and keep turning around the mix around until margarine completely melts.
  3. Add first tablespoon of oat milk, mix well. Depending on how soft you like your mash, you may or may not like to add the second tablespoon.
  4. Salt to taste. Pinch of Nutmeg Optional!

Serving 🍴:

  • Serve warm, and either sprinkle some additional Sumac on top, or add some molasses.
  • Option to serve with fresh pomegranate seeds!

I really hope you have fun preparing this one. Please do not hesitate to DM me on IG or email me if you have any questions of trouble in the process !!

Recipes, Salty

Potato and Carrot Soup

Nothing says sweater weather better than orangey colors! Soups take over the menu as we prep to get into the chilly winter season.

This may not be pumpkin soup (not there yet), but it is very creamy, hearty, with a harmonious combination of sugar and spice.

It’s a fairly easy recipe, especially that I use canned baby carrots! All you need is chopping skills and you’re good to go.

Let me know if you try it, tweak it, hate it or love it!


Ingredients (3 servings) 🛒

  • 195g canned baby carrots
  • 3 medium-sized white potatoes
  • 1 medium onion
  • 3 big garlic cloves
  • 1 vegetable stock cube
  • 1/4 tsp cinnamon
  • 1/8 tsp grounded allspice
  • A pinch of: cumin and nutmeg
  • Salt to taste
  • 2 tbsps. olive/vegetable oil
  • 3 cups of water
  • Oregano and olive oil (optional garnish)

👩‍🍳Preparation (30 min)👩‍🍳

  1. Chop the garlic and add to a pot with 2 tbsps. of oil. Heat on high until it starts simmering, then lower to medium heat for around 2min.
  2. In the meantime, cut onion into half-moons add to pot and fry on medium heat for 5-6min. until softened. Stir throughout.
  3. Meanwhile, peel and chop the potatoes into cubes.
  4. Once the onion and garlic soften, add allspice and cinnamon, mix well. Add potato cubes, mix a little bit.
  5. Add 3 cups of boiling water, bring to high heat.
  6. Add vegetable stock, mix well.
  7. Once water starts to boil, cover to simmer. Let simmer on low heat for 15 min.
  8. Open the pot and check if the potato softened, if they did, add carrots, bring back to a boil and let simmer on low heat for another 5 min.
  9. Uncover the pot, make sure carrots and potatoes are well cooked. Turn heat off, and with a hand blender blend the mixture really well.
  10. If not creamy enough, leave on low heat halfway through blending until enough water evaporates.
  11. Add nutmeg, cumin, and salt to taste. Mix well.

Serving 🍴

  • Serve warm, you can sprinkle some oregano on top.
  • Option to add a line of olive (or even truffle!) oil.

I really hope you have fun preparing this one. Please do not hesitate to DM me on IG or email me if you have any questions of trouble in the process !!


Recipes, Sweet

Lebanese Turmeric Cakes

This is the vegan adaptation of my amazing aunt’s recipe. Turmeric Cakes are incredibly easy to make; this is great to prepare with kids, or if it’s your first time baking!

Cakes that transport me right back home, whenever I need it.

Let me know if you try it, tweak it, hate it or love it!


Ingredients (27x15cm/10.5″x5.9″ pan)photo_2020-08-12_22-14-14

  • 1 cup flour
  • 3 cups semolina
  • 2 cups sugar
  • 2 tbsps Turmeric
  • 1 cup water
  • 1 cup plant milk (oat recommended)
  • 1 cup oil

Optional: some sesame seeds for the top



Preparation

  1. Heat oven 180C/356F
  2. Mix all ingredients until homogeneous it’s that simple! I’d recommend sifting the flour, and starting with the dry ingredients, followed by the wet ones.
  3. Pour into pan, sprinkle with pine nuts, sesame seeds, and/or peeled almonds, place on middle rack, and let bake for 30-35min. until golden.

 


Serving 

Let it cool for around 30 min. before serving.


 

photo_2020-08-12_22-14-14

I really hope you have fun preparing this one. Please do not hesitate to DM me on IG or email me if you have any questions of trouble in the process !!

Recipes, Salty

My Bolognese sauce

This is a classic Monday after-school lunch. It was a habit in our home when I was in school, and I find myself repeating it as a grown-up every single week.

Nothing too complicated about this dish; as long as you can make spaghetti or pasta, you’re good to go!

If you’re allergic to or don’t like soy, you can replace it with yellow or brown lentils!

Let me know if you try this, tweak it, hate it or love it!


Ingredients (3-4 servings)IMG-20200724-WA0067

  • 400g of tomato sauce OR chopped tomatoes can (these should also contain some sauce)
  • 8 tbsps or 200g of tomato puree
  • 1/2 cup of dried brown minced soy
  • 1 large onion
  • 3 cloves garlic
  • 2+2 tbsps of vegetable oil
  • 1 cube of vegetable stock
  • 1/4 tsp of each: cinnamon, all-ground spices, paprika, oregano
  • 1/8 tsp of each: cinnamon, 7 spices, garlic powder, paprika, cumin

If you’re allergic to soy, you can replace it with red or brown lentils. Just make sure you cook them well in water, drain them, then add spices. 

Preparation

Prepare the Soy:

  1. Soak your brown minced soy in boiling water until most liquid is absorbed
  2. Drain, then place in a big frying pan forming as thin as a layer as you can
  3. Add 2 tbsps of vegetable oil, and 1/8 tsp of each (cinnamon, 7 spices, garlic powder, paprika and cumin) mix, and turn on medium to high heat
  4. Repeat this procedure until soy is crisp and brown:
    Every time you form a layer in your pan, wait till the soy barely starts to stick to the pan (you can test this with a wooden spoon on the edges), scrape, mix, and form a layer again.
    The time needed for the soy to stick will be decreasing between one round and another.
    Once soy starts to brown, turn to medium heat. For the last couple rounds, turn to low heat to avoid burning.
  5. Set aside in a bowl.

For the Sauce

  1. Dice the onion and garlic cloves, and fry them with 2 tbsps of vegetable oil in a pot on medium to low heat.
  2. Once onions soften, add tomato puree, and the rest of the spices (1/4 tsps). Mix well and let fry for a minute on low heat.
  3. Add cooked soy, mix.
  4. Add tomato sauce OR chopped tomatoes, mix on medium heat.
  5. Add the cube of vegetable stock to the mixture directly, stir well.
    keep stirring to avoid a popping red mess
  6. Add spices/salt to taste. Option to add some olive oil.

Serving 

  • I love having this with whole wheat or gluten free spaghetti.
  • If you’re into a “watery” dish, add sauce on top of spaghetti before serving.
  • I personally prefer mixing it with the spaghetti before serving it, and storing them this way in the fridge as well; this will allow the spaghetti to absorb some of the sauce.

I really hope you have fun preparing this one. Please do not hesitate to DM me on IG or email me if you have any questions of trouble in the process !!

IMG-20200724-WA0067

On a Side Note, Recipes

Chickpea Salad

I once accidentally mashed chickpeas, and I couldn’t get over how much they looked like canned tuna. Not a huge fan of tuna myself, I figured what I actually liked about tuna sandwiches/salads was the dressing and overall mix.

I came up with this chickpea salad, which reminds me of tuna sandwiches and pasta salads at kids’ birthdays. It doesn’t take too long to prepare, around 20 min tops (provided you get your chickpeas in a can), and is super budget friendly!

Let me know if you try it, tweak it, hate it or love it!

photo_2020-07-21_17-46-41


Ingredients (2 servings as main, 4 as a side)

  • 400g canned chickpeas
  • 200g canned corn
  • 10 cherry tomatoes
  • 1/4 cup of: green olives cut in quarters, OR, cornichons/pickles cut in small pieces, OR both!
  • My Lemon Mayo dressing‘s ingredients
  • Recommended:
  • Option to add 1/4 cup cucumbers!
  • Option to cut chickpea portion in half, and fill other half with macaroni!

Preparation

  1. Boil the chickpeas in their water until they become extra soft, and ready to mash.
  2. In the meantime, prepare the dressing, and cut the cherry tomatoes in 1/4s.
  3. Mix all cold ingredients in a bowl.
  4. Mash the chickpeas, let them cool/put them under cold water or in the fridge for a few minutes.
  5. Mix all ingredients together.
  6. Add dressing if serving immediately.

Serving

I like serving this with a sprinkle of dry parsley on top!

  • Option to have this with whole wheat tortillas
  • Option to cut the chickpea quantity in half, and serve with pasta

photo_2020-07-21_16-54-03