Recipes, Salty

Chickpea Patty

The long awaited chickpea patty is finally here!!!

I spent a year perfecting this recipe… and I finally got it.

Blender, grinder, or not, you can make this as long as you find oat flour and flax meal (ground flax seeds).

This patty is PACKED with nutrients – from fiber and protein to Omega-3!

Ingredients: (8 patties, small)🛒

  • 1 cup chickpeas from can
  • 1/4 small onion
  • 1/4 cup grounded oats if you have a grinder, if you don’t then 1/4 cup oat flour
  • 1 flax egg (1 tbsp flax seeds, ground if you have a grinder, or flax meal if you don’t + 3 tbsps of water, combine and let rest for 7-10min)
  • A pinch of (in arabic “rachit”) cinnamon, 7 spices, garlic powder, and herbes the provence
  • 1 tbsp olive oil
  • Around a cup of breadcrumbs (more according to how “pan fried” you’d like your patty to be)
  • Salt to taste
  • Frying oil


For an overview (pun intended) of the process, go to my IG Highlight for this recipe (I cannot afford the word press upgrade that would allow me to embed videos)

  1. Make sure the chickpeas are soft enough to mash with the fork; if they aren’t, boil them in their water for a few minutes. Once or if they are, mash them with a fork
  2. Chop the onion as thinly as possible – if you have a grinder, option to ground the onion
  3. Using the fork, combine onion and chickpeas, mix and mash well
  4. Add flax egg, mix well
  5. Add spices and olive oil, mix well – option to add some breadcrumbs in the mix
  6. Prepare a plate covered in bread crumbs, and a bowl with 1tbsp of oil
  7. Once you get a homogenous mix, start forming, in your hands, a ball the size of your inner palm, roll it well, then flatten it to form a patty
  8. Dip your fingers in the oil and tap each side of the patty to cover it
  9. Place the patty on the breadcrumbs plate on each side, until it’s covered in breadcrumbs. You can ‘encourage’ this process with your hands. The more oil/breadcrumbs stick, the ‘golder’ the patty will look!

The following steps depend on how fried you’d like your patty to be; the more oil you heat up in the pan, the more golden the patty will turn out. Ref. to pictures for examples: the patty to the left was fried with 1 tbsp of vegetable oil on the pan, while the ones to the far right were fried as seen in the middle photo.

10. Heat some oil in a pan
11. Once hot, place patty, then flip to the other side once bottom is golden brown

Serving 🍴

  • In the featured image, I made homemade vegan buns, and filled them with Mustard, Ketchup and VG Mayo, lettuce, grilled potato slice, and a tomato slice!
  • In the other pictures, I used a maple mustard spread, lettuce, tomato, and pickles.
  • You can freeze your patties before cooking

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

Lazy Cake

It’s called a lazy for a reason!

With an estimated preparation time of 20 min, easy to find ingredients and tools, and a no-bake feature, this dessert is definitely one of the most student-friendly ones I make.

I refrained, on purpose, from using fancy ingredients like vegan condensed milk, or even chocolate cooking bars; it’s budget-friendly as well.

So next time you’re invited over to a friend’s, and would like to make something quick and easy, this is your guy. Enjoy!

Ingredients: (25cm/9.8”) 🛒

  • 200gr vegan margarine
  • 3/4 cup raw cocoa powder
  • 1/2 cup sugar (vg)
  • 1/4 cup plant milk (I use soya)
  • 130g vegan tea biscuits (Lebanon: go for Gandour’s ‘Biscuits Marie’)
  • 40cm/16” tin foil


  1. Using your hands, break the tea biscuits into smaller pieces (picture for reference) and set aside.
  2. In a bowl, melt the margarine completely. You want to proceed with steps 3 & 4 as quickly as possible, before the margarine cools! Otherwise, the cacao and sugar won’t melt well.
  3. Sift through the raw cacao powder into the melted margarine. Mix well while sifting.
  4. Add sugar to wet ingredients, mix until homogenous.
  5. Add plant milk, mix well.
  6. Gradually add biscuit pieces to the mixture, slowly mixing with a spoon or using your hands, until all biscuits are in, and well coated (picture for reference).
  7. Spread the tin foil on the table.
  8. Using your hands, mold the mix into the shape of your cake on the tin foil. Option to use the scraps of chocolate mix as external layer of your cake.
  9. Wrap up the lazy cake.
  10. Freeze overnight.

Serving 🍴:

Take off the tin foil and enjoy!
Store in fridge.

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

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


  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 since I use canned baby carrots! All you need is chopping skills, a hand blender, and you’re good to go.

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

Ingredients (4 servings) 🛒

  • 195g canned baby carrots
  • 2 medium-sized white potatoes
  • 6 cherry tomatoes
  • 1 medium onion
  • 3 big garlic cloves
  • 1 vegetable stock cube
  • 1/4 tsp cinnamon
  • A pinch of: cumin, sweet pepper, and paprika
  • 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 all spices and 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 pepper, 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)


  • 1 cup flour
  • 3 cups semolina
  • 2 cups sugar
  • 2 tbsps Turmeric
  • 1 cup water
  • 1 cup plant milk (oat recommended)
  • 1 cup oil (any non-savory)
  • 3 tsps baking powder

Optional: some sesame seeds for the top


  1. Heat oven 180C/356F
  2. Mix all ingredients until homogeneous… it’s that simple! I’d recommend sifting the flour through, 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.


Let it cool for around 30 min. before serving.


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 !!