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. 


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.


  • 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 !!


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!


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!


  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.


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


Recipes, Salty

Lentil Kebbe /كبّة عدس

Whenever I hear “kebbe”, I am immediately taken back to school days.

This is a pie-like dish that we prepare in Lebanon with a lot of meat. The traditional vegan version is made with pumpkin.

Since pumpkin isn’t always in season, and Kebbe is technically the birthday cake of savory dishes, I decided to try making it with lentils instead!

Here is the result, and I’m definitely a huge fan.
My whole family is actually; half the pan was gone in barely an hour.

You will unfortunately need a food processor for this.
Let me know if you try it, tweak it, hate it or love it in the comments below!


Ingredients (around a 10 inch/26 cm round pan)
For the external layers:

  • 1.25 cups red lentils
  • 1.25 cups brown (soft) bulgur
  • 1 big yellow/white onion (keep a small one aside too)
  • 1/2 to 3/4 cups mint leaves (you’ll start with 1/2, and might want to add 1/4 according to taste)
  • 2 tsps salt
  • 3/4 tsp cinnamon
  • 3/4 tsp pepper
  • 1/4 tsp 7 spices
  • 1/4 tsp cumin

For the filling:

  • 1 big onion
  • 1/2 cup brown lentils
  • 3 tsps raw pine nuts
  • a pinch of cinnamon
  • a pinch of cumin
  • 1/4 tsp seven spices
  • 1/2 tsp summac
  • 1 tsp salt
  • 1 to 1.5 heaped tbsp pomegranate molasses

Preparation– bear with me, it’s a long one.

  1. Rinse and drain lentils
  2. Place lentils in 2 separate pots (one for brown, one red), and add enough water to reach the equivalent of double the lentils’ height.
  3. Bring to a boil, then cover to simmer.

Only turn off heat once:
a. the red lentils are completely soft, almost overcooked.
b. the brown lentils open up, and become extremely soft.
Tip: If the lentils haven’t reached that state and most of the water is evaporated, add more water.
This should take the red lentils around 20 min, and the brown lentils around 45 min (could go up to 1h).

While the lentils are cooking, let’s start with the surrounding layers:

  1. Cut one big onion in 4-5 pieces
  2. Rinse the bulgur and drain (there will always be some water you won’t be able to drain, that’s okay)
  3. Place onion pieces and bulgur in food processor
  4. Add 1/2 cup of mint leaves to the food processor first, then add the rest to taste
  5. Blend well
  6. Add spices, blend well, and taste. Add whatever spice/element you think is missing

Once the red lentils are cooked, drain them really well, then add to food processor and blend. Let this mixture rest.


Once the brown lentils are ready, prepare the filling:

  1. Pre-heat oven to 200C/392F
  2. Drain the lentils and set aside
  3. Dice a big onion and fry in a pan on medium heat with some vegetable oil
  4. Add a pinch of 7 spices and cinnamon, mix
  5. In a separate pan, roast the pine nuts on low heat until golden: make sure to keep an eye on them at all times – move them around every once in awhile to keep them from burning
  6. Once onions begin to soften, add pine nuts and lentils with an extra tbsp of olive oil (vegetable oil works too)
  7. Allow them to fry for around 3-5 min

Use a wooden spoon to mix; you want the lentils to soften even more, and blend with the onion.

  • Add the rest of the spices, and the pomegranate molasses. Adjust to taste.

That’s it for the filling! Set aside.


Check up on the layer mix in the food processor, it should be slightly dryer by now
Tip: if it’s still too liquid and sticky, try adding some more bulgur, blend well, and wait. If it’s too dry, add water and/or olive oil a tbsp at a time. You want it to be dry enough to be handled as a paste, but not too dry (breaking).

  1. Grease a 10inch/26cm round pan with some olive oil
  2. Take half of the mix from the food processor, and use your hands to create an even layer in the pan
    You want to create a slightly higher level along the borders to keep the filling inside
  3. Add filling mix, and spread evenly across the pan photo_2020-06-06_21-05-44
  4. Add second half of the mix from the food processor, and using your hands, create an upper layer without letting it mix with the filling. Close the borders.
  5. Decorate the upper layer with a fork or a knife, dividing it just like a pizza, and drizzle with some more olive oil


Place in heated oven on the middle rack for 30-35 min, until bottom hardens.
Tip: keep it in oven for another 5-10 min; turn off bottom heat, and turn on the upper heat. This will ensure a crisp and golden surface.


👩‍🍳How to Serve 👩‍🍳

I’m enjoying my Kebbe in the picture with some VG Laban (Lebanese yogurt). You can have it with a pomegranate salad, extra pomegranate molasses, or with Fattoush (traditional lebanese salad) as well.

Could be served warm or cold, according to your preference.

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 !!

In the meantime, stay home, stay safe, and let’s survive this one delicious vegan recipe at a time.


Recipes, Salty

Easy Curry

I grew up thinking that Curry is necessarily a spicy dish. I therefore never tried to eat or make it. Little did I know Curry is a whole world of colors, methods, hot-levels, and the range of possibilities is endless !

I finally tried making my own curry. This is a super easy recipe, but that could take up to an hour to prepare. 

It is NOT hot in any way, but feel free to add hot pepper powder/any other spice you’re a fond of. Make sure to do this in steps though. 

Let me know if you try it, tweak it, hate it or love it in the comments below!


Ingredients (6 Servings):

  • 2 cups cauliflower florets
  • 1 cup diagonally sliced carrots (3 small or 2 medium sized carrots). 
  • 3 medium sized potatoes
  • 3/4 cup red lentils 
  • 1 big onion, sliced in half moons
  • 3 to 4 garlic cloves
  • 2 tbsps scoops vegetable butter OR 3 tbsps Vegetable Oil
  • 1 can full fat Coconut milk 
  • 2-4 tbsps yellow curry powder 
  • cubes of vegetable stock melted in 2 cups of water 
  • 1.5 tbsps maple syrup OR 1 tbsp  Sugar 
  • 1-3 tsps salt 


  • Decrease the ratio of lentils to 1/2 cup and of carrots to 3/4 cup, and add 1.5 cups of sliced  button mushroom 
  • Option to [according to taste] add 1/4 tsp of paprika and 1/2 tsp of 7 spices
  • Add hot pepper/spicy curry 
  • Option to add roasted peanuts (roast some raw peanuts on a pan, then add to pot w few minutes before serving). 


  1. Start by frying  the diced garlic cloves in the vegetable butter on low heat
  2. After 1-2 minutes, add onion slices, add vegetable oil if needed 
  3. Soak the lentils in some water on the side for 5-7 min. and rinse 
  4. 4-5 mins after having added the onions, add 2 tbsps of curry powder and stir a little 
  5. Add the lentils, stir, then all vegetables
  6. Add vegetable stock water + extra water to cover the vegetables 
  7. Bring to a boil, then cover and let simmer
  8. Once potatoes start to soften, add coconut milk
    Option to add 1/4 tsp of paprika, and 1/2 tsp 7 spices 
  9. Add first tsp of salt 
  10. Bring back to a boil, and cover to let it simmer
  11. Every 5-10 min., check if potatoes and carrots are cooked. This should take around 15-20 min. 
  12. Add maple syrup/sugar 
  13. Once veggies are cooked, lower heat, open lid, and taste the sauce. If it contains too much water and not enough of taste, add some curry powder, salt, and let it boil without a lid. 
    Keep doing this until you get the amount of sauce/taste you desire.
    You might want to add some coconut milk, according to taste. 

Tip: if you feel like the vegetables are overcooking and becoming too soft/crumbling, strain them in a bowl, put the sauce back on high heat and let the water evaporate as much as you want it to. 


👩‍🍳Serving 👩‍🍳

Once you get that on-point curry flavor, serve warm with jasmine, brown, white, or sticky rice on the side!

You can also have it with Naan bread/Pita bread/whatever bread you like. 

🐄🐔No animal was hurt preparing this dish, stay safe, stay home, and let’s survive this one recipe at a time!


Recipes, Salty

Bean Patties

That’s right folks, after weeks of trials, I think I have finally mastered the art of a good bean VG patty. 

I enjoy my bean patties here with this cauliflower mash and a this onion reduction. But I would also highly recommend trying them in a Burger! 

Disclaimer: these patties DO NOT taste or feel like meat. So if you’re looking for that kind of texture, go for a beyond meat burger. 

Let me know if you try it, tweak it, hate it or love it in the comments below!



Ingredients (6 Patties):


  • 400g of cooked Black/Red/Kidney Beans. I use kidney beans in this picture. photo_2020-05-21_18-29-55
  • 1.25 cups of diced button mushrooms. 
  • 1/4 tsp pepper or all ground spice
  • 2x 1/4 tsp cinnamon – portions will be used separately 
  • 1/2 tsp garlic powder
  • 1/2 tsp  onion powder
  • 1 tsp  paprika powder
  • 1/2 tsp salt 
  • 1/2 tsp dried parsley
  • 1/2 tsp  vegetable oil 
  • 4 tbsps breadcrumbs 
  • 2 to 2.5 tbsps all-purpose flour



  1. Fry diced mushrooms with some vegetable oil in a pan. Add 1/4 tsp of each pepper/all ground spice and cinnamon. 
  2. Make sure the beans are very soft; if in doubt, boil them in their can water for a few minutes on high heat. Rinse and Dry. 
  3. Mash beans by hand or in food processor 
  4. Mash cooked mushrooms in food processor, add bean mash and mix well. 


The next steps can be done by hand with a glove or in a food processor:photo_2020-05-21_18-33-43

5. Mix all ingredients in a bowl. Start with Spices, then move on to breadcrumbs, oil, and flour.
6. If the texture does not seem to hold, add some more flour. 
7. Taste and check if it’s missing anything to your taste. 

When satisfied with taste and texture, make a ball in your hand and flatten it. 


8. Heat 1 tbsp of oil on high heat in a pan 
9. Once oil is hot, add the patties. Fry on medium heat until the bottom is completely brown and crispy
10. If the pan is dried out after the first batch, wipe with a dried tissue, add some oil and start again.

👩‍🍳Serving 👩‍🍳

These patties go great with Guacamole! I would definitely recommend having them in a guac and veggie burger. You could also experiment with having them with VG mozzarella and mushrooms. 

Alternatively, I find the Onion reduction goes very well with a cauliflower mash. 


🐄🐔No animal was hurt preparing this dish, stay safe, stay home, and let’s survive this one recipe at a time!