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, 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 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, 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 !!


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.