Recipes, Salty


Attention, Tahini lovers!

This is the dish my mom would make me whenever I’m feeling down. I love how warm it is, and I usually like it with less “solids”, and just mainly Tahini sauce. To make it more nutritious though, the chickpeas are important !

This is usually served with meatballs, or Kebbé. When in Lebanon, I have it with Pumpkin Kebbé.

This one’s close to my heart; let me know if you try it, tweak it, hate it or love it in the comments below!

In Lebanon we use “bou sfeir” juice, which is bitter orange juice. If you’re in Lebanon, use that instead, quantity varying to taste. 


🍁 Ingredients(4 servings) 🍁

  • 1 cup of brown rice 
  • 1 cup  Tahini 
  • 240g (drained) canned Chickpeas 
  • 3 oranges (juiced) 
  • 5 medium to large lemons (juiced)
  • large onion
  • 1 cube  vegetable stock
  • 2 tbsps vegetable oil 
  • roasted pine nuts optional: for the rice 
  • Salt to taste

For the Meatballs

  • 1/2 cup oat bran/grounded oats
  • 1/2 cup dry minced soy (brown)
  • flax/seed eggs (2 tbsps of seed mix or flax seeds, 6 tbsps of water)
  • 1 tbsp vegetable oil
  • 1/2 tsp of each: all-ground spice, garlic powder, cinnamon 

You can use black beans instead of soy. I haven’t tried it myself, but there are plenty of recipes online that do! 

🌱 Preparation 🌱

Rice and Sauce 

  • Cook the rice
  • Peel and cut the onion in long pieces (like half-moons)
  • Fry the onion in a pot with the vegetable oil on low heat until translucent and soft
  • Strain the chickpeas from the can-water
  • In a different pot, add chickpeas, 2 cups of water, and vegetable broth. Mix, and bring to high heat and let it boil until chickpeas are soft enough. Take off heat.
  • In a bowl, add Tahini, and gradually pour the lemons’ and orange juice while stirring. The Tahini will solidify at one point, just keep adding the liquid and stirring.
  • Salt to taste.
  • Add Tahini mix to the pot with the onions and chickpeas, keep on very low heat.
  • Salt/pepper to taste.

stay close to the pot; if the temperature is too high, the Tahini will start to solidify again.

If you feel there’s not enough liquid, just add more Tahini/Lemon/Orange juice accordingly. 


Prepare Flax/seeds eggs: Add warm water to seeds, and let sit for 15 min

  1. Soak soy in boiling water for 5-10 min
  2. Drain soy, and fry in a pan with the vegetable oil
  3. Add spices while frying
  4. Once the pieces become brown, stop frying.
  5. Mix cooked soy, oats, and seed eggs in a bowl.
  6. Keep kneading and form your soy-balls!
  7. Refrigerate for at least 30 min.

👩‍🍳How to serve 👩‍🍳

  1. Fry Soy balls in a pan with some vegetable oil. Keep moving them around until brown all over.
  2. Serve warm, with rice as a base. Option to top with roasted pine nuts!

🤓 Student Scheduling 🤓

While the rice and sauce don’t take much time, frying up the soy and making sure the onions/chickpeas are well cooked can take up to 20-30 min.

Therefore I’d only recommend you try this on a day off, and keep the rest as a hearty dish for around 4 days.

💸 Going Green all the way to the Wallet? 💸

Lose the pine nuts!

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


Recipes, Salty

Red Wine Ragout

I can’t begin to tell you how happy making this made me. I had always wanted to figure out my own recipe for a Vegan wine-y, warm, thick, gravy-ish sauce and I finally did!

Meet my red wine ragout, you can have it with couscous, rice, mashed potatoes, or even pasta.

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


🍁 Ingredients (≈4 servings) 🍁

  • 2 cups couscous
  • 150 g./5.25oz whole buttoned mushrooms (canned)
  • 200 g./7oz. green lentils in water (canned)
  • 2 large carrots
  • 1 large onion
  • 1 Vegetable broth cube
  • 2 tbsps flour 
  • 1 tbsp tomato puree 
  • 1 tbsp red wine vinegar
  • 3 tbsps vegetable oil
  • 4 tbsps red wine
  • 1 tbsp blackcurrant or strawberry jam
  • 1/2 to 1 tsp cinnamon
  • 1/2 to 1 tsp mixed herbs/ if you can add a bay leaf, it would be great

🌱 Preparation 🌱

Couscous and Vegetable mix

Couscous: for each cup, boil one cup of water. In a bowl, add boiling water to couscous and cover tightly (with kitchen film). Wait 5-10 min. Move to a plate, fluff with fork.

  1. Rinse the mushrooms and lentils if bought canned. Let strain.
  2. Boil 2 cups of water, add vegetable both cube, mix until dissolved.
  3. Dice the carrots, add to boiling broth. Cover and let simmer. You want to check up on the carrots every now and then.
  4. Once carrots are cooked, add mushrooms (cut in half) and lentils, keep pot uncovered, and let cook on medium heat.


  1. Cut and dice the onion.
  2. Fry onion with oil on medium heat. Add cinnamon and other herbs.
  3. Once the onion pieces are soft, add half of the red wine. Turn to high heat.
  4. Let the wine boil.
  5. Add the jam, keep mixing to avoid sticking. Do this for around 1-2min.
  6. Add the rest of the wine.
  7. One spoon at a time, add the flour, whisk really well.
  8. Add tomato puree and vinegar. Keep whisking

👩‍🍳Final Steps 👩‍🍳

  1. Gradually add the vegetable mix to the sauce.
  2. Keep mixing on medium heat until the consistency desired is reached.
  3. Add salt/any other ingredient from the list to taste.
  4. Serve warm

🤓 Student Scheduling 🤓

This one takes time folks, BUT you can save a lot by getting your veggies canned (cooked). That would reduce it to a 20-30 min recipe. It’s also great for meal prepping.

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

You can play around with the carrot to lentil ratios.

💸 Going Green all the way to the Wallet? 💸

What I love about this recipe is how budget-friendly it is. You shouldn’t find any trouble there.

🐄🐔No animal was hurt preparing this dish✊


Recipes, Salty

Lemon Asparagus Tagliatelle

This creamy lemon tagliatelle is a winner for after school/work dinners! It only takes around 20 minutes to prepare, and is absolutely delicious!

To come up with this one, I was inspired by several other vegan recipes online. I excluded any hard-to-get ingredients, added my little touch, and created my own recipe.

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


🍁 Ingredients (2-3 servings) 🍁

  • 225 g./7.9 oz. Tagliatelle pasta of your choice
  • 100 g of raw asparagus (washed)
  • 1 medium lemon
  • 3 tbsps. flour
  • 2 cups of soy milk
  • 1 tbsp. olive oil
  • 2 tbsps. vegetable butter
  • 1 tsp. garlic powder or more if you like it 
  • Salt, Pepper or Ground spice, Nutmeg to taste

🌱 Preparation 🌱

Pasta and Asparagus 

  1. Preheat oven to 204C/400F
  2. Cook the pasta in salted boiling water until tender.
  3. Slice the lemon in two, cut one half into several slices.
  4. On parchment paper, glaze the asparagus with the oil, and place the lemon slices between them. Sprinkle with Salt and Pepper, and place in heated oven for 10 min.
  5. While the asparagus and pasta cook, prepare the white sauce.
  6. As soon as pasta is tender enough, strain directly and take away from heat.

White Sauce

  1. Melt vegetable butter in a pan on medium heat.
  2. Add the garlic powder and mix well.
  3. Turn to high heat and add flour, mix well.
  4. Once flour well combined with butter and hot, add milk 1/2 cup at a time, whisk really well.
  5. Reduce to low heat
  6. Keep whisking until you get the consistency desired
  7. Add the other half lemon’s juice to the mix. Add a pinch of pepper/grounded spice, and nutmeg. Add Salt to taste.

👩‍🍳Serving 👩‍🍳

  • Chop as much of the cooked asparagus as you like, and keep the rest for decorating
  • Add the chopped asparagus to the white sauce, mix

If serving directly:

Combine sauce with tagliatelle, mix, and serve. Sprinkle plate with spices

For storing/meal prepping:

Do not combine sauce and tagliatelle; keep them separate and heat them separately if possible before serving.

🤓 Student Scheduling 🤓

As already mentioned, I love how quick and delicious this recipe is. The pasta and asparagus take a total of 20 min together, and the sauce barely takes 6-7min! If you follow my instructions, you will be done in 20 min. time!
Although I’m not a fan of storing this recipe, you can still try it! The sauce might not have the consistency desired though when “Re-heating”

🌻 Vegan Boosts 🌻

Why not sprinkle this one with some Nutritional Yeast for extra Cheesy flavor?

🇱🇧Lebanese Shoppers 🇱🇧

You shouldn’t have any trouble finding the ingredients for this one. All supermarkets sell all ingredients you need.

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

When in touch with my inner yogi, I add canned lentils to this! Make sure to add them to the sauce first!

💸 Going Green all the way to the Wallet? 💸

You can replace the tagliatelle with regular pasta, and use peas instead of asparagus if that’s cheaper for you!

🐄🐔No animal was hurt preparing this dish, وكل ثورة وانتو بخير ✊


Recipes, Salty

Mdardara – Lebanese Lentil Stew

Mdardara is the first thing that comes to mind when I’m feeling homesick. Although it will never exactly taste like home (since I don’t own a pressure cooker/blending tool), it never fails to make me feel right at home.

While the Lebanese way is to cook the lentils with the rice, it never really seemed to work with the lentils/rice found here (since I don’t have a pressure cooker). You’ll be preparing the rice and lentils apart in this recipe.

This one’s not only budget-friendly, but loaded with Iron!

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


🍁 Ingredients (4 Servings) 🍁

  • 1/2 cup long brown rice
  • 1 cup green lentils
  • medium/large onion
  • 1 tbsp of olive oil
  • 1 tsp of each: cinnamon, grounded all spice
  • A pinch of garlic powder
  • 1 to 2 tsps of cumin (spice) – this really is according to taste and how you feel about cumin. 

🌱 Preparation 🌱

***for the lentils, best is to cook them according to the instructions on the packet as each sub type is cooked differently. This recipe should work if you use these. If you don’t, then proceed with the instructions given on the packet for step 4. 

  1. Cook the rice – follow instructions on the packet, or follow my instructions here!  Make sure you add some cinnamon to your rice for extra flavour.
  2. Dice and fry the onion on low heat in a big pot; add garlic powder, cinnamon, and grounded allspice as you do so.
  3. Once onions soften and start to golden, add lentils and mix for 1 minute.
  4. Add two cups of water. Once it starts boiling, cover and simmer on low heat for 25-30 min.

When checking on your lentils, taste one. If it seems like they won’t need the whole time to cook, uncover the pot, increase heat, and let the water evaporate. This is a very tricky step; if they need more cooking time and water seems scarce, add water. 

*** check on the lentils every 10 min. move them around to make sure they don’t stick.

👩‍🍳 Serving 👩‍🍳

  • Add the rice to the cooked lentils/onion pot and mix them.
  • Add cumin and salt, mix well.

This dish tastes great if you drizzle the plate with some extra olive oil!

I like to enjoy it with a vinegar-based salad and plenty of tomatoes!

🤓 Student Scheduling 🤓

This recipe takes a lot. Of. Time.

While it’s bad news for a busy schedule, it’s great when you use it as a study timer! (Time to cook lentils = non stop reading, Rice = Write/Memorize…)

It’s also great for meal prepping.

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

You can play around with the Rice/Lentil ratio!

💸 Going Green all the way to the Wallet? 💸

I actually stick to such dishes when I’m low on money!

🐄🐔No animal was hurt preparing this dish, وكل ثورة وانتو بخير


Recipes, Salty

Lemon Orzo Salad

A quick, fresh, and flavorful addition to your day!

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


🍁 Ingredients (2 servings) 🍁

  • 1 cup orzo pasta 
  • 2 cups of water
  • around 40 g/1.41 oz of a rocket mix 
  • medium lemons 
  • 1 cup/110g cherry tomatoes 
  • medium Avocado
  • 1 tbsp  Vegetable Butter

*** Add half a cup of unseeded black olives for a sweet/tangy combination! ****

Dressing: I use my own Lemon Garlic ! Just add 1 to 2 tsps of dried mint to it!

🌱 Preparation and Cooking step 👩‍🍳

Read instructions on the packet of Orzo Pasta you get. Recipes differ. But this should be a safe way to go in case there aren’t any instructions:

  1. Place large pan on low heat and add vegetable butter.
  2. Allow the butter to soften, and add the pasta.
  3. Turn fire to medium heat stir pasta in melted butter until they start darkening in color.
  4. Add the water
  5. Once the water boils, reduce to low heat, cover and let simmer until all the water is absorbed.

👩‍🍳How to Serve 👩‍🍳

Make sure your veggies are washed. Once the orzo cools, add green mixture and mix, top with avocados and cherry tomatoes. Add dressing, mix and serve!

🤓 Student Scheduling 🤓

This recipe barely takes 10-15 min to prepare! Perfect choice for a quick lunch!

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

You can roast some nuts and add on top, or add chickpeas/seeds to this!

🐄🐔No animal was hurt preparing this dish, وكل ثورة وانتو بخير ✊