The Joy of Cooking With Plants With A Touch of Middle East 100 Recipes - Chamiran Nissan

The Joy Of Cooking With Plants
With a Touch Of
Middle East
100+ Recipes
CHAMIRAN NISSAN
The Plant-based Coach
Introduction
What does a plant-based diet mean?
A plant-based diet means a diet (a way of eating) based on plants like fruits, vegetables, grains, legumes, nuts
and seeds.
Why a completely plant-based diet?
The simplest answer is because it's the best! Best for our health, for the animals and for the planet.
Our main toxin sources comes from animal products like meat, fish, poultry, butter, dairy and eggs. Animal
products are loaded with bacteria, antibiotics, hormones, dioxins, parasites, viruses and a host of other toxins.
They are also full of saturated fat, cholesterol and too much protein; with no fibers at all.
The healthiest populations have lived on a plant-based diet, with very tiny amounts of meat, and no dairy.
Scientific studies have repeatedly shown that a plant- based diet not only slows the disease's development,
but also can reverse it. Check out my recommeded books and documentaries in the next page.
Why a low- fat diet?
A high-fat diet makes us fat and sick, and is linked to almost every type of digestive disturbance, blood
disorder and degenerative disease. A whole food plant-based diet should be more than enough to get your
essential fats. Fruits and vegetables also contain fat! Adding a smal amounts of nuts, seeds, avocado and whole
olives is more than enough.
Why oil-free diet?
All oils, including olive oil and coconut oil, are empty calories at best and carcinogenic food at worst.
Can I get all the nutrients my body needs through a plant-based diet?
The major health problems we have today are from getting too much of certain nutrients, and little or none
of others. A whole food plant-based diet is the most nutrient dense diet and provides all the proteins,
vitamins and minerals the body needs in balanced amounts, except for vitamin B12. If you have been on a
plant-based diet for more than 3 years, or if you are pregnant or nursing, then you should take B12 supple-
ments every day.
1
Plant-based diet doesnt taste good to me!
If you are eating a typical western diet, which is heavy in fats/oils, salt and sugar, then you need to reset your
taste buds because these take over all other flavors and makes you addicted to them. Give it at least 3 weeks
and you will never go back, trust me! I can tell when I eat salty things now, its horrible!
Recommended Books
The China Study by T. Colin Campbell & Thomas Campbell
The Starch Solution by John McDougall
The pleasure Trap by Douglas J. Lisle & Alan Goldhamer
How Not To Die by Michael Greger
Proteinaholic by Garth Davis
Whole by T. Colin Campbell
Dr. Neal Barnards Program for Reversing Diabetes by Neal Barnard
Prevent and Reverse Heart Disease by Caldwell Esselstyn
Food over Medicine by Pamela Popper & Glen Merzer
Digestive Tune-Up by John McDougall
The McDougall Program For Women by John McDougall
Recommended Documentaries
Forks Over Knivs
Healing Cancer from Inside Out
Fat, Sick and Nearly Dead
Cowspiracy: The Sustainability Secret
$ $ $ $ $ $ $ $
2
Contents
Beverages ........................................................ 4
Breads ............................................................. 13
Breakfasts ...................................................... 20
Condiments & Sauces .................................. 35
Mains ............................................................ 43
Salads ............................................................ 86
Sides ............................................................. 96
Snacks .......................................................... 108
Sweets .......................................................... 121

Beverages
4
Almond Milk
Makes 1 liter
Ingredients:
cup$ almonds
4 cups$ water
1 pinch$ himalayan salt

$ $ (optional)
For flavor and sweetness use:
2-3$ $ dates
1/2 tsp$ vanilla powder
Directions:
- Cover the almonds with water and let them soak overnight.
- Drain the almonds in a strainer and rinse them under cold water.
- In a blender, add the almonds, water, salt and if you are using dates and vanilla.
- Blend for 15-30 seconds, or until smooth.
- Strain the mixture using a strainer, a nut bag or a clean kitchen towel.
- Pour the milk into a glass bottle/jar and refrigerate up to 5 days. The pulps can be used in your home-made
granola.
5
Oat Milk
Ingredients:
1 cup$ $ rolled oats
4 cups$ water
For sweetened milk choose between:

3$ $ pitted dates, or
3 tbsp$ maple syrup, or
2 tbsp$ sugar
For flavored milk choose between:

1 tsp $ $ vanilla powder, or
4$ $ strawberries, or
2 tbsp$ cacao powder (or $
$ $ carob powder)
Makes 1 liter
Directions:
- Cover the oats with water and let them soak overnight.
- Drain the oats in a strainer and rinse them under cold water.
- In a blender. add the oats, water, sweetener of your choice, and flavor of your choice.
- Blend on low speed for 15 seconds, or until smooth.
- Strain the mixture using a strainer, a nut bag or a clean kitchen

towel.
- Pour the milk into a glass bottle/jar and refrigerate for up to 5

days.
6
Green Juice
Ingredients:
1$ large cucumber
1$ head of romaine lettuce
5$ green apples
3 $ celery stalks
3 cups$ spinach
1$ lemon or lime
3 cm$ ginger (or more if you like it)
1-2 Servings
Directions:
Slowly, put all the ingredients in your juicer

Green juices are very nutrient and make your green juice. Add ice if you want.
dense, cleansing, easy to digest and
$
refreshing. I love green juices! But,
I have to say that some people can't
drink a juice containing celery or
ginger, so you may need to begin
with small amounts to increase it
slowly.
7
Cabbage Juice
One serving
Ingredients:
2 cups$ chopped red cabbage
2 cups$ kale
1/2 $ $ large cucumber
1$ $ apple
3$ $ celery stalks
1/2$ $ lemon
1-2 cm$$ ginger
Directions:
Slowly, put all the ingredients in your juicer and make

your juice. You can add ice if you want.
Liver- Cleanse Juice
One Serving
Ingredients:
6$ large carrots
2 $ large beets
1$ orange
$ lemon
1 cm$ ginger
Use a juicer to make your juice.
8
Apple Pineapple Juice
Ingredients:
$ pineapple
1$ large cucumber
1-3$ celery stalks (depending on how

$ much you like celery)
1$ emon (with peel if organic)
4$ green apples
2 cm$ ginger
1-2 Servings
Directions:
Use a juicer to make this yummy nourishing juice.
9
Energy- Boosting Smoothie
Ingredients:
1$ $ banana
2$ $ dates, pitted
cup$ blueberries
1 cup$$ chopped lettuce
cup$ chopped kale
3 tbsp$ soy milk (optional)
1 tsp$ $ flaxseed
tsp$$ vanilla powder
1 tsp$ $ blackstrap molasses
2 cups$ water
1-2 Servings
Directions:
- Put all the ingredients in a blender and blend until

smooth. Add ice if you want.
10
Strawberry Smoothie
Ingredients:
2$ $ bananas
1 cup$ strawberries
2$ $ dates, pitted
1 tsp$$ chia or flax seeds
tsp$ vanilla powder
2 cups$ water
1-2 Servings
Directions:
Put all the ingredients in a blender and blend until smooth.
11
Sahlab
Oh no! There is no coee in

this recipe, I just love to use
my old beautiful coee cups for
something else since quitting
coee ;)
Sahlab or Salep, is a popular hot

creamy drink from the Middle East
and my favorite as a kid, kiddos love
it! Direction:
- Mix the cornstarch with 1/2 cup of the milk .

Ingredients:
- Add the remaining soy milk, water, corn starch,
2 cups$ water
mastic, mahlab and sugar to a large saucepan. Bring
1 cup$ soy milk to a boil.
2 tbsp$ corn starch - Slowly add the corn starch mixture and simmer for
8-10 minutes while stirring continuously.
1-2 tbsp$ unrefined sugar
- Add rose water, mix, then pour the mixture into
1/4 tsp$$ mahlab
serving cups. Sprinkle with cinnamon and serve
1/2 tsp$$ ceylon cinnamon hot.
1 tbsp$ rose or orange blossom

$ $ water
1 pinch$ ground mastic
12
Breads
13
Fruit Loaf
Directions:
Ingredients:
- Preheat the oven to 200 C (390 F).
2$ $ medium ripe bananas, mashed
1 cup$ $ almond milk or any plant-$ - In a medium bowl, combine all the wet ingredients
$ $ based milk including the bananas and whisk until well blended.
2 cups$ white whole wheat flour
- Add all the dry ingredients and whisk until well blen-
1/3 cup$$ maple syrup ded.
1 tsp$ $ vanilla
- Add the dried fruits and dates, and mix.
1 tsp$ $ ceylon cinnamon
- Brush a 22x12 cm (9x5 inches) loaf pan with tahini
1 tsp$ $ mahlab and pour the mixture into the pan.
tsp$ $ ginger powder
- Bake for 45-55 minutes, or until a toothpick inserted
1 tsp$ $ baking soda into the center comes out clean. Let the bread cool
before cutting into 1-2 cm slices.
1 tsp$ $ baking powder
1 cup$ $ dried fruits, soaked for 2 $ Notes:

$ $ hours
For a gluten-free bread, replace the flour with 1/3 cup
10 $ $ dates, pitted and chopped
buckwheat flour and 1/2 cup gluten-free flour.
14
Chocolate Fruit Loaf
Ingredients: Directions:
2$ $ large ripe bananas
1 cup$ soy milk or any plant-based milk - Preheat the oven to 200 C (390 F).
cup$ maple syrup - In a medium bowl, combine all the wet ingredients
including the bananas and whisk until well blended.
1 tsp$$ cinnamon
2 tbsp$ blackstrap molasses or date syrup - Add all the dry ingredients and whisk until well
blended.
2 cups$ all purpose flour
- Add the dried fruits and dates, and mix.
2 tbsp$ cacao powder
- Brush a 22x12 cm (9x5 inches) loaf pan with tahini
1 tsp$$ ceylon cinnamon and pour the mixture into the pan.
1 tsp$$ baking soda
- Bake for 45- 55 minutes, or until a toothpick inser-
1 tsp$$ baking powder ted into the center comes out clean. Let the bread
cool before cutting into 1-2 cm slices.
1 tsp$$ mahlab
30 gram$ dairy free dark chocolate, chopped
1 cup$ any mixed dried fruits (dates, apri-$

$ $ cots, figs etc.), chopped
15
Pastie Dough
Ingredients:
3 cups$ all purpose flour
1 cup$ $ warm water (37 degree)
3$ $ small potatoes, cooked
1 tsp$ $ salt
1 tsp$ $ sugar
1 tsp$ $ dry yeast
Directions:
- Dissolve the yeast in the warn water and let it activate for about 15 minutes.
- Mash the potatoes very evenly.
- Add the dry ingredients in a bowl and mix. Creat a well in the center, add the activated yeat
mixture and potatoes.
- Knead for at least 10 minutes, until the dough is soft and smooth, but should not stick to
your fingers. Cover with a dry kitchen towel and let it rise for about 40 minutes in a warm
place in the room.
- Make balls out of the dough, depending on desired sizes, and put them on a large tray. Cover
with a the towel and let them rest for about 20 minutes. I put the tray in kitchen drawers
which let the balls rise without drying them.
16
Banana Bread
I made this recipe while doing Daniel fast, so it's free from yeast, sugar, syrup and flour (gluten),
which is perfect for those who don't tolerate these ingredients. But, I still enjoy this bread even
when I am not fasting. Hope you like it as much as I do!
17
Ingredients:
2$ $ large ripe bananas, mashed
2$ $ flax eggs (2 tbsp flaxseed + 6 tbsp

$ $ water)
cup$ unsweetened soy milk
1 cup$$ oat flour (process rolled oats into

$ $ flour)
cup$ walnuts
1 tbsp$ psyllium husk
1 tbsp$ cacao nibs Directions:
1 tsp$ $ vanilla powder - Preheat the oven to 175C (350F).

1 tsp$ $ carob powder
- Mix the flax seeds and water, set a side.
- In a medium bowl, combine all the wet ingredients including the
1 tsp$ $ mahlab bananas (but not the flaxseed mixture) and whisk until well blen-
ded.
1 pinch$ himalayan salt
5$ $ pitted dates, cutted in 4 pieces - Add all the dry ingredients and whisk until well blended.
$ $ each
- Add the flaxseed mixture and mix.
8$ $ dried apricots
- Add the dates and apricots, and mix.
- Brush a 22x12 cm (9x5 inches) loaf pan with tahini and pour the
mixture into the pan. Garnish with more walnuts and poppy
seed if you want.
- Bake for 50- 60 minutes, or until a toothpick inserted into cen-

ter of the loaf comes out clean. Let the bread cool before cutting
into 1-2 cm slices.
18
Mini Buns
Ingredients:
2 1/2 cup$ $ flour
1 1/2 cup$ $ lukewarm water
2 tsp$ $ dry yeast
1/2 tsp$ $ salt
sesame seeds & basil seeds (optional)

Directions:
- Dissolve the yeast in the lukewarn water and let it activate for about 15 minutes.
- Add the dry ingredients in a bowl and mix. Creat a well in the center, add the activated yeat mixture.
- Knead for at least 10 minutes, until the dough is soft and smooth, but should not stick to your fingers.
Cover with a dry kitchen towel and let it rise for about 30 minutes in a warm place in the room.
- Make balls out of the dough, size of a golf ball, and put them on lined baking sheets, making some
room between them. Cover with a the towel and let them rest for about 15 minutes. I put the tray in
kitchen drawers which let the balls rise without drying them.
- Brush the balls with little bit of water and top with the seeds. Bake for 10-15 minutes or until lightly
golden if you want.
19
Breakfasts
20
Nutella
180 gram$ hazelnut butter Put all ingredients in a food processor and
process until smooth. The nutella will get
cup$ maple syrup thicker after a few hours in the fridge.
4 tbsp$ soy milk or any plant-
$ $ based milk
1 tbsp$$ cocoa powder
1 tbsp$$ carob powder
1 tsp$ $ vanilla extract
21
Blueberry Bowl
One Serving
Ingredients:
2 large $ ripe bananas Directions:
cup$$ fresh or frozen blueberries - Put the bananas, blueberries, dates, vanilla
and water in a blender. Blend until smooth,
1 cup$ $ water but not too long. Blending time will depend
on your blender and the speed you chose, it
2$ $ dates takes less than half a minute in blenders like
Vitamix.
tsp$ $ vanilla extract
For topping: - Pour it into a bowl and add the toppings.
2$ $ dried or fresh dates
1$ $ strawberry
1 tbsp$$ buckwheat flakes
2 tbsp$ blueberries
2 tbsp$ home-made granola $

$ $ (page 30)
22
Mamounia
Mamounia or Mamonia, is a delicious Syrian semolina pudding, guess if it was my favorite

as a kid ;D
This is a breakfast dish and is served with cinnamon, nuts, ashta (cream) and pita bread. It
is usually very sweet by the added sugar, but you can adjust the sweetness and still enjoy
the great taste. This can also be served like dessert at any time of the day.
23
Ingredients:
1 cup$ $ semolina
4 cups$ water 4 Servings
cup$$ maple syrup

Directions:
5 tbsp$ sugar
$ In a large saucepan, combine the semolina, water,
2 cups$ Ashta (page 40) maple syrup and sugar using a baloon whisk. Bring
to a boil.
cup$$ pistachios
$ Cook until it starts boiling and turn down the heat.
Simmer until the mixture thickens a little bit. You
dont want it too thick since semolina becomes
thicker the more it cools.
$ Serve it warm with ashta and pistachios, and pita

bread if you want. Or you can serve it cold as a des-
sert. Enjoy!
24
Black Rice Pudding
2 Servings
Ingredients:
2 cups$ cooked black rice Directions:
2 cups$ soy milk or any plant-based $ In a large saucepan, mix the rice and soy milk.
$ $ milk Bring to a boil.
1 cup$ $ chopped frozen persimmon
Reduce the heat and simmer for about 15
cup$$ chopped fresh or frozen $ minutes.
$ $ mango
In a food processor, combine the rice mixture,
2 tsp$ $ vanilla powder date syrup, persimmon, cinnamon and vanilla
powder. Process for a few seconds or until well
5 tbsp$ date or maple syrup (if you $
$ $ use unsweetende milk) combined.
tsp$ $ ceylon cinnamon Pour into serving dishes and top with mango
and more date syrup.
25
Rice Pudding
Ingredients: 2 Servings
1 1/2$ cup$ $ cooked white rice

Direction:
3$ cups$ $ any plant-based milk
In a large saucepan, mix the rice, sugar and milk.
1$ tsp$ $ vanilla powder Bring to a boil.
3$ tbsp$ $ maple syrup Reduce the heat and simmer for about 15 minutes.
1$ tbsp$ $ sugar
Add the vanilla and syrup, and mix well.
1/2$ tsp$ $ ceylon cinnamon
Pour into serving dishes and top with cinnamon
2$ tbsp$ $ ground pistachios $ and pistachios.
$ $ $ (optional)
26
For The Love Of Oatmeal
Oatmeal is one of the best things to start

the day with. Its very yummy and satis-
fying, and can be made in so many ways.
Oatmeal in a jar is perfect to take with
you on the go. I could eat oatmeal all day
long!
This is my basic recipe for oatmeal, add

dierent things and top it with dierent
fruits and berries, you cant go wrong!
Ingredients:
1-2 Servings
Directions:
3 cups$$ water
1 tsp$ $ vanilla extract

In a little saucepan, mix the oats, water,
1 tsp$ $ ceylon cinnamon vanilla and cinnamon. Cook over medium
heat while stirring occasionally.
1 cup$ $ fresh or frozen
$ $ raspberries
When you have the consistency you desire,
cup$ $ fresh or frozen turn o the heat and allow to sit for 5
$ $ cherries minutes.
Serve with the raspberries and cherries. If

you desire add a splash of any cold plant-
based milk of your choice.
27
Wheatgrass Porridge
One Serving
Ingredients:
1/2 cup$ $ rolled oats Directions:
2 cups$ $ water In a small saucepan, mix the oats, water, wheatgrass,

vanilla and cinnamon. Cook on a medium heat while
2 tsp$ $ wheatgrass powder stirring occasionally.
1/2 tsp$ $ vanilla powder
1 tsp$ $ ceylon cinnamon When you have the consistency you desire, turn o
the heat and add the maple syrup. Allow to sit for 3-4
1 tsp$ $ maple syrup minutes.
Serve with the blueberries, blackberries (or any berries

of your choice) and pitted dates. If you desire add a
splash of any cold plant-based milk of your choice.
28
Overnight Chia Pudding
One Serving
Ingredients:
1 cup$ $ almond milk or any plant-

$ $ based milk of your choice Directions:
3 tbsp$ chia seeds - In a blender, add the almond milk, dates and
vanilla, and blend for a few seconds.
2$ $ pitted dates
- In a bowl or covered container, add the milk
tsp$ $ vanilla powder mixture and chia seeds. Mix well.
- Chill overnight or at least for 5-6 hours.

For topping: - Before serving, mix the pudding well to avoid
chia clumbs. Add the toppings.
1$ $ kiwi, peeled and sliced
1 tsp$ $ cacao nibs
3$ $ blackberries or any berries

$ $ of your choice
2$ $ raw chocolate trues (page

$ $ 143) (optional)
29
Granola
2 cups$ dates, pitted and chopped
2 cups$ organic unsweetend cornflakes, Preheat the oven to 150C (300 F) and line a large
$ $ lightly crushed baking sheet with parchment paper.
2 cups$ rolled oats
cup$ dried prunes, chopped In a medium bowl, add all the ingredients and mix well.
cup$ maple syrup
1 tbsp$ flaxseed Add the granola mixture on a prepared baking sheet

and spread to an even layer.
1 tbsp$ ceylon cinnamon
1 tbsp$ cacao nibs

Bake for 45-55 minutes, or until granola is lightly
2 tbsp$ carob powder browned. Stir every 15 minutes.
2 tbsp$ walnuts, chopped
2 tbsp$ rose water Set aside to cool completely and store in an airtight
container. Enjoy this epic granola with your favorite
2 tbsp$ orange blossom water plant-based milk and fruits/berries.
1 tsp$ mahlab (mahleb)
30
Overnight Chia Pudding
One Serving
Ingredients:
Directions:
1 cup$ $ almond milk (page 5)
In a blender, add the almond milk, dates and vanilla,
cup$$ rolled oatmeal and blend for a few seconds.
2 tsp$ $ chia seeds
cup$$ cherries In a bowl or covered container, add the milk oats,

chia seeds, cherries, cinnamon and vanilla. Mix well.
tsp$ $ vanilla powder

Chill overnight or at least for 5-6 hours. Add the
Topping: toppings and serve.
cup$ berries of your choice
2$ $ dates, pitted and chopped
31
Strawberry Rice Pudding
2 cups$ oat or soy milk

Direction:
1 cup$ cooked rice
In a large saucepan, mix the rice and milk. Bring
8$ $ fresh or frozen strawberries
to a boil.
tsp$ vanilla powder
Reduce the heat and simmer for about 15 minu-
3 tbsp$ maple syrup tes.
Topping:
Add the rice mixture, strawberries, vanilla and
1/2 cup$ berries of your choice syrup to a blender and blend for a few seconds.
2 tbsp$ date syrup Pour into serving dishes and top with berries and
date syrup.
32
Orange Chia Pudding
Ingredients: One Serving
1 cup$ $ almond milk (page 4) or Directions:

$ $ any plant-based milk of
$ $ your choice In a bowl or covered container, add the
milk orange slices, maple syrup, vanilla
1$ $ large orange, peeled and and chia seeds. Mix well.
$ $ sliced
3 tbsp$ chia seeds

Chill overnight or at least for 5-6 hours.
2 tbsp$ maple syrup
tsp$ $ vanilla powder Before serving, mix the pudding well to

avoid chia clumbs. Top with granola.
Topping:
4 tbsp$$ granola (page 30)
33
Ful Medames
Ingredients:
1 can$ $ fava beans + the water
$ $ (or 1 cup uncooked)
1-2 Servings cup$$ soy yoghurt
2 tbsp$ tahini
1$ $ lemon, juiced
Directions:
2$ $ tomatoes, chopped
If using uncooked beans, soak them for 6 hours
4 tbsp$$ chopped parsely
or overnight. Rinse, cover with water and cook
for about 2 1/2 hours or until tender. 1 tsp$ $ cumin
salt to taste
Heat the canned beans, save the water whether
using canned or the homemade.
In serving bowl, mix the soy yoghurt, tahini,

lemon juice, cumin and salt.
Add the warm beans, with the water, to the

tahini mixture and mix. Top with tomato and
parsely.
Serve with hummus and pita bread if you want.
34
Condiments & Sauces
35
Caschew Cream/ Sauce
For the cream:
1 cup $ cashews, swaked in water

$ $ for at least two hours.
1 cup$ $ water
5 tbsp$$ nutritional yeast (you can

$ $ add more for a cheesier
$ $ flavor.
1 tbsp$$ lemon juice (optional)
For the sauce, add cup more water
Directions:
Add all the ingredients to a blender and blend until

smooth and creamy. You can store it in the refridgera-
tor for approximately 5 days.
36
Not So Cheese Sauce
3-4 medium$ potatoes Peel the potatoes and onion, cover with water
and bring to a boil.
1 medium$ onion
cup$ $ water (from the boiling) Once the potatoes are cooked, put them in a
blender with the onion, quarter a cup of the
5 tbsp$ $ nutritional yeast boiling water and the remaining ingredients.
2 tsp$ $ garlic powder Blend until smooth and creamy.
1 tsp$ $ curry This can be stored it in the refridgerator for

approximately 5 days.
1 tsp$ $ cummin
1 tsp$ $ black pepper
1 tsp$ $ sea or herbal salt (optional)
37
Dried Tomato Sauce
This tomato sauce can be used just like

regular tomato sauce in everything like
pastas, pizzas and other dishes. Its more
flavorful and intense.
Ingredients:
1 can$ $ diced tomatoes

Directions:
4 pieces$ dried tomatoes
2 cloves$ garlic
Add all the ingredients to a food processor (or a
1 tsp$ $ dried oregano (optional) blender) and process until smooth.
tsp$ $ fresh ground black pepper
For hot sauce:
tsp$ $ chili flakes
38
Mojo Picon Sauce
4$ $ roasted red bell peppers
5 tbsp$ bread crumbs Combine all the ingredients in a food

processor and process until smooth.
5 cloves$ garlic
2 tbsp$ rice vinegar
1/2 tsp$ $ paprika
1 tsp$ $ sugar
1/2 tsp$ $ cumin
1 pinch$ salt & pepper
39
Ashta (Cream)
Directions:
Ingredients:
2 cups$ soy milk

Mix the cornstarch and 1/2 cup of the milk.
3 tbsp$ semolina
In a saucepan, mix the remaining milk, semolina and
3 tbsp$ cornstarch water. Bring to boil.
cup$$ water
Slowly, add the cornstarch mixture while wisking.
1 tsp$ $ rosewater When it starts to thicken, let it cook on a medium
heat for about 10 minutes.
1 tsp$ $ orange blossom water
Add the rose water and orange blossom water, mix
well.
Let it cool completely, the ashta should be very thick

before using.
40
Sugar Syrup
Ingredients:
2 cups$ sugar
cup$$ water
1 tsp$ $ lemon juice
1 tsp$ $ rose water
Directions:
- In a saucepan, add the sugar, water and lemon juice, don't mix.
- Bring to boil and let it cook for about 10 minutes, or until it starts to
thicken.
- Turn o the heat, add rosewater, orange blossom water and mix. Set
aside to cool.
41
Salad Dressing
Ingredients:
1/4 cup$ lemon juice
1 tbsp$ pomegranate molasses
1 tbsp$ mango balsamico
1 tsp$ apple cider vinegar
1 tsp$ dried thyme
1 tsp$$ dried mint
Directions:
- Combine all the ingredients and mix.
Seven Spices
Ingredients:
4 tbsp$ ground black pepper
4 tbsp$ ground cumin
4 tbsp$ paprika
2 tbsp$ ground ceylon cinnamon
2 tbsp$ ground coriander
2 tbsp$ ground cloves
2 tbsp$ ground nutmeg
1 tbsp$ ground cardamom

Directions:
Mix all the spices very well and store in an airtight container.
42
Mains
43
Veggie Balls
Ingredients:
3 cups $ cooked and chopped $

$ $ cabbage
cup $ frozen or fresh peas
cup $ frozen or canned $

$ $ corn
1 medium $ cooked and mashed $

$ $ potato
1 small $ chopped onion (red $

$ $ or white)
1 clove $ garlic
cup $ walnuts
3 tbsp$ flaxseed
5 tbsp$ water
4 Servings
cup$$ potato flour
cup$$ chickpea flour (or $

$ $ potato flour) These veggie balls are the best I have made and really
the tastiest I have eaten since going plant-based. But,
3 tbsp$ fresh or frozen $ I have to say that you have to follow the directions
$ $ chopped parsely
and the making steps, otherwise you may not get the
4 tbsp$ breadcrumbs perfect consistency. I have tried myself when I just
threw all the ingredients in the food processor at
2 tsp$ $ cumin
once, they turned out like a mush, don't do that!
1 tsp$ $ salt
1 tsp$ $ curry
1 tsp$ $ seven spices
1 tsp$ $ paprika
1 tsp$ $ cayanne (optional)
44
Directions:
- Preheat the oven to 200C and line a baking sheet with parchment paper.
- Put the flax seeds and water in a blender and blend until smooth.
- In a food processor combine the cabbage, peas, corn, onion, garlic, walnuts
and mix until smooth.
- Put the mixture in a bowl and add the flaxseed mixture and the remaining
ingredients.
- Stir the mixture well and shape into balls, using a large spoon or a small ice
cream scoop.
- Place them on the sheet and bake for 15-20 minutes.
- Now, you can choose to serve like that or bake them with 1 can of diced tomatoes, adding som salt and
pepper to the tomatoes, for another 10-15 minutes.
- Serve with any grains or bread, salad and tztziki.
45
Nacho Bowl
4 Servings
Ingredients:
4 cups$ cooked kidney beans or any beans of your choice (canned beans works as well)
12 $ $ whole wheat or corn tortilla $ $ 2 large$ ripe avocados, mashed
4 cups$$ mixed greens $$ $ $ $ 1 large$ ripe mango, chopped
3 cups$ chopped cucumber $ $ $ $ 2 tbsp$ lemon juice
2 cups$ cherry tomatoes, cutted in halves$ $ 2 cups$ Not- So Cheese Sauce

$ $ $ $ $ $ $ $ $ $ (page 37)
1 $ $ medium sliced white or red onion$ $ 10 $ $ pickled jalapenos (optional)
2 large$ sliced spring onions$ $ $ $ 1 tsp$ $ garlic powder or 1 minced

$ $ $ $ $ $ $ $ $ $ garlic clove
1 cup$ $ chunky salsa $ $ $ $ $ tsp$ $ himalayan or sea salt
tsp$ $ black pepper
46
Directions:
- Preheat the oven to 175C (350 F).
- Cut each tortilla into 8 wedges and lay them on a dry baking sheet in a single layer. You can season them if you wish, by
sprinkling cumin, ground red pepper or cayenne on.
- Bake for 7-8 minutes, or until crisp. Watch them carefully so they don't burn.
- Add equal tortilla slices in each serving bowl. The same for beans, tomatoes, mixed greens, onions, spring onions, mango,
cucumber and jalapenos.
- Mix the avocados, lemon juice, garlic, salt and black pepper with a fork. Add the mixture on top of the servings.
- Top with the Not- so cheese sauce right before serving.
47
Hot Spinach Fatayer- Pasties
For the dough:
3 cups$ all purpuse flour
1 cup$ warm water (37 degree)
1 tsp$$ dry yeast
1 tsp$$ sugar
tsp$ salt
For the filling:
300 gram$ frozen spinach
1$ $ medium yellow onion,

$ $ sliced
cup$ lemon juice Makes 22 pieces
1 tsp$$ sumac
Directions:
1 tsp$$ chili flakes (optional)
For making the dough, dissolve the yeast in the warn
1 tsp$$ cumin
water and let it activate for about 15 minutes.
tsp$ fresh ground black$
$ $ pepper Add the dry ingredients in a bowl and mix. Creat a well
in the center and add the activated yeast mixture.
1 tsp$$ seven spices
1 tsp$$ himalayan or sea salt
48
Knead for at least 5 minutes, until the dough is soft and smooth, but should not stick to your fingers. Cover with a
dry kitchen towel and let it rise for about 40 minutes in a warm place in the room.
Meanwhile, make the filling by saut the onion, spinach on a medium heat for about 20 min. Add the remaining in-
gredients and mix well. Set aside and let it cool.
Make small balls out of the dough, about 22 pieces, and put them on a large tray. Cover with a towel and let them
rise for about 20 minutes. I put the tray in kitchen drawers which let the balls rise without drying them.
Preheat the oven to 220C (430 F).
Take one ball at time and flatten it into round on a flat working
surface, using your hands. Fill with a heaping tablespoon of the
filling in the center.
Close the dough firmly by bringing three sides of the dough

together in the center and pinch into triangel.
Place the fatayer on a baking sheet and brush with water. Bake in
the middle of the oven for about 20 minutes or until golden brown.
49
Olive Fatayer
For the dough:
1$ $ pasties dough (page 16)
For The filling:
1 cup$ $ green olives with pimento
1 cup$ $ black olives
cup$$ Za'atar
cup$$ roasted pepper

Makes about 22 pieces
2 cloves$ garlic
Directions: 1 tbsp$$ lemon juice
- For making the dough, follow the directions for making 1 tbsp$$ ajvar or tomato paste
pasties dough.
tsp$ $ black pepper
- Make the filling by combining all the ingredients except the
diced tomatoes in a food processor. Process for about 20 tsp$ $ himalayan or sea salt
seconds and make sure the ingredients are well mixed.
- Add the diced tomatoes and mix. Toping:
- When the dough is ready, preheat the oven to 220 C (430 F). cup$sesame (optional)
- Take one dough ball at time and flatten it into round on a

flat working surface, using your hands. Fill with a heaping
tablespoon of the filling in the center.
- Close the dough firmly by bringing three sides of the dough

together in the center and pinch into triangel (or you can
choose other shapes).
- Place the fatayer on a baking sheet and brush with water.

Bake in the middle of the oven for about 20-25 minutes or
until golden brown.
50
Zucchini Boats
2 Servings
Ingredients:
1$ $ large zucchini Directions:

1 cup$$ cooked chickpeas
- Preheat the oven to 200 C.
cup$ chopped onion
- Cut the zucchini in half lengthwise; scoop out pulp
2 cloves$ garlic, minced and seeds, leaving 1/4-inch shell. Reserve pulp and
chop.
1 cup$$ water
- Heat a medium pan and add the onions, garlic,
2 tbsp$ tomato paste mushrooms and the chopped zucchini pulps. Saut
for about 5 minutes.
1 tbsp$ muhammara (hot pepper
$ $ paste)
- Add the tomatoes, muhamara and spinach. Mix and
cup $ sliced mushroms saut for 10 minutes.
cup$ frozen chopped spinach - Add the chickpeas and spices, mix and turn o the
heat.
cup$ diced tomatoes
- Place the zucchini halves in a baking dish. Stu with
tsp$$ cumin the filling.
tsp$$ seven spices (page 42) - In a small bowl, combine the tomato paste and water.
Mix and pour on the baking dish.
1 dash$ cayenne pepper $
$ $ (optional)
- Bake for 30- 35 minutes. Serve warm with rice and
tzatziki (page 119).
51
Olive Tagliatelle
Ingrediens: 4 Servings
300 gram$ $ tagliatelle pasta

Directions:
2 cups$ $ sliced mushrooms
- Cook the tagliatelle for 6-8 minutes. Rinse and
1 $ $ $ green bell pepper, $
$ $ $ chopped set aside.
1$ $ $ small onion, chopped - Meanwhile, saut the onions, garlic, mushrooms

and pepper for a few minutes.
3 cloves$ $ garlic, chopped
6 tbsp$ $ tomato paste - Add the remaining ingredients and mix.
2 cups$ $ boiled water
- Add the pasta, mix and cook on a low heat for
cup$ $ green or black olives 8-10 minutes.
1 tsp$ $ red curry paste
- Turn o the heat and let it sit for 5-10 minutes
1 tsp$ $ oregano befor serving.
1 tsp$ $ paprika
- Top with spring onion if you want.
1 tsp$ $ himalayan salt
1 tsp$ $ chili flakes (optional)
52
Spinach Stew
Ingredients: 1-2 Servings
cup$ sliced onions Directions:
2 cloves$ garlic, minced Saut the onion, garlic, spinach and artichokes
on a medium heat for about 20 min.
4 cups$ spinach, fresh or frozen
8$ $ canned artichoke hearts Add the spices and lemon juice, mix and turn
of the heat.
5 tbsp$ lemon juice
Pour a little bit of tahini sauce over if you want
1 tsp$$ cumin and serve warm with whole wheat bread/
toast.
1 tsp$$ seven spices (page 42)
1/2 tsp$$ black pepper
1 tsp$$ himalayan salt
53
Creamy Brussels Sprouts
4 Servings
Ingredients:
1 1/2 cup$ water Directions:
500 gram $ brussels sprouts, rinsed

Blend the cashews and water until smooth and
1/3 cup$ cashews, soaked for 5 creamy.
$ $ hours
Saut the onion, garlic and brussels sprouts for 3-4
1$ $ small onion, chopped
minutes.
4 cloves$ garlic, miced
Add the cashew mixture, mix and cook on a low
1 tsp$ seven spices heat for 15-20 minutes.
1 tsp$ paprika Add the spices and mix. Turn o the heat.
1 tsp$ himalayan salt Serve with cooked pasta, baked potatoes or whole
2 tbsp$ nutritional yeast wheat bread.
54
Mujadara
Ingredients:
4 Servings
1 cup $ jasmin rice, rinsed
The traditional Mujadara use to be fluy and 1 cup$ brown lentils, rinsed
therefore it is hard to get it by using a rice 3 cups$ water
cooker. But if you still want to use your rice
cooker for this recipe then go ahead! ;) tsp$ cumin
tsp$ fresh ground black pepper
1 tsp$ herbal salt or himalayan salt

Directions:
1$ $ large yellow onion, thinly $
- Soak the rice for about 20 minutes. $ $ sliced
- Cook the lentils for about 15 minutes once the

water starts to boil. Drain and set aside (save 1
- Bring to a boil. When the water starts boiling
cup of the boiling water).
add the lentils and cover. Turn the heat down
- Meanwhile caramelize the onions and use water and simmer for about 20 minutes. When done,
if they stick to the pan. the rice should be tender but also fluy.
- In a non-stick pot, add the rice, 1 cup water from - Serve with the caramelized onions, tzatziki
the boiled lentils, 2 cups water, black pepper,
(page 119 ) and pickled cucumbers.
cumin and salt.
55
Spinach Chili Quesadillas
2-4 Servings
Ingredients:
Directions:
8$ $ whole wheat tortillas
- Saut the onions, bell pepper and garlic over
1$ $ red bell pepper, sliced medium heat until they soften. Use water as
needed to not let them burn or stick to the
1$ $ yellow onion, sliced
pan.
1 clove$ garlic, miced
- Cut the artichoke hearts in 4 parts each and
1 can $ $ artichoke hearts add it to the veggies. Cook for 3-4 minutes and
season with cumin, chili and pepper.
cup$ $ black olives (optional)
- Add the spinach, olives and sauce. Mix and turn
3 cups$$ fresh spinach o the heat after 2-3 minutes.
2 tsp$ $ cumin
- Heat a non-stick pan over medium heat and
1 tsp$ $ chili flakes (optional) place one tortillas on. Top with the mixture and
spread. Place the other tortilla on top and cook
tsp$ $ fresh ground black pepper until light brown and crisp.
cup$ $ caschew sauce (page 36) or - Carefully flip the quesadillas and cook until
$ $ 'Not So Cheese' sauce light brown and crisp.
$ $ (page37 ) for a low-fat
$ $ version - Remove the quesadillas from the pan and cut
into triangels. Serve warm.
56
Veggie Soft Wrap
2-4 Servings
Ingredients:
Directions:
4 large$ soft wraps
- Rinse the eggplant rounds with water
1 big$ $ eggplant, sliced in 1cm thick
(this allows the spices to stick better)
2 medium$ tomatoes, sliced and season with salt, pepper and thyme.
Grill in the oven or on any grill.
1 medium$ red onion, sliced
- Spread about 1-2 tablespoons of the ba-
4 small $ pickled cucmbers, sliced
ba ghanough and 1-2 tablespoons ajvar
2 cups$$ mixed greens onto one wrap. Add a row of eggplant
slices, tomato slices, cucumbers, onions
cup$ $ baba ghanough (page 113) and cup mixed greens. Roll the wrap
and repeat with the other wraps. Serve
cup$ $ ajvar relish (page 116)
with sweet potato fries (page 107 ).
1 tsp$ $ dried thyme
1 pinch$ salt & peppar
57
Veggie Feast Pizza
1$ $ pasties dough (page 16) or Directions:

$ $ a store bought pizza dough
- Make the dough and divide to make two
1$ $ not so cheese sauce $ pizzas.
$ $ (page 37)
- Prepare the not so cheese sauce.
cup$ tomato paste
cup$ water
- In a small bowl, mix the tomato paste
$ $ green bell pepper, sliced and water, add a pinch of salt and pepper.
Spread on the prepared doughs.
$ $ red bell pepper, sliced
- Divide the greens on the two pizzas,
1$ $ medium onion, sliced
season with curry and oregano, and
pour the sauce on top.
1$ $ small red onion, sliced
1 cup$ artichokes hearts - Bake for 12-15 minutes or maybe longer,

depending on desired crispness.
1 cup$ sliced mushrooms
cup$ green olives
1 tsp$ curry
2 tsp$ oregano
salt & pepper to taste
58
Banana Curry Pizza
Ingredients:
1$ $ pasties dough (page 16) or

$ $ a store bought dough
1$ $ not so cheese sauce $

$ $ (page 37) or vegan cheese
cup$ tomato paste
cup$ water
1$ $ large ripe banana, sliced
1 can$ pineapple in water, $

$ $ chopped
1/4 cup$$ jalapenos (optional)
1 tsp$$ curry
2 Servings 1 tsp$$ cayenne pepper (optional)
2 tsp$$ oregano
Directions:
- Make the dough and divide to make two pizzas.
- Prepare the not so cheese sauce.
- In a small bowl, mix the tomato paste and water, add a

pinch of salt and pepper. Spread on the prepared doughs.
- Divide the bananas and pineapples on the two pizzas, season

with curry, cayenne and oregano, and pour the sauce on top.
- Bake for 12-15 minutes or maybe longer, depending on

desired crispness.
- Top with jalapeno if you want.
59
Baked Potato Boats
4 Servings
Ingredients:
4$ $ large baking potatoes$$ $ $ 1 tbsp$$ tomato paste
3 cloves$ garlic, minced$$ $ $ $ can$$ diced tomatoes
1$ $ medium yellow onion, chopped$ $ cup$$ canned corn
1$ $ red bell pepper, sliced$ $ $ 1 tsp$ $ cumin
2 cups$ cooked beans (pinto or kidney) $ $ 1 tsp$ $ smoked paprika
3 tbsp$ fresh or frozen parsley, chopped$ $ 1 tsp$ $ chili powder (optional)
1 tsp$ $ ground black pepper$$ $ $ 1 tsp$ $ himalayan or sea salt
1 cup$ $ caschew sauce (page 36) or

$ $ Not so cheese sauce (page 37)
$ $ for a low fat recipe
60
Directions:
- Preheat the oven to 220C. Wash the potatoes and pierce each potato several times with a fork or sharp knife.
Put them in the oven and bake for 45-60 minutes, depending on the size of your potatoes, until the skin is
crisp and the flesh soft (knife easily pierces the potatoes).
- Meanwhile, saut the onion, garlic and pepper over medium heat for 3-4 minutes. Add the beans, corn, toma-
toes, tomato paste and cook for 4-5 minutes.
- Season with salt, black pepper, smooked paprika, cumin, chili powder and parsley. Turn of the heat.
- Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact.
- Chop the potato flesh, add to the stew and mix. Line a large baking sheet with parchment papper and add
the potato skins on.
- Evenly fill each skin with the stew and pour over the sauce. Bake for about 6-8 minutes. If you like crispness
then bake them for another 6-7 minutes.
61
Broccoli Lentil Soap
2 cups$ brown lentils, rinsed

Directions:
5 cups$ broccoli
1$ $ small onion, diced

- In a medium pot, combine the lentils,
1 1/2 liters$ water broccoli, onion, garlic, water, curry
paste and broth. Bring to a boil and
cook for about 15 minutes.
3 cloves$ garlic, minced
- Turn down the heat and simmer for
1 tbsp$ green curry paste
about 20 minutes or until the lentils
and broccoli are tender.
1 tsp$ curry powder
- Season with salt, seven spices, curry
1 tsp$ coriander
powder and coriander, and mix.
1 tsp$ seven spices
1 tsp$ himalayan or sea salt
1 tbsp $ oil-free vegetable $

$ $ broth powder
62
Hot Creamy Spaghetti
Ingredietns: 4 Servings
400 gram$ $ spaghetti

Directions:
1 can$ $ diced tomato
- Cook the spagetti following the package
1$ $ $ green bell pepper, directions. Drain but save the water as you
$ $ $ chopped will use it in the sauce.
4 cloves$ $ garlic, chopped - In a blender, combine the potato, onion

powder, nutritional yeast and one cup water.
1$ $ $ large potato, cooked Blend until smooth.
1/3 cup$ $ tomato paste - In a medium pot, add the tomato paste,
potato mixture, 2 cups water and the
3 cups$ $ pasta cooking water remaining ingredients. Cook on a medium
heat for 3-5 minutes.
2 tbsp$ $ nutritional yeast
- Add the spaghetti and mix. Cook for 3
1 tsp$ $ oregano minutes and let it sit for 5-10 minutes before
serving.
1 tsp$ $ himalayan or sea salt
1 tsp$ $ cayenne pepper
1 tsp$ $ onion powder
1 tbsp$ $ paprika powder
63
Dolma
8 Servings
1 tbsp$ $ green curry paste

Ingredients:
2 tbsp$ $ tomato paste
2$ $ (8-ounce) jars grape leaves,
$ $ I use fresh picked 4 cloves$ $ garlic, diced
1$ $ head of pointed cabbage 1 tsp$$ $ ceylon cinnamon
1$ $ potato, peeled and sliced 2 tsp$$ $ cumin
3 tsp$$ $ seven spices
For the filling: 2 tsp$$ $ paprika powder
4 cups$ uncooked rice (sticky or 3 tsp$$ $ curry

$ $ jasmine works fine)
tsp$ $ cayenne powder
cup$ cooked chickpeas, diced
tsp$ $ white pepper
cup$ finely chopped parsely
tsp$ $ black pepper
1 cup$ lemon juice
1 tsp$$ $ onion powder
1 pack$ diced tomato
1 tsp$$ $ herbal salt
1 tbsp$ red curry paste
tsp$ $ himalayan salt
64
Directions:
-Rinse the rice and soak for 20-30 minutes.
- Meanwhile, prepare cabbage leaves by removing the hard round core and place the whole cabbage in a large pot
with boiling water, reduce to medium heat.
- Blanch the cabbage leaves until they peel o and soften enough to wrap, don't overcook. Transfer into a colander
to drain. Peel the rest of the leaves one by one as they become soft.
- In the same pot and hot water, rinse all the grape leaves if you are using fresh leaves and cook for about 2 minutes
if using pickled; drain and cut o any stems. Transfer into a colander to drain.
- To make the filling, combine all the ingredients in a large bowl and mix well.
- Prepare a heavy bottomed pot by cover the bottom with potato slices.
- Begin with grape leaves by laying out one leaf (shiny side down) on a clean surface and place about a teaspoon (de-
pending on the size of the leaf) of the rice mixture horizontally in the center, towards the bottom.
- Fold the left side into the center, follow with the left and roll into a cigar shape, folding the sides in as you roll.
Place them tight to one another in the prepared pot.
- Once done with all grape leaves, begin with cabbage leaves. Lay out one leaf and place about a tablespoon of rice
horizontally in the center and roll up. You don't need to fold the sides. If the leaf is too large, divide into two. Pla-
ce in the same pot.
- Place a plate on the top to weigh the dolmas down and gently pour about 1 liter hot water over the dolmas.
- Cook on a high heat for 15 minutes. Lower the heat and cook for 60-80 minutes.
- Remove the plate carefully and taste one dolma, they should be very soft and the rice should be cooked, almost
melts in your mouth! If not, cook them longer but check out the water and add more hot water if needed.
- Dolmas can be stored in the fridge for up to 5 days and they just get tastier and tastier.
Notes:
- If you have any filling left, wash a few tomatoes, cut the top, hollow out and fill. Cover the filling with the top pie-
ces of the tomatoes or with leaves (one grape or cabbage leaf for each tomato).
- If you have any cabbage left (can be stored in the fridge for 5-6 days) make some yummy veggie balls (page 43)!
Potato Kibbeh
4-6 Sevings
For the filling:

For the dough:
4 cups$ chopped mushrooms
8$ $ large potatoes, cooked
$ $ and mashed 1 cup $ finely chopped cauliflower
$ $ (or processed in a food
1 cup$ $ extra- fine bulgur $ $ processor)
cup$$ fine chopped parsely, 1 cup$ $ chopped onion

$ $ fresh or frozen
cup$$ finely chopped parsely
1 tsp$ $ himalayan or sea salt
1 tsp$ $ salt
1 tsp$ $ cumin
For garnishing:
tsp$ $ ceylon cinnamon
4 tbsp$ pine nuts (optional)
tsp$ $ black pepper
66
Directions:
- Preheat the oven to 200C.
- For making the dough, combine all the ingredients in a large bowl and mix well.
- For making the filling, add the mushrooms, cauliflower and onion in a pan on a medium heat.
Cook for about 10-12 minutes or until they are soften and gets nice darker color.
- Add the parsely, 7-spices, salt and mix well. Set a side.
- Brush a baking dish with 1 tbsp tahini and divide the dough in half.
- Spread half the dough with your hand in the baking dish, making a flat surface.
- Spread the filling on top of the bottom layer.
- Spreading the top layer to get a flat nice shaped kibbeh can be tricky, use your hands or roll it
out between two sheets of greaseproof paper.
- Score the kibbeh with a knife, making small squares. Garnish with pine nuts if used.
- Bake for 20-25 minutes. Broil until some of the bites of the potato layer turn golden brown.
Serve warm with salad and tzatziki.
67
Gluten-free Potato Kibbeh
For the dough:
8$ $ large potato, cooked $

$ $ and mashed
4 tbsp$ soy milk
2 tsp$ $ garlic powder or 2 $

$ $ cloves diced garlic
1 tsp$ $ cumin
1 tsp$ $ nutritional yeast
tsp$ $ black pepper
tsp$ $ dill
4- 6 Servings
For the filling:
Directions:
4 cups$ chopped mushrooms
- Preheat the oven to 200C.
1 cup $ finely chopped caulifl-
$ $ ower (or processed in
- For making the dough, combine all the ingredients in a large $ $ a food processor)
bowl and mix well.
1 cup$ $ chopped onion
- For making the filling, add the mushrooms, onion, cauliflower
and pine nuts in a pan on a medium heat. Cook for about 10- cup$$ finely chopped parsely
12 minutes or until they are soften and gets nice darker color.
- Add the parsely, 7-spices, salt and mix well. Set a side.
1 tsp$ $ salt
- Brush a baking dish with 1 tbsp tahini and divide the dough in
half.
- Spread half the dough with your hand in the baking dish,
making a flat surface.
- Spread the filling on top of the bottom layer.
- Spreading the top layer to get a flat nice shaped kibbeh can
be tricky, use your hands or roll it out between two sheets of
greaseproof paper.
- Bake for 20-25 minutes, or until top is golden brown in color.

Serve warm with salad and tzatziki.
68
Eggplant soup
Ingredients:
2$ $ large eggplant
1$ $ red bell pepper,

$ $ chopped
1 $ $ package diced
$ $ tomato
cup$ tomato paste
1 liter$ boiled water
1 medium$ onion, chopped
1 tsp$ $ cinnamon
2 tsp$$ seven spices
1 tsp$ $ paprika powder
1 tsp$ $ himalayan or sea

4 Servings $ $ salt
1 tsp$ $ fresh ground $

$ $ black pepper
Directions:
- Cut the eggplants in 1 cm thick slices and cut every

slice in 4 parts.
- In a large pot, saut the onion, garlic, pepper and

eggplant over medium heat for 4-5 minutes.
- Add the tomatoes, tomato paste, water and cook for

25 minutes.
- Add the spices and simmer for 5-10 minutes.
- Serve with Angel hair bulgur (page 101)
69
Taco Soup
800 gram $ (about 6 large) potatoes Directions:

1 cup$ chopped onion - Peel the potatoes and cut in small pices.
1 cup$ store bought vegan mince
$ $ or cooked brown beans - In a large pot, add the onion, garlic, potatoes, tomato
paste and water. Bring to a boil and cook on a medium
cup$ tomato paste heat for 25 minutes.
2 cups$ canned corn - Add the mince (or beans) and corn, and simmer for 15
minutes, or until the potatoes are tender.
- Add the spices and jalapenos. Serve with taco chips,
4 tbsp$ jalapeno (optional)
spring onion, avocado and vegan sour cream/creme
1,7 liters$ boiled water fraiche.
cup$ taco spices
tsp$ ceylon cinnamon
4$ $ tortilla chips
$
1$ $ avocado, sliced
1/3 cup$ chopped spring onions
salt & pepper to taste (if using salt free

taco spices)
70
Taco Crunch Wrap
8$ $ large tortilla Directions:
8$ $ tostada shells (optional) - Heat a non-stick pan to medium-low heat.
1$ $ meatless mince (page 78) - Lay out a tortilla on a flat surface and spread a layer of the
$ $ seasoned with 5 tbsp taco
$ $ seasoning meatless mince on the center, the size of a tostada shell if
using any.
2$ $ tomatoes, chopped
- Top with some cheese sauce and place the tostada shell over.
$ $ large cucumber, chopped Top it with some tomatoes, cucumber, pickled cucumber,
lettuce, onion and chunky salsa.
2 cups$ chopped lettuce
- Fold the tortilla by folding the edges to the center in a
1 cup$ $ not so Cheese sauce $
$ $ (page 37) clockwise pattern, until the tortilla is completely folded
over.
4$ $ pickled cucumbers, chop-
ped - Carefully, place the crunch wrap seam-side down on the
warm pan and cook in 2-3 minutes, or until it is browned.
1$ $ medium onion, chopped Flip and cook for 2-3 minutes or until it is browned on the
other side too.
1 cup$ $ chunky salsa
- Repeat the same process with all of the tortillas. Serve
warm.
71
Rice Fatteh
4 Servings
Ingredients:
8 cups$ cooked rice

Directions:
2 cups$ cooked chickpeas
3 loaves$ arabic/lebanese flat bread - Preheat the oven to 170C/350F.
1 cup$ $ unsweetened plain soy - Cut the bread into small squares (1 inch) using a kitchen
$ $ yoghurt scissors, and put them on a baking sheet. Bake for 10
minutes or until browned and crispy.
4 tbsp$ pine nuts, toasted
- Meanwhile, heat the chickpeas with 1 cup water on a
2 tbsp$ tahini
medium heat. Season with cumin.
- Make the sauce by combining the yoghurt, tahini, garlic
4 tbsp$ lemon juice lemon juice, and water. Mix well.
5 tbsp$ water - In a large serving dish, spread the bread squares and add
the warm rice on top.
1 tsp$ $ cumin
- Add the chickpeas (including the water) and the pine
1 tsp$ $ dried mint
nuts on top of the rice. Cover with the sauce.
1 tsp$ $ cayenne powder (optional)
- Season with dried mint and cayenne. Garnish it with
cup$$ parsely, chopped parsely. and serve immediately.
72
Falafel Wrap
For the falafel:
1 cup $ chickpeas, cooked
1 cup$ fava beans, cooked
3 cloves$ garlic
1$ $ lemon, juiced
4 Servings
cup $ chopped onion
$ Directions:
1 tbsp$ falafel spices - For making the tahini sauce, mix 3 tbsp tahini, 2 tbsp lemon
juice, 2 tbsp soy yoghurt, 1 clove minced garlic and 1/2- 3/4
4 tbsp$ parsely
cup water.
1 pinch$ baking soda
- For making the falafel, add all the ingrediens in a food
1 tsp$ cumin processor and process until smooth.
For the falafel wraps: - Use a falafel, meatball spoon or even your hands to shape
the falafel in desired shape and size. Roll in bread crumbles
4$ $ arabic flat bread/ (optional).
$ $ wrap or pita bread
$ $ or tortilla wraps - Bake in the oven for about 15 minutes (200C) or fry in a
non-stick pan until golden brown.
cup$ hummus
- For making the falafel wraps, depending on your choice
4$ $ Lebanese pickled of bread, spread hummus on the warm bread, followed by
$ $ cucumber, cut into lettuce, tomatoes, cucumbers, onions, radish, falafel and
$ $ ribbons
top with tahini sauce or tzatziki. Roll upp and repeat the
process with the remaining wraps.
1$ $ large red onion,
$ $ sliced
2$ $ medium tomatoes,
$ $ sliced
cup$ sliced pickled $

$ $ radish
2 cups$ chopped lettuce
1 cup$ tahini sauce or

$ $ tzatziki (page 119)
73
Flat Pan Fatayer
Makes 20 pieces
For the dough:
Directions:
4 1/3 cups$ white whole wheat flour
1 cup$ warm water (37 degree) - For making the dough, blend the two small potatoes
with 1/3 cup water until smooth. This should make 1/2
1 1/2 tsp$ dry yeast
cup.
1 tsp$ salt
- Dissolve the yeast in the warn water and let it activate
2 tsp$ sugar for about 15 minutes.
2$ $ small cooked potatoes+ 1/3
$ $ cup water - Add the dry ingredients in a bowl and mix. Creat a
well in the center and add the activated yeat mixture
For the filling: and potato mixture.
4$ $ small cooked potatoes
- Knead for at least 5 minutes, until the dough is soft
1/2 cup$ ajvar relish (page 116) and smooth, but should not stick to your fingers.
Cover with a dry kitchen towel and let it rise for
1/3 cup$ muhammara (hot pepper
$ $ dip) about 40 minutes in a warm place in the room.
1/3 cup$ sesame seeds (optional)
74
- Make small balls out of the dough, about 20 pieces, and put them on a large tray. Cover with a the towel
and let them rest for about 20 minutes. I put the tray in kitchen drawers which let the balls rise without
drying them.
- Meanwhile, make the filling by mashing the potatoes. Add the remaining ingredients and mix.
- Heat a non-stick pan to medium heat.
- On a flat working surface, floured, roll out one ball at time, flattening it as much as possible.
- Take about a tablespoon of the filling and spread over the dough.
- Fold and gentely press the ends with your fingers.
- Carefully, put the fatyre on the warm pan and cook for 1-2 minutes, or until it is browned. I use a flat woo-
den plate as a weigh so they dont rise as I want them as flat as possible.
- Flip and cook for 1-2 minutes or until it is browned on the other side too.
- Repeat with the rest of the balls.
75
Ghanadeer
Ingredients:
1 cups$ durum wheat semolina
1 cup$ finely ground bulgur
cup$ semolina
1$ $ medium onion, minced

4-6 Servings 2 tbsp$ parsely, minced
Directions: 1 tsp$ himalayan or sea salt
For making the balls, combine all the ingredients in a medium 1 tsp$ ground black pepper
bowl (it's very important to throughly blend all the ingredi- 1 tsp$ kibbeh spices
ents to get the full flavor in every ball) and cover the bowl
with a plate or a clean kitchen towel. Let the mixture rest for 2 cups$ water
about 1 hour.
For the sauce:

Using your hands, knead the mixture for about 10 minutes or
until you get a nice non-sticky dough. cup$$ tomato paste
Make small balls, about 1 tablespoon each, and put them in a 1 cup$ $ cooked chickpeas
large tray. 1$ $ medium onion, cut into
$ $ 4 pieces
In a large pot, combine all the sauce ingredients and bring to
3 cloves$ garlic,
a boil. Add the balls and cook for 10 minutes, then simmer
for about 40 minutes. 2 liters$ boiled water
1 tsp$ $ salt
1 tsp$ $ seven- spices
1 tsp$ $ dried sage
76
Mini Pizzas
1$ $ pasties dough (page 16) Directions:
cup$ Za'atar - Preheat the oven to 250C.
cup$ Muhammara - Make small pizzas (about 1cm thick) and top
with dierent toppings. Top some of them
cup$ tomato paste with za'atar by brushing them with water
first to help sticking.
1 cup$ water
- With a spoon, spread about 1 tablespoon
1 pinch$ himalayan salt muhammara on each pizza and top with
sesame seeds.
1 pinch$ ground black pepper
- In a small bowl combine the tomato paste,
1 tsp$$ oregano water, salt, pepper and oregano, mix
throughly. Top the remaining pizzas with
cup$ mushrooms, sliced tomato sauce, mushrooms and pinnaple.
cup$ canned pineapple slices - Bake for 10-15 minutes.
1 tbsp$ sesame seeds
77
Meatless Mince
2 cup$$ black beans, soaked $ Directions:

$ $ over night
- Rinse the beans and add fresh water. Cook until soft
1$ $ small onion, chopped and rinse.
2 clove$ garlic - Add all the ingredients except the flour into a food
processor and process into a smooth paste.
8 tbsp$ flour
- Add the mixture into a frying pan and fry on a medi-
4 tbsp$ tomato paste um heat. Keep stirring with a wooden spoon, adding
the flour slowly to get a nice mince without burning
3 tbsp$ fresh or frozen parsely or sticking to the pan.
tsp$$ salt
78
Sour Lentil Soup
4$ $ large potatoes, chopped Directions:
1$ $ medium onion, chopped - In a large pot, add the onion, garlic, potatoes, lentils,
water and bring to a boil. Cook for about 15 minutes.
2 cups$ brown lentils, rinsed - Add the swiss chard, curry powder and salt. Cook for
another 20 minutes (or simmer for about 40 minutes)
1 bunch$ swiss chard, chopped until the potatoes and lentils are tender.
1$ $ lemon, juiced - Add the cumin, coriander, black pepper and lemon juice.
Taste and add more salt if needed.
1 tsp$ $ ground coriander
1 tsp$ $ cumin - Serve warm with lemon halves for more sour flavor.
tsp$ $ black pepper
tsp$ $ curry powder
2 liters$ boiled water
79
Zucchini Soup
4$ $ large zucchini (about 1 Directions:

$ $ kilo), chopped
- Saut the zucchini, onion and garlic for 7-10
1$ $ small onion, chopped minutes.
3 cloves$ garlic, chopped - Add the tomatoes, curry paste, and tomato
paste, and cook for 10 minutes.
1 can$ $ diced tomato
- Simmer for about 15 minutes, or until the
3 cups$ boiled water zucchini are soft but not mushy.
1 tbsp$$ tomato paste - Season with the spices and mix well.
1 tsp$ $ red curry paste - Serve hot with any grains of your choice, like
cooked rice or bulgur.
1 tsp$ $ cumin
tsp$ $ coriander (optional)
80
Baked Brown Lentil Kibbeh
Ingredients: 4-6 Servings:
1 cup$ $ brown lentils, rinsed Directions:
2 cups$ water - Preheat the oven to 200C and line a baking sheet with paper.
cup$$ bulgur
- Cook the lentils in the 2 cups of water for 20-30 minutes or
1$ $ small onion, chopped until most of the water is soaked.
3 cloves$ garlic, chopped - Turn o the heat and add the bulgur. Mix and cover to let the
bulgur expand. Set aside to cool.
2 tbsp$ tomato paste
- Add the remaining ingredients and knead. I made half of the
cup$$ chopped parsely
batch with muhammara.
2 tbsp$ lemon juice
- Form into torpedo shapes and put on the lined baking sheet.
- Bake for about 20- 30 minutes or until browned.
1 tsp$ $ cumin
- Serve with rice or bread, salad and tzatziki/ajvar.
tsp$ $ black pepper
2 tbsp$ muhamara (optional)
81
Tofu Gratin
Ingredients:
1 (8 ounce) $ container tofu drained and

$ $ $ chopped (250 gram) 4-6 Servings
1$ $ eggplant, thinly sliced
Directions:
4$ $ large potatoes, thinly sliced
- Saut the garlic, onion, mushrooms for a few
1 can$$ diced tomatoes minutes, then add the tomatoes, tomato paste,
2 tbsp$ tomato paste water and the spices.
1$ $ medium onion, chopped - In a baking dish, arrange a layer of the sliced

potatoes and pour half of the mixture over, then
3 cloves$ garlic, chopped
arrange a layer of the sliced eggplant on top.
1 cups$ sliced mushrooms Pour the remaining mixture over the eggplant.
Bake for about one hour.
cup$ water
5 tbsp$ parsely - Meanwhile, make the bachamel by wisking 1/2

cup of the water and flour until very smooth.
1 tsp$$ seven- spices
Blend the potato and 1/2 cup water until
1 tsp$$ vegetable broth smooth. Add it to the bachamel sauce and wisk.
Add the salt and cook for a few minutes, until it
1 tsp$$ salt
starts to thicken, then turn o the heat.
For the bachamel:
- After one hour, pour the bachamel on top of
1$ $ small cooked potato the gratin and continue baking for 10-15 minu-
1 cup$$ water tes or until the vegetables are tender. Garnish
with parsely and let the gratin stand for 10
cup$ flour minutes before serving.
1 pinch$ salt
82
Tofu Skewers
Ingredients:
1 (8 ounce) $ container tofu, draned

$ $ and chopped into lage
$ $ chunks
1/2$ $ green bell pepper, cut

$ $ into large chunks
2 tbsp$$ tomato paste
2 tbsp$$ soy yoghurt

2-4 Servings
1 tbsp$$ mustard
Directions: 2 tbsp$l$ emon juice
- In a large bowl, mix the tomato paste, yoghurt, mustard, 3 cloves $ garlic, minced
lemon juice, garlic, water, and the spices. Add the tofu
1 tbsp$$ water
and green bell pepper. Toss lightly to coat.
1$ $ bay leave
- Cover, and allow to marinate for at least 1 hour in the
1/2 tsp$ $ black pepper
refrigerator.
1 pinch$ himalayan salt $
- Preheat the grill for medium-high heat, or you could $ $ (optional)
bake them in the oven (200 degree).
- Thread tofu and peppers on to skewers. Grill each

skewer for 10 minutes, or to desired doneness. Or bake
for 15- 20 minutes.
83
Slow Cooked Bean and Veggie Soup
Ingredients:
2 cups$ chopped carrots
3 cups$ chopped potatoes
1 cup$ $ chopped onion
1 cup$ $ michigan beans
1 cup$ $ brown lentils
1 cup$ $ buckwheat
3 cloves$ garlic
1 tbsp$$ red curry paste
1 tbsp$$ green curry paste
2 tbsp$ tomatp paste

8 Servings 1 tbsp$$ curry powder
Directions: 1 tbsp$$ maple syrup
1 tsp$ $ kar lime leaves

- Through all the ingredients in a large slow cooker, if you use a
smaller one then do half recipe, and cook for 8 hours. 1 tsp$ $ chicken tikka spice$
$ $ mix
- This is a thick soup, if you want a thiner soup then add more
water, but it is really yummy like that.
1 tsp$ $ cumin
1/2 tsp$ $ turemic
1/2 tsp$ $ ceylon cinnamon
1 tsp$ $ pomegranate molasses
1 tsp$ $ chopped ginger
1/2 tsp$ $ dried basilica
1 pinch$ cayenne (optional)
11 cups$ water
84
Baked Red Lentil Kibbeh
4-6 Servings
Ingredients:
Directions:
2 cup$$ red lentils, soaked overnight
2 stalk$ spring onion, chopped - Preheat the oven to 200 C and line a baking sheet with
paper.
6 cloves$ garlic
- Add all the ingredients to a food processor and process
8 tbsp$ diced tomatoes until smooth. The mixture is very soft but also easy to
form.
8 tbsp$ chopped parsely
2 tsp$ $ seven spices - With your hands, form into torpedo shapes and put on
the lined baking sheet.
1 tsp$ $ himalayan salt$
- Bake for about 30 minutes or until lightly browned.
85
Salads
$ $
86
Raheb Salad
4 Servings
Ingredients:
4$ $ extra large eggplants Directions:
$ $ large cucumber, finely chopped - Bake or grill the eggplants until skin is burnt and
eggplants are totally soft.
3$ $ tomatoes, finely chopped
- Peel the eggplants and place in a strainer to drain.
1$ $ small onion, finely chopped
Once drained, chop and add to a serving bowl.
2 tbsp $ parsley, finely chopped
- Add the cucumber, tomato, green pepper, onion,
1 tbsp $ mint, finely chopped parsely, mint, sumac, lemon juice, garlic, molasses
3 cloves$ garlic, minced and salt. Mix well and serve.
1$ $ green bell pepper, finely $

$ $ chopped (optional)
cup$ lemon juice
4 tsp $ sumac
1 tsp $ himalayan salt
87
Sweet Persimmon Salad
2$ $ persimmon, sliced
2$ $ apples, chopped Directions:
5 cups$ chopped lettuce Combine all the ingredients and mix.

1/2 cup$ cooked buckwheat
1/2 cup$ sprouts of your choice
2$ $ carrots, shredded
2 tbsp$ dates balsamico
1 tsp$$ dried thym
88
Potato Buckwheat Salad
4$ $ large potatoes, cooked

$ $ and chopped
Directions:
cup$ pasely, chopped
Combine all the ingredients in serving dish
cup$ cooked buckwheat
and mix.
5 tbsp$ lemon juice
1 tbsp$$ balsamico
1 tsp$ $ cumin
1 pinch$ black pepper
89
Spinach Chickpea Salad
Ingredients:
1 cup$ finely chopped red cabbage 2 Serving

1 cup$ cooked or roasted chickpeas
1 cup$ baby spinach

Directions:
1/2 cup$ chopped cucumber
- For making the dressing, mix all the ingredients.
1$ $ chopped green apple
1$ $ small sliced red onion - In serving dish, combine all the ingredients and mix.
1$ $ chopped tomato - Pour the dressing on top and mix if you want.
1/2 $ $ chopped ripe avocado
1 tsp$ $ dried mint
1 tsp$ $ cumin
For the dressing:
2 tbsp$ tahini
2 tbsp$ water
2 tbsp$ lemon juice
1 clove $ garlic, minced
90
Roasted Chickpea Salad
1 cup$ $ cooked chickpeas
5 cups$ chopped lettuce Directions:

2$ $ large carrots, shredded - Mix the tahini, lemon juice and water.
$ $ avocado, chopped - Add all the remaining ingredients in serving
dish and pour the mango balsamico on.
1 stalk$ scallions, chopped
1 cup$ $ cherry tomatoes, cutted - Pour the tahini mixture on.

$ $ in halves
1 tbsp$$ mango balsamico
2 tbsp$$ lemon juice
1 tbsp$$ tahini
1 tbsp$$ water
1 tsp$ $ dried mint
91
Tabbouleh
Ingredients: 2- 4 Servings
3 cups$ finely chopped fresh parsely
1/3 cup$ finely chopped fresh mint Directions:
1/3 cup$ pomegranate - Soak the parsely in water and one tablespoon apple
cider vinegar for at least one hour. Rinse and strain,
1/3 cup$ finely chopped tomatoes
pressing with your hand to remove any excess water.
1/3 cup$ finely chopped onion
- If using bulgur, pour 1/2 cup boiling water on, stir
1/4 cup$ cooked quinoa or soaked and and allow to stand at room temperature for about 1
$ $ rinsed bulgur (for 1 hour) hour, strain any excess water.
1/4 cup$ lemon juice

- Combine all the ingredients in a large bowl and mix
1 tsp$$ cumin well.
1/4 tsp$$ fresh ground black pepper
1/2 tsp$$ himalayan salt (optional)
92
Beet Quinoa Salad
4$ $ large cooked beets, chopped
1$ $ medium red onion, sliced Directions:
1/2 cup$ cooked quinoa - Make the dressing by combining the balsamico,
1 stalk $ spring onion, chopped lemon juice and date balsamico, mix.
1/2 cup$ pomegranate - Combine the remaining ingredients in serving

dish. Pour the dressing on and mix.
1 cup$ mixed greens
1/4 cup$ walnuts
2 tbsp$ balsamico
3 tbsp$ lemon juice
1 tbsp$ date balsamico
1 pinch$ himalayan salt (optional)
93
Potato Salad
Ingredients:
6$ $ large potatoes, cooked and chopped
1$ $ small eggplant, sliced and grilled

2-4 Servings
1$ $ medium red onion, chopped
1 cup$$ grilled mushrooms, chopped

Directions:
1/4 cup$$ chopped parsely
- Make the dressing by mixing the tahini, yoghurt,
lemon juice, water and garlic. 2 cloves$ garlic, minced
- In a large bowl, combine the remaining ingredi- 1$ $ lemon, juiced

ents and add the dressing. Mix well.
2 tbsp$ tahini
2 tbsp$ soy yoghurt
4 tbsp$ water
1 tsp$ $ cumin
1/4 tsp$$ fresh ground black pepper
1/2 tsp$$ himalayan salt (optional)
94
Purple Cabbage Salad
2-4 Servings
Ingredients:
2 cups$ finely chopped purple cabbage
2$ $ medium tomatoes, chopped Directions:

1/2 $ $ large cucumber, chopped
- Mash the avocado and add the lemon juice,
2$ $ carrots, shredded balsamico and garlic, mix well.
2 stalks$ spring onion, chopped - Combine all the remaining ingredients in a

1$ $ small red onion, chopped large bowl.
1/2$ $ ripe avocado - Pour the avocado dressing on. Mix well.
1$ $ lemon, juiced
1 clove$ garlic, minced
95
Sides
96
Potato Rice Cakes
2- 4 Servings
Ingredients:
2 cups$ cooked rice

Directions:
2$ $ medium potatoes,
$ $ cooked and mashed - Preheat the oven to 200 C and line a baking
sheet with parchment paper.
1 pinch$ curry
1 pinch$ cumin - Add the rice into a food processor and process
until smooth.
1 pinch$ salt
- In a medium bowl, add the mashed potatoes,
rice and spices, and mix.
- On the baking sheet scoop the potato mixture

using two spoons (size of a tennis ball) and press
down slightly with the back of the spoon.
- Bake for about 20-30 minutes, or until lightly

browned.
97
Baked Artichokes
8$ $ artichoke hearts
4 cloves $ garlic, minced Directions:
1$ $ lemon, juiced - Preheat the oven to 200 C.
1 tsp$ $ sumac - Mix the lemon juice, garlic, sumac, salt and pepper.
Pour it on the artichokes, using a spoon to fill even
1 pinch $ salt & pepper the inside.
- Bake for 30- 45 minutes.
98
Swiss Chard stalks with Tahini
Ingredients 1-2 Servings
2 tbsp$ $ tahini
Directions:
2 tbsp$ $ water
- In this recipe we will use only the stalks of swiss
1 tbsp$ $ lemon juice
chard, use the leaves in your soups!
1 tbsp$ $ soy yoghurt
- Saut the stalks for 8- 12 minutes, adding little bit
1 clove$ $ garlic of water if needed.
1 cup$ $ chopped swiss - Remove any axcess water and transfer to serving
$ $ $ chard stalks
dish.
- In a small bowl, mix the remaining ingredients and

pour on the stalks. Serve cold.
99
Mushroom Gravy
Directions:
Ingredients:
1$ $ small onion, sliced - Saut the onions, and mushrooms for a

minute, then add the water, soy sauce,
1 cup$ $ sliced mushrooms broth and pepper. Simmer for 5 minutes.
1 cup$ $ water
- Add the flour and whisk. Turn o the
2 tbsp$ soy sauce heat when the gravy reaches the desired
consistency.
1 tbsp$$ vegetable broth powder
2 tbsp$ flour
tsp$ $ black pepper
100
Angel Hair Bulgur
4 Servings
Ingredients:
Directions:
1 cup$ bulgur$
cup$ angel hair or vermicelli pasta, - In a pot, saute the pasta constantly until it turns red/
$ $ broken into 2" lengths brown.
2 cups$ liquid fat free vegetable $ - Add bulgur and stir for a few minutes.
$ $ broth or water
- Add the hot broth or water, salt and broth powder (if
1 tsp$ salt used) and stir. Cover the pot.
1 tsp$ fat free vegetable broth $
$ $ powder (if you use water) - Boil on high heat for 4-5 minutes, then simmer until
the water is drained.
- When the water is drained take the lid, cover with a

thin kitchen towel and set aside for 10 minutes. Serve
with salad and tzatziki.
101
Papas Arrugadas with Mojo Picon Sauce
4 Servings:
Ingredients:
Directions:
500 gram$ small potatoes (1 lb)
- Wash the potatoes well and bring to the boil with water and salt. 1 tsp$$ himalayan or sea salt
Boil for about 30 minutes or until the potatoes are tender.
1 liter$ water to cover the potatoes
- Meanwhile make the sauce. 1 $ $ Mojo Picon Sauce (page 39)
- When the potatoes are ready drain o the water and place them on
a baking sheet.
- Bake for 10 minutes or until they get wrinkled and nice skin color
(depending on how crispy you want them).
- Dip the potatoes into the sauce or pour the whole sauce on the
potatoes before serving.
102
Cold Eggplant Ragout
4 Serving
Ingredients:
2$ $ medium eggplant, sliced Directions:
2$ $ large tomatoes, sliced - Preheat the oven to 200 C.

1$ $ medium onion, sliced
- Bake the eggplant slices for 15-25 minutes. I grill them using
3 cloves$ garlic, minced an indoor grill.
1 cup$ $ cooked chickpeas - Meanwhile, saut the onion and garlic in a deep pan for 1-2
1 can$ $ diced tomatoes minutes. Add the diced tomatoes, tomato paste and water,
and cook for 3-5 minutes.
1 tbsp$$ tomato paste
- Add the chickpeas, parsely and spices.
1 cup$ $ water
3 tbsp$ chopped parsely - In a large baking dish, arrange a layer of the sliced eggplants,
then a layer of tomato slices on top.
1 tsp$ $ seven spices - Pour the chickpea mixture on top and bake for about 25-35
minutes.
1 tsp$ $ cumin
- Let the ragout to completely cool and chill for 2 hours before
serving. Serve cold as a meze.
103
Artichoke Taratour
4 Servings
Ingredients:
1 can $ artichoke hearts, drained Directions:
1/4 cup$$ oat creme fraiche - In a medium bowl, mix the creme fraiche, tahini, lemon
juice, garlic, water, salt and pepper.
2 tbsp$ tahini
- Chop the artichoke hearts and add to the mixture. Mix
1$ $ lemon, juiced
and serve, or chill before serving.
- Serve as a meze or use it in sandwiches.
5 tbsp$ water
104
Mfaraket Kousa
2-4 Servings
Ingredients:
4$ $ large zuccini (about 1 kilo), Directions:

$ $ chopped
- Saut the zucchini and garlic for 5-10 minutes.
5 cloves$ garlic, finely chopped
- Turn down the heat and cook for about 20
minutes, or until tender.
1 tsp$ $ cumin
- Add the spices and mix. Serve as a warm or
1 tsp $ $ coriander cold meze, or with whole wheat bread.
105
Swiss Chard Stew
2-4 Servings
Ingredients:
1 bunch $ swiss chard, chopped Directions:
1 cup $ $ cooked chickpeas - Saut the onion, garlic, and swiss chard on a
medium heat for 5 minutes.
1 medium $ onion, sliced
- Add the chickpeas, lemon juice and spices, and
3 cloves$ garlic, chopped
simmer for about 10-15 minutes.
1 cup$ $ lemon juice
- Serve warm with any grains or bread.
1 tsp $ $ cumin
106
Potato Baked Fries
2- 4 Servings
Ingredients:
Directions:
1$ $ large sweet potato
- Preheat the oven to 2oo C (430 F).
4$ $ large potatoes
- Cut the potatoes into wedges and rinse as
this will make the spices stick better. Place
on a baking sheet lined with parchment pa-
2 tsp$ $ garlic powder
per.
- Bake for 40-55 minutes, or until desired

crispness. I put another baking sheet filled
with water at the bottom of the oven for
the best fries!
107
Snacks
$ $
$ $
108
Olive Spread
I made this recipe for those who

Ingredients:
love Tapenade, and to show that it
1 cup $ $ green olives with pimento doesnt have to be soaked in oils.
And guess what? everybody loved
1 cup $ $ black olives this recipe!
1/4 cup $ Za'atar

Directions:
1/3 cup $ roasted pepper
- Combine all the ingredients in a food
2 cloves$ garlic processor and pulse to chop. For a
smooth mixture keep processing.
1 tbsp $ lemon juice
1 tbsp $ ajvar or tomato paste - Refrigerate for at least one hour before
serving.
1/2 tsp $ black pepper
1/2 tsp $ himalayan or sea salt
109
Mini Olive Sliders
These mini olive sliders are perfect as a party snacks, instead of all the unhealthy snacks
usually served. You can find the recipe for these mini buns on page 19. Fill with olive
spread on page 109, or any healthy filling of your choice.
110
Eggplant Sliders
12 Sliders
Ingredients:
12 $ $ Mini buns, store- bought or Directions:

$ $ home-made (page 19 )
- Rinse the eggplant rounds with water (this allows
3$ $ medium tomatoes, sliced in the spices to stick better) and season with salt,
$ $ 1 cm thick rounds pepper and thyme. Grill in the oven or on any
grill.
1$ $ eggplant, sliced in 1 cm
- For crispier sliders you can grill the buns a minute
$ $ thick rounds
on each side. Divide the baba ghanough among
3$ $ pickled cucumbers the 12 bottom buns, top with a slice of tomato,
eggplant and ajvar.
1/2 cup $ baba ghanough (page 113)
- Cover with the top of the buns.
1/2 cup $ ajvar (page 116)
12 $ $ green or black olives - Put a stick in the middle of each bun and top it
with the sliced pickled cucumbers and olives.
1 tsp $ black pepper
1 tsp $ $ himalayan salt (optional)
12 $ $ wooden sticks (optional)
111
Rice Cake & Banana
Ingredients: One Serving
2$ $ unsalted rice cakes
1$ $ ripe banana, mashed Spread the banana on the rice cakes,

pour the syrup on top and drizzle with
1-2 tbsp$ carob or date syrup cinnamon. So simple, yet so yummy!
1/2 tsp$$ ceylon cinnamon I used to eat this with peanut butter, but
both my skin and stomach like it more
without the peanut butter ;)
112
Baba Ghanough
Directions:
Ingredients:
2$ $ large eggplant
5 tbsp$ $ lemon juice - Bake the eggplants for about 40 minutes, or until
they are soft.
4 tbsp$ $ tahini
- Peel the eggplant and strain any excess water.
2 cloves $ garlic
1 tsp$ $ cumin - In a food processor, add the eggplants and the

remaining ingredients. Toss for a few seconds.
1/2 tsp$ $ himalayan
- Serve with whole wheat toast/crispbread as a
snacks.
113
Roasted Red Pepper Hummus
1 1/2 $ cup$ cooked chickpeas - Put all the ingredients in a food

processor and process until
125 $ gram $ drained tofu
smooth.
1$ $ roasted red bell $
$ $ peppers, drained - Serve in with toast/crispbread, in
sandwiches, or as a meze.
2$ tbsp $ tahini
3$ tbsp $ lemon juice
2$ cloves $garlic
3$ tsp $ cumin
1/2$ tsp$ himalayan salt
114
Hummus
Directions:
Ingredients:
1 cup$ cooked chickpeas - Put all the ingredients in a food processor

and process until smooth.
1-2 tbsp$ tahini
- Top with more cumin, parsely and some
4 tbsp$ lemon juice tomatoes, and serve as a meze or with
bread/ rice cakes as a snack.
1 tbsp$ soy yoghurt (optional)
2 cloves $ garlic
1 tsp $ cumin
1 pinch$ himalayan salt (optional)
115
Ajvar Relish
Directions:
Ingredients:
6$ $ large red bell peppers - Preheat the oven to 200 C.
1$ $ small eggplant - Bake the peppers, eggplant and chilli for about
40 minutes or until tender.
1$ $ chilli ( for hot ajvar)
- Peel and strain any excess water.
2 cloves $ garlic
- Put all the ingredients in a food processor and
1/2 tsp$ $ himalayan salt
process for a few seconds, or until smooth.
116
Herbal Cheese
Directions:
Ingredients:
250 $ gram $ $ tofu - To get the perfect herbal cheese texture, you need to
drain the tofu very well. Use a towel or paper towel to
2$ cloves $$ garlic wrap the tofu, place something heavy on top, and wait
for at least 1 hour.
2$ tsp $ $ dried spring onion
1$ tsp $ $ himalayan salt - In a food processor, combine all the ingredients and
process until smooth.
1/2 $ tsp$ $ ground black pepper
- Shape the cheese by adding the mixture into a small
1$ tsp $ $ dried thyme
bowl and pressing. Flip the bowl on a cutting board or
2$ tsp $ $ rice vinegar serving plate.
1$ tsp $ $ dried mint - Serve with freshly baked bread and grapes.
2$ tsp $ $ frozen or dried chives
2$ tsp $ $ fresh or frozen parsely,

$ $ $ finely chopped
117
Stued Medjool Dates
Makes 12 pieces
Ingredients:
12 $ medjool dates, pitted
12 $ walnuts (24 halves) Drizzle the cinammon inside the dates and
stu with walnuts. Enjoy!
1 tsp$ ceylon cinnamon
118
Tzatziki
1 1/2 $ cup $ $ plain unsweetened - Drain the yoghurt overnight in a clean

$ $ $ soy yoghurt
kitchen towel inside a strainer over a
1$ clove $ $ garlic (large), $ bowl.
$ $ $ minced
- In a bowl, mix the drained yoghurt and
1/2 $ tsp $ $ dried mint the remaining ingredients.
5$ tbsp $ $ shredded cucumber
- Chill before serving.
1$ pinch $ $ salt & pepper
119
Pizza Buns
Ingredients:
2 cups$ plain soy milk

Makes 22 buns 2 cups$ flour
2 cups$ whole wheat flour
Directions: 1 (50g)$yeast
1 tbsp$sugar
- In a large bowl, dissolve the yeast in the warm soy milk, 37 degree.
1 tsp$ $ salt
- Add the sugar and salt, and gradually add the flour. Knead for 5-10
minutes, cover and let it rise for 30 minutes.
For the filling:
- Meanwhile, make the filling by mixing all the ingredients.
6 tbsp$ tomato paste
- Roll out the dough into a large rectangel and cover with the filling.
Roll it up longways and cut into rounds. 6 tbsp$ water
1/2 cup$mushrooms, finely $ $

- Put them on a lined baking sheet, or mun liners, and let them
chopped
rise for another 25-30 minutes.
5$ $ green olives, chopped
5$ $ black olives, chopped
- Bake for 20 minutes, brush with soy milk and bake for another 5
2 tsp$ $ organo
minutes or until lightly golden.
120
Sweets
121
Raw Coconut Bar
4 Servings
Ingredients:
Directions:
10-12 $ $ $ dates
- Process everything in a food processor.
1/3$ cup $ $ almonds
- Shape into a square chunk (use parchment
1/3 $ cup $ $ shredded coconut
paper if necessary).
4$ tbsp $ $ raisins
- Cut into pieces and enjoy.
1$ tsp$ $ vanilla powder ( or a little
$ $ $ bite of vanilla bean)
122
Chocolate Nice Cream
Directions: 2 Servings
Combine all the ingredients in a food
processor and blend until smooth and

Ingredients:
creamy. You may need to stop the
5$ $ large frozen bananas, chopped
$ $ in small pieces
processor and break up large clumps a
1/4 cup $ low fat chocolate powder (or
few times. $ $ carob powder)
4$ $ dates
123
Meringues
Ingredients:
1/2 cup + 2 tbsp $ sugar
1/2 tsp $ $ lemon juice
1/2 tsp $ $ vanilla
1 can $ $ chickpeas (the liquid

$ $ $ only)
Directions:
- Preheat the oven to 100C and line two baking - If you chose to make larg meringues for a cake
sheets with parchment paper. (like in picture), then they need more time in
the oven depending on the size. Mine took
- The secret in this recipe is the water from chick-
pea can or package, so be careful to not waste any about 3 hours.
drop while straining.
- The meringue cake in picture is topped with
- Put the water in a non-plastic large bowl and whisk vanilla cream, vanilla ice cream, fresh straw-
until just foam remains. berries, chocolate sauce and chocolate flakes.
- Add the remain ingredients and whisk again (the

sugar should be added slowly.
- The mixture should be thick, glossy and very

white. It's ready when you can turn the bowl
upside down and the mixture stays in.
- Use a scoop or spoon to shape the meringues,

depending on the desired size.
- Bake for about 1,5 hours, until the meringues sound

crisp when tapped underneath. Turn o the oven
and leave them in the oven for another 30 minutes.
124
Passion For Passion Fruit
2 Servings
Ingredients:
4-5 $ $ frozen bananas, chopped Directions:

$ $ in small pieces
- In a food processor combine the bananas and
5$ $ passion fruits 3 passion fruits, vanilla, maple syrup, soy milk
and blend until smooth and creamy. You may
1/2 tsp$$ vanilla powder
need to stop the processor and break up large
2 tbsp $ maple syrup clumps a few times.
2 tbsp $ soy milk - Use ice cream scoop to form 4 bigg balls and
put in two flat plates.
2-3 $ $ strawberries (optional)
- Decorate the plates with the 2 remaining
4 tbsp $ caramel sauce or date syrup
passion fruits (cut in halves), strawbarries,
1 tbsp $ dark chocolate flakes chocolate flakes and caramel syrup.
125
Date Rolls
Directions:
Ingredients:
- Process the dates, cinnamon and vanilla in a

1 cup $ date paste or pitted dates
food processor until smooth dough.
1 tsp $ ceylon cinnamon
- Make about 7 cm long roll. Roll in coconut or
1 tsp $ vanilla powder leave them plain for fat-free rolls.
1/2 cup$ $ shredded coconut to cover

$ $ (optional)
126
Blueberry Vanilla Nice
Cream
2 Servings
Ingredients:
Directions:
5$ $ frozen bananas, chopped
1 cup $ $ frozen blueberries Combine all the ingredients in a food processor and
blend until smooth and creamy. You may need to stop
5$ $ pitted dates the processor and break up large clumps a few times.
If you want to leave some of the nice cream white, then
1 tsp $ $ vanilla powder take what you need before adding the bluberries.
127
No Bake Banana Bliss
Ingredients:
1 cup$$ date paste
1/4 cup $ walnuts

Directions:
2 tbsp $ cocoa nibs
- Through all the ingredients, except the coating
1 tbsp $ almonds ingredients, in a food processor and process until
1 tbsp $ date syrup or maple syrup smooth dough.
1 tbsp $ tahini - Roll the mixture into balls and coat with pisachios
and coconut.
1 tbsp $$ flaxseeds
- Store in the fridge or freezer.
1 tbsp$ $ ginger juice or 1 tsp ginge
$ $ powder
1 tbsp $$ water
2 tsp $ $ ceylon cinnamon
1 tsp$ $ vanilla powder
1 tsk $ $ mahleb or mahlab powder
$ $ (Prunus mahaleb)
For coating:
1/2 cup $ chrushed pistachios
1/2 cup$$ shredded coconut
128
Chocolate Sweet Potato
Brownies
Ingredients:
1 1/2 cup $ rolled oats (turn into

$ $ flour)
2 tbsp $ cacao
2 tbsp $ carob
1$ $ flaxegg (1 tbsp flax$

$ $ seed+ 3 tbsp water)
1/2 tsp $ baking soda
1 tsp $ baking powder Directions:
1/4 cup $ unrefined sugar

- Preheat the oven to 180 C and line a baking sheet with
1/2 cup $ plantbased milk
parchment paper.
1 cup $ cooked sweet potato
- In a large bowl, combine all the wet ingredients, including
1/2 cup $ dates, pitted and $ the mashed potato, and mix.
$ $ chopped
- Add the dry ingredients and mix.
1/4 cup $ date syrup or molasses
- Add the chopped dates and mix.
- Pour the mixture into the prepared baking sheet and bake
for 35 minutes, or until a toothpick inserted into the cen-
ter comes out clean.
- Let it cool before cutting.
129
Rice Bar
Ingredients:
1 cup$ $ pued rice
1 cup $ spelt pops
1/4 cup $ organic peanut butter

$ $ or almonds butter
1 tbsp $ cocoa nibs
2 tbsp $ flax seeds
1 tbsp $ pumpkin seeds
1 tbsp $ goji berries

6 Servings
1 tbsp$ low fat cocoa powder
Directions:
2 tbsp $ soy milk or any plant-
- In a food processor combine all ingredients except pued $ $ based milk
rice and spelt pops. Process until smooth.
1 tbsp $ walnuts
- Add the pued rice and spelt pops, and mix gentely with a 4 tbsp $ maple syrup
spatula or spoon.
2 tbsp $ date syrup
- Add the mixture to a square dish covered with plastic wrap
For the chocolate drizzle:
and press to a smooth surface. Put the dish in the freezer.
1/4 cup$ vegan dark chocolate
- Using a double boiler or microwave on low setting, melt the
chocolate. Add the soy milk and mix. 3 tbsp$ soy milk
- Turn the rice cake up and down on a baking paper.

Drizzle the chocolate over it and freeze for 10 minutes.
- Slice the cake into bars and store in the freezer.
130
Baked Pears
2 Servings
Ingredients:
4$ $ pears, washed and dried

Directions:
2 cups $ granola (page 30)
1/2 cup $ almond milk
- Cut a thin slice o the bottom of each pear and put them in a 1 tsp $ ceylon cinammon
baking dish standing upright. Bake for 20 minutes or until they
are tender, depending on the type of pear used. 1 tsp $ nutmeg
1 tbsp $ rose water

- Meanwhile, mix the maple syrup, rose water, orange blossom
water, cinammon and nutmeg. 1 tbsp $ orange blossom water
4 tbsp $ maple syrup (add more

- Peel the pears while they still warm and tranfer to serving $ $ for more sweetness)
dishes (not totally flat), two pears in each dish.
- Drizzle the syrup mixture over the pears, then pour one cup
granola over each serving, both over and around the pears.
- Carefully, pour the almond milk equally over the pears. Serve
warm.
131
Candied Apples
5$ $ medium apples, washed

$ $ and dried
Directions:
1 cup$$ pitted dates
- In a blender or food processor, blend the dates, soy milk,
1/3 cup $ soy milk carob and vanilla until smooth.
1 tsp $ carob powder - Remove the stems from the apples and insert the wooden
sticks halfway into the stem-ends.
1/2 tsp$ $ vanilla powder
- Coat the entire apples by rolling them in the date sauce and
5$ $ thick wooden sticks
roll in the toppings.
- Use more topping if needed to cover the entire apples.

For garnishing:
1/2 cup $ ground pishtachios - Chill for at least 30 minutes before serving, or 10-15 minutes
in the freezer.
1/2 cup$ shredded coconut or $
$ $ cacao nibs
132
Fruit Salad
1$ $ large ripe mango, chopped
2 cups $ chopped strawberries Directions:
1 cup $ blackberries, fresh or frozen - Combine all the fruits in a medium bowl.
1 tbsp $ cacao nibs
- Add the cacao nibs, walnuts, granola, cinnamon,
3 tbsp$ walnuts coconut and mix.
2 tbsp $ granola (page 30) - In a small bowl, combine the orange blossom
1 tsp $ orange blossom or rose water water, balsamico and syrup, and mix.
1 tbsp $ mango balsamico - Pour the dressing on the salad and mix.
1 tbsp $ maple syrup
1 tsp $ shredded coconut (optional)
133
Quick Apple Crumble Pie
6 Servings
Ingredients:
1 cup $ rolled oats
1/2 cup $ oat flour Directions:
3 tbsp $ unrefined sugar - Preheat the oven to 200 C.

5 tbsp $ plant-based milk
- In a large bowl, combine the oats, oat flour, sugar, milk,
3 $ $ apples, peeled and sliced syrup, cinnamon, mahlab and water. Knead for a minute.
1 tbsp $ maple syrup - In a medium baking tin/pie dish, add the apple slices and
dates.
1 tsp $ mahlab - Sprinkle the mixture on top and bake for 20-30 minutes,
or until lightly browned.
1 pinch $ ginger powder (optional)
- Serve with banana nice cream if you want.
7$ $ medjool dates, pitted
$ $ and chopped
1/2 cup $ water
134
Chocolate Mousse
3$ $ large ripe bananas Directions:
5$ $ ripe avocado - Add all the ingredients into a blender and blend
until smooth and creamy.
1/4 cup$ maple syrup
- Divide the mousse on serving dishes and chill for
2$ $ dates, pitted
at least two hours before serving.
3 tbsp $ low fat cacao
- Top with fresh strawberries or any berries/fruit of
3 tbsp $ carob powder your choice.
$ $ (or more cacao)
1 tsp $ vanilla powder
135
Banana Split
One Serving
1$ $ ripe banana, halved lengthwise

- Place the banana in serving dish.
2$ $ frozen ripe bananas
- Add the frozen bananas, strawberries,
1/2 cup $ frozen strawberries or raspberries dates and vanilla into a food processor.
Process until smooth.
2$ $ dates, pitted
- Scoop 3 balls of the ice cream onto the
1/2 tsp $ vanilla powder
banana and top with syrup. Serve
2 tbsp $ carob or date syrup immediately.
136
No- Bake Chocolate Cake
For the cake:
2$ cups $ pitted dates or date paste
2 1/2$ cups $ rolled oats
1$ $ ripe avocado (or cup

$ $ pitted dates for low fat
$ $ version)
2$ tbsp $ carob powder
4$ tbsp $ low fat cacao powder

$ $ (or more carob for low
$ $ fat version)
6$ tbsp $ soy or almond milk
6$ tbsp $ maple syrup
2$ tsp $ vanilla powder
6-8 Servings 2$ tsp $ ceylon cinnamon
4$ tbsp $ shredded coconut
For the frosting:

If using date paste, you need:
1/2 cup $ soaked caschews for at least 2
$ $ hours (or cooked sweet potato 4-6 $ tbsp$ water
$ $ for low fat version)
80 gram $ vegan dark chocolate
4 tbsp $ maple syrup
2 tbsp $ cacao powder or carob powder
4 tbsp $ soy or almond milk
2 tbsp$ date syrup
137
Directions:
- In a food processor, combine the dates with water if using date paste and process for about one minute.
- Add the oats, avocado, carob, cacao, milk, maple syrup, vanilla, cinnamon and process until everything is well combined.
- Add the shredded coconut and stir with a spatula. If you want to make a small balls for decoration as I do, take about 1
tbsp of the mixture for every ball and cover in shredded coconut. Make 6-8 balls depending on the serving size you want,
and place in the freezer.
- Place plastic wrap in a deep bowl so you can easily draw up the cake later. Add the mixture in and press with spatula,
creating a smooth cake bottom. Place it in the freezer for 30-40 minutes.
- To make the frosting, add all the ingredients in the food processor and process until smooth and creamy (a blender
works as well). Put the mixture in a bowl and freeze for 20-30 minutes.
- Carefully, draw up the cake using the plastic wrap to help. Flip it and place in the serving dish.
- Coat the cake with the frosting using an oset spatula and place the small balls on the top. Refrigerate the cake until
serving if you want a gooey chocolate cake, or freeze if you want a more firmer cake.
138
Persimmon Nice Cream
2 Servings
Ingredients:
2$ frozen ripe bananas, chopped

Directions:
4$ frozen ripe persimmon, chopped
Combine all the ingredients in a food processor and
4$ dates, pitted blend until smooth and creamy. You may need to stop
the processor and break up large clumps a few times.
139
Ashta with Banana
2 Servings
Ingredients:
Directions:
2$ $ ripe bananas, sliced
- In serving dishes, add a layer of the sliced
2 cups$ Ashta (page 40)
bananas, then a layer of ashta. Repeat again.
1/4 cup $ ground pistachios
- Sprinkle with pistachios.
1/4 cup $ sugar $ syrup $ (page 41)
- Top with syrup.
140
Hetalye
Ingredients:
2 cups$ plain soy milk
4 tbsp$ cornstarch
2 tbsp$ sugar
1 tsp$ $ rose water
2 tbsp$ ground pistachios
3$ $ frozen bananas
2 Servings
2 tbsp$ sugar syrup (page 41)
Directions:
2 tbso$ cold soy milk
- Mix the cornstarch and 1/2 cup of the milk.
- In a saucepan, mix the remaining milk and sugar. Bring to a boil.
- Slowly, add the cornstarch mixture while wisking. When it starts to thicken, let it cook on a
medium heat for about 10 minutes, or until it gets a pudding texture.
- Add the rose water and orange blossom water, mix well.
- Pour into a small glass baking dish and let it cool completely, and chill for a few hours.
- Cut the hetalye in small cubes and add it to the serving dishes.
- In a food processor, or a blender, make ice cream by processing the frozen bananas until
smooth. Scoop the ice cream on top of the hetalye.
- Top with cold soy milk, syrup and pistachios. Serve immediately.
141
Mini Raw Cakes
For the base:
1/3 cup$ date paste or pitted dates
1/3 cup$ almonds
1/2 tsp$ cinnamon
1 tsp$ mahlab
2 Servings
1/2 tsp$ ginger juice or 1/4 tsp ginger
Directions: $ $ powder
For the filling:

- For making the base, add all the ingredients in a food processor
and process for a few minutes, or until you get a sticky mixture. 1/3 cup$ caschews soaked for at least
4$ $ hours
- Press down the mixture in the springform cake tins and make sure
1/3 cup$ date paste or pitted dates
it is pressed down evenly.
1/3 cup$ frozen mango
- Make the filling by processing all the ingredients in a food proces-
sor, until smooth. 1/3 cup$ frozen bluberries and $
$ $ raspberries
- Pour the filling on top of the base and place it in the freezer. Take
1/3 cup$ rolled oats
it out of the freezer about 30 minutes befor serving and add the
topings. 1 tbsp$ date syrup
For the topping:
any berries of your choice, pistachios and

vegan chocolate.
142
Raw Chocolate Trues
Ingredients:
2$ cups$ $ date paste
5$ tbsp $ $ water
1$ tbsp $ $ ceylon cinammon

Directions: 1$ tbsp $ $ carob powder
1$ tsp $ $ cacao nibs
1/2$ tsp $ $ vanilla powder

- Add all the ingredients into a food processor, choose
your favorite flavor or leave it plain. Process until About 1/2 cup carob powder to cover.
smooth dough.
- Roll the mixture into balls and coat with carob For flavored trues choose between one
powder. of these:
2-3 $ $ $ drops mint
1$ tbsp $ $ orange juice + 1 tbsp

$ $ $ orange zest
1/2$ tsp $ $ light chili
1$ tbsp $ $ rose water or orange

$ $ $ blossom water
1/2$ cup $ $ raspberries
143
Basbousa
Ingredients:
1 cup + 5 tbsp $$ semolina
1/2 cup $ $ organic cane sugar

Makes 16 squares
1/4 cup $ $ shredded coconut
Basbousa is a traditional Middle Eastern sweet cake and is based on
1/4 cup $ $ applesauce
semolina. But, it also contains butter and sometimes even eggs and
yoghurt. So I had to make this my way because it's a really delicious 1/2 cup $ $ soy milk
dessert with a sweet and aromatic taste to enjoy with your tea!
1/4 tsp $ $ baking powder
3 tbsp $ $ syrup (page 41)

Directions:
1/2 tsp $ $ vanilla powder
- Brush a 20x20 cm baking dish with tahini.
- In a bowl, add semolina, sugar, coconut, applesauce baking powder,

vanilla, syrup, soy milk and mix well.
- Pour the semolina mixture into the prepared baking dish and level the top.
- Refrigerate for 20-30 minutes.
- Meanwhile, preheat the oven to 210 C (400 F).
- Bake for about 35- 40 minutes or until the top becomes golden in color.
- Cut into squares and pour the syrup over the hot basbousa.
- Top with ground pistachio and shredded coconut, and allow completely cool.
144
Chocolate Gingerbread Muns
Ingredients:
3$ $ large ripe bananas,

$ $ mashed
1/4 cup $ molasses
1/2 cup $ soy milk or any

$ $ plant-based milk
1/2 cup $ brown sugar
1 tbsp $ date syrup
1 tsp $ rice vinegar
1 tsp $ baking soda powder

Makes 20 Muns
1 tsp $ gingerbread spices
Directions:
- Preheat the oven to 190 C (375 F). Line two mun trays with
1 tsp $ mahlab
paper mun liners.
1 tbsp $ carob powder
- In a large bowl, combine all the wet ingredients and wisk.
2 tbsp $ low-fat cacao $
$ $ powder
- Add the dry ingredients and whisk carefully until smooth.
1 cup $ all purpose flour
- Fill the mun cases halv full and cut the chocolate squares in
halves. Put one bite in the middle of each mun and carefully 10 $ $ small dark chocolate
push it down so it well cover with the mixture. $ $ squares (optional)
- Bake for 18-20 minutes, until risen, firm to the touch, and a
toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transfer to a wire rack
to cool completely.
145
Christmas Special- Gingerbread Balls
1 cup $ date paste or $ - Place all ingredients into a food processor and
$ $ pitted dates
process until smooth dough. Before making the
1 cup $ rolled oats balls you may need to freeze the dough for about
15 minutes if you use dates instead of date paste,
3 tbsp $ raisins depending on how soft your dough is. This will
make it easier to roll.
1 tbsp $ date syrup
1 tbsp $ shredded coconut - Have fun with making these tiny balls and try not
to eat the dough before making some balls ;)
1 tbsp $ carob powder
- Store in the fridge or freezer.
2 tsp $$ ceylon cinnamon
1 tsp $ $ vanilla extract
1 tsp $ $ ginger juice or 1/2

$ $ tsp ginger powder
1 tsp $ $ cardamom powder
1 tsp $ $ clove powder
146
2016 The Joy Of Cooking With Plants With a
Touch Of Middle East . All Rights Reserved
147

The Joy of Cooking With Plants With A Touch of Middle East 100 Recipes - Chamiran Nissan

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The Joy Of Cooking With Plants

Why a completely plant-based diet?

Why a low- fat diet?

Why oil-free diet?

The China Study by T. Colin Campbell & Thomas Campbell

The Starch Solution by John McDougall

The pleasure Trap by Douglas J. Lisle & Alan Goldhamer

How Not To Die by Michael Greger

Proteinaholic by Garth Davis

Whole by T. Colin Campbell

Dr. Neal Barnards Program for Reversing Diabetes by Neal Barnard

Prevent and Reverse Heart Disease by Caldwell Esselstyn

Food over Medicine by Pamela Popper & Glen Merzer

Digestive Tune-Up by John McDougall

The McDougall Program For Women by John McDougall

Forks Over Knivs

Healing Cancer from Inside Out

Fat, Sick and Nearly Dead

Cowspiracy: The Sustainability Secret

Condiments & Sauces .................................. 35

Snacks .......................................................... 108

Sweets .......................................................... 121

1 pinch$ himalayan salt

For flavor and sweetness use:

1/2 tsp$ vanilla powder

- Blend for 15-30 seconds, or until smooth.

For sweetened milk choose between:

For flavored milk choose between:

- Blend on low speed for 15 seconds, or until smooth.

- Strain the mixture using a strainer, a nut bag or a clean kitchen

- Pour the milk into a glass bottle/jar and refrigerate for up to 5

Slowly, put all the ingredients in your juicer

2 cups$ chopped red cabbage

1/2 $ $ large cucumber

1-2 cm$$ ginger

Slowly, put all the ingredients in your juicer and make

Liver- Cleanse Juice

Use a juicer to make your juice.

1-3$ celery stalks (depending on how

1$ emon (with peel if organic)

Use a juicer to make this yummy nourishing juice.

1 cup$$ chopped lettuce

cup$ chopped kale

3 tbsp$ soy milk (optional)

tsp$$ vanilla powder

1 tsp$ $ blackstrap molasses

- Put all the ingredients in a blender and blend until

1 tsp$$ chia or flax seeds

tsp$ vanilla powder

Put all the ingredients in a blender and blend until smooth.

Oh no! There is no coee in

Sahlab or Salep, is a popular hot

- Mix the cornstarch with 1/2 cup of the milk .

1 tbsp$ rose or orange blossom

1 pinch$ ground mastic

1 cup$ $ dried fruits, soaked for 2 $ Notes:

2$ $ large ripe bananas

30 gram$ dairy free dark chocolate, chopped

1 cup$ any mixed dried fruits (dates, apri-$

3 cups$ all purpose flour

1 cup$ $ warm water (37 degree)

3$ $ small potatoes, cooked

1 tsp$ $ dry yeast