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Vegan Recipe

Buckwheat

Your are reading about your new favorite side dish. If you really looking for a healthy side dish to replace rice or other high carbs side dishes, then Buckwheat is your choice. When I learnt about Buckwheat, I started making it every other day. At first, I made it with a basic recipe but then I started making it the same way I would make Saudi rice. The result is a very delicious side dish that you can eat as much as you can and you won’t get chubby. Read through to get to know how to make the best buckwheat side dish.

 

Serving for 4 people 

Time to make: 20 mins

To start making this recipe, you will need the following: 

  • 2 cups of buckwheat (get it from Arabic or Russian store).   
  • I/2 onion, finley chopped. 
  • 2 tbsp of Olive Oil (I am using the Greek Oil )
  • 1/2 tbsp of each: ground black pepper, paprika and sea salt. 
  • 1 carrot shredded 
  • 1/2 tbsp of tomato paste
  • 4 1/2 cups of boiled water
  • 1 cinnamon stick   

Instructions:

In a pot, add  3 tbsp of olive oil over medium heat. Add the onion, carrot, black pepper, paprika, tomato paste and stir.  When onion turns brown, pour the hot water into the pot. Add the cinnamon stick and the salt to simmer.  With a spoon taste the water to see if salty enough. Add more salt if not. After 3 mins on high heat, add the buckwheat and stir frequently until water is fully absorbed (reduce heat gradually as well when water is absorbed).  This process should take about 15 mins.  

Your side dish should be ready to add beside any other main dish. I usually think of it as alternative to rice. 

 

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Categories
Home Vegan Recipe

Mushroom Spaghetti

Today, I made this spaghetti recipe with mushroom and the vegan Bechamel sauce I posted last month. The recipe came out a successful one. It was not a brainer. It took me 25 mins to make it. Below I will provide you with the ingredients that you will need to have for this recipe, Just keep in mind that getting a good spaghetti is important. I usually buy this spaghetti from Eataly market. So if you have a good Italian market around you, then take that trip to get a good Italian spaghetti.

 

Serving for 4 people 

Time to make: 25 mins

To start making this recipe, you will need the following: 

  • Bechamel Sauce. Check out the recipe here.  
  • I onion, finley chopped. 
  • 2 tbsp of Olive Oil (I am using the Greek Oil )
  • 1/2 tbsp of each: ground black pepper, and sea salt. 
  • Garlic, 1 glove minced
  • Small Dairy-Free parmesan cheese shredded
  • Spaghetti
  • 5 Cherry Tomatoes
  • 8 Cremini mushrooms sliced 

Instructions:

The first thing to make is the Bechamel sauce and boiling water for the spaghetti in a pot. I usually cook the spaghetti in a boiling water with 1 tbsp of olive oil for about 12 mins and set aside. 

Using a pan, add the olive oil, onion, garlic, mushroom, salt, black pepper and tomatoes over medium heat. Mix all ingredients together and stir regularly for about 10-15 mins. 

Then add the spaghetti  & the Bechamel sauce on top of the vegetables and mix for 2 mins. Your dish is not ready. Nothing faster than this.  

 

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Categories
Vegan Recipe

Beyond Meat Musaka

Earlier this month, I posted The Beyond Meat Lasagna recipe made with beyond meat and the vegan Bechamel sauce. As I mentioned in my posts that you can get creative with both Bechamel sauce and beyond meat to make more mouth watery dishes. This baked dish i am going to make is so delicious and easy to make once you have all the ingredients. Read on for the recipe below.

Serving for 4 people 

Time to make: 60 mins

To start making this recipe, you will need the following: 

  • Bechamel Sauce. Check out the recipe here.  
  • I onion, finley chopped. 
  • 2 tbsp of Olive Oil (I am using the Greek Oil )
  • 1/2 tbsp of each: ground black pepper, sea salt, and cumin powder. 
  • Garlic, 1 glove minced
  • I can of tomato sauce
  • I Almond ricotta (sells at whole foods)
  • 4 Dairy-Free Mozzarella mini balls (sells at whole foods)
  • Lasagna (I got the one that does not require you to cook it from Whole foods) 
  • Preheat oven 380 degrees F

Instructions:

The first thing to make is the Bechamel Sauce. The next step is to prepare the beyond meat. Using a pan, add the olive oil, onion, garlic, tomato sauce, one pack of beyond ground beef, salt, black pepper and cumin over medium heat. Mix all ingredients together and stir regularly for about 10 mins. If you need to increase the heat to high do so. Continue cooking for another 5 mins on high and until you see the beyond ground beef turn into brown. Set the dish a side to cool down. 

In baking glass dish, lay the first layer of Lasagna. It should be about one sheet to cover the button of the baking dish. Remember we will be doing three layers of Lasagna. Then add the meatless mixture on top the first layer evenly and top it off with almond ricotta. Then add another layer of Lasagna and repeat by adding the mixture and ricotta. You should finish the remainder of the mixture on this layer. Lastly add another layer of Lasagna and top it off with Mozzarella cheese and the Bechamel sauce.

Now that you are done with preparing the baking dish. Put it in the oven for 35-40 minutes. 

The top of the dish should look like the following picture. If so take it out, let it cool and then serve. 

 

 

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Categories
Vegan Recipe

Tzatziki Sauce

Tzatziki greek dip is always a great appetizer option for small gathering or mid day snack. I learnt how to make this recipe in Mykonos by local during my visit last summer. The local taught me a very interesting trick on how to make this recipe that I am gladly going to share with you in this post.

 

Serving for 4 people 

Time to make: 15 mins

To start making this recipe, you will need the following: 

  • 2 Cucumbers, shredded 
  • 1 garlic glove minced
  • 2 tbsp of Olive Oil
  • 1 tbsp of vinegar
  • 1/2 tbsp of black pepper, Salt
  • Cashew yogurt 12.5 oz 
  • 1 tbsp of lemon (optional) either use vinegar or lemon   

Instructions:

In a bowl, add the yogurt, and vinegar (or lemon) and mix. Before adding the cucumber, make sure that you squeeze it to become free of cucumber liquid. This is important so that you make the dip less watery. Mix the cucumber with yogurt and add the rest of ingredients together.  Ensure you mix it well and taste. You dip is now ready. Enjoy!!

 

 

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Home Vegan Recipe

The Beyond Meat Lasagna

Beyond meat company did the whole world a favor when they introduced their special meatless products. I recently bought the Beyond ground beef to make this recipe and the dish came out just perfect. The taste is even way better with this Beyond ground beef product. I also used a vegan mozzarella cheese that I got from Whole Foods. It should be easy to follow the recipe and quick to make. You just need to read whats coming next.


Serving for 4 people 

Time to make: 60 mins

To start making this recipe, you will need the following: 

  • Bechamel Sauce. Check out the recipe here.  
  • I onion, finley chopped. 
  • 2 tbsp of Olive Oil (I am using the Greek Oil )
  • 1/2 tbsp of each: ground black pepper, sea salt, and cumin powder. 
  • Garlic, 1 glove minced
  • I can of tomato sauce
  • I Almond ricotta (sells at whole foods)
  • 4 Dairy-Free Mozzarella mini balls (sells at whole foods)
  • Lasagna (I got the one that does not require you to cook it from Whole foods) 
  • Preheat oven 380 degrees F

Instructions:

The first thing to make is the Bechamel Sauce. The next step is to prepare the beyond meat. Using a pan, add the olive oil, onion, garlic, tomato sauce, one pack of beyond ground beef, salt, black pepper and cumin over medium heat. Mix all ingredients together and stir regularly for about 10 mins. If you need to increase the heat to high do so. Continue cooking for another 5 mins on high and until you see the beyond ground beef turn into brown. Set the dish a side to cool down. 

In baking glass dish, lay the first layer of Lasagna. It should be about one sheet to cover the button of the baking dish. Remember we will be doing three layers of Lasagna. Then add the meatless mixture on top the first layer evenly and top it off with almond ricotta. Then add another layer of Lasagna and repeat by adding the mixture and ricotta. You should finish the remainder of the mixture on this layer. Lastly add another layer of Lasagna and top it off with Mozzarella cheese and the Bechamel sauce.

Now that you are done with preparing the baking dish. Put it in the oven for 35-40 minutes. 

The top of the dish should look like the following picture. If so take it out, let it cool and then serve. 


 

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Categories
Home Vegan Recipe

Muhammara Dip

Muhammara is a Syrian dip. A tasty mezza option. you can add it to sandwiches, or scoop it on top of main bbq dish, or just have it with pita bread. The dip can be a bit spicy if you like spice, you can control the spice level to you preference. 

This recipe is made to be as healthy as possible. I don’t use sugar nor breadcrumbs and it still taste the same as the traditional Syrian recipe.   

Serving for 4 people

Time to make: 30 mins

To start making this recipe, you will need the following: 

  • 2 red bel peppers 
  • 1 cup of walnuts
  • 1 garlic clove 
  • 1/2 tsp sea salt
  • 1 tsp paprika
  • 1 tsp chili flakes
  • 1 tbsp balsamic vinegar glaze 
  • 4 tbsp of olive oil (I used the Governor premium oil) 
  • Blender 

Instructions:

I prefer to grill the red bel peppers until it is slightly burned on each side. If you do not have a grill, you can use your oven. Preheat the oven to 425 degrees F.  Then brush the red bel peppers with olive oil. Place them on oven-safe pan and let it in the oven for 30 min, turning them over once or twice. 

Once the red bell pepper is ready, transfer to a bowl and then peel the skin with a fork.  Remove seed and slice them into small stripes. 

Now, using a blender or large food processor, combine all the ingredients together. combine the roasted red pepper strips with 4 tbsp olive oil, walnuts, , Chili flakes, salt and paprika. Blend into a smooth paste. 

Using a serving plate, transfer the dip and let stay to cool down before serving. You can drizzle the dip with olive oil.  Serve with Pita or chips. 

This dip can be refrigerated up to one week.  

 

 

 

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Categories
Home Vegan Recipe

Mushrooms Naked Tacos

Nothing better than having mushroom tacos especially if it is over lettuce. Very healthy and delicious.

I love food. Meals for me means lots of food and must be filling. But I got to watch my intake of calories too. This recipe is one of those that allow to eat 3 tacos not just one. Butter lettuce replaces tacos and I make it with two types of mushroom, Shiitake and oyster.

Serving for 4 people

Time to make: 20 mins

To start making this recipe, you will need the following: 

  • 1 butter lettuce for tacos
  • 4 pieces of Shiitake, sliced
  • bunch of Oyster mushroom, sliced
  • 1/2 mango cut in cubes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 avocado cut in cubes
  • 1 Jalapeno sliced
  • 1 tbsp of olive oil (I used the Governor premium oil) 
  • Shredded Vegan cheese of your choice

Instructions:

Heat the oil olive in pan over medium high. Add the Jalapeno, mushrooms and stir for 5 mins until becomes brown. Add sea salt and pepper.  Cook for another 3 mins and remove.

Pile inside the butter lettuce tacos with avocado, mango, and cheese on top.

I usually add Zhoug Sauce to it. Checkout the recipe here.

 

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Categories
Home Vegan Recipe

Zhoug (Spicy Sauce)

If you like spicy to mild sauce, you must try this delicious Middle Eastern sauce. I add this sauce to everything I cook. Add it to your sandwiches, rice, falafel, hummus, or pizza. It adds an amazing flavor and taste to your meals. I confess that I am addicted to this.

After multiple trials, I was finally able to get to the desirable taste. It is quick and easy but you will have to follow the steps I will outline carefully so that you get to the great delicious taste of the sauce.

Serving for 4 people 

Time to make: 10 mins

To start making this recipe, you will need the following: 

  • 1 bunch of cilantro 
  • 3 Jalapeno or penam peppers (add Chili flakes if Jalapeno is not spicy enough) 
  • 1/4 cup of Olive Oil (I am using the Greek Oil in the picture)
  • 1/2 tbsp of each: ground black pepper, sea salt, cardamom and cumin powder. (seed is cool too) 
  • Garlic, 1 glove (recommended, but not required) 
  • A blender 

Instructions:

Carefully remove cilantro stems from the bunch and place in the blender. Add the salt, black pepper, cumin, garlic, and cardamom. For the Jalapeno, ensure that you remove the seeds from it and set aside (you can add some of the seed to the mix but that depends on how spicy you would like it to be). Sometimes, the Jalapeno are no spicy enough. In this case, I adds chili flakes, about 1/2 tsp.  

Add the olive oil and blend. For Olive oil, you can add flavored olive oil and explore the taste. I used Jalapeno flavored oil and basil flavored olive oil in my past experiment with the recipe. Each trial will give you a different taste. In this recipe, I used an olive oil that I bought from Corfu during my visit to Greece. You can also but it from this store

Feel free to add more olive oil if the cilantro is not blending well or little water to it. Taste it and see if it is spicy enough. If not, add some Jalapeno seeds or flakes to it and taste again. Repeat till you feel the right level. 

You can serve it right away or you can store it in a refrigerator but ensure to consume within two days. 

 

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Categories
Home Vegan Recipe

Cauliflower Masala

For Indian food lovers: This Cauliflower Masala dish will be a new addiction. It is light and full of protein. I make this dish and serve it with a side of basmati rice or Indian pita bread.  

Serving for 4 people 

Time to make: 45 mins

To start making this recipe, you will need the following: 

  • 1 head of cauliflower
  • 1 chopped Green bell pepper
  • 3 chopped garlic
  • 1 chopped onion
  • 2 chopped tomatoes in cubes
  • 2 chopped potatoes
  • Bunch of spinach
  • 1 tbsp of each: ground pepper, salt, curry powder and cayenne pepper
  • 1  cup of boiled water 
  • 3 tbsp olive oil
  • 1 cup coconut Cream
  • 2 tbsp vegan butter
  • grounded cashews (10 of them)

Instructions:

In a wok – med heated – add 4 tbsp of vegan butter then the chopped onions and garlic. Stir for a min then add blended crushed cashews and simmer for another 2 mins. Add more butter if needed. Then add chopped tomatoes, cubed cut 2 potatoes, sliced green bell pepper, and the spaces 2 tbsp each. Mix together and stir for 10 mins. Then add the tomato sauce one can should be enough along with the cauliflower. Continue stirring and add half cup of water. Cover and let cook for 15 mins. Check every 5 mins and mix. Then add the Spanish and stir till mixed (Half a bag of Trader Joe’s organic spinach is good) then pour the coconut cream a full can. Also available at Trader Joe’s. Cover and let cook for 5 mins. Don’t forget to stir the coconut cream. Add salt and taste. Serve with any type of rice you prefer.

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Recepies Vegan Recipe

Wild Black Rice

Wild rice is my favorite side dish. You can serve the rice with a mushroom dish or with beyond meat balls. The recipe I am going to share with you will be rich with spices and vegetable taste. The mixture of cardamom, clove, and cinnamon with red bell pepper and onion will give this rice dish a special flavor. 

To start making this recipe, you will need the following: 

  • Half onion cut in small cubes
  • 10 cardamom
  • 5 cloves
  • 2 cinnamon sticks
  • Half red bell pepper cut in small cubes
  • Vegetable stock cube
  • 2 cubs of wild black rice
  • 7 cups of water
  • 1 tsp of salt
  • 3 tbsp of virgin olive oil  
  • 1 tsp of black pepper   

Steps to Prepare

Step 1:

wash the rice in warm water and soak for 10 mins and set a side in the warm water.  

Step 2:

In a medium sized pot with high heat, add the olive oil, vegetable stock cube, onion and simmer for 2 mins. Then add the cloves, red bell pepper, salt and black pepper. Simmer until the onion is brown. When the onion is brown, add all 7 cups of water to the pot. Let the water boil and then add the cinnamon sticks, and cardamom. 

Step 3:

Add the rice to the pot when water is boiling on high heat. (Add only the rice to the boiled water, remember that we soaked the rice in water in step 1. We should remove the water after soaking the rice and not add it to the pot with the rice. 

Step 4:

Let rice cook in high heat and stir frequently (ensure rice does not stick to the bottom of the pot). Wild rice takes time to absorb the water. After 20 mins on high heat, reduce heat to medium/low when you see the water level is low. Let cook for another 10 mins. 

When rice absorbs the water completely, you can then serve the rice and garnish with parsley. 

 

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