Nur's Vegan Vegetarian Kitchen

    Ingredients  ( 20-22 falafels ) 1 cup dried chickpeas (do not use canned chickpeas)     1 medium onion 1/3 cup chopped fresh Italian parsley     3 cloves of garlic     1 tbsp flour or chickpea flour      1 tsp cumin     1 tsp ground coriander     1 tsp cayenne pepper       ½ tsp ground cardamom     ¼ tsp baking soda     1 tsp salt     1 tsp black pepper      Vegetable oil for frying     Optional: ½ tsp ground turmeric   Instructions 1.   Soak the dried chickpeas overnight for at least 12 hours in plenty of water. Rinse and drain. Do not use canned chickpeas. 2.   Chop the onion and garlic roughly. 3.   Chop the parsley finely. 4.   Pour the chickpeas into the food processor. 5.   Add all the ingredients except for the oil. 6.   Pulse until you get a rough, course and thick paste. You may prefer to remove the large chickpea pieces (if any) instead of over-processing. 7.   Transfer to a bowl or container. Stir with a fork. Cover and refrigerate for a couple

    Ingredients  ( 4 servings ) 10 oz (300 gr) fresh or frozen peas     2 medium potatoes     1 medium onion 3 cloves of garlic     1 tbsp olive oil     3 cups of water 1/2 cup chopped fresh dill     Salt, black pepper Optional: 1 tbsp freshly squeezed lemon juice   Instructions 1.  Finely dice the onion and garlic. 2.   Peel, wash and dice the potato. 3.   Heat the olive oil in a pot. Add the chopped onion and sauté on medium heat for about 4 minutes until the onions are transparent. 4.   Add the chopped garlic and sauté for another minute. 5.   Add the peas, diced potatoes, salt, black pepper and water. Mix. 6.  Bring to a boil and adjust the heat to low. 7.   Cook for about 15 minutes until the peas and potatoes are fork-tender. 8.   Add the lemon juice (if using). 9.   Run the soup in a food processor in batches. (Do not forget to open the vent). 10.   Pour the soup back into the pot. Add the chopped dill while the soup Is still hot. Cover and

    Ingredients ( 4 servings ) 3/4 cup soya granules     1 cup green lentils     1 medium onion 2 heaped tbsp tomato paste        3 tbsp olive oil     1 ½ cup hot water Salt, pepper   Instructions 1.   Soak the soya granules in boiling water for half an hour. Drain and gently squeeze the liquid out of the soya granules. 2.   Wash and boil the green lentils for about 15-20 minutes. Drain. Set aside. 3.   Chop the onion finely. 4.  Heat the the olive oil in a pan and sauté the onions on medium-low heat until they are transparent, for about 5 minutes. 5.   Add the soya granules, mix well and sauté for about 5 minutes. 6.   Add the green lentils, hot water, tomato paste salt and pepper to taste. Mix well until the tomato paste dissolves. 7.   Cook on medium-low heat, covered, for about 10-15 minutes mixing occasionally. You can check liquid levels during cooking and add small quantities of hot water if necessary. There should be some liquid left in the pot when

    Ingredients  ( 4 servings ) 3/4 cup soya granules      6 leeks (white and green parts)     1 medium onion 1 large ripe tomato      3 tbsp olive oil, divided     1 cup hot water 2 tbsp freshly squeezed lemon juice (or more)     Salt, pepper Optional: 1 medium carrot (I did not use)   Instructions 1.     Soak the soya granules in boiling water for half an hour. Drain and gently squeeze the liquid out of the soya granules. 2.   Chop the onion and tomatoes finely. You can run the tomatoes in a food processor. Do not drain. 3.   Heat half of the the olive oil in a pan and sauté the onions on medium-low heat until they are transparent, for about 5 minutes. 4.   Add the soya granules and sauté for about 5 minutes. 5.   Add the chopped tomatoes and mix well.   6.   Add salt and pepper to taste. 7.   Cook on medium-low heat, uncovered, for about 10 minutes mixing occasionally until all liquid evaporates. Set aside. 8.   Wash and chop the leeks into 1 inch piece

    Ingredients  ( 4 servings ) 1 cup dried chickpeas     1 medium onion     2 heaped tbsp tomato paste 1 tbsp red pepper flakes (or to taste)     3 tbsp olive oil     2 cups hot water     Salt Optional: 4 dried red hot chili peppers      Serving suggestion:  Serve with rice or over rice.   Instructions 1.   Soak the dried chickpeas overnight in plenty of water. Rinse and drain. If you use canned chickpeas, skip this step. 2.   Boil the dried chickpeas over medium heat until they soften but still not totally cooked. Cooking time varies, but it should take about 20 minutes. If you use canned chickpeas, skip this step and just rinse and drain. 3.   Chop the onion finely. 4.   Heat the olive oil over medium heat in a large pot. Add the dried whole chili peppers (if using) and fry for a couple of minutes. 5.   Add the red pepper flakes and sauté for a minute. 6.   Add the tomato paste and keep stirring for another minute. 7.   Add the chickpeas and mix well. 8

    Ingredients  ( 2 servings ) 3 heaped cups of uncooked cauliflower florets      1 tbsp extra virgin olive oil 1 ½ - 2 tbsp freshly squeezed lemon juice (or to taste)   Salt, freshly ground black pepper   Instructions 1.   Boil enough water in a pot. Add the cauliflower florets. Boil for 5 minutes or until the florets are tender but maintain their crunch. You can also steam. Drain. 2.   Mix the olive oil, lemon juice and salt in a bowl. Add the cauliflower florets while they are still hot. 3.   Add freshly ground black pepper to taste. Mix. 4.   Allow the salad to absorb the sauce and cool for about 20 minutes. Mix occasionally. 5.   Serve at room temperature.            

    Ingredients  ( 4 servings ) 4 cups of fresh or frozen peas     1 medium onion      1 large ripe tomato     2 tbsp olive oil     1 ½ cups hot water      1 cup finely chopped dill     Salt Instructions 1.   Wash and drain the peas. Skip this step if you are using frozen peas.     2.   Chop the onion and tomato finely. You can run the tomato in a food processor. Do not drain. 3.   Heat the oil in a pot. Sauté the onions for about 5 minutes over medium heat until they are transparent. 4.   Add the tomato and cook until the liquid evaporates. Mix occasionally. 5.   Add the peas, hot water and salt. Cover the pot and bring to a boil. 6.   Adjust the heat to medium-low. Cook for about 20 minutes. Cooking time varies so check the liquid levels and add more hot water if necessary.   There should be some liquid left in the pot (not too much) when done. 7.   Turn off the heat. Add the chopped dill and mix. Cover immediately. 8.   Let the pot stand undisturbed until the