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. ...

    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 c...

    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 ...

  Ingredients  ( 2 servings ) 1/2 cup dry cannellini beans (or 1 cup canned cannellini beans)     ½ medium red onion 2 scallions     ¼ packed cup finely chopped Italian parsley 2 cocktail tomatoes or ½ ripe, firm tomato     1 tsp red pepper flakes (or to taste)     Salt 1 ½ tbsp olive oil     2 tbsp red wine vinegar     Optional:  1 hard boiled egg     Optional: 4 black olives Serving suggestion:  Serve with freshly ground black pepper   Instructions 1.   Soak the dried cannellini beans overnight in plenty of water. Rinse and drain. If you use canned beans, skip this step. 2.   Boil the beans over medium heat until they are soft but firm.  Drain. If you use canned beans, skip this step and just rinse and drain. Take into a salad bowl or serving plate. 3.   Mix the olive oil, vinegar, red pepper flakes and salt in a bowl or cup. P...

    Ingredients  ( 4 servings ) 1 cup dried cannellini beans     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 beans overnight in plenty of water. Rinse and drain. If you use canned beans, skip this step. 2.   Boil the dried beans 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 beans, 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.   A...

    Ingredients  ( 4 servings ) 1 ½ cups dried red kidney beans     1 ½ cups dried cannellini (white kidney) beans    1 ½ cups green beans     ½ cup sliced red onions     1/3 cup chopped Italian parsley ¼ cup olive oil     ¼ cup apple cider vinegar (or red wine vinegar)     Juice of ½ lemon Salt, pepper Instructions   1.   Soak the beans in separate bowls overnight. (Skip if you will use canned beans). 2.  Rinse and drain the soaked beans. 3.  Boil in separate pots with plenty of water until the beans are cooked but firm. Drain. (Skip if you will use canned beans). 4.   Cut the strings at the top and bottom of the green beans.   Shave the stringy fiber at both sides of the pod. Chop the green beans into 1 inch pieces. 5.   Prepare ice water in a bowl. 6.   Boil enough water in a pot and add the green beans. Boil fo...

  Ingredients  ( 4 servings ) 3 cups peeled cranberry beans     1 medium onion      1 large ripe tomato 4 tbsp olive oil     1 cup hot water 1 ½   tbsp sugar     Salt Plenty of chopped Italian parsley   Instructions 1.   Wash and drain the cranberry beans.   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 or pan. Sauté the onions for about 5 minutes over medium heat until they are transparent. 4.   Add the tomato, mix well and cook until the liquid drains stirring occasionally. 5.   Add the cranberry beans, 1 cup hot water, salt and sugar. 6.   Cover and cook on medium-low heat for about 20-25 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. ...