Nur's Vegan Vegetarian Kitchen

    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  ( 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  ( 2 servings ) ½ lb (225 gr) sea beans     2 cloves of garlic 1 tsp red pepper flakes (or to taste)     1 tsp black pepper (or to taste) 2 tbsp extra virgin olive oil     4 tbsp freshly squeezed lemon juice (or to taste)   Instructions 1.   Soak the sea beans in plenty of water for about 20 minutes to dilute the salt and get rid of the sand. Rinse with fresh water and drain. 2.   Fill a bowl with ice water. 3.   Boil plenty of water. Add the sea beans and boil for 60 seconds.   Do not overcook. 4.   Drain quickly and put the sea beans in cold water to complete the blanching which would bring out the bright green color. Leave the sea beans in the bowl for about 10 minutes. 5.   Shake the water off. Gently pat dry with a paper towel. Cut the woody bottoms. Use only the top 5 inches of the branches. You can break the branches off the woody stems...

    Ingredients  ( 4 servings ) 4 medium Italian eggplants      4 tbsp extra virgin olive oil 8 tbsp freshly squeezed lemon juice     6 cloves of garlic Salt Instructions 1.  Wash and dry the eggplants. Poke with a fork to open up small holes. Do not cut the stem off. Do not peel. Do not chop. 2.   The traditional recipe calls for grilling the whole eggplants on a charcoal grill. Use this option if you can and barbeque the whole eggplants until they are soft. 3.   If charcoal grilling is not an option, preheat the oven to 390 degrees F (200 degrees C). 4.   Place the eggplants on an over tray. Cook on the middle grid for about 15 minutes. 5.   Turn the eggplants over and cook for another 15-20 minutes until soft. 6.   Put the eggplants in a bowl and cover with stretch film. Wait for about 10 minutes. Sweating will make the peeling easier. 7.   Hold the eggplants from ...

    Ingredients  ( 2 servings ) 2 packed cups of cooked glasswort      2 tbsp extra virgin olive oil 4 tbsp freshly squeezed lemon juice Optional: 2 cloves of garlic   Instructions 1.   Soak the glasswort in plenty of water for about 20 minutes to dilute the salt and get rid of the sand and mud. Rinse with fresh water and drain. 2.   Boil plenty of water. Add the glasswort and boil uncovered for about 10-12 minutes. Test one to see if you can pull the green parts from the stems easily. Drain. 3.   Pull the green parts off the thorny stems. Set aside on a plate of small bowl. 4. Dice the garlic finely (if using). 5.   Mix the olive oil, garlic and lemon juice. Pour over the salad. Mix. 6.  I recommend avoiding salt as glasswort is naturally salty.   NOTES: Glassworts are plants that grow in saline environments, such as seacoasts and salt marshes. They are abundant on Turkey's Aegean Sea c...

    Ingredients   (4 servings ) 14 oz (400 gr) new potatoes     ¼ cup extra virgin olive oil     1 tbsp fresh lemon juice 1 tbsp red wine vinegar     4 tbsp chopped parsley (or to taste)      4 tbsp finely chopped scallions (or to taste)     Salt, black pepper Optional: 2 tbsp white wine     Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Wash and steam or boil the new potatoes in their skin until tender but firm to the touch (about 15-18 minutes ). 2.   Let the potatoes cool a little. Peel or leave the skin on. Slice into ½ inch (1 cm) circles. 3.   Whisk the olive oil, lemon juice, red wine vinegar and white wine (if using) in a small bowl. 4.   Pour the sauce over the potatoes. 5.   Add salt and black pepper to taste. Mix once or twice very gently. 6.   Let sit for abou...

    Ingredients  ( 4 servings ) 5 oz (150 gr) baby spinach     ½ medium red onion      1/3 cup walnut pieces     1/3 cup crumbled feta cheese     1/3 cup pomegranate seeds      1 hard-boiled egg     ½ pear or apple of your choice     4 tbsp extra virgin olive oil      2 tblsp balsamic red or red wine vinegar     Salt, black pepper   Instructions 1.   Rinse and drain the baby spinach. Use a salad spinner if you have one to dry. Set aside in a salad bowl. 2.   Slice half a red onion finely in semi circles. Rub with your fingers to soften them up. 3.   Whisk together the olive oil, vinegar, salt and black pepper or prepare your favorite vinaigrette.   Do not pour all of the sauce over the spinach. Add slowly in small quantities just enough to coat the leaves. Toss. 4.   Finely dice the pea...

    Ingredients  ( 4 servings ) 5 oz (150 gr) baby arugula     1/3 cup dry-toasted sliced almonds 1/3 cup freshly grated parmesan or vegan parmesan     4 tbsp extra virgin olive oil 2 tblsp balsamic red or red wine vinegar     Salt, black pepper   Instructions 1.   Rinse and drain the baby arugula. Use a salad spinner if you have one to dry. Set aside in a salad bowl. 2. Heat a pan over medium heat. Dry toast the sliced almonds, stirring constantly. Set aside. 3. Whisk together the olive oil, vinegar, salt and black pepper or prepare your favorite vinaigrette.   Do not pour all of the sauce over the spinach. Add slowly in small quantities just enough to coat the leaves. Toss. 4. Add the toasted almonds. Toss or mix once of twice. 5. Sprinkle with freshly granted parmesan or vegan parmesan and serve.   NOTES:   I would recommend adding the toasted almonds just before serv...

    Ingredients  ( 4 servings ) 1 cup black rice      2 cups dried chickpeas     Plenty of chopped Italian parsley 6-8 radishes      ½ medium red onion     2 tbsp lemon juice     1 tbsp white wine or rice vinegar 1/3 cup olive oil      Salt, pepper Optional: Pumpkin or sunflower seeds for garnish   Instructions 1.   Soak the dried chickpeas overnight.   Boil until cooked. The chickpeas should be cooked but firm when done. Drain. If you will use canned chickpeas, skip this step and just wash and drain. 2.   Put the black rice in a pot and cover with water by an inch or two. Bring to a boil and reduce the heat to medium-low.   Simmer for about 20 minutes until tender. Drain. 3.  Peel the radishes in stripes. Chop finely or roughly. 4.   Dice finely the red onion and Italian parsley. 5.   Add the red onion, sal...

    Ingredients  ( 2 servings ) 2 cups of sliced red cabbage     1 cup grated carrot     Plenty of chopped Italian parsley 1 tbsp olive oil     2 tbsp apple cider vinegar (or red wine vinegar) Salt, pepper   Instructions 1. Slice finely the red cabbage into thin ribbons. 2. Grate the carrot. 3. Chop the parsley. 4. Mix all the ingredients in a bowl. 5. Mix the olive oil, vinegar, salt and pepper in a small bowl. Pour over the salad. Mix well.   Notes: This salad will taste better if it is covered with stretch film and kept in the refrigerator for about 2-4 hours before serving.      

    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  ( 2 servings ) 2 medium cucumbers     8-10 ripe, firm cocktail tomatoes (or 1 medium tomato) 2 long green Italian peppers     ½ medium size red onion     Plenty of chopped Italian parsley 1 tbsp olive oil     1 tbsp red wine vinegar (or to taste)     Salt Optional: 6-8 black olives     Optional: Crumbled feta cheese   Instructions 1.   Dice finely the red onion, green peppers, deseeded cucumber, deseeded and drained tomatoes and parsley. 2.   In a small bowl or cup mix the ingredients. 3.   Whip the olive oil, vinegar and salt in a cup. Pour over the salad. Mix.   4.   Put the olives on top (if using). 5.   Sprinkle with crumbled feta cheese (if using).  

                                                    Ingredients  ( 2 servings ) 1/3 cup red quinoa     ½ medium size red onion     1 medium cucumber (seedy parts discarded) ½ large, firm tomato or 4 cocktail tomatoes (deseeded and drained)     Plenty of chopped Italian parsley      Pumpkin or sunflower seeds     1 tbsp olive oil     1 tbsp red wine vinegar     ½ tbsp lemon juice        Salt, pepper     Optional: 3-4 small radishes     Optional: Crumbled feta cheese Instructions 1.   Rinse the quinoa in a fine mesh sieve to get rid of the bitter-tasting saponin, which is quinoa’s natural coating to repel insects. You may also want to leave the quinoa in water for a few minutes. Drain. ...