Nur's Vegan Vegetarian Kitchen

    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 processo...

    Ingredients  ( 2 servings ) 12 oz (350 gr) cremini mushrooms      1 medium onion     1 bay leaf     2 cloves of garlic Leaves of 8 stalks of fresh thyme (or 1 tsp dried thyme)     2 cups water or vegetable broth      1 cup milk or almond milk     2 tbsp chopped Italian parsley     2 tbsp olive oil     Salt, black pepper      Optional: 2 tbsp corn starch mixed with 2 tbsp water Serving suggestion: Serve with freshly ground black pepper   Instructions 1.   Chop the onion and garlic finely. 2.   Wipe and slice the mushrooms. If you must wash them make sure to dry them. 3.   Heat the olive oil in a pot. Add the onions. Sauté on medium heat for about 5 minutes until the onions are transparent. Add the chopped garlic a minute before the onions are done. Be careful not to burn the garlic. 4.  A...

    Ingredients  ( 6 servings ) 1 lb (450 gr) leeks, white and light green parts only     3 medium potatoes     3 cloves of garlic 7 cups water     3 tbsp olive oil     1 cup cream or vegan cream or almond milk     Salt, black pepper Optional: 2 bay leaves     Optional: 1 sprig of fresh thyme     Optional: Chopped chives Serving suggestion: Serve with freshly ground black pepper   Instructions 1.   Peel the potatoes. 2.   Roughly chop and wash the leeks and potatoes into 1 inch (2.5 cm) pieces. 3.   Finely chop the garlic. 4.   Heat the olive oil in a pot. Add the leeks and garlic. Cook over medium heat for about 8-10 minutes until the leeks are wilted, stirring frequently. Do not brown. 5.   Add the potatoes. Stir for a minute. 6.   Add the hot water, potatoes, bay leaves (if using), sprig of thyme (if usi...

    Ingredients  ( 4 servings ) 1 lb (450 gr) broccoli     1 medium potato     1 medium onion 2 cloves of garlic     3 cups water     2 tbsp olive oil ¼ tsp nutmeg     Salt, black pepper   Instructions 1.   Roughly chop and wash the broccoli florets and potato. 2.   Finely chop the onion and garlic. 3.   Heat the olive oil in a pot. Add the onions. Sauté on medium heat for about 3 minutes until the onions are transparent. 4.   Add the garlic. Sauté for another minute. 5.   Add the chopped broccoli florets and potato. Mix well for a minute. 6.   Add the water and salt, cover and bring to a boil. Leave an opening to avoid overflow. 7.   Turn the heat down to medium-low as soon as the soup boils. Simmer for 15-20 minutes until the vegetables are soft. 8.   Run the soup in batches in a food processor. Do not forget to ...

    Ingredients  ( 4 servings ) Soup:     1 cup red lentils     2 tbsp large-grain bulgur     1 tbsp rice     1 medium onion 2 cloves garlic     2 heaped tbsp tomato paste     2 tbsp vegetable oil     7 cups hot water     Salt, pepper Sauce:     2 tbsp vegetable oil     2 tbsp flour     1 tbsp red pepper flakes or red hot chili powder 2 tbsp dried mint   Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Chop the onion and garlic finely. 3.   Heat 2 tbsp vegetable oil in a pot and add the onions. 4.   Sauté the onions over medium heat for about 3-4 minutes until they are transparent. 5.   Add the chopped garlic. Sauté for another minute.   6.   Add the red lentils, bulgu...

    Ingredients  ( 4 servings ) 1 cups green lentils     1 medium onion     6 cups water 2 tbsp vegetable oil, divided.     2 tbsp tomato paste 2 tbsp orzo     1 tbsp dried mint     1 tbsp red pepper flakes      Salt     Black pepper     Optional: ½ tbsp dried thyme Instructions 1.   Wash the green lentils under running water. 2.   Boil the green lentils in a pot over medium heat for about 15 minutes. Cover the pot but leave a wide opening to avoid overflow.   Mix occasionally. Drain. 3.   Chop the onion finely. 4.   Heat 1 tbsp oil in a large pot. Add the chopped onions and sauté for about 5 minutes. 5.   Add the tomato paste and sauté for a minute. 6.   Add the drained green lentils and 6 cups of hot water.   Cook over medium-low heat for about 10 minutes. Stir occasionally. 7.   Ad...

    Ingredients  ( 6 servings ) 1 cup red lentils     8 cups water     4 tbsp vegetable oil 1 ½ heaped tbsp tomato paste     1 tbsp large grain bulgur     1 tbsp rice 2 tbsp orzo     1 medium potato     1 medium carrot     Plenty of chopped Italian parsley      Salt     Optional: 1 small root celery     Optional: Root celery leaves Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Heat the oil in a large pot. Add the tomato paste and sauté for about 2 minutes. 3.   Add the red lentils and 8 cups of hot water.   Boil the lentils on medium heat for about 15 minutes. Cover the pot but leave a wide opening to avoid overflow.   Stir  occasionally. 4.   Add the bulgur, rice, orzo and salt to taste. Boil for 10 ...

  Ingredients  ( 4 servings ) 1 1/2 cups red lentils     7 cups water     2 tbsp flour     1 cup milk or almond milk     3 tbsp vegetable oil 1 tbsp red hot chili powder (or to taste)     1 tsp ground paprika (mild)     Salt Optional: 1 tbsp buckwheat, 1 tbsp quinoa, 1 tbsp chia seeds     Utensils: Vegetable mill Serving suggestion: Serve with croutons and freshly ground black pepper.   Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.     Boil the lentils on medium-high heat with 7 cups of water for about 20 minutes until the lentils turn into a pulp. Stir occasionally. Use a large pot. Cover the pot but leave a wide opening to avoid overflow.  3.   Place the vegetable mill on a large bowl. Pour the lentils and liquid into the mill and grind. I use an old-fashioned mill w...