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 ) 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 ( 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 ) 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-l...

    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 ) 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...

  Ingredients  ( 4 servings ) 8 oz (225 gr) baby zucchini     2 tbsp extra virgin olive oil (or more) 3 tbsp bread crumbs     3 tbsp freshly grated parmesan or vegan parmesan  1 tbsp minced parsley     1 clove of garlic, minced finely Salt and black pepper   Instructions 1.   Preheat the oven to 400 degrees F (200 degrees C). 2.   Wash and dry the zucchini. 3.   Brush an ovenproof shallow dish or oven tray lightly with olive oil. 4.   Cut the zucchini in half lengthwise and place on the dish or tray, cut side up. 5.   Brush the zucchini lightly with olive oil. 6.   Sprinkle lightly with salt and pepper. 7.   Mix together the breadcrumbs, parmesan cheese, garlic and parsley. 8.   Spread the mixture over the zucchini and drizzle with a little more olive oil. 9.   Roast the zucchini halves for about 5 minutes or until the zucchi...

  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 long-grain rice     1/4 cup capellini (angel hair) noodles 3/4 cup canned chickpeas (or precooked dry chickpeas)     2 tbsp vegetable oil Salt     1 ½ cups boiling water Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Put the canned chickpeas in a bowl of water for about 15 minutes. Rinse and drain. 2.    Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 3.   Add the capellini (angel hair) noodles. If the noodles are uncut and long, break them roughly into 1 inch (2.5 cm) pieces before adding to the oil. 4.   Fry until golden brown. 5.   Add the rice and salt.   Cook over medium heat for about 3 minutes, stirring constantly. Do not allow the rice to stick to the pan.   6.   Meanwhile boil the water. 7.   Put the chickpeas on top of the rice. Do not stir. ...

    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 ) 2 lb 4 oz potatoes        ½ sticks butter or margarine or 3 tbsp vegetable oil 2 cups of milk or almond milk     Salt Utensils:  Potato press     Instructions 1.   Wash the potatoes. 2.   Boil with skin until the potatoes are tender but firm to the touch. Drain. 3.   Peel while still hot. 4.   Mash with a potato press into a pot. 5.   Adjust the heat to medium-low. 6.  Add salt and butter/margarine or vegetable oil. Mix well. 7.   Cook for a minute mixing continuously. 8.   Add milk or almond milk. Keep mixing until the potatoes absorb the milk. 9.   Adjust the heat to low. Cook for about 10 minutes stirring occasionally. 10.  You can extend the cooking time or add more milk depending on the consistency you desire.   NOTES:   I do not recommend pureeing your potatoes in a b...

  Ingredients  ( 3 servings ) 1 lb (450 gr) okra     ½ medium onion     1 large ripe tomato     2 tbsp olive oil Juice of ½ freshly squeezed lemon     1 cup of hot water     Salt 1 tbsp vinegar and 1 tbsp lemon juice for soaking   Instructions 1.   Fill a bowl with water. Add vinegar and lemon juice. Mix 2.   Peel the top of the okra in a conical shape.   Cutting, chopping or piercing the okra will make the dish slimy and unappetizing.   Place each okra you clean into the bowl of water, vinegar and lemon juice. 3.   Chop the onion and tomato finely. You can run the tomato in a food processor. Do not drain. 4.  Heat the oil in a preferably shallow pot . Sauté the onions for about 5 minutes over medium heat until they are transparent. 5.   Add the tomato, mix and cook until all or most of the liquid evaporates. 6.   Drain and rinse the ...

    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  ( 2 servings ) 2 medium eggplants     2 medium zucchini     6 long green Italian peppers Salt     Vegetable oil for frying Optional: 2 medium carrots Serving suggestion: Serve with yogurt, garlic yogurt or vegan yogurt   Instructions 1.   Peel the eggplants in stripes. Cut each eggplant widthwise into 2 pieces. Slice each piece lengthwise into ½ inch (1 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash, drain and dry with a paper towel. 2.   Peel and cut the zucchini and carrots (if using) the same way. 3.   Wash and dry the green peppers. 4.   Heat the vegetable oil. The oil should be very hot but not smoking. 5.   Fry the zucchini, carrots (if using) and the eggplants in that order. Finally fry the green peppers.   Turn the vegetables when one side is done for even frying.   Do not poke the vegetables with a fork. The ve...

    Ingredients  ( 2 servings ) 4 medium Italian eggplants        2 tbsp butter or olive oil 2 tbsp flour     1 ½ cups milk or almond milk     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 ...

    Ingredients  ( 4 servings ) 1 cup couscous     1 medium onion     1/3 cup julienne carrots     1/3 cup sliced almonds ½ packed cup of chopped fresh dill     2 tbsp vegetable oil     2 cups boiling water Salt, black pepper Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Chop the onion finely. 2.   Julienne the carrots into ½ inch-long pieces. 3.   If you prefer your almonds to keep their crunch, dry toast them in a pan. Set aside. 4.     Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 5.   Add the onions and sauté for about 3 minutes. Add the almonds and keep stirring until they are toasted. Do not add the almonds if you followed step 3. 6.   Add the carrots and keep cooking for about 2 more minutes. 7.   Add the couscous, salt and black pepper. Keep stirring for about ...

    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) green French beans     1 cup fresh peas 1 eggplant     1 zucchini     1 medium to large potato     4 long green Italian peppers     1 medium onion 3 cloves garlic     1 medium ripe tomato (or 8 cocktail tomatoes)     2 tbsp olive oil, divided 1 tbsp tomato paste     ½ cup hot water     Salt, black pepper Optional: Chopped sweet or red hot chili peppers Optional: Okra Serving suggestion: Serve with freshly ground pepper and bulgur pilaf.   Instructions 1.   Peel the eggplants leaving stripes of skin on. Quarter the eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash and drain just before cooking to avoid oxidation. 2.   Wash the green beans. Cut the strings at the top and bottom. ...