Nur's Vegan Vegetarian Kitchen

    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  ( 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 ) 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  ( 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 ) 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. ...

    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  ( 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  ( 1 serving ) 2 eggs     6 ounces (170 gr) spinach     1/3 cup soya granules     1 medium onion 1 large ripe tomato     1 tbsp olive oil     Salt, pepper Serving suggestion: Serve with freshly ground black 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.   Clean and wash the spinach. If you are using frozen spinach prefer whole leaves and skip this step. 3.   Chop the onion and tomato finely. You can run the tomato in a food processor. Do not drain the liquid. 4.   You do not need to chop the spinach. You can break the leaves and stems into half if too large. 5.   Heat the olive oil in a pan. Sauté the onions for about 5 minutes until they become transparent.   6.   Add the soya granules and sau...

    Ingredients  ( 4 servings ) 1 ½ lb (700 gr) spinach     1 cup soya granules     1 medium onion  1 large ripe tomato     3 tbsp olive oil     ¼ cup hot water     Salt, pepper Serving suggestion: Serve with freshly ground black 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.   Clean and wash the spinach. If you are using frozen spinach prefer whole leaves and skip this step. 3.   Chop the onion and tomato finely. You can run the tomato in a food processor. Do not drain the liquid. 4.   You do not need to chop the spinach. You can break the leaves and stems into half if too large. 5.   Heat the olive oil in a pan. Sauté the onions for about 5 minutes until they become transparent.   6.   Add the soya granules and sauté for...

    Ingredients  ( 2 servings ) 3/4 cup soya granules     4 medium eggplants     1 medium onion     6 long Italian green peppers, divided     2 cocktail tomatoes (or 4 small slices of tomatoes) 2 ripe medium tomatoes     1 cup hot water     3 tblsp olive oil     Salt, pepper     Vegetable oil for frying 4 small sprigs of Italian parsley     Serving suggestion: Serve with rice pilaf.   Instructions 1.   Peel the eggplants leaving stripes of skin on.   Do not cut off the bottom as it holds the eggplant together.  Do not chop.    Soak the whole eggplants in a bowl of salt water for half an hour.   Wash, drain and dry with a paper towel. 2.   Soak the soya granules in boiling water for half an hour. Drain and gently squeeze the liquid out of the soya granules. 3.  ...

    Ingredients  ( 2 servings ) 2 medium eggplants     2 large ripe tomatoes     4 medium cloves of garlic Salt     Vegetable oil for frying Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Peel the eggplants leaving stripes of skin on. Quarter each eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash, drain and dry with a paper towel. 2.   Heat the vegetable oil and fry the eggplants, turning them for even frying. The oil should be hot but not smoking. Do not poke the eggplants with a fork. The eggplants should be brown when done.   Put them on a paper towel. Save 1 tblsp of the frying oil. 3.   Chop the tomatoes finely. You can run the tomatoes in a food processor. Do not discard the liquid. In either case, you should get about 1 ½ cups of tomatoes without the liquid.   4. ...

    Ingredients ( 2 servings ) 1 lb (450 gr) leeks     1 medium carrot     1 tbsp rice     2 tbsp olive oil 1 cup hot water     1 tbsp lemon juice     1 tbsp lemon juice ¾ tbsp sugar     Salt   Instructions 1.     Peel the outer layer of the leeks if wilting.  Chop Leave in a water-filled bowl for about 15 minutes. Wash and drain. 2.   Chop the carrot roughly into 1-inch (2.5 cm) pieces. Wash and drain. 3.   Heat the olive oil in a pan and add the carrots. Sauté for about 2-3 minutes over medium-high heat. 4.   Turn the heat down to medium and add the leeks. Cook for about 3-4 minutes mixing frequently. 5.   Add the salt, sugar, rice and lemon juice. Mix. 6.   Add 1 cup of hot water and cover the pan. Bring to a boil. 7.   Cook over medium-low heat for about 20 minutes. Add more hot water if neces...

    Ingredients  ( 4-6 servings ) 1 small carrot     1 small zucchini     1 cup broccoli florets     1 cup snow peas (I did not use)      1 cup water chestnuts (I did not use)     1 cup cremini mushrooms (I did not use)  1 cup asparagus (I did not use)    ½ small yellow bell pepper      ½ small red bell pepper     Handful of soya bean sprouts     2 tbsp sliced almonds     2 tbsp soya sauce 2 tbsp sesame oil (decrease the amount if you will not use all the ingredients)     2 tbsp soya sauce ½ tbsp olive oil (for the mushrooms)     Salt, pepper      Optional: 16 jumbo shrimp sautéed in garlic and olive oil.   Instructions 1.    Wash, drain and julienne the zucchini and carrot into matchstick pieces. You can leave the skin of the zucchini on. 2. ...

  Ingredients  ( 2 servings ) 1 lb (450 gr) zucchini      ½ cup soya granules     2 tbsp olive oil 1 medium onion     1 large ripe tomato     1 cup hot water      Plenty of chopped fresh dill     Salt, pepper Serving suggestion: Serve with yogurt or vegan yogurt.   Instructions 1.   Soak the soya granules in boiling water for half an hour. Drain and gently squeeze the liquid out.   2.   Chop the onion and tomato finely.   You can run the tomato in a food processor. Do not drain. 3.   Heat the olive oil in a pan and add the onions. Sauté on medium heat until the onions 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 m...