Nur's Vegan Vegetarian Kitchen

  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 ) 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  ( 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 ) 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  ( 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  ( 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 ) 2 medium eggplants     Vegetable oil for frying     1 cup large-grain bulgur     1 medium onion 2 large ripe tomatoes     3 long Italian green peppers     3 tblsp vegetable oil ½ tbls red pepper flakes (or to taste)     Salt     1 ½ cups boiling water Serving suggestion: Serve with yogurt or vegan yogurt.   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. 3.   Chop the onion, tomatoes and green peppers finely. You c...

    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  ( 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  ( 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  ( 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  ( 16 patties ) 1 cup soya granules     1 medium onion     1 egg     1 cup bread crumbs      Plenty of chopped Italian parsley     1 tsp cumin     Salt, pepper     Vegetable oil for frying Serving suggestion: Serve with mashed, crushed or oven-roasted potatoes, potato salad, French fries or croquettes.   Instructions 1.    Soak the soya granules in boiling water for half an hour. Drain and gently squeeze the liquid out of the soya granules. Set aside in a bowl. 2.    Chop the onion roughly and run it in a food processor until it turns into a pulp. You can also use the smaller, tear-drop shaped side of a box grater. 3.   Chop the parsley. 4.    Add the onion, egg, parsley, salt, pepper, cumin and bread crumbs to the soya granules. 5.   Mix and mince for a couple of minutes using your...

  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...

  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. ...

    Ingredients  ( 2 servings )    2 small zucchini     1/8 cup extra virgin olive oil (about 1 ½ tbsp) 1/8 cup sliced almonds (about 1 ½ - 2 tbsp)     2 tbsp chopped fresh dill 6 paper-thin triangular slices of pecorino Romano or parmesan or vegan parmesan Salt, freshly ground pepper     Instructions    1.   Scrub, wash and dry the zucchini. Leave the skin on if not too thorny.   2.   Julienne the zucchini into 1/8-inch pieces (about 3 cups of matchstick size zucchini).     3.   Shave the cheese into 6 triangular, thin pieces with a cheese slicer or sharp vegetable peeler. Set aside.   4.    Heat the olive oil in a pan over high heat. The oil should be hot but not smoking.   5.   Add the almonds. Cook, tossing or stirring, until the almonds are golden brown.   (I prefer to toast the almonds in a heated pan wit...

  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...

                                                    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. ...