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 ) 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 ...