All posts tagged: vegan

How to Zoodles (Zucchini noodles)

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I am back to Zoodle! It’s been a while I didn’t share any recipe and for my come back I am sharing my latest kitshy dish: the Zoodles, aka Zucchini noodles. A perfect gluten free and vegan recipe, refreshing for summer, light for the tummy and takes 10 minutes to be ready thanks to the spiral slicer “spiralizer”. I found this handy spiralizer at Crate & Barrel Dubai, press on the link for more details. Ingredients: For 2 servings (as a starter) 3 Zuchinis Bunch of cherry tomatoes 1 tbsp Olive Oil 1 tsp Basic Pesto Parmesan (optional) 1. Spiralize the zucchinis. 2. Cut the cherry tomatoes in halves. 3. Heat 1 tbsp olive oil in a skillet over medium heat and sauté the noodles with the tomatoes for a few minutes (keep it ardent). 4. Stir in the pesto and cook for 2-3 more minutes, until well incorporated. 5. To serve, dish up zoodles and top with basil leaves and shaved parmesan if you are not vegan! Check out my video with Arabic subtitles on …

Vegetarian Pizza Dough

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This time, I wanted to try to “bake” a vegetarian dough and it worked from the first attempt. I was so happy to have an entirely vegetarian option instead of carbs and cheese! The process is simple but step 4 is a bit messy (having food in a towel). Ingredients: 1 cleaned Cauliflower, without leaves 1 Egg 100g Parmesan Salt Pepper Toppings: 60g Tomato sauce 1 Grilled eggplant 2 Grilled zucchinis Sliced Mushrooms 200g Mozzarella cheese 1. Preheat oven to 200°C. 2. Put the cauliflower in a food processor until finely chopped. You will get a texture similar to almond meal (powder) 3. Transfer the cauliflower mixture to a bowl and cook it in the microwave for 5 minutes, until tender. 4. Put cauliflower mixture in a towel and let it cool for 10 minutes in the fridge then squeeze out the excess water until it is completely dry. 5. Mix the egg with the cauliflower, add parmesan, salt and pepper until well-combined. 6. Spread the cauliflower dough on a baking sheet simply like a pizza and bake for 40 minutes until gold. 7. …

The Moudardara Salad

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The story of a Lebanese dish turned into a salad. Moudardara stands for Lebanese lentils mixed with rice, topped with a lot of caramelized onions and flavored with cumin spice. Could be eaten both hot and chilled. I had never tried it in my life even though my mom used to make it [I think I have a problem with the Lebanese lentils because I do not mind the French ones: Puy Lentils]. My husband loves lentils in general, so I decided to try cooking the Moudardara for him… and the funny part is that I ended up eating it. The Moudardara is easy and fast to prepare; but I find it to be dull in the plate and I would certainly not categorize it as a main dish. To make peace with it I decided to transform it into a SALAD!! I tossed some grilled and raw vegetables on the Moudardara plate, some feta cheese and lemon-oil dressing: it turned out fulfilling, refreshing and delicious for dinner or a quick lunch at work! First, let me introduce you to my Moudardara recipe and then how …