4 bunches of cilantro
2 bunches of parsley
2 bunches of spring
5 large organic eggs
2 spring onions
1full tbsp fenugreek
1 clove of garlic
1/3 of tsp turmeric powder
1/5 tsp cinnamon powder
Salt and pepper to your taste or pinch of salt and dash of black pepper
2 tbs dry wild berries
Wash all the herbs together with water and vegetable wash leave it for two minutes then rinse them well with fresh water. I usually rinse them twice after soaking them in water and vegetable wash.
Get the excess water out with clean kitchen cloth. You can use food processor to chop all the herbs ( don’t over load it otherwise the herbs underneath gets mushy and top roughly chopped. I use pulse button to control how fine I want my vegetable or herbs be chopped) it’s much easier than cutting by knife. In a medium size bowl add all the chopped herbs , all the spices , dry Fenugreek, salt and pepper . Then add all the eggs and fresh garlic. With a fork beat the eggs to coat the entire mix. After few minutes eggs rise and covers the mix . On the surface it looks little foamy. Now add walnuts and wild Berries plus Saffron and mix. If you have deep frying pan like the one in the picture use it . It protects your oven surface from getting oily! Add organic Olive oil to the frying pan to cover the entire bottom . Once the is warm drop a tea spoon of the mix in the frying pan. Fry both sides taste it to make sure it has enough salt . Now the oil hit is perfect for pouring the entire mixture in the frying pan. Shake the pan to even the surface of the mixture. Cover the pan with the lid . Let it fry on a medium heat for about 10 minutes or when you see it’s golden color and has formed a sort of crust at the bottom. Then with a knife cut the circle with a big + to divid to four pieces . Then inside each section make a pie sections. With the help of spatular and fork gently turn each section. After all the bottoms sections are on the top cook it for another 10 minutes. This time don’t cover it otherwise it will cook with the esteem rather than gets fry! Check one of pie slice to see if it’s done. Remove the pan from stove and serve it either with bread or rice. Enjoy and please let me know how yours turned out .
Vegan Eggplant Stew
2 Chinese eggplant
3 Italian medium size zucchini
6 baby Shiitake mushroom
3 organic vine tomato
1 table spoon tomato paste
1 medium size white onion
Salt and black pepper as desired
1/2 teaspoon turmeric powder
1/3 of teaspoon cinnamon
1 teaspoon liquid saffron
1 and 1/2 glass of water
Cooking oil ( I use organic Olive oil or avocado oil) but you can use your favorite one but please make sure it has high heat tolerance)
Wash the eggplants and tomato and zucchini and dry it with clean towel. Peel the eggplants with peeler try not to take away the meaty part of eggplant . It should peel very thin skin from eggplants. After peeling is don make a small slot from one side of eggplant body to the other side . Since Chinese eggplants are usually long cut it in the center with equal parts. This way the eggplant still stays whole. Transfer all the eggplant In a colander and sprinkle some salt over eggplants. Try to cover both sides moderately with salt . Leave for 20 minutes in the sink or a tray. You don’t need to peel the zucchini since it’s very thin and has lots of flavor and color to it. Lengthwise slice each zucchini to 2 or 3 slices and add them to the colander and add salt to both sides and let it sweat for 10 minutes. Salt brings out any bitter taste that eggplant or zucchini might have. Rinse them with cold water to get ride of excess salt and brownish sweat drops then with a clean kitchen towel take extra water out of eggplants , tomatoes and zucchini. Wash the mushroom and dry. In a deep frying pan add cooking oil generously since eggplant absorbs lots of oil. After both sides of eggplants are nicely golden brown color on both sides transfer them to another plate . Then do the same for zucchini , it usually gets fried much faster so you need to stay with it to the end. Peel the onion slice it lengthwise and then turn and cut it into small pieces. In a medium size cooking pot add cooking oil when it’s hot but not smoky hot add the onion and fry until golden color. Cut the stem of the mushrooms and cut it very small (lentil size) . Add chopped mushrooms to the pot and mix . Let it fry for few minutes then add turmeric and cinnamon mix and after few minutes add salt and pepper. If it needs more oil add a little more and make a whole in the middle of the pot by pushing the mixture to the side and add the tomato paste. Mix with the oil. Once it starts to change color add 3 table spoons of hot water and dissolve the tomato paste. Then add the rest of the water to the pot and let it cook for five minutes. Start arranging all the fried eggplants on one side of the pot and all the zucchini on the opposite side. Then cover it with the lid and let it cook on medium heat for 10 minutes. Then lower the heat and keep it warm . Slice the tomatoes and in a frying pan fry both sides . The oil shouldn’t be too hot or it will splash oil all over! As you see in the picture arrange the tomatoes in the pot around the pot and let to cook for 3 more minutes. Add 1 tea spoon liquid saffron to the stew and gently mix into the sauce in the pot. Remove from the heat and serve it either with cooked rice or cooked quinoas . It taste good with bread too. Enjoy I can’t to hear from you.
Zucchini and Quinoa
This is my favorite comfort food it is so delicious and easy to make. In 20 minutes you have a wonderful dish on the table. I often make it for myself! Specially when I come home from work and I don’t want to fuss about making a meal!
2 large fresh Shiitake mushrooms
2 large Italian Zucchini
2 large fresh tomatoes
Salt and pepper as desired
1/3 teaspoon turmeric
1 teaspoon tomato paste
Cooking oil (pic olive oil which is made for cooking not for salad dressing)
Wash and chop all the vegetables and set aside. In a medium size frying pan add cooking oil and sauté all the vegetables. Wash Quinoa in a strainer with very small holes. Transfer the quinoa in a small pot add 1 cup water add salt and pepper. Add turmeric and tomato paste to the pot.
Once quinoa is semi cooked lower the heat to medium to cook slowly. Otherwise the water evaporates quickly and the quinoa is undone. At this point add all the sauté vegetables into the pot and let it cook. Depending on your stove it takes 10 minutes to cook. Serve and enjoy!
This dish is called Barley Aush! What is Aush? it’s similar to soup but more condense. Something between soup and stew. It’s very delicious and comforting dish.
1 16oz can of organic Pinto beans
1 16oz can of Garbanzo
1 16oz can of red beans
1 16oz can of green lentil
5 cloves of fresh garlic, peel and chop
salt and pepper as desired
1 tablespoon tomato paste
1 tablespoon turmeric powder
2 tablespoons of dry mint
1 cup of barley (you can find a variety of crack barley in different type of packages at any middle eastern grocery store. Pick a small package because it’s more suitable for this dish)
1 medium fresh yellow or white onion, chop and set aside
Cooking oil (choose special olive oil for frying)
Tips: If you want you can get pre cooked organic beans from the grocery stores. Whole Foods carries them. It’s good because it’s salt free and it is cooked in water. It is very convenient and makes it so much easier to make this dish! I use them and they are fine..
Soak the barley for couple of hours in water before you start cooking. Wash the green lentils and add them with the barley in the pot. Add salt and pepper to taste. It takes more or less one hour to cook depending on the size of the cracked barley. Barley absorbs lots of water so keep an eye on it so that it does not burn. After barley gets soft it’s cooked add all the beans and tomato paste, if needed salt and pepper..Add more water if needed. Let it cook for another 15 min.
While your waiting for the dish to be ready, you can start and sauté the chopped onion. When it’s in a golden color, remove it from the stove and transfer it to a small plate and set aside for garnishing. Now sauté the minced garlic using the same frying pan.. when the garlic is golden, remove it.
After you transfer the Aush into the serving dish add a teaspoon of the fried onions gently put it on the surface and proceed the same way with the garlic and dry mint. Add Mint in the frying pan but make sure it has enough oil and be careful that the oil doesn’t get too hot or it burns the mint and becomes bitter. Serves with fresh lemon or whey. Enjoy it. Please let me know if you have any questions about any of my dishes. Thank you.
This delicious soup is very easy to make and your entire family will request for more.
3 stalk of celery cut to small pieces
1 Zucchini chopped into small pieces
1 small white onion, chopped
4 large baby Portobello mushrooms, chopped finely
1/2 cup Quinoa or 1 cup of pearl barley (if using barley you need to cook it for 1 hour prior to cooking your soup)
1 teaspoon tomato paste
2 small fresh tomato cut to 4 halves
1 small carrot chopped to small pieces
1 cup of green lentils, wash and set aside
1 inch fresh ginger
1 tsp dry mint (rub between your fingers) it becomes like a powder
1/2 bunch of fresh parsley, chopped and set aside to add at the time of serving
salt and pepper as desired
1/2 tsp Turmeric
1 cup of Lentils
As you noticed there’s no need or any kind of stock since the combination of spices, herbs and vegetables creates most delicious flavor. (Keep in mind the base for any kind of soup is Lentils, Turmeric, sal and pepper, onion, herbs and tomato paste). Cook barley with 3 cups o water add salt and pepper to taste for 1 hour prior to making your soup.
During this time you can wash the vegetables, dry and chopped them. In a pot add all the ingredients, cooked barley, and spices add enough water to cover the ingredients with 3 inches above it. You just don’t want to drown your vegetables , it takes away the flavor from the your soup. Once the vegetables are soft but not too soft it’s done. You should keep an eye on the water level since barley absorb lots of water. You can add the dry mint and chopped parsley to the soup and serve.
1 cup black french lentil
1 cup Quinoa
3 large purple top turnips
2 large Italian Zucchini
1 small carrot
1 bunch of celery
4 Fresh shiitake mushroom
1 full table-spoon tomato sauce
1 medium size yellow onion
1 tsp (leveled off) turmeric powder
pink Himalayan salt and black pepper as desired (1 tea-spoon salt always start with less then adjust with more!)
2 inches of fresh ginger
All my recipes call for organic vegetables if it is possible. Wash the french lentils in a small bowl (since the french lentils are very tiny I usually wash them in a small drainer with very small holes). This way you don’t lose the lentils into the sink. Wash the vegetables and drain the excess water. Chop the vegetables into small pieces and set aside.In a cooking pot bring 8 cups of water into boil. Add the lentils and Quinoa and turnips into the pot with all the spices. Let it cook once it is done add the rest of the vegetables with tomato sauce. Check the water if it needs more water add more. Let it cook for another 30 minutes. Taste it for salt and pepper and serve! This is one of my favorite winter soup it is very comforting without any guilty feelings if there is any left over it stays well for 3 or 4 days, serves 4, enjoy it
Mix Vegetable melody
2 large Shiitake mushrooms (Chop into small pea sizes)
3 large green leaves of Rainbow chard
1 cup of chopped Cauliflower
1/2 inch of finely chopped fresh ginger
1 clove of finely chopped fresh garlic
1 oz firm Tofu cut into small sizes (optional)
1/3 of teaspoon salt
1/3 of teaspoon yellow curry (If you like more heat add more as you wish)
1/3 of medium size cooked beets (Yellow Beets don’t bleed but either one is fine I chose red one)
1 cup gold Quinoa (semi cooked)
Few drops of liquid Saffron
1/2 Extra virgin olive oil
Wash the veggies and let it dry or pat dry. Cut them as directed above and set aside. Add oil into deep-frying pan on a medium heat. Start with chopped ginger after it gets lightly golden, add garlic once lightly golden make a room in the center of the pan for chopped mushrooms. After 5 minutes or until it is golden color add salt, curry powder and few drops of liquid Saffron and mix. When you prepare the Rainbow chard don’t discard the stems. They are delicious and pretty to look at. Cut the stems into small pieces and add to the pan. Add the semi cooked Quinoa and mix after it is cooked it’s time for cauliflower to be in the center of the pan to cook. Chop the leaves coarsely and add it to the pan too. If you think it needs more oil add some. Depending on your stove you might need to add more. However I usually add 1 table-spoon of water and it mixes with the oil in the pan and covers the need. Don’t over cook the vegetables the entire cooking time is about 10 minutes or less.At the end add chopped beets too and Serve the dish immediately, enjoy. This dish now is one of my favorite savory dish!
2 bunch of organic dingo kale
1 large avocado
1 large red heirloom tomato
Dash of cumin
Dash of dry oregano
1 clove of fresh garlic (Crushed)
1 large fresh lemon
Olive oil as desired
Salt & pepper
Kale has anti cancer properties as well as vitamin such as vitamin A, C and K. It is truly super food. This salad is a low-calorie and it is a dish by itself.
Wash the kale and let it dry or pat it with clean cloth. Take the vain off by cutting with a knife from top to the bottom. Cut all the leaf into 1 inch then pour everything into a bowl. Preferably into a glass bowl.
Gently massage kale leaves to break down the fiber. The result would be a soft and velvety texture. Slice the tomato any way that you like, cut the avocado and added to the salad. In a small bowl add fresh lemon juice, salt, cumin, oregano and garlic, ginger and olive oil. Mix and taste for seasoning. This salad dressing can be used on any of my salad recipes. Cut the avocado to small sizes and add to the salad.
In a small bowl add fresh lemon juice, salt, cumin, oregano and garlic, ginger and olive oil. Mix and taste for seasoning. This salad dressing can be used on any of my salad recipes.
Mix the salad and the dressing and season to taste. Refrigerate for half an hour and serve. This simple salad is flavorful and very filling, too.
Few nights ago I made a simple but supper tasty dish and I am happy to share it with you. Please let me know what you think.
Fresh Strawberries Salad
3 cups of organic green mix
1 small organic strawberries container
Half of organic sprouted micro green mix package
Lemon salad dressing (Please follow my salad dressing from previous recipes)
Wash all the vegetables and strawberries and let it drain or pat dry with cotton cloth. Slice all the strawberries and set it aside. Mix everything in a salad bowl with salad dressing and serve. Serves for 6.
Red Cabbage Dish
1 small red cabbage
4 baby Portobello mushroom
13.4 OZ Black beans ( cooked organic black beans)
1 tablespoon tomato sauce
2 tablespoon of water
salt and pepper (black or red pepper of your choice)
1/4 of tea-spoon turmeric powder
1/2 tea-spoon cinnamon powder
2 inch fresh ginger
4 eggs (optional)
2 cloves of fresh garlic
1 large yellow tomato
This is a simple comfort dish that every one can enjoy. Simply wash the cabbage and all the other vegetables and pat dry. Chop the cabbage into 1 inch sizes and set aside. Slice the tomato, finely chop ginger and garlic too. In a pot or large frying pan add cooking oil once hot add ginger and after it gets light golden color add garlic. Then add turmeric powder, cinnamon after a minute add cabbage. Cover it and let it cook on medium heat until cabbage is soft. Add tomato sauce and the yellow tomato. Occasionally stir it that it doesn’t get burn. Add black beans add little more salt. I usually buy no salt beans to add salt as I like it. Add cooked beans let it cook for another 2 minutes. Make room in the middle of the pan add little more oil if it needs it add eggs . Once the egg is ready cut it into pieces and mix everything together. Garnish with slices of avocado and serve. This is truly comfort food enjoy!, serves 4.
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