Category: Vegetarian

Lebanese Lentil & Rice Pilaf OR Mdardra.


Lebanese Lentil & Rice Pilaf OR Mdardra

Served with a tomato salad and a yogurt & cucumber salad.

1 1/2 cups brown lentils
1 1/2 cups egyptian rice
1 big white onion, finely diced
2 tbs olive oil
2 tbs vegetable oil
1/2 tsp ground black pepper
1/2 tsp seven spices
salt to taste

Boil the lentils and the rice separately according to the package instructions. In a saucepan, fry the onions with a mix of the olive oil and the vegetable oil, until the onions turn to a golden brown colour. Remove from heat. Mix the cooked lentils and the cooked rice together, pour in the onions with the oil in the saucepan. Add the ground black pepper, seven spices and salt, and stir over medium heat until everything is well combined. You can also serve the rice with some crispy fried onions on top. I like to serve it with a tomato salad, mixed with spring onions, lemon juice, olive oil, dried mint and salt. Another salad that goes very well with this dish is a yogurt and cucumber salad, made with plain yogurt, a touch of minced garlic, salt , diced cucmbers, a sprinkle of dried mint and a drizzle of olive oil

Crispy Zaatar Crackers

Crispy Zaatar Crackers.

Carrot Cake

Carrot Cake.

Carrot Cake

1/2 cup butter
1/2 cup brown sugar
3 eggs
1 cup flour
1 1/2 tsp baking powder
1/2 cup grated carrots
2 tbs milk
1/2 tsp ground cinammon (optional)
1/2 walnuts, roughly chopped
1/4 cup sultanas (optional)

Mix all the ingredients together, except the walnuts and sultanas in a food processor or with a wooden spoon. When well combined, add the walnuts and sultanas. Pour the mixture into a loaf tin, and bake until a toothpick inserted in the mixture comes out clean.

Banana, Walnut and Flaxseeds Cake.

Banana, Walnut and Flaxseeds Cake

Walnuts and flaxseeds are considered brain food, so this is an excellent choice for the kids……and don’t forget the nutrients in bananas…. I break the walnuts into really small pieces so that they dont find them :))

1 cup mashed bananas
1/2 cup butter, cubed
3/4 cup brown sugar
3 eggs
1 tsp vanilla essence
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/4 cup milk
1/4 cup chopped walnuts
1 tbs flaxseeds

Mix the butter and sugar in a food processor until lightly fluffy. Gradually add the eggs. When combined, add the remaining ingredients except the walnuts and flaxseeds. When well combined, remove from the food processor and throw in the walnuts and flaxseeds. Mix. Pour the cake mixture into a greased cake tin and bake till a toothpick inserted in the cake, comes out clean. Serve at any time of the day 🙂

Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana
  • 1 medium eggplant, sliced into 1 inch thick rounds
  • 4 medium tomatoes, roughly cut into chunks
  • 1 medium white onion, finely chopped
  • 1/2 tsp minced garlic …
  • 1 tbs olive oil
  • 1 tsp butter
  • 1 can diced tomatoes
  • Splash of balsamic vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • Salt & black pepper to taste
  • 1 vegetable stock cube
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • Extra olive oil for drizzling
Place the eggplant slices in a baking tray, drizzle with some olive oil, sprinkle with salt and grill for about 25 mins until they are tender. Set aside and keep warm. Make the tomato sauce by frying the onion and garlic in the olive oil and butter until the onion is translucent. Add the tomatoes, stir fry for 5 minutes. Then add in the can of diced tomatoes, vegetable stock cube, splash of balsamic vinegar, oregano, basil, salt and black pepper. Bring to the boil then simmer for 15 minutes. Remove from heat. Blend sauce until smooth in a processor. Spread half the tomato sauce at the bottom of a baking dish, top with the eggplant slices, overlapping. Sprinkle a mixture of the cheeses. Top with the remaining sauce and then cheese again. Bake for 15 minutes on a low setting. Serve garnished with fresh basil leaves and accompanied with a green salad.

Brown Rice with a Veggie stir-fry


Brown Rice with a vegetable stir-fry:
A Healthy Choice.
  • 2 cups brown rice
  • 1 cup broccoli florets
  • 1 tsp minced garlic
  •  1 tsp minced ginger
  • 1/2 cup peas
  • 1 cup carrots, cut into matchsticks
  • 1/2 cup sliced button mushrooms (or shiitake if available)
  • 1cup canned bean sprouts ( OR fresh if available)
  • 1 cup spring onions, cut into long thin strips
  •  2 tbs sesame oil
  • 1 tbs toasted sesame seeds
  • 1/4 cup soy sauce
  • Salt to taste
Steam or boil the rice according to the package instructions. Sauté the ginger and garlic in the sesame oil, on high heat for 1 minute, then add the spring onions, fry for a further 30 seconds. Add the remaining vegetables, sauté for around 4 minutes, add the soy sauce and salt, fry for a further minute. Serve sprinkled with sesame seeds accompanying the brown rice. Enjoy 🙂

Blue Corn Tortilla Chips & Guacamole


Blue corn tortilla chips with guacamole
 Perfect as an appetizer for a dinner party
  • 1 package blue corn tortilla chips
  • 2 ripe avocados, peeled and roughly mashed with a fork
  • 2 small tomatoes, finely diced …
  • 1/2 tsp fajita spices
  • Salt to taste Freshly cracked black pepper to taste
  • 1 tsp lemon juice
  • 1 tbs finely diced onions (optional)
Mix all the ingredients together and serve with tortilla chips.