All posts tagged: vegan

Khorak-e Loobia Chiti – Persian Pinto Bean Stew لوبیا چیتی

Khorak-e Loobia Chiti – Persian Pinto Bean Stew لوبیا چیتی

Welcome to a culinary adventure that will enchant your taste buds! Today, I’m taking you on a journey through the rich and delicious world of easy Persian cuisine. Our destination? A dish that not only delights the palate but also warms the soul: Khorak-e Loobia Chiti – Persian Pinto Bean Stew لوبیا چیتی. Are you a fan of the traditional British dish “Baked Beans”? Then, it’s about time to take a culinary trip to the Middle East and discover the vegetarian Persian bean stew made from pinto or quail beans. This stew is the perfect alternative to the classic Baked Beans with its savory flavors, rich textures, and spices. Dive into the world of Persian taste and let yourself be inspired by this delicious dish!

Kotlet Shirazi – Vegan Potato Cakes کتلت شیرازی

Kotlet Shirazi – Vegan Potato Cakes کتلت شیرازی

The traditional dish Kotlet Shirazi – Vegan Potato Cakes کتلت شیرازی from the Iranian cuisine enchants the palate. It’s a simple, popular, and very flavorful Persian dish that is crispy outside, tender on the inside, and bursting with taste. This authentic, easy, quick delicacy originates from Shiraz in southern Iran. Some may also know Kotlet Shirazi by the name Kotlet Bazari. The traditional version I’m presenting today is vegan, meat and egg-free.

Causa Rellena Vegana with Mixed Leaf Salad

Causa Rellena Vegana with Mixed Leaf Salad

I have been on a fascinating journey through Peruvian cuisine and discovered Causa Rellena Vegana with Mixed Leaf Salad. This authentic Peruvian recipe was kindly given to me by our favorite Peruvian Restaurant, “Mi Peru” in Darmstadt. Causa is an authentic part of Peruvian cuisine that has its place in every household. Following the motto Veganuary, I’m trying to eat vegan as much as possible throughout the month, so I made Causa Rellena vegan with Mixed Leaf Salad. The vegan version is a cold layered starter made from spicy potatoes and a filling of avocado and quinoa. The filling can differ due to local and regional tastes. You can prepare it with tuna, chicken, seafood, or as vegetarian and vegan. Causa’s great secret is its adaptable flavor and flexibility to suit personal tastes.

Zeytoon Parvardeh - Persian marinated Olives

Zeytoon Parvardeh – Persian marinated Olives

Are you a social person? Do you enjoy sitting with friends at a well-set table and having a good time? Then I have the perfect recipe for you because good food tastes even better when shared with family and friends. Zeytoon Parvardeh – Persian marinated Olives is a delicious side dish made with green olives, pomegranate molasses, verjuice, walnuts, aromatic fresh herbs, and garlic. Along the Caspian Sea in the Gilan province in northern Persia, Zeytoon Parvardeh are served as mezze or, as we call it, Mazeh, accompanying the main dishes. Give it a try, and I promise you, these are the best-marinated olives you’ve ever tasted. The preparation is simple and quick, and the flavor is delicious. You can also prepare it with dried herbs in case you don’t have fresh herbs. If you like, you can garnish it with pomegranate seeds. In just a few minutes, you’ll create a fantastic Mezze that is also a perfect gift from your kitchen. Fill the marinated olives into a beautiful jar and present it as a …

Fall Salad with Apple, Feta and Caramelized Pistachios

Fall Salad with Apple, Feta and Caramelized Pistachios

It’s Fall! Can you smell it? Leaves change color, fog shrouds the city in the gloom, and it gets dark earlier. I love all seasons; each has its character. Welcome Fall with my delicious Fall Salad with Apple, Feta, and Caramelized Pistachios. I combine my autumnal salad, based on lettuce mix and lamb’s lettuce, with grated carrots and apple slices. Top it with sweet raisins soaked in apple juice, salty feta, sour pomegranate seeds, and crunchy caramelized pistachios. A savory-sweet honey mustard dressing rounds it out. A perfect combination of flavors and a true treat! I mean, who can resist this? Watch preparation on Instagram

Nan-e Keshta – Skillet Pumpkin Flatbread

Nan-e Keshta – Skillet Pumpkin Flatbread

Happy World Bread Day 2023! Zorra from Blog Kochtopf has invited to bake bread as usual. I celebrate this great day here and here with many other bloggers and prepared Nan-e Keshta – Skillet Pumpkin Flatbread. The skillet pumpkin flatbread doesn’t require any yeast or baking powder, which makes it just rise a little bit. This bread is a traditional street food from Gilan, in the north of Iran, by the Caspian Sea. The bread is called Nan-e Keshta (نان کِشتا) in Gilani and is also known as Nan-e Khorfe (نان خُرفه) or -Kholfe (خُلفه). In addition, I have a stuffed version of pumpkin flatbread for you today. The filling is with ground walnuts, powdered sugar, and cinnamon. So you get two dishes from one dough. This way, both team sweeties and team savory can enjoy the meal.

Oriental Chickpea-Couscous Salad

Oriental Chickpea-Couscous Salad and Book Review “Ein Bauch voll Glück”

*ad / cookbook review* Do you lack the time for a healthy diet and snack your way through the day? Do You invest time in more important things than in your own body and your health? But a healthy diet with balanced, fiber-rich, and fresh food is an investment in your health. Perhaps when you think of a healthy meal, you think of boring dishes lacking flavor. Yet there are so many delicious and healthy recipes that reduce stress, and make you happy. Like in the Good Mood Kitchen by Annelina Waller, where things go happily. So today, I have a vegan and gluten-free recipe for an oriental chickpea-couscous salad and a book review, “Ein Bauch voll Glück.”

Torshi Liteh – pickled vegetables ترشی لیته

Torshi Liteh – pickled vegetables ترشی لیته

We start pickling vegetables for the winter in late summer and autumn. Torshi Liteh – pickled vegetables ترشی لیته, which is very popular in Iran, is quite tasty. Torshi comes from the word torsh, which means sour, and so it is. If you like pickles, you’ll love my torshi recipe. The vegetables and spice mixes in torshi can vary depending on the region and preferences. The preparation is simple and quick as a flash.

Shir-e Angoor - Sugar Free Grape syrup - شیره انگور

Shir-e Angoor – Sugar Free Grape syrup شیره انگور

Last week, I showed you the recipe for Shir Berenj – rice pudding with rose water and cardamom and served it with grape syrup. Today, I’ll show you how to make an easy Shir-e Angoor – Sugar Free Grape syrup شیره انگور. Shir-e Angoor is also called Doshab and is a grape syrup with a thick consistency made from grape juice with no additives. I used black grapes from the market, though it also works with white grapes or a mixture of white and black grapes. Shir-e Angoor tastes fruity and sweet, with a mild acidity similar to golden syrup (sugar beet syrup) but with a hint of caramel. When enjoyed in small portions, grape syrup has a lot of health benefits. The preparation is simple yet time-consuming.

Yatimcheh – Vegan Eggplant Stew یتیمچه

Yatimcheh – Vegan Eggplant Stew یتیمچه

Yatimcheh – Vegan Eggplant Stew یتیمچه is a vegan Persian recipe that you can prepare in no time. It is a popular and wide-spread traditional recipe from across the country in Iran. In addition, it is an inexpensive and tasty dish with simple ingredients, as we use everything from the fields and meadows. It tastes great in late summer with sweet, fresh tomatoes. Yatimcheh is a one-pot dish, and the ingredients are layered up in a pan or pot. The main ingredients are eggplants, tomatoes, multicoloured peppers, potatoes, onions and garlic. Turmeric provides for slightly sweet, spicy and tangy notes. The ingredients are similar to French ratatouille, but the taste is quite different. Well, do you like my healthy and shape-friendly dish now? Head to the kitchen and get started right away.