All posts tagged: vegan

Reshteh Khoshkar – Gluten Free Sweet Pastry رشته خوشکار

Eid Mobarak! Today is Eid al Fitr and Reshteh Khoshkar is a crispy sweet specialty from Gilan in northern Iran, which is prepared for the sugar feast. The dough (Reshteh) is traditionally prepared from rice flour with water and filled with a mixture (Khoshkar) of walnuts, cinnamon, cardamom, and powdered sugar. The tricky part of these pastries is not the folding- method but the piping method. The dough is poured into a mold, then piped into a pan in a mesh pattern. The folding method is easy with this pastry, form them into packets and press the sides firmly. This dessert has warm properties and is very popular for preparation during Ramadan. Ramadan is this year from 22.03 to 21.04.23 and ends with a big celebration, namely Eid also known as Eid-al-Fitr. The homemade Reshteh Khoshkar – Gluten Free Sweet Pastries رشته خوشکار can be enjoyed not only during Ramadan, meantime they are available all year round.

Sabzi Polo – Persian Herb Rice سبزی پلو

Monday was the beginning of spring and the same time as our New Year Norooz. On this day, many dishes are prepared with fresh herbs traditionally, for example, Sabzi Polo – Persian Herb Rice سبزی پلو ، Sabzi Polo ba Mahi – Persian herb rice with orange stuffed trout, Kuku Sabzi – Persian Herb Frittata , Ashe Reshteh – noodle soup with herbs, and Sabzi Khordan – Persian herb platter. Sabzi means herbs, and polo means rice, that is herbed rice. Tender fresh herbs are the first signs of spring, and in my Sabzi Polo, chopped dill, parsley, cilantro, scallions, a whole bulb of garlic, ghee, and saffron add a delicious touch to the rice. As in many Persian dishes, the herbs in Sabzi Polo vary, and each family has its favorite recipe. Watch Video on Instagram

Toot – Persian Marzipan Mulberry شیرینی توت

Toot – Persian Marzipan Mulberry شیرینی توت is served on Nowrooz day and persian weddings. Toot is a vegan, gluten free, and no-bake treat. Toot means mulberry in Farsi. Use different food color or saffron to pep up your Toot.

Big Bean Burger Plant Based

It’s Veganuary and I made vegan pinto bean burgers with smokey flavors. Now you probably think a burger without meat, but does it taste good at all? Well, everyone here in this house is absolutely blown away. The vegan option is made with very simple ingredients and lots of flavor. A savory patty made of pinto beans, mushrooms, walnuts, parsley and chickpea flour is packed into the burger buns. Special spices provide a wonderful smoky aroma. They are topped with crisp lettuce, fresh tomatoes, and sour burger pickles. They become juicy with pickled red onions or with a delicious onion jam. Add some ketchup or burger relish on top and the vegan delight in a healthier fast food version can begin. The vegan burger is plant-based, gluten-free, and simple and inspires vegans, vegetarians, and all those who find vegan not so great.

Tri-colored roasted oriental cauliflower

My Tri-colored roasted oriental cauliflower is a feast to the senses. By roasting in the oven with a spicy oriental seasoning mix, the cauliflower obtains lovely roasting aromas and is crispy on the outside and tender on the inside. The aromatic tahini lemon sauce and topping of sweet and sour pomegranate molasses and seeds, crunchy pine nuts, hot chili, and fragrant rose petals take all your senses on a journey through oriental flavors. The recipe is Vegan, Low Carb, and gluten-free and fits perfectly with the trend of Veganuary. Try to join the trend in January and enjoy a vegan diet for a month. Click on link in bio for the recipe.

Yakh dar Behesht-e Anar – Persian Pomegranate Granité یخ در بهشت انار

Bastani Sonati or the traditional Faloodeh are most popular ice cream delights in Persia. Also Yakh dar Behesht-e Anar – Persian Pomegranate Granité یخ در بهشت انار is one of the most popular ice creams, especially in autumn. We love preparing it for Shab-e Yalda (winter solstice), which is the longest night of the year. Yakh means ice, and Behesht means heaven, so freely translated it means ice in heaven. My granité is a heavenly ice cream made with pomegranate juice, fresh mint, lemon, water and sugar. You can prepare it without an ice cream maker, and it tastes sweet and sour at the same time, our absolute favorite flavor. We served it in a glass with a straw and spoon. An unique experience, as the crystalline in the ice cream melts softly on the tongue. Yakh dar Behesht is gluten-, fat- and dairy-free, so it’s perfect for people with allergies, vegetarians and vegans. Treat yourself with this ice-cold treat!

Morabay-e Anjir – Fig Jam مربای انجیر

Between July and November is fig season and I got some very nice examples from our neighbor. I don’t know why I have not yet planted my own fig tree in the garden, but it’s definitely time to do. Morabay-e Anjir – fig jam مربای انجیر is made from fresh whole figs and is infused with cardamom, vanilla and saffron. Believe me, the spicy and oriental sweet fragrance is a true joy for your senses. In daily life, quince, carrot, rose or cherry jam are more popular in Persia. Honey-sweet fig jam, on the other hand, is served with bread, butter or clotted cream more on special occasions for breakfast. A sweet delight for real gourmets.

Bread salad with fresh herbs

What the Italian his Panzanella, is to me my bread salad with fresh herbs. The taste of crusty toasted Arabic bread and freshly chopped herbs, such as mint, flat-leaf parsley, basil, and tarragon, is incredibly crunchy and refreshing. Fruity pomegranate seeds, walnuts, and tangy feta tickle your palate. A slightly tart dressing of pomegranate pulp, olive oil, golpar, sumac, salt, and pepper tops this salad off. The bread salad tastes fresh, and savory, and is also filling and super healthy. Love serving it on hot summer days as a cooling and light meal. It’s also great as a mazeh (mezze) or as a side dish with rice and meat dishes. If you’re looking for a delicious and quick summer recipe, my Bread Salad with Fresh Herbs is the perfect choice for you.

Halva Safarani حلوا زعفرانی

The Persian Halva Safarani حلوا زعفرانی is very different from the Halva you know from Turkish or Arabic stores. This recipe is an old and classic version made from wheat flour and oil or butter. Saffron is responsible for a beautiful color and at the same time revitalizes the soul. Sugar adds sweetness, rose water a light floral aroma and warming cardamom a light tangy citrus note. It is an uncomplicated yet spectacular dessert that is also very popular eaten with Nan-e Barbari for breakfast. Halva means “sweet” and dates back to 7th century Persia. If you prepare it with oil like I did in this recipe, you even have a delicious vegan dessert. Let it melt in your mouth!

Vegan Jeweled Rice Salad

Are you looking for a tasty side dish for a special occasion? How about a bright and fragrant Vegan jeweled rice salad? This rice salad is based on the warm Persian jeweled rice. It’s the perfect summer dish that can easily be prepared in advance. It’s just perfect for a picnic as well as for a special feast or party. The colorful bright jewels in the salad are made of emerald (pistachios), ruby (barberries and pomegranate seeds), gold (saffron rice and carrots), and pearls (almonds). Fragrant saffron and warm spices like turmeric, cumin, cardamom, and cinnamon add that special touch to my rice salad and will impress your guests. My Jeweled Rice Salad is a feast for the senses and transports you directly to the orient.

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