All posts tagged: vegan

Potato Salad

Published by Monica

Back to the roots. Back to simple, fresh ingredients. Soft potatoes with crunchy green onions, sweet tomatoes, refreshing mint and a sour lemony dressing…I just simply adore this salad! Really awesome on its own or as a side during a bbq. Recipe is good as a main course for 4 people. Ingredients: 600 gr potatoes, boiled 2 medium size tomatoes, chopped into bite size cubes 4 spring onions, finely chopped 6-8 fresh mint, leaves finely chopped Lemon juice, to taste Salt to taste 1 teaspoon dry mint, optional 1/2 teaspoon cayenne, optional Extra virgin olive oil Method: Boil the potatoes in salted water until tender. Drain and leave aside. Place all your prepared veggies in a big salad bowl. Once the potatoes are cooled cut into bite size cubes and add to the veggies. Add lemon juice, dry mint and cayenne if using, season with salt and add a generous drizzle of good olive oil. Mix together, adjust to taste and enjoy!! Buon Appetito!

Armenian Stuffed Eggplants with Tahini Sauce

Published by Monica

Armenians have been scattered all over the world for a century now and depending on where they live, they have their own take on recipes. This dish I learned from an Armenian woman that was originally from Aleppo. It is sooo good there are no words to explain and the tahini sauce drizzled on top gives it a deep earthy flavor that is hard to match. Its easy to make, just a matter of chopping the ingredients finely together but if you are in a hurry just use a food processor to do the work for you! Also, you can get already hollowed eggplants…The filling should look like tabboule but with lots of rice. Hope you give it a try and let me know in a comment how much you loved this!! Quantities for 3 Ingredients: 1/2 kg small eggplants, about 12 small ones, hollowed For the filling: 1 cup short grain rice, washed 4 ripe tomatoes, diced very small or grated 1 onion, diced in small cubes 1/2 bunch of parsley, chopped finely 1/4 …

Vospov Kofte – Red Lentil Patties

Published by Monica

This is a traditional armenian dish that will surely gather all the family around the table. So flavorful and healthy usually these patties are served with a salad (recipe below) , fries and pickles. Dig in and enjoy!! Ingredients: 2 cups red lentils, cleaned and washed 4 cups of water 1 ½ cup fine bulgur, washed till water runs clear 2 big onions, very finely chopped 1 heaped tablespoon cumin 1 teaspoon paprika Salt to taste 1 tablespoon red pepper paste, optional Olive oil or vegetable oil as needed Method: Place the washed lentils in a deep pan and add the water. Season with salt and let it come to a boil. Reduce heat and, skimming white foam from water, let them cook  for about 30 to 40 minutes until smoochy. Turn off the heat and add the bulgur. Give it a good stir,  cover pan and let sit till lukewarm and bulgur has absorbed all the remaining water. In the meantime fry the onions until just about golden. Add them all to the lentils …

Quick and Easy Armenian Burghul

Published by Monica

Also known as ‘itch’, this healthy bulghur salad is a constant feature on every armenian’s family table. Ingredients 1 medium sized onion, finely chopped 4 tablespoons of olive oil 1 tablespoon of mild pepper paste 1 teaspoon of ground cumin 4 to 5 medium sized ripe tomatoes, finely diced 1 cup of fine bulghur Juice of one lemon 1/2 cup of parsley, finely chopped 2 spring onions, chopped Salt and pepper to taste Optional: pomegranate syrup Method Heat the olive oil in a medium sized pot, add the onions and cook till translucent. Add the mild pepper paste and the ground cumin. Stir until the paste melts. Add the tomatoes and season with salt and pepper. Let the sauce cook for 20mns on medium heat until the tomatoes are cooked through. Turn off the heat and add the burghul. Mix thoroughly and cover so the burghul absorbs all the juices. Once lukewarm, add the lemon juice, parsley, and spring onions. I also love to add pomegranate syrup for a richer taste.  Enjoy it at room temperature …