Three delicious ways to enjoy Manakeesh, a traditional Arabic flatbread.

This vegan kibbeh recipe offers a fresh take on a classic dish, surprising your taste buds with hidden gems of flavor.

These Middle Eastern tofu kebabs are my new favourite quick and easy week day dinner. They're ready in no time and you can enjoy leftovers as a nutritious and protein packed snack!

Simple Lebanese Slaw made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast.

This Mujadara is super easy to make with simple ingredients that you might already have on hand. It is full of flavor, packed with the right texture and naturally vegan.

Zaatar manakish or manakeesh is a popular Palestinian flatbread topped with a mixture of za'atar spice blend mixed with extra virgin olive oil and then baked. A delicious treat so popular and loved, often served for breakfast or a snack.

Our vegan Persian Kotlets are fried lentil and potato patties that are perfect as a snack or full meal. They’re crispy and delectable and super easy to throw together. You probably already have all the ingredients needed to whip them up in your house right now!

In my opinion, food must be simple and pure. Just like our souls.

Let's get delicious Middle Eastern vegan recipes for vegetarians for a healthy diet that is fat-free. Enjoy Middle Eastern style vegan baked food.

While I love developing new recipes with twists and fusions of flavors, there are times when traditional recipes, those that have been barely altered throughout the ages, become a necessity. Such f…

Tahini Medjool Date Chunk Cookies. Crunchy outside, sweet/salty and soft-baked inside, these oatmeal cookies just might be better than chocolate chip!

This chickpea vegan Shepherd's pie is perfect comfort food that is also easy to make! Healthy and delicious, this crowd-pleasing dish is also great for special occasions. Gluten-free, oil-free and dairy-free.

Learn how to make delicious vegan spinach pies (Fatayer Sabanekh) with this easy-to-follow recipe from columnist Waseem Hijazi a.k.a. Plant Based Arab. Stuffed with a tangy and aromatic spinach and onion filling, these soft and pillowy breakfast pies are a popular Middle Eastern food that can be enjoyed by everyone.

A delicious vegan dish of roasted eggplants, bell peppers, tomatoes and chickpeas in a tangy tomato sauce. So full of flavor!

You’ll love this incredible soup! It’s packed with flavour, spices, vegetables and pulses. Not only healthy, it’s absolutely delicious - you’ll make it again and again.

This farro is fuss-free with minimal chopping, cookware, and ingredients required, and it's the kind of meal I love at the end of a busy day. To make it, you'll cook the farro by simmering it in water for 30 minutes. While the farro is simmering, you'll sauté baby bella + shiitake mushrooms and lots of minced garlic in olive oil until everything is tender and golden. Once the farro is ready, you'll add it to the pan and stir in a handful of chopped parsley for brightness and color, a drizzle of olive oil, pinch of sea salt, and a few grinds of black pepper.

“Tastes, smells, plants and food are the anchors of memory ” Lien and Nerlich Politics of Food (2004) Humans are wonderful creatures! A picture can transport you back to last summerR…

How to be sure your child will end up being a food blogger in the future? When she's under 10 and asks her aunt about how to prepare wild garlic. My aunt lives in the north of Estonia and wild garlic has always been more common there. As a South Estonian kid, it always seemed so exotic for me. That was my first contact with bear garlic a.k.a wild garlic. The second one was when my sister started bringing wild garlic pesto (Ramsløk) from Norway. When I first tasted it, I liked it but it definitely had a very unique taste. And yesterday was my third time meeting this fascinating herb. We went to a grocery store and I noticed a woman outside who was selling all kinds of things from berries to wild garlic. I was so happy and instantly bought a bunch. When we arrived home, I made a load of pesto and ate it with buckwheat flake porridge and creamy dilly tomato salad. What a summery treat! But this moussaka lasagne is really something special. It is loaded with juicy eggplant (that's the moussaka part), mildly sweet green beans, tangy tomato sauce, garlicky wild garlic pesto and my latest favorite - potato and carrot cheese heavily inspired by VeggieOnAPenny! It's luscious, creamy, hearty and super satisfying. Definitely worth making. Happy cooking! PS! You should hurry, because the wild garlic season is ending. But if you can't find it, use any other edible (wild) herbs for the pesto. Preparation time: 15 - 20 minutes active, 1 hour waiting. Serves: 6 - 8 people / (12 x 9 inch / 32 x 24 cm baking dish) Ingredients: Wild garlic pesto: 2 large handfuls of fresh wild garlic (about 2 cups / 60 g) ½ cup / 120 ml extra virgin olive oil (2 Tbsp nutritional yeast) ¼ - ¾ tsp salt a dash of ground black pepper ½ cup / 50 g cashews or sunflower seeds Tomato sauce: 4 ¼ cups / 1 l tomato juice (with salt in it) ¼ tsp salt ½ tsp ground black pepper 5 tsp (unrefined) sugar Lasagne filling: 1 large eggplant (15 oz / 450 g) + some salt 14 oz / 400 g green beans (frozen and slightly thawed) ½ tsp salt about 25 lasagne sheets Potato and carrot cheese: 2 cups / 300 g potato cubes (from peeled potatoes) 1 cup / 150 g carrot cubes (from peeled carrots) ½ cup / 8 Tbsp / 30 g nutritional yeast flakes ½ cup / 120 ml cold water 1 ½ tsp salt ⅓ cup / 80 ml extra virgin olive oil 1 tsp white wine vinegar, apple cider vinegar or lemon juice Directions: Preheat the oven to 400 F / 200 C. Make the pesto by blending all the ingredients until smooth. If needed, tilt the blender for a little bit while working or add a bit more oil, so everything gets blended. You can also use an immersion blender (then the pesto will be a tiny bit grainier). Set the pesto aside. Mix all the tomato sauce ingredients and boil for a few minutes. In the meantime, cut the eggplant into thin slices and rub with a little bit of salt. Mix green beans with salt (I added the salt right into the green bean package). Now grease a deep medium-sized baking dish. Ladle some tomato sauce onto the bottom. Add one layer of lasagne sheets. If needed, crack some sheets so they fit better. Add a bit more tomato sauce. Add one layer of eggplant slices and ⅓ of green beans. Add another layer of lasagne sheets. Continue adding the same layers. Remember to keep some tomato sauce to cover the last layer of lasagne sheets. For the middle layer also spread ½ of the wild garlic pesto. For the top layer you should have a layer of lasagne sheets and all of the remaining.tomato sauce. You can press the layers together by pushing them down a little bit. At first, bake the lasagne for 35 - 40 minutes. In the meantime you can make the potato and carrot cheese. Boil the potato and carrot cubes in a same pot in plenty of water until soft. It takes about 15 minutes. Drain and add them to a blender along with nutritional yeast flakes, water, salt, oil and vinegar or lemon juice. Blend for a couple of minutes until smooth. When the cheese is ready, take the lasagne out for a moment and spread the cheese sauce onto it. Since it's a big amount of cheese, you will most likely have a little bit of leftover sauce. You can use it on pasta, pizza or as a dipping sauce. It was actually great to dip the lasagne in it! :) Put the lasagne back into the oven and bake it at 350 F / 180 C for 15 more minutes or until it's soft. Take it out and spread the leftover wild garlic pesto onto the top. Let it sit for about 5 minutes before serving.

Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moreish!

Wonderfully flavoursome Grilled Vegan Kofta Skewers with Middle-Eastern-inspired flavours such as cardamom, cumin and turmeric. Easy to make with ready-made vegan mince and perfect for a last-minute BBQ addition.

A beautiful soup with lentils, chickpeas, red kidney beans, spinach and mint. Fresh and substantial at the same time. A soup you will want to make again and again.

Easy Indian Butter Chickpeas

This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.

A simple, herby, orange-dressed Moroccan beet salad that can be made up to five days ahead of time, and it’s vegan, too? It sounds too good to be true, but this salad recipe is the real deal, folks!