Main course

Nigella seed and cardamom spiced pumpkin

Ingredients:

  • large tbsp coconut oil
  • 1 tbsp olive oil
  • red onion large size in thin slices
  • 1 orange pumpkin of approx. 1 kg cut in cubes of approx. 3 cm
  • 30 gr. pumpkinseeds
  • 1 3/4 tsp nigella seed
  • 1/2 tsp of cumin powder
  • 1/2 tsp grounded coriander seed
  • 1/4 tsp turmeric
  • 4 cardamom pods lightly crushed
  • 1 1/2 cinnamon stick
  • 1 green chili pepper halved lengthwise and deseeded
  • 1 tsp coconut sugar
  • 200 ml vegetable broth
  • pinch of salt
  • 1 tbsp fresh cilantro chopped

Preparation:

Start by preheating the oven at 220℃.

Heat the coconut oil and the olive oil in a big sauté pan at medium heat. Smother the onion in about 8 minutes. Add the pumpkin cubes, turn up the heat slightly and fry and stir until the pumpkin starts to color brown.

Take the pan of the heat and place the pumpkin and the onions in a baking dish. Add the pumpkin seeds, 1 tsp of nigella seed, the cumin, the coriander, turmeric, cardamom, the chili pepper, sugar and 3/4 tsp of salt. Mix well and spread out even so it forms one layer only.

Pour the broth over it, place in the oven for 30 minutes. Set aside for another 10 minutes, to let the moist absorb slowly.

Sprinkle the fresh cilantro leaves over the mixture when served.

Combines great with lemon rice.

Enjoy!


  • serves: 4
  • preparation time: 60 minutes

Lentil-leek curry with ginger rice

Ingredients:

  • 500 grams of whole grain Basmati rice
  • 1 ltr. water
  • 2 tsp vegetable stock unsalted
  • 2 slices of fresh ginger root
  • 3 medium sized red onions
  • 1 red pointed sweet pepper
  • 1 red chilipepper
  • 2 cloves of black garlic
  • 2 green Turkish peppers
  • 2 leeks
  • 100 grams Puy lentils
  • 2 bay leaves
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp curry madras
  • tsp coriander powder
  • 3/4 tsp mustardseed powder
  • 1 1/2 tsp curcuma
  • pepper and salt to taste
  • 750 ml coconut milk

Preparation:

Start by washing and cutting all the vegetables.

Bring unsalted water to the boil, add 100 grams of Puy lentils and two bay leaves and cook until tender. Drain and set aside.

Rinse the rice, add the water, the vegetable stock powder and the slices of ginger. Bring to boil and let simmer until the water is fully absorbed (approx. 25 minutes). Take of heat and set aside for 10 minutes with lid on.

In the meantime start by frying the onions, after some 6 minutes add the chilipepper and garlic. Stir fry, then add the peppers and after they turned soft add the leek. Then add all the spices and stir through thoroughly. Add the coconut milk and stir again well. Season to taste and in the end add the lentils (take out the bayleaves). Meanwhile the rice should be done.

Serve with some fresh cilantro leaves.

Enjoy!


  • serves: 4
  • preparation time: 60 minutes

Stuffed zucchini on a bed of beetroot cream

Ingredients:

  • 4 round zucchinis
  • 200 grams red rice
  • 1 tsp vegetable stock powder
  • sprig of tarragon
  • 3 red beetroots
  • 1 yellowbeetroot
  • 2 bayleaves
  • 2 cloves
  • 2 junipers
  • salt
  • black pepper
  • 1 appel (I used Granny Smith)
  • splash of white wine
  • splash of balsamic vinegar

Preparation:

Start by cooking the beetroot in water with the bayleaves, the cloves and the juniper. When soft let cool. When cool, peel of the skin, chop the apple small and let it simmer in a frying pan together with the white wine and a splash of balsamic vinegar. When soft put everything (apples and beetroot) in a blender and blend until creamy. Bring to taste with black pepper and salt.

Preheat the oven at 200℃.

Boil the rice as needed and add 1tsp of vegetable stock powder. (I used red Indian “wedding” rice because the color matches the beetroot). In the meantime cut the top of the zucchini and spoon out the inside . Leave for about 1 cm on the sides. When the rice is done fill the zucchini with the rice and place in the oven for approx. 30 minutes or until the zucchini is soft enough.

Spread some beetroot cream on a plate, place the zucchini on top, sprinkle fresh tarragon and black pepper, slice the yellow beetroot and place as garnish.

Enjoy!


  • serves: 2
  • preparation time: 90 minutes

Stuffed tomatoes with berberis, saffron, pistachios and coarse bulgur!

Ingredients:

  • 200 gr medium/large vinetomatoes
  • 80 ml olive oil
  • sea salt
  • 2 large shallots cut in rings
  • 1 tsp pull biber (Turkish chili flakes)
  • 80 ml vegetable broth
  • 15 saffron threads
  • 6 large good quality tomatoes
  • stuffing
  • 120 gr coarse bulgur
  • coconut oil
  • 2 small shallots chopped
  • 2 garlic cloves copped
  • 2 tbsp berberis (or dried cranberries)
  • 1/2 tsp cinnamon
  • 1/2 tsp piment
  • 2 tbsp pistachios
  • 1/2 fresh grounded black pepper
  • 1/2 tsp sea salt

Preparation:

Start by preparing the stuffing.

Soak the bulgur in boiling water for 20 minutes and drain well after that. Press out as much of the moist as you can. Set aside.

Heat some coconut oil in a frying pan, add the shallot , garlic, berberis and the spices and fry until the shallot softens. Add the bulgur and pistachios and bring to flavor with salt and pepper. Mix well and set aside until you prepare the tomatoes. (keeps 12 hours in fridge in closed container).

Preheat the oven at 180℃.

Place the vine tomatoes on a baking tray, sprinkle with half of the olive oil and sea salt. Roast them for 10 minutes until the skin bursts. Peel the skin of and place them back on the tray together with the shallot rings, pull biber, vegetable broth and saffron.

Open the large tomatoes from the stem and spoon uit as much of the flesh as you can (with a spoon or a small fork). With good quality tomatoes you can chop the flesh and mix it in with the stuffing, if the tomatoes are a bit watery it is best to throw it away. Stuff the tomatoes with the bulgurmixture. Place them on top of the shallots and baked tomatoes in the baking tray. Sprinkle with the left olive oil. Cover with aluminum foil and place in the oven for 30 minutes.

Enjoy!


  • serves: 2
  • preparation time: 90 minutes

Spicy puy lentils, grilled vegetables with tahini-tarragon dip

Ingredients:

  • 250 gr. Puy lentils
  • two bay leaves
  • 1 red chili pepper
  • 1 Turkish green pepper
  • 1 medium size onion
  • half of one pumpkin ( I used small butternut squash)
  • 200 gr. parsnip
  • 1 green bell pepper
  • olive oil
  • clove of garlic (black)
  • for the dip:
  • approx. 25 ml olive oil
  • approx. 40 ml tahin
  • one large clove of garlic ( I use black garlic)
  • tbsp fresh tarragon leaves chopped fine
  • salt
  • black pepper
  • tsp hot curry powder
  • ice cold water

Preparation:

Start by preheating the oven at 200℃.

Peel of the skin of the pumpkin and turnip. Cut the pumpkin in slices of 1 cm thick each. Cut the parsnip in fries size. Cut the pepper in strips.

Place the pumpkin and parsnip on a baking tray covered with baking paper. Season with coarse sea salt. black pepper and (black) garlic. Sprinkle with olive oil and place in oven for 25 minutes. Toss after 15 minutes.

In the meantime cook the Puy lentils with two bayleaves (no salt!) until tender. Fry the onion, chilipepper, Turkish pepper and green bell pepper in some coconut oil until soft and somewhat brown. Take out the strips of green Bell pepper, they will be served separately on the plate. Mix the rest with the lentils when done.

Pour the olive oil and tahini in a bowl, add the minced garlic, curry powder, salt and pepper and whisk with a fork. Add some icecold (!)water to create the thickness you require. Taste and add salt and pepper to your liking. In the end add the fresh tarragon leaves. Pour in a small glass and serve a small spoon with it.

Plate up the vegetables and the lentils and enjoy!


  • serves: 2-3
  • preparation time: 45 minutes

Rhubarb-lentil curry

Ingredients:

  • 3 or 4 stalks rhubarb rinsed and chopped
  • 1 cup Puy lentils rinsed
  • 1 tbsp of minced ginger
  • 3-4 cloves of (black) minced garlic
  • 4 cardamom pods (slightly bruised)
  • 1 tbsp black mustard seeds
  • 2 cloves
  • 1 tsp fresh grounded black pepper
  • 1/2 tsp chili flakes (or more for more spiciness) 
  • sea salt to taste
  • splash of Maple syrup too taste 
  • chopped cilantro leaves for garnish

Preparation:

Heat some coconut (or other vegetable oil) in a saucepan on medium high heat. Add mustard seeds and roast until they pop. Add ginger and garlic and fry until golden-brown. Add chili flakes and cook for another few seconds, until fragrant.

Add the rhubarb and the Puy lentils and then add water to cover by about 2 cm. Add a tealeaf egg with the cardamom pods and the cloves in it (If you do not have one just add them to the water and take them out before serving). Make sure they are covered in the water. Cook at a steady simmer until lentils and rhubarb are soft. This will take approx. 20 to 30 minutes. Remove the cardamom pods and cloves. Add sea salt, taste and add maple syrup. Taste again and adjust seasoning if needed. Garnish with cilantro and serve.

I combined it with rice.

Enjoy!


  • serves: 2-3
  • preparation time: 45 minutes

Roasted pumpkin, quinoa salad with black tahin sauce.

Ingredients:

  • medium orange pumpkin cut in small chunks
  • 1 tbsp olive oil
  • 1 can of 400 grams cooked chickpeas
  • 400 grams fresh spinach leaves
  • 400 grams quinoa
  • 1 tsp Isot pepper (Urfa flakes)
  • 1/2 tsp seasalt
  • 1 tsp unsalted vegetable broth powder
  • crushed black pepper
  • 1 tsp of chili flakes (optional)
  • for tahin sauce
  • 200 grams plantbased yogurt
  • 2 tbsp black tahin
  • fresh squeezed lemon juice of half a large lemon
  • salt and pepper to taste

Preparation:

Start by pre-heating oven at 180 ℃.

Wash the pumpkin and cut in half. Disgard the seeds with a spoon and then cut into small chunks. Place the pumpkin on a baking tray covered with baking paper. Drizzle some olive oil, the Isot-pepper, sea-salt and chili-flakes (optional) over the pumpkin, tussle a bit and place in the oven for approx. 20 minutes or until the pumpkin is soft and brown. Empty the can of chickpeas in a colander, rinse well and shake of the water as much as possible. After 15 minutes add them to the pumpkin tray and let roast together for the rest of the baking time.

In the meantime you can cook the quinoa according to instructions ( 400 grams of quinoa, add 400 ml. of water, 1 tsp of vegetable powder and a little bit of salt, bring the water to a boil, reduce the heat and let it simmer for approx. 10-15 minutes) The quinoa should be fluffy with a bit of a bite.

Place the spinach leaves in a large flat bowl. Drizzle some olive oil and a tiny bit of lemon squeeze over them and toss.

When the quinoa is done place it on top of the spinach leaves, add the roasted pumpkin and chickpeas, stir a little and add some salt and pepper to taste if needed. Add a few spoons of sauce on the salad and serve.

Whip the yogurt and the tahin in a small bowl together with the lemon juice, and salt and pepper to taste. (you can add cilantro leaves and/or chiliflakes to spice things up)

Enjoy!


  • serves 4-5
  • preparation time: 45 minutes

Muhjardarah with yogurt.

Ingredients:

  • 6 red or white onions medium to large size
  • plantbased oil (I use coconut oil)
  • 400 gr. Puy lentils
  • 1 bay leave
  • 1 cinnamon stick
  • 4 cardemom pods
  • 400 gr. basmati rice (the original versions is white wite rice, but I always use a wholegrain rice!) You can also use bulgur medium grain.
  • 800 ml. water
  • 1 tbsp riceflour (or quinoa flour)
  • 250 ml. plantbased yogurt
  • 1 tbsp sumac
  • Pinch of fresh lemon juice
  • Isotpepper
  • Salt and pepper to taste

Preparation:

Start by cooking the lentils in plenty fresh water. Add the bay leave to the water,  don’t use salt at this point, it will make the lentils thougher. When soft discard the water and the bayleave, add plenty of salt and set aside.

Rinse the rise in a sieve. 

Slice all the onions in half circles. Keep two onions aside. Heat some oil in a large pot and fry until they turn golden brown. Add the rice, the cinnamon stick and the cardamom pods and stir for a minute or two. Then add the 800 ml. water and some salt. Bring to boil and then turn heat to medium low. Let simmer for 25-30 minutes until the water is absorbed and the rice is soft. Take of the heat and leave the lid on for 5-10 minutes more.

In a large serving bowl mix the lentils and the rice.

In the meantime mix the rice flour with a bit of olive oil and mix in the two left onions. Mix trough with your hands so all of the rings are covered in a bit of sticky flour.

Fry them in a bit of oil until crispy and brown. Serve them on top of the Muhjardarah.

Mix the yogurt with the sumac, the Isotpepper, a pinch of salt and lemon juice. Serve with the Muhjardarah.

Enjoy!


serves: approx. 10

preparation time: approx. 20 minutes, baking time 60 minutes