Mexican Pasta

This recipe is perfect for those who love tofu or want to get used to it. What I love about tofu is that it’s so versatile! You can add whatever flavor you want to it and it’ll absorb it like a sponge!

For best results, don’t just dice the tofu, no crumble it with your hands to give it a grounded texture that’ll absorb the flavors even more (if you love tofu like I do, then that’s not necessary).

I recommend paying the extra cost and buying organic tofu as soy is one of the most genetically modified foods out there.

Mexican Pasta


  • 250 grams pasta (gluten-free if necessary)
  • 1/2-1 cup Mexican salsa (depending on how saucy you like it)
  • 2 tbsp organic tomato paste
  • 1 red chili pepper diced
  • ~300 grams extra-firm tofu (I used sprouted tofu)
  • 1 tsp paprika
  • 1/4 tsp ground cumin
  • salt & pepper to taste
  • oregano
  • avocado for serving

*I used pasta made out of brown rice and quinoa flour and it turned out great!


  1. Wash the tofu then place it on a towel and put something heavy on top of it for an hour or so. This will allow the water to leave the tofu, making it very firm and giving it a better texture
  2. In a pot, cook the pasta according to the package instructions
  3. Heat a separate saucepan on low/medium heat, and saute the chili pepper with 2 tbsp of water
  4. Cut the tofu into squares or ground it up with your hands
  5. Add the tofu to the saucepan and top it with the salsa and spices and mix well
  6. After 10-15 minutes, or when the tofu absorbs the sauce and flavors are well mixed together, turn off the heat
  7. Mix it with the pasta or layer it in jars with avocado as I did in the photos.

Easy Vegan Burrito Bowl

Burritos are one of the most satisfying meals one can eat. The problem is that I live in Saudi Arabia and it’s hard to find good tortillas that are not loaded with preservatives. So the other alternative is a burrito bowl with lots of rice! In my opinion, bowls are even more satisfying, as we tend to eat them slower and more mindfully.

This recipe is very easy and quick to make. I made it before going to work and had it for breakfast and dinner! If you think it’s weird to eat a burrito bowl for breakfast, then I want you to know that many people in Sout American eat beans and rice for breakfast. Even here in the Middle East, it’s common to eat fava beans and hummus for breakfast.

Eat it warm or store it in a jar and eat it later. Anddd if you place the avocados on top and squeeze some lemon juice on them, they’ll stay fresh until you eat them for dinner or lunch!

Another tip if you’re going to eat half of an avocado, then store the other half in the freezer and use it later in smoothies or soups to make them extra creamy!!

Easy Vegan Burrito Bowl


  • 1 15 oz can beans (I used  organic adzuki beans)
  • 1 tbsp tomato paste
  • 1/2 cup sweet corn
  • 1 chili pepper (I used half red half yellow)
  • 1/4 tsp cumin powder
  • 1/4 tsp ground coriander seeds
  • paprika to taste
  • cayenne pepper to taste
  • salt and pepper to taste
  • 1 avocado or guacamole for serving (not optional!)
  • salsa for serving
  • cooked brown or white rice for serving


  1. Heat a large saucepan over medium heat
  2. Add about 2 tbsp of water then add the chili peppers
  3. Saute the peppers until they’re tender then add the beans*
  4. Add the spices: paprika, coriander, salt, pepper, and cayenne
  5. Add the tomato paste and mix very well
  6. Turn off the heat and add the cumin
  7. Serve with rice and top with avocado and salsa.

*If you’re using canned beans that are stored in salt and water then use the whole can. If not, then wash and rinse the beans and add a little bit of water to the saucepan.

Dal Vegetable Curry


I love love love Indian food. It’s so savory, full of flavors, and oh the aroma. All you need to master is how much spices you should add. Once you get that down, you can start playing with the endless combinations.


This recipe is a little bit sweet from the squash. I topped it with red chili pepper sauce at the end to balance the flavors anddd ohhh my god! So delicious. I just wish I had some naan. But I’ll leave that for another recipe. Garlic naan? Mmmmmm.

Dal Vegetable Curry


  • 2 cups vegetable stock
  • 2.5 cups water
  • 1 onion diced
  • 6 garlic cloves minced
  • 2 cups split red lentils soaked
  • 3 cups diced squash (about 1 medium squash)
  • 3 medium potatoes
  • 2 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 cup coconut milk (canned)
  • salt & pepper to taste


  1. Heat a large saucepan on low-medium heat
  2. Add two tbsp of water then add the onions and saute them for about 5 minutes
  3. Add the garlic and a little bit of water just so they don’t stick and saute for 3 minutes
  4. Add the lentils and mix them in then add the broth and water
  5. Bring to a boil then lower the heat and let it simmer covered
  6. Add the potatoes and simmer for 5 minutes
  7. Add the squash and let it cook for another 15-20 minutes until the veggies are soft and the lentils are opened up
  8. When almost all of the liquid is absorbed add the curry powder, salt, pepper, and soy sauce and mix
  9. Add the coconut milk and mix well
  10. Bring to a boil then take the pot off the stove
  11. Serve with rice and garnish with some coconut milk and parsley

عدس كاري بالخضار


  • ٢ كاس مرق خضار
  • ٣ كاسات ماء
  • ٢ كاس عدس احمر منقع
  • ١ بصل وسط مقطع
  • ٦ افصاص ثوم مقطع
  • ٣ كاسات قرع مقطع تقريبا قرعة وسط
  • ٣ بطاطس وسط مقطع
  • ٢ م ك بودرة كاري
  • ١ م ك صلصة صويا
  • ١ كاس حليب جوز هند (الي تجي في قوطي(
  • ملح و فلفل حسب الذوق


  1. نحمي قدر كبير على درجة حرارة ضعيفة/متوسطة
  2. تحمس البصل مع ملعقتين ماء مدة ٥ دقائق
  3. نضيف الثوم و قليل من الماء و نطبخة ٣ دقائق مع التحريك
  4. نضيف العدس و نخلطة جيدا ثم نضيف الماء و مرق الخصار
  5. عندما يغلي نخفض الحرارة و نتركه يطبخ ٥ دقائق
  6. نضيف البطاطس و نتركه يطبخ ٥ دقائق ثم نضيف القرع
  7. نتركه يطبخ مدة ١٥-٢٠ دقيقة او حتى تختفي اغلبية السائل مغلق
  8. نضيف بودرة الكاري و الصويا و الملح و الفلفل
  9. نضيف حليب جوز الهند و نرفع درجة الحرارة حتى يغلي ثم نزيله من على النار
  10. يقدم مع الرز او الخبز الهندي و نزينه بالبقدونس و قليل من حليب جوز الهند او الشطة

Baked Potatoes & Sriracha Dip


Baked potatoes are one of my go-to recipes. Honestly, potatoes are one of my favorite things to eat for dinner as they’re very filling and help put me to sleep. The dip. Oh, the dip. It’s so gooood! Easy to make and it’s nice to have it in the fridge to use as a dip or a spread on sandwiches.


This recipe is plant-based (oil-free) and gluten-free.

*The dip is inspired by Minimalist Baker’s SRIRACHA AIOLI

Baked Potatoes & Sriracha Dip



  • 4 potatoes more or less
  • Sil-pat for oil-free baking
  • salt and pepper to taste
  • paprika
  • dried rosemary

Sriracha Dip

  • 1/2 cup raw cashews (preferably soaked for 4 hours)
  • 1/2 small red chili pepper
  • 2 tsp sriracha
  • 1/4-1/3 cup water
  • 1 tbsp tomato paste
  • salt & pepper
  • paprika


  1. Preheat the oven to 400F (200C)
  2. Cut the potatoes into fries
  3. lay flat on the baking sheet with silpat under
  4. Season then mix
  5. Bake for 30 minutes on the lowest rack in the oven
  6. Meanwhile, cut the red chili pepper  and bake for 10-15 minutes
  7. Mix all the ingredients for the dip in a food processor or high-speed blender

بطاطس بالفرن مع خلطة السيراتشا 



  • ٤ بطاطس
  • Sil-pat  عشان مايلصق على الصينية موجودة في ساكو
  • ملح و فلفل
  • بابريكا
  • اكليل الجبل المجفف

خلطة السيراتشا

  • ١/٢ كوب كاجو ني يفضل انه يكون منقع بالماء ٤ ساعات
  • ١/٢ فلفل احمر بارد
  • ١/٢ م ص سيراتشا
  • ١/٤-١/٣ كوب ماء
  • ١ م ك معجون طماطم
  • ملح و فلفل
  • بابريكا


  1. نحمي الفرن على ٤٠٠ ف او ٢٠٠ س
  2. نقطع البطاطس و يوضع على صينية الفرن
  3. بهارات و ملح و فلفل و نقلب البطاطس
  4. في الفرن ٣٠ دقيقة على اخر رف في الفرن
  5. الحين نقطع الفلفل الاحمر البارد و نخليه في الفرن ١٠-١٥ دقيقة
  6. بعدين نضع كل المقادير للخلطة في الخلاط

Plant-Based Pizza with Za’atar & Vegan Cheese

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If you’ve never tried za’atar before, then you need to go to a Middle Eastern store in your area or order it online and try it. Do that before you ask me why.

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The last time I had junk pizza was during my freshman year in college. We were hanging out in the dorms and as any typical school, we had a pizza party. The pizza smelled SO good at that time so I decided to have a piece (I wasn’t vegan at the time) and the second I took a bite I was so disappointed as the smell didn’t match the taste. It was so gross I couldn’t even finish it. Oh, and it didn’t end there, but I’m gonna spare you what happened after.

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I know that a lot of people feel bad for me at pizza parties or similar gatherings because I’m “missing out” on whatever junk food is at presence. And on the other hand, I feel bad for them. I wish everyone could realize that you can eat delicious food that won’t make you feel like crap and without harming any animals or the planet.

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Plant-Based Pizza


Pizza dough

tomato sauce

  • 1/2 red onion
  • 3 garlic cloves
  • 1 can  (28-32 oz) diced tomatoes drained
  • salt, black pepper, chili pepper, oregano, and a hint of ground ginger
  • 1 tbsp tomato paste optional

vegan cheese

(this recipe is taken from Advanced Lifestyle Medicine with minor changes)

  • 1/4 cup cashews soaked for ~4 hours
  • 1 cup warm water
  • 3 tbsp nutritional yeast
  • salt & pepper
  • a hint of paprika
  • 2 1/2 tbsp tapioca flour (this is what’s going to make it thick)
  • lemon juice from half a lemon (+1 tbsp)


  • Za’atar or oregano
  • Any veggies your heart desires. Tip: saute or roast them for a bit before topping them on the pizza.


  1. Dough:, mix everything in a stand mixer (or with your hands for a good arm workout) until the dough is somewhat sticky
  2. Knead the dough a little but with your hands even if you used the mixer then form into two balls then cover and let it rise for one hour.
  3. Tomato sauce: saute the onions then the garlic in a little bit of water then add the seasonings then the tomatoes. Let it cook for about 10 minutes.
  4. Preheat the oven to 400F
  5. Roll out the dough and use extra flour so it doesn’t stick to the surface or your hands. You want it to be somewhat thin so it bakes all the way through.
  6. Now start making the cheese.
  7. Mix everything in a food processor or a blender. It’ll be very watery but don’t worry.
  8. Heat a non-stick skillet on low-medium heat, add the cashew mixture and keep stirring constantly as it thickens.
  9. Top your pizza with the tomato sauce then immediately then veggies if using, then add the cheese while it’s hot and stretchy. 
  10. Za’atar pizza: add a generous amount of tomato sauce, but a thin layer of za’atar, otherwise it’ll be too bitter.
  11. Place the pizza on the second to last shelf in the oven and bake for 20 minutes
  12. Broil for 1 minutes or less while keeping a close eye on it.
  13. Leftovers: preheat the oven to 350F and place the pizza on the second to last shelf. When your oven is heated to 350F then your pizza will be all warmed up.
  14. Store in the fridge for up to 3 days.

Egyptian Ful with Tahini


If you love Middle Eastern food but haven’t tried Ful before then you’re missing out on A LOT! As Mother of a Hubbard puts it “They were quite possibly some of the best beans I had ever eaten, and let me tell you, I love beans!”

Ful is a very popular dish in the Middle East, especially in Egypt. Some people love to have it for breakfast, brunch, or as a light dinner.

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Biggr than my thumb!

In this recipe, I used the large type of fava beans which makes it better suited to eat with a spoon or a fork, unlike the traditional method of preparing ful, where it’s usually served with some warm flat (pita) bread. However, either kind will work in this recipe.

If you don’t live in the Middle East, then you can find dry fava beans in Arabian grocery stores or order them online from or  amazon.

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If you haven’t tried Ful before then check out this recipe for a more traditional recipe. If you have and want to try something new, then this recipe is perfect for you. It’s so satisfying and can be served as a main course or as an appetizer. I like mine chilled, a bit tangy, and runny.

Feel free to get creative with this recipe. Maybe add some garlic or smash it all in a sandwich with some Persian cucumbers with drizzled tahini on top. Ahhh! That sounds so good, I think I’m gonna try that tomorrow!

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Egyptian Ful with Tahini 


  • 5 cups cooked fava beans (see notes)
  • 3 tbsp tahini
  • +3 tbsp lemon juice
  • sea salt
  • pepper
  • 1 tsp cumin
  • paprika
  • parsley for garnishing

Notes: Soak dry fava beans for +12 hrs (I used the large kind, but either will work) then cover with water (2 inches above) bring to boil, lower heat and cook for +1 hour or until the beans are easily mashed with your fingers. Keep the water!


  1. Heat the fava beans with some of its water barely covering the beans.
  2. Turn off the heat
  3. Add the tahini, spices, and lemon juice
  4. taste and adjust to your preference.

Enjoy! Oh and btw it’s tahina not tahini..

Plant-Based Stir-fry

Damn, I couldn’t help but have two hyphens in one topic. Oh well.

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This recipe is a basic stir-fry, but without any oil or animal products. That’s what makes it plant-based.

If you’re not familiar with the plant-based lifestyle then you’re missing out on a lot. Plant-based focuses primarily on whole unprocessed foods. That includes fruits, vegetables, whole grains, legumes, nuts, and seeds. With relying less on lightly processed foods such as soy sauce, canned tomato sauce, and other packaged goods.

On a plant-based diet, you get most of you energy from carbs. Our bodies’ preferred source of energy. And no, you won’t gain weight. For more details of a plant-based diet, check out Forks Over Knives for more info, recipes, and articles. If you’re more of a visual person, check out their movie Forks Over Knives or PlantPure Nutrition (both on US Netflix)

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In this recipe, I used soy sauce. Which is okay from now and then. But because of the high amounts of sodium, I try to avoid it. That doesn’t mean you should too. I personally get really thirsty when I eat something high in sodium, even though I drink a lot of water. Probably 5-6 liters. Nothing’s wrong with me; it’s just so dry here in Saudi plus, I workout a lot.

*Soba noodles are gluten-free as well as tamari sauce.

This dish is full of flavor from the sauce and the veggies; without having an overwhelming taste. It’s suited for most people, as it is gluten-free, vegan, and nut-free. If you don’t like tofu, simply omit it or replace it with TVP or your favorite hearty vegetable.

Plant-Based Stir-fry



  • 1/3 cup filtered water
  • 1/4 cup tamari sauce or low sodium soy sauce
  • 1/2 tbsp maple syrup
  • 1/4 tsp ground ginger
  • chili pepper to taste
  • white pepper to taste
  • a pinch of garlic powder


  • 1 soba noodles (any will do)
  • 1 packaged extra-firm tofu (450 grams)
  • 3  red bell peppers
  • 4-5 baby zucchini
  • 500 grams mushrooms (2 small packages)


  1. Drain the tofu and wrap it in an absorbent towel and put something heavy on top of it
  2. Mix the sauce together and adjust the taste to your preference
  3. Slice the vegetables thinly lengthwise
  4. Heat a large frying pan over medium-high heat
  5. Drizzle some water if it sizzles then it’s ready
  6. pour a little bit of water on the pan just so nothing sticks to it
  7. Add the veggies and cook until tender
  8. Meanwhile, boil some water in a small saucepan
  9. Once boiling, add the soba noodles.
  10. Soba noodles cook very quickly (less than 2 mins!) so keep a close eye
  11. Slice the tofu into small squares and add to the stir-fry
  12. Drain the noodles and add to the stir-fry
  13. Top with the sauce and stir to combine everything.