Vegan Recipe Collection Over 800 Vegan Recipes

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1/4 cup finely chopped fresh mint
1/2 cup lentils, washed and soaked overnight
1 tsp tarragon
1/4 tsp chili powder
3 tbsp dibs rumman (pomegranate concentrate)
8 cups water
Thoroughly combine the mushrooms, onion, breadcrumbs, salt, pepper, cumin and cayenne. Add a little
water and form into small balls. Set aside (if balls fall apart, add a little flour).
In a saucepan, heat the oil and sauté the mushrooms balls over a medium heat, gently turning them over
until the begin to brown. Stir in cilantro and garlic and sauté for a few more minutes. Stir in remaining
ingredients and bring to a boil. Cover and cook over medium heat for about 30 minutes. Serve
immediately.
Hasa al-Khar (Iraqi vegetable soup)
4 tbsp olive oil
2 medium carrots, peeled and finely diced
2 medium potatoes, peeled and finely chopped
1 medium onion, chopped
4 cloves garlic, crushed
1 cup finely chopped fresh cilantro
5 cups water
2 cups stewed tomatoes
1/2 tsp allspice
1/2 tsp cumin
salt and pepper to taste
Heat oil in a saucepan and sauté carrots, potatoes, onion, garlic and cilantro over medium heat for 8
minutes, stirring constantly. Stir in remaining ingredients and bring to boil. Lower heat, cover and simmer
until vegetables are tender adding more water if necessary.
Fattoosh (Lebanese/Syrian Bread Salad)
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