Roni's Kitchen Cookbook Preview

Roni’s Kitchen
Recipes
from my
food journeys
around the
world
R O N I Z A I D E

4

Roni’s Kitchen
Recipes from my food journeys
around the world
5

Table of Contents
Introduction.........................................................................................................................................................10
What’s in my kitchen?.....................................................................................................................................13
What do I mean when I say... ........................................................................................................................14
Some notes on ingredients & appliances... .............................................................................................17
Chapter 1: Home 19
Spreads & Breads
Hummus with Spiced Mushrooms ............................................................................................................29
Tahini Sauce........................................................................................................................................................30
Cardamom Jalapeño Sauce ..........................................................................................................................33
Cashew Tzatziki.................................................................................................................................................35
Rose Jam..............................................................................................................................................................37
Date Halva............................................................................................................................................................39
Za’atar Pitas.........................................................................................................................................................41
Spelt Challah Bread..........................................................................................................................................43
Cinnamon Raisin Challah ............................................................................................................................. 47
Whole Wheat Pita Bread................................................................................................................................ 49
Buckwheat Wraps.............................................................................................................................................51
My Favourite Sandwiches .............................................................................................................................52
Salads & Appies
Watermelon Salad.............................................................................................................................................57
Quinoa Tabouli....................................................................................................................................................59
Grandma Miriam’s Special Eggplants .......................................................................................................61
Sweet & Sour Dolmas.......................................................................................................................................63
Mediterranean Chopped Salad ....................................................................................................................67
Stuffed Mushrooms..........................................................................................................................................69
Roasted Eggplant Salad..................................................................................................................................71
Mains & Grains
Almond Feta & Spinach Burekas ................................................................................................................75
Mushroom Tofu Shawarma ..........................................................................................................................79
Shakshuka............................................................................................................................................................81
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Sabich.....................................................................................................................................................................83
Eggplant & Phyllo Spiral.................................................................................................................................85
Ghormeh Sabzi...................................................................................................................................................87
Persian Green Rice...........................................................................................................................................89
Pickles & Preserves
Mom’s Pickled Mini Eggplants .....................................................................................................................93
Cinnamon Preserved Lemons .....................................................................................................................95
Grandma Dvora’s Pickled Veggies ..............................................................................................................97
Pickled Beets & Turnips..................................................................................................................................99
Ezra’s Olive Salad.............................................................................................................................................101
Sweets & Drinks
Pistachio Halva Ice Cream...........................................................................................................................105
Cardamom Coffee Slush ...............................................................................................................................107
Tahini Almond Cookies................................................................................................................................109
Basil Rose Lemonade......................................................................................................................................111
Cinnamon Sage Tea....................................................................................................................................... 113
Chapter 2: Travel 115
Snacks, Salads, & Sauces
Yam Apple Samosas......................................................................................................................................125
Cilantro Mint Chutney...................................................................................................................................129
Tomato Ginger Chutney............................................................................................................................... 131
Parathas..............................................................................................................................................................133
Raitas....................................................................................................................................................................137
Bhel Puri..............................................................................................................................................................139
Green Papaya Salad........................................................................................................................................141
Beetroot Pesto...................................................................................................................................................143
Peanut Sauce.....................................................................................................................................................145
Mains
Peanut Pad Thai...............................................................................................................................................149
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Palak......................................................................................................................................................................151
(No) Butter Masala..........................................................................................................................................153
Garam Masala..............................................................................................................................................155
Biryani.................................................................................................................................................................157
Watermelon Curry...........................................................................................................................................159
Thai Green Curry........................................................................................................................................ 161
Green Curry Paste...........................................................................................................................................163
Kitchari................................................................................................................................................................165
Sweets & Drinks
Hello to the Queen...........................................................................................................................................169
Avocado Coconut Lime Popsicles ............................................................................................................ 171
Mango Lassi.......................................................................................................................................................175
Rose Lassi...........................................................................................................................................................177
Thai Iced Tea.....................................................................................................................................................179
Coconut Masala Chai..................................................................................................................................... 181
Golden Milk........................................................................................................................................................183
Ginger Lemon Turmeric Tea .......................................................................................................................185
Fermented Goods
Sauerkraut..........................................................................................................................................................189
Kimchi..................................................................................................................................................................193
Seeded Sourdough Bread .............................................................................................................................197
Sourdough Starter...........................................................................................................................................199
Chapter 3: Calgary...........................................................................................................................201
Snacks, Dips, & Sauces
Anything Goes Pesto...................................................................................................................................... 211
Turmeric Ginger Lentil Dip ..........................................................................................................................213
Vegan Mayo.......................................................................................................................................................214
Spiced Mayo......................................................................................................................................................214
Spiced Roasted Kabocha ..............................................................................................................................215
Tzatziki Kale Chips.........................................................................................................................................216
Masala Kale Chips...........................................................................................................................................217
Spiced Popcorn................................................................................................................................................219
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Tofu Feta.............................................................................................................................................................221
Mushroom Miso Gravy.................................................................................................................................223
Tahini Nori Caesar Dressing ...................................................................................................................... 225
Cashew Yogurt................................................................................................................................................227
Salads & Soups
Root Veg Carpaccio.........................................................................................................................................231
Kale Caesar Salad........................................................................................................................................... 235
Beet Pesto Zoodles.........................................................................................................................................237
Potato Salad......................................................................................................................................................239
Pho.........................................................................................................................................................................241
Chaga Miso Broth...........................................................................................................................................243
Caraway Miso Carrot Soup .........................................................................................................................245
Cinnamon Black Bean Chili .......................................................................................................................247
Mains
Lentil Mushroom Shepherd’s Pie ..............................................................................................................251
Mac & Cheeze................................................................................................................................................... 253
Pesto Mac & Cheeze....................................................................................................................................... 255
Broccoli Potato Veggie Burgers ................................................................................................................ 257
Red Lentada......................................................................................................................................................259
Coconut Jalapeño Noodles ..........................................................................................................................261
Kimchi Tofu Bunwich...................................................................................................................................263
Sweets & Drinks
Cardamom Rose Chocolates ......................................................................................................................267
Golden Milk Smoothie Bowl ......................................................................................................................269
Strawberry-Lemon Pie..................................................................................................................................271
Maple Rose Granola .......................................................................................................................................273
Decadent Granola Breakfast Bowl ........................................................................................................... 275
Index by Recipe Type....................................................................................................................................278
Index by Ingredient........................................................................................................................................281
Thank Yous.......................................................................................................................................................292
9

Introduction
Food is definitely one of my love languages. Making food for others has always brought me
joy and a sense of purpose.
Ever since I can remember, I have always loved to play with food, and I was encouraged to
do so. My first memory of “cooking” was at the age of 5. I would wake up early on Saturday
morning, while everyone was still sleeping, and I would explore the fridge. I would take out
a big bowl and put together anything I could find...chocolate, pickles, vegetables, pudding,
ketchup, mustard, salad dressing, and more. I would mix it all together, then I would wake up
my parents and announce with excitement that breakfast was ready!
With a big smile on their face, they would thank me and we would go sit at the table.
My dad would watch me take my first bite and ask,
“So, how does it taste?”
“Mmmmm… not so good,” I would reply.
He would laugh and say,
“Well, you made this, and you know we don’t like to throw out food, so now you have to eat
it.”
I would sit there, staring at my “creation” for what seemed like an eternity, until eventually
he would say,
“Okay, you don’t have to eat it, let’s get you something else, just don’t mix all these things
together again if you don’t want to eat it. Okay?”
This scenario happened over and over again, having the same conversation with my dad
each Saturday, until I slowly started to realize that some things just don’t taste good together.
But some really do!
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On my 11th birthday, I decided to become a vegetarian. This made my relationship with
food even closer. By the age of 15, I started having my friends over for dinner parties which
I would cook for. When I turned 18 and saw a “cook wanted” sign on a small cafe’s window, I
naturally walked in and took the job.
My path in the culinary world started taking me places. In my travels, I always loved learning
new recipes and about new exciting ingredients. I also learnt that people love sharing
their knowledge. I always feel so comfortable and natural in a kitchen, wherever it may be,
and I have been lucky to work in and visit some really special ones. After working in kitchens
around the world for years, I decided to start my own business in 2014, and it has been
an amazing adventure ever since!
I made the transition to a full vegan, plant-based lifestyle shortly after opening ‘Roni’s
Kitchen’. It has been inspiring to be a part of this growing movement which brings people
closer to their food and improves their quality of life.
I always thought I would end up writing a book. I wasn’t sure what kind of book exactly, but
I knew that food and travel would definitely be a part of it. When people started to ask me
frequently if I had a cookbook, I realized it was time.
I love sharing my knowledge (which is why I love teaching cooking classes as well), and
while I want the readers to enjoy the recipes in this book and re-create them, I also want you
to enjoy the stories behind them.
I hope this book becomes one of your go-tos for quick and easy meals, and when time allows,
for those bigger feasts that you share in with family and friends. I invite you to dive
in and experience faraway lands through the enticing aromas and tastes that you yourself
can create in your own kitchen with these beloved recipes. From my heart, and kitchen, to
yours…
11

What do I mean when I say...
Spiralized
Diced
Half Moons
Matchsticks
Minced
14
Finely Diced

Shredded
Sliced
Ribbons
Quarters
Chopped
15

20

Home
Growing up in Israel meant having an abundance of fresh fruit and vegetables year-round.
My grandma, Miriam, had a big yard filled with fruit trees; figs, pomegranates, peaches,
loquats, and mangos were just a few of the trees we grew up climbing on and playing in.
There is something special about watching a tree bloom with flowers that then become
fruit, and then waiting patiently for the right season to enjoy them. I remember watching
my grandma pick the grapevine leaves from her garden, then filling them with rice, spices,
and raisins and cooking it all to perfection.
I am lucky to have a family where everyone loves to cook; my grandmothers, my parents,
and my brothers too, all feel comfortable in the kitchen. They can all whip up a quick delicious
meal in no time. It’s no surprise, though, as in the Mediterranean, food is a celebration.
It is all about eating fresh and enjoying a variety of flavours. Breakfast, for example, is
always a feast. The thing about Israeli breakfast, however, is that you can eat it any time of
day. A lot of the recipes in this chapter were featured in my Mediterranean brunch pop-up
at Cafe Koi between 2015 and 2017. Some are more traditional recipes, some have my twist
on them, some are from my grandma’s Persian kitchen, and some were just inspired by the
local flavours of home.
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28

Hummus with Spiced Mushrooms
PREP TIME
10 min
COOK TIME
10 min
SERVES
4-6
OPTIONAL
Hummus places in Israel are like pizza places in North America. You can find them on every other
street corner. Everyone has their favourite hummus place, which they stay loyal to. You walk in, they
probably already know you and what you like to order, and usually within a couple of minutes you
have a big bowl of hummus in front you. You get to choose your toppings and it comes with fresh pita
bread and a variety of salads on the side. Then, voilà! You have a wholesome, filling, delicious meal.
These are my favourite toppings and, even though this portion would usually feed 1 person in a hummus
place, you are welcome to share it.
Hummus
2 cups cooked chickpeas
1/2 cup water
2 tbsp lemon juice
1 garlic clove
1/2 tsp sea salt
1/2 tsp ground pepper
1/4 cup tahini
Spiced Seared Mushrooms
1 tbsp oil
2 cups sliced mushrooms
1/2 cup cooked chickpeas
1/2 tsp cumin powder
1/2 tsp paprika powder
1/4 tsp ground pepper
1/4 tsp sea salt
1 tbsp water
Instructions
Blend all hummus ingredients, except tahini, in
a blender. Then add tahini and blend again into a
creamy texture.
Heat a medium pan and add the oil. Sear mushrooms
on medium heat for 5 minutes, until
golden. Add chickpeas, cumin, paprika, pepper,
salt, and water and sear for 2 more minutes.
Place hummus on a plate, top with seared mushrooms
and garnish with pine nuts, parsley, olive
oil, and paprika.
Serve with Whole Wheat Pitas (page 49).
Garnish
2 tbsp chopped parsley
1 tbsp pine nuts*
1 tbsp olive oil
1/4 tsp paprika
* Omit the pine nuts for a nut-free option.
You can use canned chickpeas, however I recommend cooking them yourself (tastes better
and is a lot cheaper). Make a big batch of cooked chickpeas by soaking dried chickpeas for at
least 8 hours in a pot of cold water. Replace water after soaking, then cook on medium heat
for 2 hours or until you can squish a chickpea between your fingers. Then, freeze in smaller
portions so that you always have ready-to-go, homemade chickpeas.
29

Tahini Sauce
PREP TIME
5 min
MAKES
1 cup
Ingredients
1/2 cup tahini
1/2 cup water
2 tbsp lemon juice
1 garlic clove
1/4 tsp sea salt
1/4 tsp ground pepper
Instructions
Place all ingredients into a blender and process
into a creamy sauce. With a little more effort, you
can use a whisk instead of the blender.
30

Green Tahini
Add and blend:
1/2 cup chopped parsley
2 tbsp water
1/8 tsp salt
Pink Tahini
Add and blend:
1/4 cup shredded raw beet
Yellow Tahini
Add and blend:
1 tsp turmeric powder
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40

Za’atar Pitas
PREP TIME
20 min
WAIT TIME
80 min
COOK TIME
10 min
MAKES
15 pitas
Za’atar pitas are a special delicacy that can be found in the old cities of Jaffa and Jerusalem, and in
some markets across Israel. They are best served warm and can be enjoyed on their own or as a side.
Ingredients
2 1/2 tbsp active dry yeast
4 tsp cane sugar
1 1/2 cups warm water
3 1/2 cups whole wheat flour
1/2 cup olive oil
1 tsp sea salt
1 tbsp olive oil
3 tbsp olive oil
2 tbsp za’atar
1 tbsp sesame seeds
Instructions
In a large bowl, place yeast, sugar, and warm
water. Gently mix together and set aside for 10
minutes.
Add flour, 1/2 cup of olive oil, and salt, and knead
together into a smooth ball of dough.
Spread 1 tbsp of olive oil on the dough. Cover with
a cloth and set aside to rise for 1 hour.
Once the dough has risen, preheat the oven to
450°F.
Place 2 empty baking sheets into the oven and allow
them to heat.
Divide the dough into 15 balls, dust each ball with
a bit of flour and roll into a flat thin 4-inch circle.
Set aside to rise for 10 more minutes.
In a small bowl, mix olive oil, za’atar and sesame
seeds.
Press your fingers into the dough circles to create
a few dimples in each pita, then brush the dough
with the za’atar oil.
Place the pitas in the oven on the hot baking
sheets and bake for 10 minutes.
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58

Quinoa Tabouli
PREP TIME
15 min
COOK TIME
15 min
SERVES
4-6
Ingredients
2 cups water
1 1/4 cup quinoa
1/2 English cucumber, finely diced
1 tomato, finely diced
1 cup finely chopped parsley
1/2 cup finely chopped fresh mint
2 tbsp finely diced red onion
1/2 cup extra virgin olive oil
1/3 cup lemon juice
1 1/2 tsp sea salt
1/2 tsp ground pepper
Instructions
In a small saucepan, bring 2 cups water to a boil.
Add the quinoa and stir.
Cover with a lid, reduce the heat and simmer for
15 minutes.
Remove from heat and set aside to cool down (to
speed this process, transfer the quinoa to a wide,
shallow plate).
In a bowl, combine quinoa, vegetables, lemon
juice, olive oil, salt, and pepper. Mix well.
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106

Cardamom Coffee Slush
PREP TIME
5 min
SERVES
1
Ingredients
2 cups ice cubes
1 cup brewed coffee, cooled
1/2 cup coconut milk
2 tbsp maple syrup
1/2 tsp cardamom powder
Instructions
Blend all of the ingredients together in a blender.
Serve right away.
I use 3 tbsp of ground coffee with 1 cup water (you can use an espresso machine, an Italian
coffee maker or make mud/cowboy coffee).
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110

Basil Rose Lemonade
PREP TIME
5 min
SERVES
3-4
Ingredients
4 cups cold water
1/2 cup fresh basil leaves
1/4 cup rose water
3 tbsp lemon juice
2 tbsp cane sugar
1 tsp rose petals for garnish (optional)
Instructions
Place all ingredients except for rose petals in a
blender and blend well.
Strain through a fine sieve.
Served chilled or over ice.
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116

Travel
I started travelling around the world when I was 18 years old. It naturally happened, and I
found myself moving from one place to another for most of my twenties. Getting to meet
people with completely different lives than my own has taught me so much about the
world, about myself, about who I want to be, and about how I want to live my life. Not to my
surprise, I would find myself in kitchens over and over again. It seems to be to place where
people feel the most comfortable and often even vulnerable, where conversations get real
deep and the stories continue to flow. I would make friends with the cooks in restaurants
and guest houses in India, with my 24-hour train ride booth neighbors, who would invite me
over to dinner at the end of the long journey, with the farm owners I stayed with in Hawaii,
or even with people I just met in a bakery in a small village in Turkey. Creating these connections
with people, often without a shared spoken language, is what I live for. Those times
where we would enter the kitchen together, chop vegetables, try new fruits, and smell new
spices - unattached to words, background, or status - are the ones that stay with me always.
I also had the pleasure of spending some time on a few farms both in Israel and abroad. It
was working in the fields and orchards that I learnt how to plant, grow, harvest and process
an amazing variety of fruit and vegetables, and was gifted a new connection and a respectful
understanding of the processes behind the production of food.
This chapter is dedicated to all the amazing people that have been a part of my journey.
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158

Watermelon Curry
PREP TIME
15 min
COOK TIME
25 min
SERVES
4
A watermelon curry? This is not a typo, but rather a lovely surprise for your taste buds, a traditional
dish from the state of Rajasthan, and a great conversation starter. Get your family or friends to try
and guess what the main ingredient of this dish is!
Ingredients
7 cups watermelon cubes
1 tbsp oil
3 garlic cloves, sliced
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp paprika powder
1 tsp chilli powder
1 tsp turmeric powder
2 tbsp lime juice
1 tbsp cane sugar
1 tea sea salt
A pinch of cayenne
Instructions
Place 2 cups of watermelon cubes in a blender
and process into a sauce.
Heat a medium saucepan and add the oil. Sear
garlic, coriander, cumin, and mustard seeds on
medium heat for 3 minutes.
Add watermelon sauce, paprika, chilli powder,
and turmeric. Bring to a boil, then lower heat and
simmer for 10 minutes.
Add 5 cups of watermelon cubes, lime juice,
sugar, and salt. Cook for 10 minutes on medium
heat.
Serve over rice.
Pairs wonderfully with a dollop of Raita (page 137) or Cashew Yogurt (page 227).
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202

Calgary
My travels brought me to Calgary in 2006. I never really planned to stay somewhere too cold
for too long, but sometimes life has its own plan for us.
I started working at The Coup, where I met wonderful people with different cooking styles,
backgrounds, and experiences. I learnt so much from my co-workers, and from the restaurant
owners, Tabitha and Dalia, who gave us a lot of freedom for creativity in the kitchen. As
I put my family background, the knowledge I acquired in my travels, and my personal input
all together, I started to develop my own style and voice in the culinary world. After 7 wonderful
years at The Coup, in 2014, I was ready to start my own business adventure. With the
help of my amazing community of friends and family, I started a weekend brunch pop-up at
my friend Aziz’s restaurant, Cafe Koi. After a year and a half filled with fun, an overwhelming
amount of support, and many lessons, I realized I wanted to move on to new ideas.
This chapter features recipes from the different projects I have created in the past few years
– the brunch pop-up, the weekly meal service, my cooking classes, and some new recipes
that I have been waiting to share with you!
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212

Turmeric Ginger Lentil Dip
PREP TIME
10 min
COOK TIME
20 min
MAKES
2 cups
Ingredients
6 cups water
2 cups split red lentils
3 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
2 tsp minced fresh ginger
2 tsp turmeric powder
1 tsp sea salt
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp ground pepper
Instructions
Place 6 cups of water and lentils into a medium
pot and bring to a boil, then lower the heat and
simmer for 20 minutes.
Rinse the lentils under cold water and strain well.
In a food processor or blender, place cooked lentils
with the rest of the ingredients and process
into a smooth textured dip. Set in the fridge for
at least 10 minutes before serving to allow the
lentils to absorb the flavours and liquids, and firm
up a bit.
Serve with crackers and fresh vegetables, or add
to a sandwich.
213

236

Beet Pesto Zoodles
PREP TIME
10 min
SERVES
2-4
OPTIONAL
Ingredients
2 large zucchinis
1 cup Beetroot Pesto (page 143)
1/2 tsp sea salt
1 tbsp pine nuts*, for garnish
* Leave out the pine nuts for a nut-free
option
Instructions
Using a spiralizer*, create zucchini noodles
(zoodles), leaving the skin on.
Place into a bowl and mix with beet pesto and
salt.
Garnish with pine nuts
* If you don’t have a spiralizer, you can use a peeler to
create zucchini ribbons instead.
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244

Caraway Miso Carrot Soup
PREP TIME
15 min
COOK TIME
30 min
SERVES
2-4
Ingredients
1 tbsp oil
1 onion, diced
2 celery sticks, diced
1 tsp coriander powder
1 tsp caraway seeds
4 carrots, diced
6 cups water
2 tbsp miso paste
1 tbsp tahini
1 1/2 tsp sea salt
1/2 tsp ground pepper
1 tsp sesame seeds
Instructions
Heat a large saucepan and add the oil. Sauté
onions and celery on medium heat for 5 minutes
until soft.
Add coriander and caraway, sauté for 1 minute.
Add carrots and water, bring to a boil, then lower
to medium heat and cook for 20 minutes. Poke
the carrots with a fork to make sure they are fully
cooked. If the fork slides easily all the way to the
centre, the carrots are done.
Turn off heat and place the pot contents into a
blender.
Add miso, tahini, salt, and pepper and blend into
a smooth consistency. If you find the texture too
thick, add 1/2 -1 cup of water.
Garnish with sesame seeds.
245

258

Red Lentada
PREP TIME
20 min
COOK TIME
30 min
SERVES
4-6
I created this recipe for my brunch pop-up at Cafe Koi. My friend Corbin came up with the brilliant
name - ‘Lentada’ - a lentil frittata. You can enjoy this one for brunch, lunch, or dinner!
Ingredients
1 tbsp oil
1 red onion, sliced
1/2 zucchini, cut into half-moons
1 cup sliced mushrooms
Lentada Mix
1 cup red lentil flour*
2 tbsp nutritional yeast
1 tsp paprika
1 tsp sea salt
1/2 tsp ground pepper
A pinch of cayenne
3 tbsp sliced sun-dried tomatoes
3 tbsp pitted and chopped Kalamata
olives
2 tbsp chopped parsley
* If you can’t find store-bought lentil flour,
you can make your own. Process dried
split red lentils in a strong blender or
spice/coffee grinder until it is the consistency
of flour.
Instructions
Preheat oven to 400°F.
Heat a medium pan* and add oil. Sear onion, zucchini,
and mushrooms on medium-high heat for
10 minutes until golden.
Place all lentada mix ingredients into a bowl
and mix well. Add 1 1/2 cups water and whisk
together.
Pour lentada mixture into the pan, over the
seared vegetables, then scatter the sun-dried
tomatoes and olives on top.
Place the pan in the oven for 20 minutes.
Insert a toothpick into the centre of the lentada,
when the toothpick comes out dry, you know it’s
ready.
Garnish with parsley. Serve with Cardamom Jalapeño
Sauce (page 33) and Tahini Sauce (page
30) .
* Make sure to use a pan that can go in the oven - cast
iron is great, or anything without a plastic handle.
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