Tabbouleh – Parsley Salad

Adas Bhamod – Lebanese Lentil Lemon Soup

MJADDRA – LENTILS AND RICE Ingredients 2 cups of lentils (preferably brown), rinsed 3 tbsp of medium or short rice soaked at least half an hour 2 large onions, finely chopped Juice of 1/2 lemon (this will enhance the taste and will lighten the color of the lentils) olive oil to taste 1 ½ teaspoons
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  Malfoof B Zeyt – Vegan cabbage rolls

KABIS KHYAR – LEBANESE PICKLED CUCUMBERS

Loubieh B Zeyt – Vegan Green Beans Loubieh B Zeyt is a vegan lebanese main dish that is usually eaten with pita bread and slices of raw onions on the side!

ZINGOL – Tangy Vegan Stew with Burghul Balls and Chickpeas This is a special recipe given to me by sweet Sister Michelle from  St-Vincent school, Besançon, in Baskinta Lebanon. Thank you Sister Michelle and special thanks to dearest Sister Jeanne Gangboro and Mother Badria!

Sautéed Dandelions with Onions You probably view dandelions as pesky weeds keeping you from lawn perfection. But, what you might not know is dandelion greens serve up almost a full multivitamin and mineral supplement.  Sold now in many grocery stores, those leaves are packed with vitamins A, B, C and E and are a rich source of
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  Kebbet La’teen – Vegan Pumpkin Kebbeh Pie Stuffed with Spinach, Chickpeas, and Walnuts