vegan Kaab al Ghazal / Cornes de Gazelle (Moro…

vegan Kaab al Ghazal / Cornes de Gazelle (Moroccan almond-paste-filled cookies)

recipe under the cut!


for the dough:

  • 2 cups (270g) all-purpose flour (measured by spooning flour gently into a measuring cup and levelling it off)
  • 2 tbsp water
  • 1 tbsp vegetable oil
  • ¼ cup plus 2 tbsp melted vegan margarine
  • 2 tbsp orange blossom water

for the almond paste:

  • 1 ½ cup (225g) almonds
  • ½ cup (50g) sugar
  • 2 tbsp orange blossom water
  • ¼ tsp cinnamon
  • 2 tbsp melted vegan margarine


for the dough:

1. add all ingredients for the dough into a large bowl. you should get a soft dough that just comes together without being sticky–add more water if necessary.

2. knead the dough for 10-20 minutes until it is smooth and elastic.

for the almond paste:

1. blanch the almonds by placing them in boiling water for about a minute, then gently pinching each one to remove its skin. dry thoroughly.

2. toast the almonds in a large pan over medium heat for a couple minutes until a shade darker.

3. grind almonds and remaining ingredients in a food processor or grinder until a smooth paste results.

to assemble the cookies:

1. take a portion of the dough (covering the dough that you’re not using so that it doesn’t dry out) and roll it out–it should be very thin but not translucent.

2. place about a tablespoon of almond paste on the dough in roughly the size and shape of a finger.


3. fold the dough over the filling and press firmly to seal. form into a sharply curving crescent shape that is slightly narrower at the top than at the bottom. the direction from which you folded the dough should form the inside of the curve.


4. use a pastry wheel to cut the cookie from the remaining dough. repeat until all of the dough has been used.


5. place cookies on a baking sheet lined with parchment paper. prick a few holes in the top of each cookie with a fork or toothpick.

6. bake at 350F (175C) for 15-20 minutes, until a shade darker (be careful not to overcook them or they will be too tough–they shouldn’t be golden brown!)

the name of this cookie means “gazelle horns” or (in French) “gazelle ankles.” Kaab al Ghazal are commonly served with Moroccan mint tea. they may be dipped in orange blossom water and then covered in sugar, in which case they’re called Kaab al Ghazal M’fenned.

gothhabiba: Patreon: Another Vegan Cooking Bl…


Patreon: Another Vegan Cooking Blog

Hello, my name is Najia and I run a vegan and vegetarian recipe blog over at @najia-cooks!

I’ve experienced frustration with a lot of other vegan cooking blogs, either because they used substitutions for eggs and dairy that were unnecessarily complex or out of the common way, because they showed poor cooking technique (pro tip: don’t add in your spices last!), or because their recipes just weren’t very flavourful. With a mind to avoiding these problems, my blog has:

  • Simple vegan substitutions that work! My recipes are also often easily unveganisable by the same token.
  • Recipes that are suitable for people with no cooking experience, with clear explanations and pictures.
  • Filling meals with lots of vegetables ranging from simple (vegetable cousous, curry, and fried rice) to more involved (vegetable pastilla and spinach tarts).
  • Things that are adequately spiced–I swear this to you on my honour as a brown girl!
  • Lots of vegan and veganised Moroccan food–a lot of food blogs make a hash of my national cuisine, but I try to keep my recipes as close to the real deal as possible.
  • Possible substitutions, alternate ways of going about things, conversions between dry and fresh herbs, and the like laid out for you so you don’t have to do additional research.
  • Tags for specific ingredients to make it easier to cook with what you have.
  • 0% of my life story.

Of course, doing all of this takes time, money, research, planning, and a lot of work, and I make all of my recipes available for free. Please consider pitching in to my patreon if you appreciate what I do, or if you’d like access to rewards including personal assistance and advice from yours truly, the ability to request specific recipes (haven’t been able to figure out how to make something vegan or how to make it taste like it should? pass the problem on to me!), and homemade food and baked goods sent directly to your very home! Note that I tend to post 2-3 recipes per month.

Also consider donating or spreading the word if you appreciate the work I do sharing poetry, resources, thoughts, and music on my blog here @gothhabiba!

Moroccan orange semolina & almond cake, ve…

Moroccan orange semolina & almond cake, vegan

recipe under the cut!


for the cake:

  • 1 cup (160g) semolina flour
  • 1 cup (100g) almond flour
  • 2/3 cup vegetable oil
  • 1 cup soy milk
  • juice of ½ orange (about ¼ cup)
  • ½ cup + 2 tbsp (125g) granulated sugar
  • 1 tbsp baking powder
  • 2 tbsp cardamom
  • pinch of salt
  • zest of 1 orange

for the syrup:

  • ½ cup orange juice
  • 2 tbsp honey or amber / dark agave nectar
  • ¼ cup (30g) powdered sugar
  • 1 tbsp orange blossom water


for the cake:

1. preheat your oven to 355 F (180 C). add all dry ingredients to a large mixing bowl and stir to combine.

2. line an 8″ cake pan with parchment paper (you may need separate pieces for the bottom and for the sides), then grease the parchment paper with margarine.

3. mix wet ingredients in a medium-sized mixing bowl. add into the dry ingredients and stir until well combined. immediately bake for 40-45 minutes on the bottom rack of your oven, until a toothpick inserted into the middle of the cake comes out clean.

for the syrup:

1. combine orange juice, honey or agave nectar, and powdered sugar in a small pot. reduce over medium heat, whisking constantly, for about five minutes until the mixture begins to thicken.

2. remove from heat and stir in orange blossom water.


1. allow the cake to cool completely before removing it from the pan and plating.

2. using a toothpick or something similar, prick holes all over the surface of the cake (making sure to penetrate all the way to the bottom). pour the syrup evenly over the surface of the cake and allow it to soak in for at least an hour.

this cake is commonly eaten with tea for breakfast or an afternoon snack.

confectionerybliss: Vegan Chocolate Cream Soda…


Vegan Chocolate Cream Soda | The Artful Desperado

vegan Napoleonsrecipe under the cut!INGREDIENT…

vegan Napoleons

recipe under the cut!


for the pâté feuilletée:

  • 2 cups + 2 tbsp (250g) all-purpose flour, measured by spooning flour into a measuring cup until heaping and levelling it off
  • ¾ cup + 2 tbsp (200g) vegan margarine
  • 1 tsp salt
  • around ½ cup (125mL) water

for the crème pâtissière:

  • 1 cup (235mL) soy milk
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tbsp vegan margarine
  • ½ tsp lemon juice
  • ¼ cup (50g) granulated sugar

for the royal icing:

  • ½ cup (60g) powdered sugar
  • ¼ tsp cornstarch
  • 1/8 tsp xanthan gum
  • a few tbsp water
  • ¼ tsp vanilla extract

to top:

  • about ¼ cup (60g) vegan semisweet dark chocolate


for the

pâté feuilletée:

pâté feuilletée (aka puff pastry) is made by interposing layers of butter in between layers of lean dough (made with flour, salt, and water) so that the dough flakes and puffs up as the butter boils in the oven. you’ll need to surround a layer of margarine with lean dough and fold it up, roll it out and re-fold it six times, refrigerating in between to keep the margarine cold. each time that you do this is called a “turn.”

1. cut margarine into large cubes. arrange the cubes into a square on top of a sheet of plastic wrap, then fold the plastic wrap back over the top. flatten the cubes into a solid square about 1/2″ thick by beating the wrapped margarine with a rolling pin. refrigerate.


2. next you’ll be making the lean dough. measure the flour into a large bowl or directly onto a work surface. form a hole in the center of the flour, then add salt and 1 tbsp of water into the hole. mix the salt and water into the flour with fluffing motions of your hand. add water little by little, continuing to fluff the flour with your hand (this will prevent overworking–you don’t want too much gluten to form in the dough) until large chunks form and the dough sticks together when pressed. form the lean dough into a square (it’s alright if it’s a bit messy) and refrigerate for 30 minutes.


3. roll out the lean dough into a square about 7″ (18cm) in diameter. place the square of margarine on top of the lean dough at a 45-degree angle. fold the corners of the lean dough over to meet over the top of the margarine and pinch to join.


4. turn the square over seam-side-down onto a lightly floured working surface. roll it out into a rectangle about twice as long as it is wide, and fold into thirds lengthwise like a letter.


5. rotate the folded rectangle 90 degrees, then roll it out and fold it up again just as you did before. at this point you’ve completed the first two turns. make two marks in your dough with your fingers to remind yourself of where you are in the process. refrigerate the dough for 30 minutes.


6. roll out and fold the dough twice more as you did before, rotating it 90 degrees between each turn, and marking four turns with your fingers before returning the dough to the refrigerator. you can pat some flour into any spots where you see the margarine start to break through. if this is happening a lot, you may need to refrigerate the dough every turn instead of every two turns.


7. complete the final two turns and chill the dough for at least an hour, or overnight.

8. on a lightly floured surface, roll out the puff pastry into a rectangle about 1/8″ thick. cut the pastry into thirds widthwise (so that you’re cutting perpendicular to the longest side). place on a baking sheet that’s been lined with parchment paper or aluminum foil. pierce each piece of dough all over with the tines of a fork. set in the fridge while you preheat your oven to 400 degrees Fahrenheit (200 C).

9. cover the dough with another sheet of parchment paper, then weight it down with pie weights or another baking sheet to prevent it from puffing up too much as it bakes.

10. bake for about 25 minutes, until deeply golden brown. remove the parchment paper and weights for the last few minutes if necessary to add color. allow to cool completely.

for the crème pâtissière:

1. in a small bowl, mix about ¼ cup of the soy milk with all other ingredients except margarine.

2. heat the rest of the milk in a small pot on medium until it starts to simmer, then reduce heat to low.

3. add the cornstarch mixture to the simmering milk. heat, whisking constantly, until it begins to bubble. continue whisking over low heat for a few minutes until the cream thickens.

4. remove from heat and whisk in the butter. refrigerate to set.

for the royal icing:

1. whisk together sugar, cornstarch, and xanthan gum in a medium-sized mixing bowl.

2. slowly add water, while beating with an electric mixer on low speed, until the desired consistency is attained. it should be thick enough to form soft peaks when the beaters are pulled straight up out of the bowl.

3. add vanilla extract and beat until combined.

for the chocolate drizzle:

1. melt the chocolate in a double boiler (or create a double boiler by boiling a few inches of water in a small pot and placing the chocolate in a glass mixing bowl that fits into the pot without touching the water, stirring constantly). add a few teaspoons of soy milk if the chocolate seems too thick. transfer to a pastry bag, or a plastic sandwich bag with a very small hole cut into one corner.

to assemble:

1. spread half the pastry cream over one piece of the puff pastry. top with the next layer of pastry, pressing down gently to adhere. spread the rest of the pastry cream over the second layer of pastry and top with the third piece, again pressing down to adhere.

2. evenly coat the top of the pastry with the royal icing. immediately drizzle the chocolate across the top of the icing in a series of parallel lines. pull the tip of a knife perpendicularly across the lines of chocolate, alternating direction with every line, to create a chevron pattern.

3. using a sharp knife, trim the edges of the assembled pastry so that they are clean and even. refrigerate for at least an hour.

4. cut into individually-sized portions and serve.

Soba noodles in Hakone, Japan

Soba noodles in Hakone, Japan





Recently I can’t get enough iced coffee with soya milk. What a good way to procrastinate :’- )

vegan “beef” pastilla (Moroccan sweet and savo…

vegan “beef” pastilla (Moroccan sweet and savoury pie with almonds)

recipe under the cut!


for the warqa dough:

  • 1 ¾ cup bread flour
  • ¼ cup semolina flour / durum flour (or substitute all-purpose flour)
  • 1 tsp salt
  • 2 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 ¾ cup water

for the savoury filling:

  • 2 bags of gardein beefless tips
  • 1 white onion, chopped
  • about ¼ cup olive oil
  • 2 ½ tsp black pepper
  • 2 tsp cumin
  • 1 cinnamon stick, or 2 tsp ground cinnamon
  • 2 tsp ginger
  • 1 tsp paprika
  • 3 Follow Your Heart VeganEggs (optional)

for the almond filling:

  • 1 ½ cup almonds
  • 1 tbsp cinnamon
  • ¼ cup plus 1 tbsp granulated sugar
  • 1 tbsp orange blossom water

to form the pastilla:

  • ¼ cup vegan margarine, melted

for the topping:

  • additional almonds
  • powdered sugar
  • ground cinnamon


for the warqa:

1. add flours and salt to a food processor and pulse a few times to sift.

2. add the wet ingredients and process on low for 1-2 minutes, until you get a smooth batter.


3. refrigerate the batter for at least two hours, or overnight.

4. bring a few inches of water to a fast boil in a large pot, and place a large, nonstick pan over the pot, tying it with kitchen string if necessary–this will help to evenly distribute heat and prevent the warqa from drying out. allow the pan to heat for a few minutes.

5. using a pastry brush, brush a thin layer of batter onto the pan in large, circular strokes, filling the entire pan. carefully apply a second layer to any bare spots (but don’t worry about small holes or feathery edges).

6. cook until the warqa becomes opaque and the edges start to curl, about 2 minutes. loosen the edges of the dough with a spatula and peel the dough off of the pan using your hands.


7. flip the dough over onto a plate covered with a paper towel, and lay another paper towel on top of it. repeat, stacking the sheets of dough on top of each other, until you’ve used all of the batter.

for the savoury filling:

1. defrost the frozen beefless tips by placing the bags in a larger bowl filled with hot water.

2. mix the oil and spices in a large bowl and coat the beefless tips with the mixture. refrigerate for 1-2 hours to marinate.

3. cut beefless tips in half or thirds, as desired.

4. heat a few tablespoons of olive oil in a large pan over medium heat until water splashed in the pan sizzles. add chopped onion and cook for about 30 seconds to flavour the oil.

5. add beefless tips and marinade and cook for 4-6 minutes, stirring often, until almost done (don’t overcook them or they’ll become tough!). set aside.

6. prepare and scramble three VeganEggs according to package directions (optional).

for the almond filling:

1. blanch the almonds by boiling them in water for about a minute, emptying them into a colander and rinsing with cool water, and gently pinching the skins to remove them.

2. fill a large pan with 1-2 cm of vegetable oil and heat until sizzling. fry the almonds for about 10 minutes, stirring often, until golden brown. set aside some almonds for a topping, if desired.

3. pulse almonds, sugar, cinnamon, and orange blossom water a few times in a food processor until you get coarse crumbs.

forming the pastilla:

1. place one sheet of warqa in the bottom of a pie pan and brush with melted margarine. place 4-5 more sheets around the pan so that they cover all of the sides and hang over the edge, brushing each one with more melted margarine. add 2 more sheets of warqa in the middle, brushing each with margarine.


2. place the savoury filling in the pie, making sure that it’s even and spread all the way to the edges.


3. (optional): add another sheet or two of warqa on top of the savoury filling and brush with margarine.

4. spread the almond filling over the warqa, making sure that it’s even and spread all the way to the edges.


5. add another 2-3 sheets of warqa, brushing each with margarine, and fold the excess inwards.


6. fold the excess warqa around the sides of the pan inwards, brushing each sheet with more melted margarine.


7. cover the pastilla with 1-2 more sheets of warqa, tucking the excess into the sides of the pie pan. brush the entire thing with more margarine to seal.

8. bake on the center rack of an oven at 400F for about 40 minutes, until warqa is golden brown and crisp. allow to cool slightly before removing from pan.


to decorate:

1. cover the surface of the finished pastilla with powdered sugar, ground cinnamon, and fried almonds as desired. try doing an image search for “Moroccan pastilla” or “pastilla marocaine” for decoration ideas.

cut carefully and serve! pastilla is often eaten with harissa, a North African hot sauce made with red peppers.

Moroccan cauliflower tajine with carrots, pota…

Moroccan cauliflower tajine with carrots, potato, and olives

recipe under the cut!


  • 1 white onion, chopped
  • 3 cloves of garlic, minced
  • 1 small head of cauliflower
  • 3 tomatoes
  • 3 potatoes (to replace the meat that’s more common in a cauliflower tajine)
  • 2-3 large carrots
  • ½ cup bitter olives
  • pinch of saffron
  • 1 bouquet of parsley
  • 1 bouquet of cilantro
  • 1 tbsp salt, or to taste
  • 2 tsp ras el hanout (optional)
  • 2 tsp black pepper
  • 2 tsp ground ginger
  • 1 tsp paprika
  • 1 stick of cinnamon, or 1 tsp ground cinnamon
  • ½ tsp cardamom
  • ½ tsp mace (or substitute nutmeg)
  • ¼ cup olive oil
  • 1 cup water


1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; break the cauliflower into large florets.

2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).

3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the cauliflower, then the olives. I prefer to quarter the tomatoes and put them in the centre underneath the other vegetables, but you can also slice them and lay them on top.

4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.

5. cover and cook on low for 2 to 3 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are tender and cooked all the way through.