yellow dhal curry with vegetables

yellow dhal curry with vegetables

recipe under the cut!

serves 8-10


  • about 6 small Asian brinjal, or 1 large eggplant
  • 3 tbsp olive oil or butter / vegan margarine
  • 3 tsp cumin seeds
  • 2 tsp mustard seeds
  • 10 dried curry leaves
  • 1 stick cinnamon
  • 8 cloves, crushed with the flat of a knife
  • 10 green cardamom pods, crushed
  • 2 white onions, chopped
  • 4-8 cloves garlic, minced
  • 2 inches ginger, julienned
  • 4 tomatoes, cubed
  • 1 tsp coriander seeds, toasted and ground, or ¾ tsp ground coriander
  • ½ tsp ground paprika
  • ½ tsp ground turmeric
  • ¼ tsp ground fenugreek
  • 1 tbsp salt
  • 2 large red chilies, chopped
  • 2 jalapeño peppers, chopped and (optionally) seeded
  • 2 cups (400g) chana dhal, rinsed and drained
  • about 4 cups (1 litre) vegetable stock or water
  • ½ tsp garam masala

I used brinjal but you can add whatever vegetables you have on hand: try cauliflower, peas, green beans, etc.


1. peel the brinjal and cut them into strips about 2 inches long. soak them in saltwater (weighing them down with a plate or something similar so that they’re fully submerged) for 30 minutes to an hour to make them more tender.

2. heat oil or butter in a large pot on medium-high. add cumin, mustard seeds, and curry leaves and fry, agitating occasionally, until the seeds are ‘popping’ into the air.

3. add the cinnamon, cloves, and cardamom pods and fry for another 30 seconds or so until fragrant.

4. add the onions and fry for a few minutes until translucent. add the garlic and ginger and fry for about a minute until they no longer smell raw.

5. lower heat to medium. add the tomatoes, chilis, jalapeños, coriander, paprika, turmeric, fenugreek, and salt and cook for a few minutes until the tomatoes are softened.

6. add the dhal and brinjal and mix well. add vegetable stock until the lentils are just covered.

7. cover and bring to a boil, then lower to a simmer. allow to cook for 20-30 minutes, stirring occasionally, until the lentils & eggplant are the desired consistency.

8. add garam masala and allow to cook for another minute. serve warm with rice or roti.

pasta with mushrooms and vegan cream sauce

pasta with mushrooms and vegan cream sauce

recipe under the cut!


  • ¼ cup vegan margarine
  • 4 cloves garlic, minced
  • 2 shallots, chopped
  • 2 cups chopped mushrooms (I used Cremini)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¾ tsp ground nutmeg
  • 3 cups unsweetened non-dairy milk (preferably soy)
  • 2 tbsp all-purpose flour or other thickener
  • 1lb. pasta
  • 2 tsp nutritional yeast or ¼ cup vegan parmesan
  • lemon juice to serve (optional)


1. heat margarine in a large pan on medium until sizzling. add garlic and shallots and cook for 30 seconds until fragrant. add mushrooms, salt, pepper, and nutmeg. cook for 10-15 minutes until onions are translucent and mushrooms are tender.

2. add flour and stir well. add 1 cup milk and bring to a low simmer (taking care not to let it come to a rolling boil) then add the rest of the milk. lower heat to medium-low. allow to cook until thick, stirring frequently and adding more flour if necessary. stir in cheese or nutritional yeast. taste and adjust spices.

3. cook pasta in salted water (not in the sauce!) according to package directions. top with sauce and serve.

tfaya (Moroccan caramelised onions with golden…

tfaya (Moroccan caramelised onions with golden raisins)

recipe under the cut!


  • 4 red onions (or white or yellow onions)
  • 3 tbsp olive oil
  • 2 tsp smen, butter, or vegan margarine
  • 2 tsp ground black pepper
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground turmeric
  • 1 pinch saffron
  • ¼ cup water
  • 4 tbsp granulated sugar
  • 1 cup golden raisins, soaked in warm water for half an hour


1. slice onions thinly (by slicing width-wise & then halving each slice)

2. heat oil and butter over medium heat in a large pan. add onions and pepper, cinnamon, ginger, turmeric, and salt to taste and mix well.

3. add water, cover, and lower heat. cook for about 45 minutes, stirring occasionally, until onions are soft and golden.

4. add (soaked, drained) raisins and sugar. partially cover and cook for another 20-30 minutes until dark and thick.

tfaya is commonly served warm over meat and couscous dishes & is here pictured served over vegetable couscous.

vegan gingerbread cookies

vegan gingerbread cookies

recipe under the cut!

makes 3-4 dozen cookies


for the cookies:

  • 3 ¾ cup all-purpose flour (measured by gently spooning flour into a dry measuring cup and levelling off the excess) (485g)
  • 1 tsp baking powder (or 1 ¼ tsp if you want light and chewy cookies, to replace the leavening effects of an egg)
  • ½ tsp baking soda
  • ¾ cup (165g) vegan margarine, melted
  • ¾ cup – ¾ cup + 2 tbsp (~ 160g) dark brown sugar, packed
  • ½ – ¾ cup (170-255g) molasses
  • 2 ½ tsp ground cinnamon
  • 2 ½ tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp salt
  • 2 tbsp vegetable or canola oil

for the royal icing:

  • ½ cup (60g) powdered sugar
  • ¼ tsp cornstarch
  • 1/8 tsp xanthan gum (to further stabilise–optional)
  • ~2 tbsp non-dairy milk or water


for the cookies:

1. combine flour, baking soda, and baking powder into a large bowl.

2. melt margarine in a small sauce pot, or in a separate bowl in the microwave. mix brown sugar, molasses, and spices including salt into melted margarine until dissolved.

3. stir flour and margarine mixtures together until well combined. the resulting dough should be soft and rather sticky.

4. divide the dough into two (rough) rectangles, wrap each in plastic wrap, and refrigerate for at least an hour. if the dough sticks, you can lightly flour the surface of it, roll it out between two sheets of plastic wrap, or return it to chill for longer.

5. roll out one half of the dough on a lightly floured surface to a thickness of 1/8″ – 1/4″ (the thinner you make the cookies, the crispier they’ll turn out).

6. shape cookies with a cookie cutter and transfer them to a baking sheet lined with parchment paper.

7. bake at 350F (175C) for 8-12 minutes until firm to the touch. remove from the oven and allow them to finish cooking on the baking sheets for a few minutes before removing them to a cooling rack. repeat with the dough left over from shaping the cookies & the other half of the dough.

for the icing:

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

2. add non-dairy milk one tablespoon at a time, while beating with an electric mixer on low speed, until the desired consistency is attained. it should be thick enough to hold a line.

3. transfer icing to a piping bag, or a plastic sandwich bag with a corner cut out. decorate cookies as desired, adding more milk or sugar as needed to adjust consistency.

sprouted lentil stew with carrots, zucchini, a…

sprouted lentil stew with carrots, zucchini, and sweet potatoes

recipe under the cut!


  • 1 cup dried lentils (I used brown but it doesn’t matter)
  • 2 carrots

  • 2 sweet potatoes
  • 1 zucchini
  • 2 tomatoes
  • 2 small yellow onions
  • 3 cloves garlic
  • ¼ cup olive oil
  • ½ cup broken vermicelli or other pasta (optional)
  • 2 litres vegetable stock or broth
  • 1 tbsp coriander seeds or 4 tsp ground coriander
  • 1 tbsp cumin seeds or 4 tsp ground cumin
  • ½ tsp fennel seeds or ¾ tsp ground fennel
  • ½ tsp anise seeds or ¾ tsp ground anise
  • ½ tsp caraway seeds or ¾ tsp ground caraway
  • ½ tsp mixed Italian herbs
  • 2 tsp whole black pepper or 1 tbsp ground black pepper
  • ¼ tsp whole white pepper or ½ ground white pepper
  • 2 bay leaves
  • 1 tbsp salt or to taste
  • lemon juice or cheese to serve (optional)


1. sprout lentils: rinse them and soak them in a generous amount of water (they’ll roughly double in size) overnight. drain and rinse and leave them in a jar or other container for two to three days,

rinsing and draining them about once a day, until they’ve grown tails 2-3 centimeters in length.

2. prepare vegetables: peel carrots and sweet potatoes and cut into small cubes; slice and quarter zucchini; peel tomatoes (letting them sit in boiling water for about a minute will make this easy) and dice them; dice onions and mince garlic.

3. (optional, if not using store-bought) make broth by placing vegetable scraps and peels, along with bay leaves and a few teaspoons of whole spices, in a large pot with enough water to cover. cover and bring to a boil, then simmer for at least an hour. you can use almost anything for this but you’ll want to avoid using cruciferous vegetables or too many onion scraps lest the broth become bitter.

4. (if using whole spices) toast bay leaves, coriander, black pepper, white pepper, cumin, fennel, anise, and caraway seeds over medium heat in a dry pan for a few minutes until fragrant and a shade darker. you may want to toast the coriander and pepper separately as they may take a bit longer than the smaller seeds. allow to cool, grind using a mortar & pestle or spice/coffee grinder, and sieve. add herbs and salt.

5. heat olive oil in a large pot over medium high until sputtering. add onions and a few teaspoons of the spice mixture and cook for about 5 minutes until softened. add garlic and cook for about 30 seconds until fragrant. add sweet potatoes, carrots, and remaining spices and cook for another 3 minutes, stirring often.

6. add diced tomatoes and vegetable broth. raise heat to high and bring to a boil. taste and adjust spices. lower heat and cover. simmer for 20-30 minutes until potatoes and carrots are almost cooked.

7. add zucchini and cook for another 15 minutes.

add lentils and cook until warmed through. (optional) add pasta at the appropriate point for it to be cooked at the end of the cooking time.

8. taste and adjust spices. (optional) serve with lemon juice or grated cheese.

tart with tomatoes, mustard, and herbes de Pro…

tart with tomatoes, mustard, and herbes de Provence

recipe under the cut!


for the pâte 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 topping:

  • 2 tsp dijon mustard
  • ~2-3 tomatoes, very thinly sliced
  • 1 shallot, minced
  • 1 tbsp herbes de Provence (or savory, marjoram, rosemary, thyme, oregano as desired)
  • a few tbsp of grated vegan parmesan or Swiss cheese (or emmental or Gruyére) (optional)


for the pâte feuilletée:

pâte 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.

to assemble:

1. roll out the pâte feuilletée into a disc a few inches wider than your tart pan. lay out the dough, letting the excess hang over the sides.

2. spread mustard over the bottom of the pâte, followed by about half of the cheese.

3. spread tomato slices evenly over the cheese and top with the shallot, the remainder of the cheese, the herbs, and salt and pepper to taste.

4. fold the excess dough over the top of the tart.


5. bake at 350F (180C) for 40-45 minutes, until the pâte feuilletée is deep golden brown.

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