Category Archives: j delights

Vegan Heirloom beans – Lebanese traditional fasoulia bi zeit


Vegan Heirloom beans - lebanese fasoulia bzeit|marmite et ponpon

I heart our Lebanese cuisine for how versatile and wholesome is. Cooking traditional Lebanese is a pleasure, with few ingredients you can have a surprisingly deep flavor dish. Vegan, vegetarian or with meat the same dish can be presented, and each time as a symphony of blended middle eastern flavors.

Today’s dish is vegan heirloom beans, can be done with also pinto beans. Fasoulia (beans) bi zeit (zeit is oil, meaning meatless), when you say bi zeit immediately you think of eating Lebanese bread to substitute rice. Almost all Lebanese vegan dishes can be presented hot or at room temperature, as main dish or even part of mezze but the one thing for sure, is with bread and lots of vegetables. I told you we eat very healthy 🙂

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

If you are cooking with dried beans, you need to soak them in water for at least 12 hours and better overnight. I am cooking with green ones, thanks for my parents who sent me some overseas.

One cup can serve 2-4 people depending on how you are serving it. I will make 2 cups in this recipe, (almost half a kilo) to serve 4 as a main dish.

  • 2 cups heirloom|pinto beans
  • 4 cups of water
  • 1 big onion finely diced
  • 2-3 garlic cloves crushed
  • 2 tbsp olive oil
  • 1 cup tomato puree plus 2 tbsp tomato paste (for deeper flavor)
  • salt to taste

In a deep pot fry the onions and garlic in olive oil until tender and fragrant.If you are not fan of garlic you can substitute with one tsp garlic salt for milder flavor. Add tomato puree and tomato paste and keep cooking for 2-3 minutes. Drain out the beans (if you have them soaked) and add it to the mixture. Pour 4 cups of water and let them boil.

When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

Serve it hot or at room temperature as per your choice. Eat like a Lebanese with an endless choice of side vegetables like cucumber, tomato, radish, raw or spring onion… or even pickles!

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

60 meatless\vegan dishes ideas for lent|marmite et ponpon


60 meatless dish idea

This post is to share with you some meatless dishes ideas, and some vegan as well, to help those who are trying to abstain meat during lent. Here are 60 ideas from marmite et ponpon:

1- syadye (fish with rice)

syadye

2- deviled eggs (bayd w batata)

bayd w batata

3- mac n cheese

mac n cheese

4- batenjen el rahib (aubergine salad)

batenjen el rahib

5- carrot ginger soup

carrot ginger soup

6- zucchini omelette عجة كوسى

ejjit kousa

7- shrimp tagliatelle

shrimp tagliatelle

8- caprese pasta salad

caprese pasta salad

9- broccoli soup

broccoli soup

10- salade au chevre chaud

salad au chevre chaud

11- cherry tomato basil salad

cherry tomato basil salad

12- salmon avocado and goat cheese salad

salmon avocado and goat cheese salad

13- thyme goat cheese and bake rolls salad

thyme goat cheese and bake rolls salad

14- ginger scented rice pilaf with whole roast fish

ginger scented rice pilaf with whole roast fish

15- baked fish in sesame ginger marinade

baked fish in sesame ginger marinade

16- Shrimps and exotic fruits salad in pineapple shell

Shrimps and exotic fruits salad in pineapple shell

17- spinach fetta in puff pastry

spinach fetta in puff pastry

18- loubyeh bi zeit – vegan flat green beans

loubyeh bi zeit – vegan flat green beans

19- Savory spinach feta cheese quiche

Savory spinach feta cheese quiche

20- romano and pineapple salad

romano and pineapple salad

21- sweet balsamic glazed salmon

sweet balsamic glazed salmon

22- artichoke spinach dip

artichoke spinach dip

23- spinach and cream cheese lasagna

spinach and cream cheese lasagna

24- salade nicoise

salade nicoise

25- baked salmon with avocado salsa

baked salmon with avocado salsa

26- mushroom soup

mushroom soup

27- makhlouta (mix grains soup)

makhlouta (mix grains soup)

28- adas bhamoud (chard and lentil soup)

adas bhamoud (chard and lentil soup)

29- three cheese and white wine penne

Three cheese and white wine penne

30- roast pumpkin soup

roast pumpkin soup

31- spinach goat cheese tortellini

Spinach goat cheese tortellini

32- kibbet batata (lebanese vegan potato kibbe)

kibbet batata (lebanese vegan potato kibbe)

33- mdardara – vegan lebanese lentil and rice pilaf

Mdardara – vegan lebanese lentil and rice pilaf

34- fasoulia mtabbalé – vegan Lebanese butter beans

Fasoulia mtabbalé – vegan Lebanese butter beans

35- artichoke spinach quiche

artichoke spinach quiche

36- minted yogurt pasta

Minted yogurt pasta

37- smoked salmon and crab sandwich

Smoked salmon and crab sandwich

38- shrimp orzo salad with tropical fruits

Shrimp orzo salad with tropical fruits

39- pomegranate and mandarin feta salad

Pomegranate and mandarin feta salad

40- hasselback potatoes

Hasselback potatoes

41- cheesy pull apart bread

Cheesy pull apart bread

42- purslane, avocado and rocket salad

purslane, avocado and rocket salad

43- watermelon and Bulgarian salad

Watermelon and Bulgarian salad

44- caprese quiche

Caprese quiche

45- grilled halloumi with pesto and tapenade

grilled halloumi with pesto and tapenade

46- crab orange sandwich

crab orange sandwich

47- broccoli cheese soup

broccoli cheese soup

48- boursin cheese,spinach and strawberry

Boursin cheese,spinach and strawberry

49- spinach, leek and cheddar cheese quiche

Spinach, leek and cheddar cheese quiche

50- fatteh hummos – chickpeas, yogurt and pita

Fatteh hummos – chickpeas, yogurt and pita

51- classic bulgur pilaf and vermicelli

Classic bulgur pilaf and vermicelli

52- fish tagine in Tahina sauce

Fish tagine in Tahina sauce

53- smoked salmon and asparagus quiche

smoked salmon and asparagus quiche

54- parmigiana di melanzane (aubergines parmesan)

Parmigiana di melanzane (aubergines parmesan)

55- tabbouleh

tabbouleh

56- beetroot and feta tart

Beetroot and feta tart

57- spinach lasagna roll ups

Spinach lasagna roll ups

58- fatteh batenjen – chickpeas, aubergine, yogurt and pita

Fatteh batenjen – chickpeas, aubergine, yogurt and pita

59- basil, shrimp, avocado and mango fresh rolls

Basil, shrimp, avocado and mango fresh rolls

60- shrimp basil linguine

Shrimp basil linguine

if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Shrimp basil linguine


shrimp basil linguine | marmite et ponpon

Shrimp basil linguine is an ultimate comfort food packed with a symphony of flavors. Whether you like to cook or no, i must say it’s a foolproof recipe, so inviting to hit the kitchen and give it a try. Easy and quick, trust me!

Serving 4, you will need:

  • 800g shrimps cooked and deveined
  • one medium onion finely diced
  • 2 garlic cloves minced or 1 tsp garlic salt
  • 2 tbsp butter
  • 10-15 cherry tomato
  • a bunch of fresh basil
  • 500 ml heavy cream
  • salt to taste
  • linguine cooked as per pack instructions (enough quantity to serve 4)

shrimp basil linguine | marmite et ponpon

Cook the shrimp (boil or oven bake), devein and put it aside.

Cook linguine pasta as per pack instructions, drain and put aside.

In a sauce pan, cook onion and garlic in butter until translucent and fragrant. Add tomato and keep sauteeing for 5 mns, then the basil to cook for another 5 mns. Salt is added as per taste. Finally pour the cream and simmer for 10 mns over low heat.

Serve it on a bed of linguine and enjoy an absolute yummy dish!

shrimp basil linguine | marmite et ponpon

For garnish, as you see in the pictures i sprinkled a bit of chives. if you are not a fan of, you can skip this step and it won’t affect the outcome. Isn’t it easy and quick? Try it and give me your suggestions. Bon appetit!

shrimp basil linguine | marmite et ponpon

shrimp basil linguine |marmite et ponpon

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Basil, shrimp, avocado and mango fresh rolls


Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

These colorful rolls bring sweet memories for me, they remind me of my favorite asian restaurant when i used to live in Bahrain, These rolls were on my to cook list for so long. Usually they are called Vietnamese fresh rolls, but since it’s not the classic recipe, i didn’t dare call them so! This is my own version of fresh rolls using a symphony of ingredients that i found going heavenly together.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

These effortless rolls are the freshest, nutrient packed, crunchy and sweet while looking fabulously colorful! Finally, having them ready on my plate, these happy rolls added some brightness to my day!

Usually they are served with a Vietnamese peanut sauce made of peanut butter and hoisin sauce which is thinned out with either milk or water, vinegar for a bit of tang, garlic and a touch of chilli. Personally, i prefer the Thai sweet sauce! It’s all up to your taste at the end.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

To prepare 15 rolls (one pack) you will need:

  • 1 pack of rice paper (about 15 papers)
  • 500g shrimps cooked and deveined (you can also broil in the oven)
  • 1 medium mango cut a la julienne
  • 1 avocado sliced
  • 4-5 iceberg leaves
  • a bunch of fresh mint leaves
  • a bunch of fresh basil leaves
  • 2 medium carrots finely julienned

Take 1 rice paper and place in a shallow plate filled with warm water. Allow rice paper to soften for about 10 seconds. Remove and lay flat on working table – be gentle so you don’t rip the delicate paper. If this is your first time to use this type of paper, you will rip some in the beginning until u get used to 🙂

Start layering all veggies and fruits in the center of rice paper, Start with the lettuce so it holds the other ingredients. On the top part of the rice paper, place 3 shrimps with a mint leaf in between, or avocado to have the final look as per the photo below. Your rice paper rolls should look pretty with the shrimps and mint leaves or avocado on the smooth side of the roll and the seam on the underside of the roll.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

 

 

 

Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle, keep rolling firmly to reach the shrimps.  The rice paper is sticky, it will seal itself.

Serve immediately with the dipping sauce. These rolls are to be eaten fresh and on the spot, with time the rice paper gets dry and chewy.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Basil, shrimp, avocado and mango fresh rolls|marmite et ponpon

Fatteh batenjen – chickpeas, aubergine, yogurt and pita


Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

In a previous post i mentioned that Fatteh, that levantine dish, varies from one country to other; could be vegetarian or featuring meat, could also have potato or eggplant, but the main ingredients are chickpeas, yogurt and crushed toasted pita.

The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For this version of fatteh with aubergine you will need: (yield two portions)

  • 2 medium aubergine cut in big cubes
  • 3 pitas toasted and crushed in medium pieces
  • 500g yogurt (or two cups)
  • 2 tbsp tahina
  • 1tsp salt
  • 2 cups chickpeas boiled (could be canned)
  • 1 tsp garlic powder or 2 cloves crushed

to top with:

  • 50g butter
  • 1/3 cup pine nuts
  • chopped parsley or mint for garnish

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For a healthy option of this dish we will grill the aubergine in the oven after drizzling on top 2 tbsp of olive oil. and set aside

Same goes for the pitas, instead of frying them i will toast in the oven. When ready, put one layer of the toasted bread in a deep dish.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot, of course after removing its water, put on top of the pitas layer. Now distribute the aubergine evenly on the chickpeas.

To prepare the yogurt sauce, mix it with tahina and salt then pour it on the chickpeas and aubergine.

Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

It’s one of my favorite dishes, and as mentioned before, it is a versatile one. You can enjoy it vegetarian or you can add ground beef or chicken. Very easy and quick, using simple available ingredients and hold so much flavors!

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon