Tag Archives: vegetarian

Meatless braised artichoke with potato, carrots and peas (suitable for vegetarians)

Posted on March 9, 2020 | Leave a comment

Artichoke is high in fibers and antioxidants, it maintains a healthy heart, reduces bad cholesterol, prevents and treats cancer, improves digestion and acts as a diuretic.

Did you know that if artichoke is left to grow wild, it blossoms into large purple flowers? yes artichoke is a bud of a thistle!

This astounding vegetable can be consumed from leaves to heart and even the bottom, this recipe calls for hearts. Braised artichoke hearts with carrots, potato cubes and peas. It’s usually presented as a side dish, salad or mezza, but if paired with rice you can eat as a main dish.

you will need (serves 4):

medium onion finely diced
400 g artichoke hearts
1 cup carrots, chopped in small cubes
1 cup potato, chopped in small cubes
1 cup peas
2 tbsp butter
2 tbsp flour
juice of one big lemon
3 cups water
salt to taste

Sautée the onion in butter until fragrant, add the flower and let it cook a bit until it starts to have a golden shade, then pour the lemon. Whisk the mix the same way of doing the roux then the water little by little. You will obtain a silky and viscous sauce. Add the artichoke, potato, carrots and peas and let it cook on low flame until tender.

As i said you can serve it cold as a mezza or hot with rice, or maybe why not trying it with mashed potato. I am personally a big fan of this dish. I love vegetables and i love everything that has citrus, so it is a heavenly combination. Give it a try and i am sure you will love it.

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 and instagram. More posts yet to come, stay tuned. Happy cooking!

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Posted in appetizers & salads, main dish

Tagged art direction, artichoke, carrots, cooking, cooking lebanese, easyrecipe, food, food blog, food blogger, food layout, food photography, foolproof recipe, jaymmy, lebanese food, lent, marmite et ponpon, meatless, peas, potato, recipe, traditional recipes with a twist, vegetarian

Vegan whole wheat fusilli pasta

Posted on August 30, 2018 | Leave a comment

Oh marmite et ponponER’S how i miss you ❤

I woke up this morning and the first thing on my mind was marmite et ponpon. Back form the summer vacation and before getting overwhelmed by a packed schedule, i wanted to start with by a big fat i love you and i miss you.

I spontaneously chose the last post from the queue (the long queue, the really long queue) to share it with you, without thinking and without planning … All i can say (emotionally driven) i really miss you and miss my space where i share with you what i like to do the most.

Happy to reconnect with you after this long time!

Vegan whole wheat fusilli pasta is my recipe to share with you today. Serving 4, you will need:

one pack of whole wheat fusilli (cooked as per pack instructions, washed and drained)
500b tomato puree
1 big capsicum cut a la julienne
2 cups broccoli
1 1/2 cup fresh mushroom sliced
5-6 small zucchini cut a la julienne
2 big carrots shaved or thinly sliced
1 cup black olive, seedless
3 tbsp olive oil
salt and pepper as per your taste

Bring olive oil to heat and sautee the broccoli, carrots and zucchini for 2 minutes then add capsicum (choose the color you want), mushroom and olive to sautee all for another 1-2 minutes.

Pour the puree of tomato and cook the mixture 1 minute after boiling. You don’t want the veggies to be 100% cooked. The little bit of crunchiness will create a beautiful contrast with the pasta. Add salt and pepper as per your taste!

Mix the sauce with the pasta and serve it hot or maybe at room temperature. Bon appetit!

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.

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Posted in main dish

Tagged black olive, broccoli, capsicum, carrot, cooking, doha, food blog, food blogger, food photography, food porn, fusilli, italian cuisine, italian dish, jaymmy, lebanon, marmite et ponpon, mushroom, olive oil, pasta, qatar, recipe, tomato, vegan, vegetarian, whole wheat pasta, zucchini

Vegan Heirloom beans – Lebanese traditional fasoulia bi zeit

Posted on February 21, 2018 | Leave a comment

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 🙂

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.

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.

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Posted in appetizers & salads, main dish

Tagged cooking traditional lebanese, easy recipes, food blog, food photography, garlic, heirloom beans, jaymmy, lebanese blogger, lebanese cuisine, lebanese food, lebanon, marmite et ponpon, meatless, onion, pinto beans, qatar, quick recipes, tomato, vegan, vegetarian, wholesome recipes

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

Posted on February 18, 2018 | 2 comments

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)

2- deviled eggs (bayd w batata)

3- mac n cheese

4- batenjen el rahib (aubergine salad)

5- carrot ginger soup

6- zucchini omelette عجة كوسى

7- shrimp tagliatelle

8- caprese pasta salad

9- broccoli soup

10- salade au chevre chaud

11- cherry tomato basil salad

12- salmon avocado and goat cheese salad

13- thyme goat cheese and bake rolls salad

14- ginger scented rice pilaf with whole roast fish

15- baked fish in sesame ginger marinade

16- Shrimps and exotic fruits salad in pineapple shell

17- spinach fetta in puff pastry

18- loubyeh bi zeit – vegan flat green beans

19- Savory spinach feta cheese quiche

20- romano and pineapple salad

21- sweet balsamic glazed salmon

22- artichoke spinach dip

23- spinach and cream cheese lasagna

24- salade nicoise

25- baked salmon with avocado salsa

26- mushroom soup

27- makhlouta (mix grains soup)

28- adas bhamoud (chard and lentil soup)

29- three cheese and white wine penne

30- roast pumpkin soup

31- spinach goat cheese tortellini

32- kibbet batata (lebanese vegan potato kibbe)

33- mdardara – vegan lebanese lentil and rice pilaf

34- fasoulia mtabbalé – vegan Lebanese butter beans

35- artichoke spinach quiche

36- minted yogurt pasta

37- smoked salmon and crab sandwich

38- shrimp orzo salad with tropical fruits

39- pomegranate and mandarin feta salad

40- hasselback potatoes

41- cheesy pull apart bread

42- purslane, avocado and rocket salad

43- watermelon and Bulgarian salad

44- caprese quiche

45- grilled halloumi with pesto and tapenade

46- crab orange sandwich

47- broccoli cheese soup

48- boursin cheese,spinach and strawberry

49- spinach, leek and cheddar cheese quiche

50- fatteh hummos – chickpeas, yogurt and pita

51- classic bulgur pilaf and vermicelli

52- fish tagine in Tahina sauce

53- smoked salmon and asparagus quiche

54- parmigiana di melanzane (aubergines parmesan)

55- tabbouleh

56- beetroot and feta tart

57- spinach lasagna roll ups

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

59- basil, shrimp, avocado and mango fresh rolls

60- 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.

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Posted in j delights, special occasions

Tagged food blog, food blogger, food photography, jaymmy, lebanon, lent, marmite et ponpon, meatless, qatar, vegetarian

Fatteh batenjen – chickpeas, aubergine, yogurt and pita

Posted on October 19, 2017 | Leave a comment

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”.

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

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.

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.