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Plant-Based Persian

Plant-Based Persian

Vegan Persian and Family Favorite Recipes

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January 19, 2021January 19, 2021 ~ Plant-Based Persian

Vegan Persian Food - Fesenjoon

Vegan Persian Food – Fesenjoon

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  • Mast-o-Musir (Persian Shallot Dip) March 17, 2022
  • Vegan Haleem February 26, 2022

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Vegan Noon-e-Khamei (Persian cream puffs) - not the easiest recipe to veganize. Hard to replace 4-5 eggs in a typical cream puff. Took many tries. But they are so yummy, couldn’t give up! Nowruz means “New Day” in Persian and originated in the Zoroastrian religion. It marks the start of spring (vernal equinox) and the Persian New Year. Nowruz is an over 3,000-years-old festival. It is celebrated in Iran, Afghanistan, Uzbekistan and other parts of Central Asia. Spring is almost here! Time to grill (vegan) kabob and make Mast-o-Musir! The Iranian American in me also loves this with potato chips! A green drink your kids will drink. This recipe is nutrient packed with spinach, tahini, flaxseed, and soy milk! And it tastes like Israeli Halva in a cup! 🙌🏼 Veganized a quote I read on empathy in Psychology Today because, why not? Persian Haleem is a meat and wheat porridge. Our vegan version uses oyster mushrooms instead of the traditional turkey or lamb. Recipe link in Bio! “Where there is love, nothing is too much trouble and there is always time.” - Abdul-Baha Gelatin-Free Valentines Treats. In follow-up to my Veggie Biryani post, a picture of me in a sari shortly before my mom and I moved to the U.S. in February 1984 as Iranian refugees with the help of the @rescueorg.
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