Vegan “pulled pork” sandwich


Internet is full with recipe videos of this vegan sandwich at the moment, so I decided to give it a try. I found ready to cook/eat jackfruit in Carrefour in Mall of the Emirates. It cost around 11 dirhams per box (it doesn`t say what is the quantity). For 4 sandwiches like the ones on the picture I used two boxes or approximately 500 g.

I wouldn`t say you can`t make any difference between these sandwiches and the real meat ones, but they both taste really good. This vegan version is really exotic and extra sweet. I could happily eat that as a substitute to the meat ones.

Recipe credit to Buzzfeed


  • 2 tablespoons  oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 4 cups jackfruit, it comes chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon vegan Worcestershire sauce
  • 2 cups vegetable stock
  • ½ cup vegan barbecue sauce


6 vegan buns

Vegan coleslaw



  1.  Heat the oil over medium heat in a large pan or Dutch oven.
  2.  Add the onions and garlic, and cook until translucent.
  3.  Add the jackfruit, spices and Worcestershire. Stir to coat evenly.
  4.  Add the vegetable stock and bring to a simmer. Reduce heat, cover, and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
  5.  Spread the jackfruit on a prepared baking sheet and bake at 180 degrees for 45 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
  6.  Pour the barbecue sauce over the jackfruit, mix, and return to the oven for 15 minutes.
  7.  Serve warm on vegan buns with vegan coleslaw.

Toad in the hole


Toad in the hole is a Biritsh classic. I was told how to make it by my husband and I love it ever since. it`s a good comforting dish, that he usually drowns in gravy and HP sauce. I personally love it with a pint of Guinness 🙂


  • 120g white flour
  • 4 large eggs
  • 300 ml milk
  • 8 good quality pork, beef or any other sausage you like
  • 2 tbsp oil



  • To make the batter, sift the flour into a large bowl

  • Make a well in the center of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.

  • Preheat the oven to 200 degrees

  • Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Set aside

  • Brush small tray with oil and heat in the oven for five minutes or until the oil is hot and hazy.

  • Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.

  • Serve with gravy and HP


Sivas Katmeri


Being Bulgarian I was raised to love our cuisine.  One of the things I miss the most is the little bakeries located almost everywhere, offering traditional breakfast pastries. Sadly, we don`t have Bulgarian restaurant here in Dubai, but few years ago I discovered Turkish food. Little I knew of how similar these two are. In fact we share names of recipes and you guessed it- breakfast!

The recipe I present you today is called Sivas katmeri and its layered dough with butter. I wouldn`t say it`s difficult to make, but it takes some time in the kitchen. Find the recipe below and go through the pictures in the gallery to see how it`s made.


  1. I used the same dough recipe, with which I made the mekici.
  2. Let the dough rest until double in size (45 min. to 1 h)
  3. Cut the dough in 4. You will need two  for each sivas katmeri
  4. Roll the dough until 0.5 cm thin, brush with melted butter and fold like an envelope
  5. Roll second dough, brush with butter and put your first envelope dough in the center
  6. Fold around it and brush generously with butter
  7. Make two sivas katmeri and gently roll them to 1 cm thickness
  8. Place in baking tray, covered with baking paper
  9. Score the dough with sharp knife
  10. Brush with butter and bake at 180 degrees for 45 min. or until golden
  11. I like to serve it with jam, white cheese and herbal tea


Veggie coconut curry


Having a good curry for dinner is the most satisfying thing after a long day. With this recipe I went totally vegan as I was curious for the result. I had no idea what a veggie curry could look like, until I went to the shop and found fresh sweet corn, fresh peas and it was pretty much sorted 🙂 I decided to substitute the meat by adding sweet potatoes, and that paid off well. The good side of cooking vegan is that you cook faster than usual and this save you extra time.


  • Bunch bok choy
  • 3 cups sweet corn
  • 2 cups green peas
  • 2 small sweet potatoes, peel and cubed
  • 3 garlic cloves
  • 1 tbsp minced ginger
  • 1 lime, juiced
  • 1 tbsp red curry paste
  • 1 can coconut milk
  • 1 can coconut cream
  • handful coriander
  • salt to taste
  • 1 tbsp oil
  • 1 tsp sesame oil


  1. Start with boiling your potatoes. Strain the water and set aside
  2. Mix the oil with sesame oil and saute garlic, ginger and curry paste
  3. Add the corn and peas and cook for 2-3 minutes.
  4. Add the hard stems of the bok choy and saute for another minute
  5. Add the coconut milk and cream, lime juice and half the coriander. Season with salt
  6. Cook for 20 minutes, then add the potatoes and bok choy leaves. At this point turn the heat off
  7. Serve with extra lime and coriander


Edamame soba noodles

This recipe is as green as it gets. If you are looking for a booster for lunch, this is the right one. Cook for dinner and pack it for lunch as a salad- it will be equally delicious. In my opinion this is much better than the take out we get around here, as they are usually soggy from soy sauce. Using soba instead of any other pot noodles is a guarantee for quality and you will avoid MSG, sodium and all other nasty E`s from the equation.



For the soba

  •  small pack  soba noodles (I used made of brown rice)
  • 2 cups frozen organic edamame
  • 2 cups snow peas
  • 2 cups baby corn
  • 1 peeled carrot
  • handful fresh coriander
  • bunch of bok choy
  • cashew nut to serve

For the sauce/dressing

  • 1/4 cup soy souce
  • 2 tbsp oil
  • 1 small lime, juiced
  • 1 tsp sesame oil
  • 1 tbsp honey/agave
  • 2 tbsp freshly grated ginger
  • 1 tsp sriracha
  • 2 garlic cloves, minced


  1. Mix the sauce ingredients and set a side
  2. Boil the soba as per the instructions and strain the water
  3. Saute the veggies for not more than 3-4 minutes, add the soba
  4. Turn the heat off and then dress the dish with the sauce
  5. Srve with chopped cashew nuts


West African peanut soup

This soup is ready in less than 30 minutes, it`s easy, delicious, plant based, gluten free and packed with goodness. What else you need to convince you 🙂 I give credit for the recipe to Cookie and Kate. I changed it just slightly to match with my personal preferences. I hope you give it a go too.



  • 6 cups  vegetable broth
  • 1 medium  onion, chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch snow peas
  • ¾ cup unsalted peanut butter
  • ½ cup tomato paste
  • 1 tbsp Sriracha
  • chopped cashew nuts for serving
  • chopped purslane for serving
  • basmati rice for serving


  1. In a medium Dutch oven or pot, bring the stock to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 10 minutes.
  2. In a separate bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the snow peas and season the soup with hot sauce to taste.
  3. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve topped with rice, cashew nuts and purslane.


Mekici (мекици, mekitsi) is traditional Bulgarian breakfast. The best description is deep fried dough. It’s very similar to the doughnuts, but less sweet and even a bit sour as it is made with yeast. 

Mekici are traditionally served generously coated with icing sugar and accompanied by jams, white cheese and even as a substitute for bread. 

My variation guarantee you the traditional taste, but is super easy to make. I used a ziplock plastic bag for the rising of the starter and it turned the best mekici I ever made. 


For the starter

– 2 cups warm water

– 11 g dry yeast 

– 1 tsp sugar

– 1/2 tsp salt

– 1 cup all purpose flour 

For the dough 

– your starter 🔝

– 1 1/2 cup all purpose flour 

– 1/4 oil 

– extra oil for frying 

– icing sugar to serve


Start by making your starter. Mix the ingredients together and zip the bag. Let it double in size. It took mine around 15 minutes. You know it’s ready when big bubbles appear. Transfer to a big bowl and add the rest of the flour. Start gently mix and neat with your hands. When is nearly into shape add oil so you can easily form elastic, yet firm dough. In a small pan add about 1 finger oil and heat on low. Take small pieces of dough and flatten with hands. Fry each side until golden (1-2 minutes). Serve with icing sugar.