Levantine Mujaddara

If you've been following me for a while, you’ve probably noticed how much I keep coming back to Levantine cuisine. It’s hard not to—there’s just so much to love. Every week, I dive into my research and discover new plant-based gems that always find a way onto my ever-growing list. Most recently? Mujaddara. A Levantine classic that combines spiced rice, tender lentils, and sweet, golden caramelized onions. It’s often served with a fresh farmer’s salad, like Salata Falahiyeh, where the crisp veggies and tangy dressing offer the perfect contrast to the rich, savory rice and lentils. The recipes for both are in my book Naturally Vegan (take a look here).

In this week’s test kitchen…

I’ve been testing an Indian sweet & savoury ‘cake’ made from gram (chickpea) flour. It's wonderfully spongy and finished with a spicy tempering water that turns it into a juicy delight.

I also took on one of Spain’s most iconic tapas: crispy potatoes smothered in smoky, spicy paprika sauce.

I’m giving both a few more tweaks to make sure they’re just right. Stay tuned for the recipes.

The Archive: what you might have missed

Ginger turmeric shots: with a bold, earthy kick, homemade ginger turmeric shots are a quick, fresh way to slip some serious nutrients into your routine.

Chocolate energy balls: throw together a handful of plant-based superfoods, and you’ve got these Dark Chocolate Energy Balls. Bonus: they’re a great way to use up leftover juice or health-shot pulp—just mix it right in.

Lastly, I just want to say a huge thank you for all the amazing support for my book, Naturally Vegan. The preorders, messages, and shares have left me speechless—seriously, I’m blown away. I can’t wait to share more as we get closer to launch day!

Much love,Julius