Vegan Recipes from the Middle East

Parvin Razavi was born in Iran and spent her early years at the Caspian Sea and in Tehran until their family emigrated to Europe. She had always been fascinated by her family kitchen and her culinary talent was valued for many years just among her circle of friends, before she made her passion into her profession. From then on, she wrote her own very successful foodblog ‘thx4cooking’ and began as an edi

“Why we love it: Short ingredient lists and easy-to-follow instructions make cooking Iranian, Moroccan, and Lebanese dishes easy for new vegan cooks, while inspiring seasoned chefs to try different cuisines.” (VegNews)

Enjoyment, hospitality, tradition, creativity, sustainability and joy of life these starting points were the inspiration for this book. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. From then on, she wrote her own very successful foodblog ‘thx4cooking’ and began as an editor at Biorama, a magazine for a sustainable lifestyle.. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and co