De Perzische keuken, met een rijke culinaire traditie van duizenden jaren, is hem met de paplepel ingegoten. Hij ontwikkelde een overmatige belangstelling voor koken en werd praktiserend chef. Zijn vele reizen brachten hem in contact met uiteenlopende eetculturen, voedselproducten en specerijen. Culinaire inspiratie en een rijke basis van waaruit hij zich ging verdiepen in diervrije producten, om zelf nieuwe diervrije gerechten te bedenken en klaar te maken. De afgelopen twee jaar is hij zijn creaties vast gaan leggen. Zijn recepten worden met veel enthousiaste ontvangen en de proevers van zijn ‘Plant Based Nutrition’ zijn veelal prettig verbaasd

3 Normal size Lemon
30-50 ml Maple Syrup
Pinch of Cayenne or chili pepper
300 ml Water
5 Ice Cubes
1 Fresh pepper (optional)

INGREDIENTS
2 Beetroots (cooked)
50 ml Almonds milk
20 gr Almonds
Few Ice cubes

1- Raisin 200-250 gr
2- Sunflower 200 gr
3- Eco patent flour 200 gr
4- Sesame 100 gr
5- One fresh curcuma root
6- Aluminum free baking powder 25 gr
7- Vegan nutritional yeast 20 gr
8- Water 300-500 ml
9- Cinnamon powder 50 gr
10- Sunflower oil 50 ml
11- Pinch of Salt and pepper

5 branches Celery
5 Scallion onions
2 Red Onions
3 Carrots middle size
2 Cloves of garlic
1 Tomato’s
150 ml sunflower oil
1 vegan vegetable stock cube
1.5-2.0 liter boiled water
50 ml red/white vinegar
Pinch of salt and pepper
Pinch of Herbs the Provence

250 gr Tempeh cubed
100 gr Mushrooms washed
2 normal size red onion (chopped)
1 bunch fresh fenugreek 
1 bunch parsley
2 bunch Coriander /cilantro
4 scallions/ Chives
200 gr Red kidney beans canned (or soaked overnight)
1-2 white or black dried lemons
2 tablespoons freshly squeezed lemon juice
2 tablespoons red vinegar
1 fresh curcuma (chopped)
Salt and pepper
100 ml Sunflower oil
Water
Coco oil (to taste)

SHIRAZ SALAD
Diced tomato, cucumber, onions and add salt, pepper, vinegar and olive oil.

Use a large stew pot and mix tempeh, mushrooms, fresh curcuma, lemon juice, red vinegar, chopped onions, salt, pepper and Saffron.
After 10 minutes add 100ml of oil and bake the mixture until they become golden and light brown.

Cook red kidney beans in a separate pot for 30 min (or use canned red kidney beans).

Clean and wash fenugreek, parsley, Coriander and  scallions and chop the herbs finely.

Add read kidney beans, dried lemons and the herbs in to the large stew pot with the other ingredients and stir frequently for 5 minutes  (medium temperature).

Pour in enough water to cover the mixture and bring to a boil on high heat (few minutes). Cover the stew pot and lower the heat to almost minimum and let it to cook for 90 minutes.
Taste and adjust salt and pepper to taste. Add more boiled water if needed.

250gr diced white mushrooms
250gr diced tempeh cut into 1,5 cm thick slices
200 gr diced Beetroot
3 finely chopped red onion
3 chopped red/green/yellow bell pepper
1 medium size fresh curcuma
2 teaspoon (Persian) saffron (powdered with sugar)
2 diced tomatoes
1 Spanish sharp pepper
20gr Mexican chili powder
200ml fresh lemon juice
200ml  olive oil
4 garlic cloves
250-500gr uncooked  Basmati rice
200gr frozen green peas
50gr chopped fresh parsley (optional)

Bring water to boil and add rice. Drain and wash the rice.
Put all chopped and diced ingredient in the wok. Add salt, Mexican chili powder and as lemon juice and mix it. Add olive oil stir-fry the ingredients. Add saffron and drained rice.

100gr Sliced dried Apricot
250gr diced white mushrooms
250gr Sliced tempeh cut into 1,5 cm thick slices
1 Spanish sharp pepper
1 Carrot (medium size)
200 gr diced Beetroot
3 finely chopped red onion
2 sliced spring onions
4 garlic cloves
3 chopped red/green/yellow bell pepper
250-500gr uncooked  Basmati rice (cooked in 2-3 liter boiled water)
200gr Fresh/frozen green peas
50gr chopped fresh parsley
Branch of fresh basil
1 medium size fresh curcuma
2 teaspoon (Persian) saffron (powdered with sugar)
20gr Mexican chili powder
200ml fresh lemon juice
200ml  olive oil

Bring water to boil and add rice. Drain and wash the rice.
Put all chopped and diced ingredient in the wok. Add salt, Mexican chili powder and as lemon juice and mix it. Add olive oil stir-fry the ingredients. Add saffron and drained rice.

100gr Cranberry’s
200gr Mushrooms
2 Lemons (juice)
Branch of Parsley
3 bell peppers (red/green/yellow)
1 Onion (red or white)
2 Cloves of Garlic
50gr Spinach
100gr Raisons
50gr Lettuce
50 gr Sunflowers Seeds
200gr Kidney Beans (Red)
200gr Corns (Fresh or Canned)
100ml. Olive or sunflower oil
Pinch of salt and chili pepper
8 Burrito breads

Cut all ingredients in dice size pieces. Add cranberry, sunflower seeds, lemon juice, salt, chili pepper and oil. Bake the filling for 15 minutes. Fill the Burrito wrap breads and enjoy your meal!

1- Sunflower or coconuts oil 200 ml
2- Coconuts milk 400 ml
3- Cacao 100-125 gr
4- Flour (all-purpose) 150 gr
5- Sugar or 150ml  maple syrup 150 gr
6- Baking soda (aluminum free)
7- Fresh vanilla (15 gr vanilla powder/extract) 5 gr
8- Pinch of salt
Optional:
9- Dried or fresh fruits (200 gr):
such as cherries, dates, berries, peach, raisin etc.

Place and stir flour, sugar, vanilla, cacao powder, baking powder and pinch of salt. Add oil and coconuts milk and mix it properly.
Use blender to make the mixture smooth and creamy.
Add your optional fruit to the mixture.
Preheat  the oven 175 C° for 10 minutes.
Place cupcake paper in the muffins tin or as you making a brownie/cake place greasy oven paper in the baking spring form pan. Use a large spoon to fill the cupcakes of the baking spring form pan.
Place the muffins/cake in the oven for 40 minutes 160-175 C°.

150 ml Sunflower oil
30gr Coconuts oil
200gr Organic sugar
100 ml Maple syrup
125 gr Cacao powder
1 Teaspoon vanilla
1 Tablespoon aluminum free Baking Soda
250gr Baking Flour
150gr Pomegranate seeds (one pomegranate)
100 gram Raisins
1 Normal size orange (orange peel zest and the juice)
100g Oatmeal
± 300 ml Cold water
Pinch of Salt
Pinch of Chili powder
Branch of Mint (leaves)

Mix all Ingredients together in a large mixing bowl (except water, oil, Oatmeal, Pomegranate seeds and mint leaves). Then add in cold water and oil. Mix slowly and gently until smooth. 

Preheat the oven to 175 C°.

Lubricate baking dish with coconut oil and sprinkle with oatmeal and pour brownie dough into the cake tin. Add Bake for about 40 minutes. To test for as it is done with a fork into the brownie and it should come out slightly wet. The edges should be hard and formed.
Turn Brownie and Sprinkle it with pomegranate seeds. mint and other decorations (optional) and let it to cool completely in the pan before cutting in square blocks.

Caution: A Nutrition is Vegan as you use vegan ingredients!