a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
Iām probably canceling classes because no one comes to them, sorry! The goal was to cover Ā½ the familyās costs per month, but weāll have to find another way to do that.
The family is just ā¬76 from their short goal of ā¬27k, but havenāt received anything in three days. Letās do this today.
Hello, my name is Akram. I am 29 years old and from Gaza. After my father's ā¦ Akram Abdelwahed needs your support for Help the Abdelwahed fa
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
This familyās costs are estimated around 1000/month. If I can get at least 12 folks to come consistently to the weekly classes, weāll raise about half of this per month! I have 8 signups so far.
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
This familyās costs are estimated around 1000/month. If I can get at least 12 folks to come consistently to the weekly classes, weāll raise about half of this per month! I have 8 signups so far.
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
This familyās costs are estimated around 1000/month. If I can get at least 12 folks to come consistently to the weekly classes, weāll raise about half of this per month! I have 8 signups so far.
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
This familyās costs are estimated around 1000/month. If I can get at least 12 folks to come consistently to the weekly classes, weāll raise about half of this per month! I have 8 signups so far.
Hi my friends, if you have sent me your fundraiser, I will boost them on a blog where I have more followers. I have to close this inbox for now because I have my hands full with six stagnated fundraisers ššµšø you can send them to @thingsthatmakeyouacey though and I will post
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
This familyās costs are estimated around 1000/month. If I can get at least 12 folks to come consistently to the weekly classes, weāll raise about half of this per month! I have 8 signups so far.
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
a vegan/gf cooking class to benefit the Abdelwahed family
[ID in alt.]
This beautiful family of seven with whom I have been in contact for many months is dealing with new displacement and all the very high costs (financial included) that come with that. Consistent support is key, so to bring in weekly support, Iām running cooking classes for just an hour on Sundays.
Iām a cooking hobbyist focused on flavor development, a free and relaxed approach to measurements, and creative vegan and gluten-free cooking (but all my recipes are flexible for your needs). Yes, I make an amazing vegan biryani, and itās on the roster.
Classes are 1 hour on Sundays. Every Monday Iāll send out a description of the dish Iāll be making the following Sunday, and if you choose to come along that week, youāll just need to reply with a screenshot of your donation receipt of at least ā¬10 to the familyās GFM. Thereās no requirement to attend all classes; you can just pick what you want.
First class will be 11/24 ā¼ļø
Sign up any time for free: https://tiny.cc/CookWithDivya
if you have made any of my recipes can you let me know, and offer a few words about it? testimonials will help me advertise a class I'm running to benefit a Gaza fundraiser
This "quiche" is made with broad bean (or chickpea) flour, shallots, and sweet cherry tomatoes. I forego the pastry element for the sake of ease. The result is a fluffy, aromatic cake, perfect for a protein-rich brunch, a packed lunch, or as a finger food. 30 mins, serves 2.
[Image description: an overhead view of a yellowish pastry in a white ramekin. The pastry is topped with cherry tomatoes and thin-sliced shallots that are slightly browned. Some herbs are also visible. End ID]
Dry ingredients
2 cups broad bean or chickpea flour
1/2 tsp turmeric
1 tbsp nutritional yeast
3 tsps onion powder
2 heaped tsps kala namak
1 tsp smoked paprika
1.5ā2 sprigs fresh thyme
Note: you may notice this takes a lot of kala namak! The yeast, kala namak, onion, and mustard work together the create an eggy flavor, but given the strong taste of broad bean/chickpea flour, a little more is needed to achieve this.
Wet ingredients
about 1.5 cups unsweetened milk alternative
2 tsps whole grain mustard
.
Finishing ingredients
5 cherry or grape tomatoes (preferably on the vine), sliced in thin discs (about 3-4 discs per tomato)
1 shallot, sliced in very thin cross-section discs
1.5ā2 sprigs of fresh thyme
nice extra virgin olive oil (I used Palestinian olive oil - Europe link)
freshly ground black pepper
freshly ground sea salt
.
Instructions
Preheat your oven to 180C / 360F (fan). Grease two 10ā12.5cm ramekins and place half the tomatoes/shallots on the bottoms.
In a mixing bowl, mix together all the dry ingredients, plus 1/2 teaspoon sea salt, and black pepper to taste. Mix thoroughly, ensuring that the flour has no clumps left. Taste the dry mix and adjust kala namak as needed; the sulfur taste should come through slightly but noticeably.
In a separate mixing bowl (or a mug!), mix together the milk and mustard until smooth. Add the wet ingredients to the dry ingredients and whisk. Add water until you get a texture slightly thicker than pancake mix and slightly thinner than cake batter. Pour this mixture into the greased ramekins.
Note: You might notice that I do not mix the veg into the batter! In my experience, broad bean and chickpea flour can create dense pockets around solid ingredients in a batter, and I wanted to allow the texture to remain soft and fluffy. Instead, the tomatoes and onions at the bottom allow for more veg in the recipe; these will go soft and tender while those at the top go crisp and sweet.
Top the mixture with the remaining tomatoes, shallots, and thyme along with a generous amount of black pepper and a 1/4 teaspoon of sea salt sprinkled over each. Finish with a drizzle of extra virgin olive oil.
[Image description: two white ramekins viewed from above. They are filled with a pale yellow batter. The batter is topped with tomato and shallot slices, green herbs, black pepper, and a golden drizzle of olive oil. The ramekins sit on a wood surface, where a little bit of batter has dropped. End ID]
Bake for 15ā20 minutes, or until a skewer comes clean. Right out of the oven, give the quiches a generous drizzle of olive oil, especially in any cracks that may have formed on top; this allows the quiches to retain moisture as they cool, as broad bean/chickpea flour is very absorbent, and also lends a delicate, peppery flavor throughout the cake.
Serve once cooled with a jalapeƱo chutney or other sweet hot sauce. These also heat back up again nicely in the oven at 180C for about 10 minutes.
[Image description: a perspective view of a golden pastry in a white ramekin, sitting on a black surface. The pastry is topped with cherry tomatoes and thin-sliced shallots that are slightly browned. Some herbs are also visible. End ID]
Donate e-SIMS for Gaza
Donate to families in Gaza or who have evacuated
Donate to mutual aid funds operating in Gaza to provide food and other aid
This is a nutty, creamy, aromatic soup made from broccoli, fresh mint, toasted pine nuts, and edamame that's warming for cold winters and fresh for summer. 40 mins, serves ~5.
[Image description: A close-up photo of a bright, light green colored soup in a white bowl. The soup is flecked with lighter and darker green specks. Floating in the soup are stringly onions and golden-brown pine nuts, and wilted dark green leaves. In the corner is a reddish-brown cheese crisp, stuck into the soup. End ID.]
Ingredients
1 broccoli, cut into 1-2 inch chunks (including stems)
the base of a leek, sliced into a few cross-section rings
1.5 cups frozen or fresh edamame beans
1 small pack of pine nuts, raw (cashews can be substituted if you have allergies, or else cook the edamame in the same way)
1/4 of an onion, sliced into half rings
1 cup of coconut milk or 1/2 cup coconut cream + 1/2 cup water
2 cups vegetable stock
2 tablespoons margarine/butter
a drizzle of EVOO (about 2 teaspoons)
Spices & herbs
2 handfuls of fresh mint leaves
2 tablespoons black pepper
1 teaspoon tarragon
1 teaspoon thyme
a pinch of coarse sea salt or kosher salt
Heat 2 tablespoons olive oil in a saucepan on medium heat. Add 3/4 of the pinenuts, 2 sprigs of mint leaves, thyme, tarragon, 1 tbsp black pepper and fry, tossing frequently, until the nuts are fragrant.
[Image description: a close-up of pine nuts and mint leaves in oil in a saucepan. End ID]
Add the leeks and continue tossing until the leek is translucent.
[Image description: a close-up of pine nuts and mint leaves in oil in a saucepan, now with translucent green rings of leek. Some of the nuts are golden brown. End ID]
Add the broccoli, edamame beans, another sprig of mint, and a dash of salt and turn the heat to high. Stir fry until the broccoli is bright green. Add the vegetable stock, 2 cups water, a drizzle of extra virgin olive oil, and cream (and add water until the vegetables are mostly covered). Blend. Bring the blended soup to a boil, add another tsp of black pepper and thyme, adjust the salt, and let simmer on medium low heat, uncovered and occasionally stirring, for twenty minutes or until creamy and not watery.
For the topping, melt the butter in a pan on medium heat. Add the onions and another sprig of mint, torn, a pinch of coarse salt, and two pinches of black pepper. Remove from heat once the onions are partly translucent, still a little crisp.
Serve the soup with a few teaspoons of the topping, and a cheese crisp or crispbread.
A moist, sweet and savory tofu roast for the holidays. 60 mins (+ day for marinating), serves 6ā8.
[Image description: a close-up photo of a block of tofu in a roasting tray. The tofu is golden brown, with edges that are caramelized and dark brown/black. The top of the tofu is scored in a cross-cross pattern. End ID]
Ingredients:
2 blocks of extra firm tofu
Marinade
1:3 oil to tamari (about a half cup of tamari)
3-4 tablespoons molasses sugar
2 tsps honey
1 tsp smoked paprika
2 tsps mild and smoky bbq spice mix (this is something I get locally ā I would substitute in 1:1:1 garlic, onion, and smoked paprika powder)
1 tsp black pepper
1 tsp dried vegetable bouillon
The glaze will be formed from leftovers of the marinade, plus:
2 tsp sweet mango chutney
1/4 cup orange juice
Tofu prep:
Score the tofus on both sides in a criss-cross pattern, making sure the scoring goes down about 1 cm. Microwave the marinade for about 15 seconds to ensure the sugar and honey are melted. Use a teaspoon to pour the marinade over the tofu, letting it sink into the scoring, and make sure to cover the sides as well. Leave about 1/3 of the marinade for the glaze. Marinate the tofu overnight (or at least 2 hours).
Glaze:
Add the mango chutney and orange juice to the leftover marinade. Reduce for 15-20min on low heat until shimmering with bubbles all across the surface; the sauce should be sticky. Glaze the tofus within 10 minutes to avoid hardening.
Tofu:
Bake tofu for 30-40 mins at 180ĀŗC. Glaze the tofus and put back in the oven for 10 mins. "Carve" and serve with a roast dinner.
[Image description: a close-up of a dinner plate with a pile or roast carrots on the left, and two slices of the scored, golden-brown roast tofu resting on each other on the right. There are other roasted items out of focus behind these. End ID]
a simple, herbal umami broth for a cold day (or a cold).
50 mins. Serves 3-4.
[Image ID: an overhead photo of a bowl of soup on a small platter, sitting on a circular blue and white placemat on a wooden surface. The soup is green-brown with herbs and vegetables under the surface. End ID.]
Ingredients:
1 8oz punnet of baby bella or chestnut mushrooms, sliced very thinly
2 small yellow onions, diced finely
1 tbsp of vegan butter
Spices and herbs:
2 sprigs of fresh or dried rosemary
black pepper
fresh, dried, or powdered thyme
In 2 tbsp of olive oil, lightly fry the onions, rosemary, and 2 tsps of thyme on medium heat for five minutes and then cover. Sweat the onions for 15 minutes.
[Image description: a close-up photo of a pot with diced onions and herbs frying at the bottom, partly browned. End ID.]
Add the mushrooms, season with salt, black pepper, and another 2 tsps of thyme, and fry again on medium-high heat for a minute, and then cover to sweat for another five minutes.
Once the mushrooms are tender, add 6 cups of water. Cover, bring to a boil, and then turn down the heat to low and let simmer for 20 minutes.
[Image description: a close-up photo of a pot of cooking food. There are sliced mushrooms, onions, and herbs floating in water, with tiny bubbles between the pieces. End ID.]
The broth should have a strong flavor; if not, continue to simmer. Adjust the salt, and finish with a tablespoon of unsalted butter/margarine.
[Image description: a close-up photo of a pot of brown broth with vegetables under the surface. In the corner is a pat of butter that is partly melted, spreading into the broth. End ID.]
Serve with garlic bread, or use as a base for other soups.
[Image description: a close-up photo of a metal spoon dipped into a pot of brown broth with yellow oil bubbles at its surface. The spoon is filled with the broth and thinly sliced mushrooms and herbs. End ID.]
A warming, creamy and filling soup. This is based on my favorite instant soup I ate in college whenever I was ill! But I wanted something more scaleable and from scratch.
60 mins. Serves 6-8.
Ingredients:
5 cans of black beans
2 plum tomatoes, cut in half rings
1 large onion, diced
2-3 chipotle peppers in adobo, roughly crushed
1 lime, juiced
1 tbsp butter/margarine/olive oil (optional)
Spices & herbs:
2 tbsps ground cumin
1 tsp ground coriander
1 tbsp oregano
2 tsps black pepper
Steps:
Toast the cumin and coriander in 1 tbsp of oil on medium-low heat. Once fragrant, add in the onions and fry on medium-high. When the onions are soft and translucent add in the tomatoes and let soften. Finally, add the black beans, oregano, black pepper, a couple pinches of salt (I personally like to fully salt a dish after it simmers part way, but you can do this now), and chipotles. Continue to fry this mixture for another five minutes, turning over the beans liberally to coat them.
Next, add enough water to cover the entire mixture with some room to spare. Cover until boiling, then let simmer uncovered for about 30 minutes on medium-low heat. After the first 10-15 minutes, use a potato masher or the back of your spoon to mash the beans just enough that you notice the soup thickening from this action.
Once creamy, lower the heat and mix in the lime juice, butter/oil, and another helping of oregano, and adjust the salt. You can also finish with fresh torn cilantro or crema.
