Wore my tubeteika to celebrate!
Nowruz meaning “New Day” is a Persian / Iranian spring new year celebrated March 20th for up to 13 days. It is celebrated by many Turkic and Persian communities, including by Tatar people (I am half Tatar). People gather to welcome the new year, renewal, and the return of warmth. 🌷
I learned of it just in March! Festivities include traditional dance, music, games, sporting competitions, pageants, performances with acrobats, and of course food!
Tatar folk ornamental designs I’d love to tattoo!
I found traditional dishes, and vegan equivalents so I could celebrate and cook with my partner Armony! I wanted to share the recipes we tried below for anyone who may want to try them!
If you make any of these recipes please send me photos or message me! I’d love to hear how they went for you! I’ll share more recipes I try in the future 💫
Nowruz Vegan Recipes
Vegan Kuku (Herbed Frittata)
Ingredients:
1 cup firm tofu, crumbled
1/2 cup mixed herbs (parsley, dill, cilantro, scallions)
1/2 cup chickpea flour
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons olive oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together tofu, herbs, chickpea flour, nutritional yeast, turmeric, pepper, and salt.
3. Heat oil in an oven-safe skillet over medium heat.
4. Add the tofu mixture and cook until the edges start to set.
5. Transfer the skillet to the oven and bake for 20-25 minutes or until the frittata is set. Keep an eye on it so it doesn’t become dry!
6. Remove from the oven and let it cool before slicing. Serve with topping of your choice.
Vegan Shurpa (Lentil Soup)
Makes 2 servings, recommend scaling up for leftovers or more people!
Ingredients:
1 cup red or brown lentils, rinsed and drained
2 cups vegetable broth
1 onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, vegetable broth, cumin, paprika, salt, and pepper.
3. Bring to a boil, then reduce the heat and simmer until the lentils are tender.
4. Serve hot, garnished with fresh herbs and a dollop of vegan yogurt (if desired.
Vegan Chak-Chak Recipe
Recipe make quite a few chak-chak, recommend scaling down unless you have a sweet tooth or many people to share with!
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup vegan butter (such as Earth Balance), softened
1/4 cup honey substitute (like maple syrup or date syrup
1/4 cup powdered sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (walnuts or almonds work well)
1/4 cup shredded coconut (optional)
Instructions:
1. In a large mixing bowl, combine the flour, vegan butter, and honey substitute. Mix until a crumbly dough forms.
2. Add the powdered sugar, baking powder, and salt. Mix until well combined.
3. Fold in the chopped nuts and shredded coconut (if using).
4. Knead the dough for about 10 minutes until it becomes smooth and pliable.
5. Cover the dough with plastic wrap and let it rest for 30 minutes.
6. Divide the dough into small pieces, about the size of a walnut.
7. Roll each piece into a ball and then flatten it slightly into a disk shape.
8. Heat a non-stick skillet or frying pan over medium heat. Cook the chak-chak disks for about 2-3 minutes on each side, until they're golden brown.
9. Remove the chak-chak from the skillet and place them on a paper towel-lined plate to drain excess oil.
10. Serve warm, dust with powdered sugar, and enjoy with a cup of tea!