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Growing up, I loved a good creamy mushroom soup, but becoming plant-based meant I had to come up with a healthier option. Using different types of mushrooms really gives this soup a rich flavor profile. There is one thing for sure: if you love mushrooms, you are going to love this soup! 1½ pounds baby bella (cremini) mushrooms1¼ pounds […]

This recipe came together one day when I wanted to make something that was raw and quick. I wanted something that I could just throw together that would be delicious. The result is these beautiful gems, a mix of all my favorite ingredients! 12 pitted Medjool dates, soaked in water for 15 minutes1 cup frozen cranberries1 cup raw hazelnuts½ cup […]

Since I was a little girl, this lentil soup has been a staple in our house; I remember having it for breakfast during the winter months. Here, my simple-tomake,updated version is given layers of flavors from turmeric, red pepper flakes, onions, shredded potatoes, and Persian spices. After cooking for an hour, the lentils turn soft and the onions and shredded […]

This dish is a slight variation of Baghali Polo, a traditional Persian rice dish that offers fragrant flavors of both fresh and dried dill and fresh parsley, along with fava beans, basmati rice, and saffron. Here, I’ve made it with quinoa, still incorporating the original recipe’s delicious flavors but omitting the oil. 3 cups frozen double-peeled fava beans or frozen […]

This stew is a real crowd pleaser! In this plant-based version, the traditional meat has been replaced with portabella mushrooms and added okra. What makes this khoresh (which means stew) incredibly delicious is the tangy pomegranate concentrate and fresh-squeezed lemon juice. This dish freezes really well. Enjoy! 2 cups of channa dal (longer-cooking yellow split peas)1 bag of frozen […]

This satisfying Iranian stew, traditionally a fusion of meat and vegetables, has been updated with layers of delicious hearty vegetables, quince (or Granny Smith apples), and potatoes, along with aromatic spices. Cooked on very low heat for several hours, tas kebab is a cool weather comfort food that’s been in our family for generations. 1 large onion, chopped4 garlic cloves, minced1 […]

Shayda Soleymani
Chef
Shayda Soleymani

Shayda Soleymani is passionate about helping others thrive on a whole-food, plant-based (WFPB), SOS-free diet, having seen firsthand what it did for her. Since adopting the WFPB lifestyle on January 12th, 2012, she has lost 120 pounds, eliminated all of her medications, and earned her Starch Solution certificate. She loves to share her favorite Persian recipes, converted into health-promoting versions. She hopes you’ll enjoy them as much as she does! Persian spices can be found in Middle Eastern/Indian markets or online. For more information, follow Shayda on Facebook, Instagram, and YouTube at “Healthy Cooking with Shayda.”

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