Mealprep: Coconutty-sweetpotato and kale soup and pasta with 3 bean bolognese

The first mealprep of 2020 and keeping it very simple.

Though, it is not like any of my mealpreps are that complicated as that sort of defeats the concept of simple, nutritious and quick mealpreps which is what i am to do and share. Though some weeks i guess my mealprep takes more time, requires more ingredients or i do more than 1-2 dishes and therefore is not quite as simple as just making a soup or frying some ingredients.

I will be trying to share my mealpreps on a monthly basis, unsure if i will have time to share every week… and it isn’t certain that i will mealprep everyweek because some weeks i don’t need to. Some weeks i have time to cook dinner each evening and then i just make double to eat for lunch the next day (or dinner the next day and i cook something new for lunch). Otherweeks i batch cook ingredients so i can throw together into meals in the morning and evening… but i will be making posts about that in the future.

Many don’t like mealprepping or think it will take too much time, and i understand that. Mealprepping isn’t for everyone, but i hope i can provide some inspiration and motivation if you are considering getting into prepping your meals. It does save you time and money throughout the week as you won’t have to cook everyday, you won’t have to buy food everyday and also you know you are eating nutritious meals. Not to mention, it will be very helpful if you are giving veganuary a go and still unsure about what to eat/not alot of vegan options in restaurants.

Also remember, you can opt for the easy form of mealprepping which is…. make a huge batch of whatever you are preparing for dinner so you can save in lunch boxes and freeze in for later in the week or so that you have some lunches or dinners prepared for the week. Though this form of mealprepping means you eat the same thing several times in a week, which not everyone likes.

This weeks mealprep consisted of:

Coconutty peanut butter sweet potato soup with rice and pasta with 3 bean bolognaise.

For snacks i am opting for fruit, overnight oats and chia seed pudding. So those i don’t need to prepare for the whole week, instead can just prepare the evening before.

This mealprep will last me about 4-5 days, i will freeze in some of the pasta as that works fine to be frozen and reheated. Rice on the otherhand isn’t the best to freeze, reheat, freeze etc so those will be eaten first.

Also, as i do like to eat varied i do cook other meals during the week so that i don’t just eat the same thing which is also good for the sake of nutrition and health to eat varied!

How long did it take me to mealprep?

I didn’t track the time, but about 1 hour i would say including prepping and cooking.

Nutrition of the meals?

When i mealprep i like to make sure i have foods from all the food grooups, meaning a source of carbohydrate, protein ,vegetables and healthy fats. Typically i go for frozen vegetables as they can be frozen whereas fresh vegetables or salad doesn’t freeze or reheat well, not to mention it quickly goes bad in the fridge. Also i typically try to avoid using rice or roasted potatoes in my meal preps as they just aren’t the most mealprep friendly ingredients, but they are fine to prepare if you will eat the food within 12-48 hours. Being careful about how you store the dishes!

Enough talk about mealprepping… more useful information about mealprepping will be coming to you soon, but if you have any questions feel free to comment down below or message me on Instagram!

For the sake of simplicity and being able to search and find my recipes and meals, i have decided that i will post all the recipes in individual posts and instead link back to them in my weekly (or monthly) meal prep posts. This will mean the posts won’t be too long and i can instead share facts about the meals or tips about meal prepping or time/price/nutrition in these posts 🙂

On to the recipes:

The sweet potato-peanut butter stew RECIPE HERE.

3 bean blognaise with pasta recipe HERE

For some snack ideas…

Overnight oats

Chia seed pudding

Baked oatmeal

Are you into mealprepping… whether you answer yes or no, i would love to know what you like/dislike about it. Or let me know… what are you mealprepping this week?

3 bean pasta bolognaise

One of the tips I always give when someone wants to cut down on meat or try to start eating more vegetarian… or just wants to eat more fruits and vegetables is to try to do 50/50 beans/meat (or plantbased meat) in dishes where possible. For example, lasagne, stews, tacos or bolognaise it works great to omit some of the meat or plantbased meat and instead use beans or lentils.

Personally, I am trying to use less plantbased meats and use more beans and lentils… not just for the sake of saving money but also to not be so dependant on fake meats. I love the texture and taste of them and can gladly eat them twice a day… but just like with meat…. I think it’s best to keep it at a minimal and focus on “wholefoods” when possible. Even if my stance is that it is better to eat plantbased meats than real meat for the sake of the animals. Even if some meat isn’t unhealthy.

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But enough about that….

Bolognaise is the perfect dish to switch 50% of the meat/plantbased meat for beans or lentils. It will provide you with fibre, protein, complex carbs as well as had less impact on the climate… so just positives of making this switch.

You could just use your basic bolognaise recipe and switch beans for meat*, but I thought I would share a simple recipe down below if you don’t have a standard bolognaise recipe you usually use.

Recipe:

250g Pasta of choice – I used penne pasta as that was what I had at home

Sauce:

350ml pasta sauce (or used crushed tomatos and you season the sauce yourself with garlic, onion, black pepper, some rosemary or thyme)

1 shallot onion, diced

2 cloves garlic, mined

2 tbsp tomato paste

Optional, 1 carrot grated

Optional, 1 celery stalk, chopped

Salt, pepper, rosemary (fresh or frozen)

c.a 100ml vegetable stock

c.a 1 package of mixed beans, i used kidney beans, black beans and chickpeas (but white beans would work as well or a premade mixed beans package)

150g vegan mince

100g sweet corn

Serve with some vegan parmesan

How to:

Boil the pasta or spaghetti according to instructions.

In a large frying pan or pot, fry the garlic, onion and minced meat in some oil. After about 5 minutes, add the sauce ingredients (tomato sauce or crushed tomatoes, tomato paste, carrot, celery and vegetable stock). Allow to boil/simmer for 10 minutes. Add the beans and sweet corn along with rosemary, salt, pepper and other seasoning of choice. Allow to cook for another 5 minutes.

Serve along with the pasta/spaghetti, adding some vegan parmesan or nutritional yeast on top for extra cheeseyness!

You can make bolognaise in many different ways, from just a basic tomato sauce, salt, pepper and minced meat to a red lentil bolognaise (recipe HERE) and some like to go fancy adding red wine or white cooking wine to their sauce along with some extra fancy spices. Whichever type of sauce you prefer… opt to use some beans instead of meat for health, taste, texture, the environment and the animals!! 😊

Peanut butter, sweet potato and kale stew

A perfect, warming and delicious meal to throw together in autumn or winter.

Not only is this dish easy to make and super tasty, it is also packed with vitamin A, iron and fibre.

I decided to add some peanut butter to this “stew” mostly because I like the taste and creaminess it adds, but you can opt out of using peanut butter… or switch to another nut butter if you prefer.

It may also be good to think about whether you can bring food with nuts to school/work or wherever you are bringing the lunch box if you decide to mealprep this dish. Then it may be better to just eat this meal at home or opt out of using nuts if you aren’t allowed food with nuts at school/work.

I have made a similar dish to this before, and made one using tofu and sundried tomatoes which is also super tasty, so you can check that out HERE.

Changes:

  • You can adjust the spices or change the spices depending on your own preference
  • You can change coconut milk for example cooking cream (oat or soya based)
  • You can switch kale for spinach
  • You can switch vegan chicken pieces to tofu or tempeh, or just omit this ingredient

I personally wouldn’t switch sweet potato for regular potato as it just won’t be the same. It is the sweetness from the sweet potato which works so well with the nut butter and gives this dish a slight sweet taste.

Now onto the recipe:

Recipe:

Makes c.a 4-6 portions, takes about 40 minutes

Ingredients:

2 small/medium sweet potato – peeled and diced

1 shallot onion

2 cloves garlic

c.a 200g kale – fresh or frozen

150g vegan chicken – can use tempeh, tofu or leave this out

1 heaped tablespoon peanut butter

240ml water

240ml coconut cream (full fat) or plantbased cooking cream

½ can crushed tomatoes

½ can chickpeas

Handful of cocktail tomatoes

1 tsp sambal oelek

1tsp smoked paprika

1-2 tsp brown sugar (for sweetness)

1tsp salt (or use less if you are using a salted peanut butter)

Black pepper

Rice

Top with crushed peanuts and some naan bread

Oil to fry in.

How to:

Start by preparing the rice according to instructions (make sure to rinse the rice a few times before cooking!)

Begin by dicing the onion and garlic. Add to a large pot along with 1tbsp oil and begin to fry until golden brown.

In the mean time, peel and dice the sweet potato into small/medium cubes.

Add the sweet potato to the pot along with the water (240ml) and the tomato juice. Add the peanut butter, sambal oelek, salt, pepper, smoked paprika and pinch of brown sugar. Mix and allow to heat on medium temperature under a lid for 15 minutes, stirring every now and then.

When the sweet potato has begun to soften, pour in half or all of the coconut milk , depending on how thick or loose you want your stew. Add in the kale, vegan chicken, chickpeas and cocktail tomatoes (halved!).

Allow to cook for another 5-10 minutes until the sweet potato are soft and the stew has thickened up a bit. Taste and add more seasoning according to preference.

Once done, serve the stew along with the rice and some crushed peanuts on top!

If you try this recipe, don’t forget to let me know what you think 😊

You can find other soups and stews on my blog or other easy mealprep recipes!

Kale and tofu pie | Updated | Chickpeaflour

Christmas is over for this year…. now it is just another 365 days to go until next Christmas. And i am relieved for that….

I have eaten christmas food non stop for the past week, so i am ready to let that go for a few months… until it is Easter and we eat pretty much the same foods again.

But one dish which i won’t be letting go so easily… or atleast won’t be waiting until Easter until i make this again is this kale and tofu pie.

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So i have made this pie several times before, but then i have made the pie filling from a mix of oatcream and maizena. It has worked, but i decided to try make a filling based on chickpea flour and i have to say that i really liked it.

It did make the cake alot more filling which is of course a good thing. Not to mention the chickpea flour adds some extra protein to this dish… not that it needs it as there is alreayd tofu or vegan chicken in it. But the chickpea flour gives this cake more texture and taste which i really liked.

Chickpea flour isn’t always so easily found which might make it hard to make this recipe. But you may be able to order online… and then you can try making chickpea pancakes or chickpea tofu with the remanining flour.

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This pie works to also make directly in glass lunch boxes, i.e you make 2-3 smaller pies ready to bring to work or school. However, then you may need to increase the pie dough with 50% just so that you can cover the whole base of the glass lunch boxes.

I have also madeportion lasagne in my glass lunch boxes, an easy way to mealprep or if you don’t have any large forms!

Give this pie a try and don’t forget to let me know what you think 🙂 Comment down below or let me know on Instagram (Itsahealthylifestyle)

You can also see when i make this pie in my latest YouTube video (HERE)

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Recipe

Serve 6-8 people

Prep: c.a 20 minutes Cook time: c.a 45 minutes. Cool down: 20 minutes

Pie base:

180g all purpose flour

150g margarine, room temperature

Pinch of salt and pepper

2-3 tbsp water if necessary

Kale filling:

300g frozen kale

1 medium/small red onion

2-3 cloves of garlic, crushed

150g tofu or vegan chicken pieces (eg. hälsans kök)

2 tablespoon vegetable fond (not broth)

2 tablespoon nutritional yeast (can be omitted)

Chickpea flour filling:

130g chickpea flour

1 teaspoon cornstarch

1/2 teaspoon kala namak

130ml oatcream

100ml water

2 tbsp nutritional yeast
Pinch of salt and pepper

Optional: Top the pie with some walnuts

How to:

Preheat oven to 200C

Begin making the pie dough. Add the flour, salt and pepper to a baking bowl. Chop the margarine into small cubes. Add into the flour and with your hands begin to press/crumble the margarine to mix into the flour.

When the margine is fully crumbled, meaning no large pieces of margarine. Add 1-2 tablespoon of cold water to help turn the crumble into more of a dough. Once the flour/margarine has turned into a dough, i.e not too crumbly and not too wet, place in the fridge for 30 minutes.

In the mean time, grease your pie form or glass jars with some oil or margarine.

After the 30 minutes, press the dough into the cake form and begin making the pie base. Press it evenly throughout the whole form and try to press up on the edges of the form as well- otherwise there is risk that the pie filling will just ooze out.

Poke holes in the pie base and then bake in the preheated oven for 15-20 minutes.

In the mean time, make the kale filling.

Chop and dice the red onion and garlic. Add to a frying pan with a generous amount of oil. Fry until golden brown.

Then add the kale – frozen is best in this recipe. But you can use fresh, just make sure to rinse and chop first (also letting it sit in water with some salt for a while can make it easier to digest).

Add the tofu or vegan chickenpieces and allow fry until golden brown and the kale has begun to shrink. Add the vegetable fond along with the nutritional yeast, fry for a few more minutes or until the kale mix is soft. Then remove from the heat.

Chickpeafilling

Make the chickpea filling by weighing out the chickpea flour and adding to a baking bowl. Add the cornstarch, kala namak, nutritional yeast as well as salt and pepper. Mix.

Then add in the liquid and mix until combined. There should be no clumps and the batter will be similar to pancake batter. Set aside until the pie crust has prebaked.

Once the pie crust has prebaked, take out of the oven and add the kale filling. Then pour over the chickpea flour mix together with the kale filling.

Place bake into the oven and bake for 20-25 minutes or until the filling has firmed up.

Once done, take out of the oven and let sit for 15 minutes before serving.

Top with some walnuts for extra crunch!

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You can make this pie in many different ways and you can even change the filling… example go for spinach and vegan feta cheese. Or why not go for a tomato and thyme filling?

All you really need is the base pie crust and the chickpea – or cream – filling/”egg”replacement. And the rest of the fillings and seasoning is up to you 🙂

 

Broccoli and tofu red lentil curry with rice

Last Friday when my mum was visiting me we were discussing what to eat or make for dinner and she suggested something warm, such as a curry. Then as usual, my mind began thinking about to throw together this meal and make something delicious…. Preferably not too spicy, too watery or too salty.But I can say, even if it was a throw together meal, it turned out really good and I will definitely be making it again! As I shared this recipe in my Instagram stories, I thought I should also share it on here 😊 I have a a habit of either only sharing on my Instagram stories/captions or only on my blog… but it can infact be useful to share on both platforms.This meal also worked great to be frozen and then reheated… the only thing to think about is being careful with rice and how you cool it and reheat it… preferably it should not be reheated more than once due to bacteria growth. And also to cool the rice rather quickly and not let it stand in room tempterature, so just a little FYI. But if you are worried about this you can of course opt for some quinoa or another form of grain to compliment the curry.

Recipe:

Makes 3-4 portions

Ingredients:

3-4 portions rice

1 red lentil

2 cloves garlic

1-2 cm ginger, in small pieces

250g tofu

1-2 tbsp olive oil

200ml red lentils c.a 160g

1 tsp paprika

1tsp curry powder

1/2tsp curry or 1 tsp sambal oelek

2 tbsp tomato paste

Pinch of salt and pepper

1-2 broccoli

400ml coconut milk

1 vegetable stock & 500ml water

1 handful crushed peanuts

1-2 tsb lime juice

How to:

Begin by rinsing the rice several times and then boiling in the right amount of water according to the portions you are going to make. Boil according to instructions.

In a large pot add 1-2tbsp oil along with the diced onion, garlic and tofu cut into cubes. Allow to fry until golden brown. Add the ginger along with the spices (paprika, curry, chilli) and the tomato pasta.

Pour in 500ml water along with the vegetable stock and 200ml red lentils. Mix and allow to simmer for 10 minutes on medium heat.

In the mean time chop the broccoli into small florets.

After 10 minutes, add the coconut milk and broccoli and heat for another 10 minutes under a lid. Add a little lime juice along with salt and pepper, taste and adjust seasoning according to preference.

Once done, remove from the heat and serve with the rice as well as some salad or coriarnder and salted peanuts.

*Note, there is a lot of liquid in this curry, so you can limit the water to 350ml if you want less liquid and more coconut milk flavour.Also, you can substitute broccoli for cauliflower or add sweet potato instead of either of those.This recipe should work fine to half or double if you have a VERY LARGE pot, haha.

Vegan eats in Tel Aviv | Restaurant review and tips

Together with VibeIsrael, i was invited on their vegan food tour (Gifted trip)

I was contacted a few months ago and at first i didn’t know how to respond… i must admit, i even thought it was just another spam mail. But with a little research i realized that Vibe is infact an established organization that has held many different tours.

I can say, i was honored to be asked to join… even if it was uncertain whether i could travel or not because of my studies. However, i can say now that the trip is over i am so glad that i decided to go, because it was an experience for sure.

If you want to see some of the food we ate and what we did, you can watch my 3 videos, PART 1, PART 2, PART 3 showing you the first 3 days of our trip 🙂

So, i am sure many of you have heard about Tel Aviv being a sort of vegan Haven? One of the top cities to visit if you are a vegan foodie. Not just aesthetically pleasing food, but delicious food. Because it is in the Middle East, Israel has food from many different cultures as well as having lots of fresh fruit and vegetables which often make it the center of the meal. Which i love!

I may be all for vegan soy burgers and fake meats, but there is something incredible about being able to make amazing dishes out of vegetables, spices and “natural/unprocessed foods”. Of course, natural doesn’t have to be better and it is fine with processed foods, but being able to make vegetables taste delicious and make meat eaters enjoy and like eating vegetables is definitely a talent. And we need more of that in our everyday lives.

So i can say, i am excited to bring back all the new food experiences and different meals i have tried. Maybe have vegetables be more in focus in my meals… but of course focusing on Swedish vegetables.

But, in this post i want to focus on some of the vegan restaurants we ate at. I am sure there are many more amazing vegan places to eat at, but these are the ones we went to.

There will be a mix of my own photos as well as photos from a proffessional food photographer, Amir Menahem, who you should check out and follow on his Instagram.

Bana:

A really cosy vibe and atmosphere. A place where you can go to eat and just sit there for hours, ordering in dishes to share among friends. We went during the evening, around 8pm so it was dark outside but still warm enough to sit outside. This restaurant gave me tapas vibes, i.e you order in a bunch of different meals which you share and try together with friends or family.

The food at Bana was my first taste of Israeli food and i can say i was not disappointed, however we got so many dishes served to us and we were so caught up in talking and eating that i didn’t always register what it was that we were being served.

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The menu changes based on what fruits and vegetables are in season, so the dishes i ate might not be there when you go to visit. But there was a sweet potato dish that was amazing, as well as an eggplant and tahini dish. Not to mention the desserts that were incredible, my favourite being the waffle with apples/pears and caramel sauce.

Vegetables are in focus at Bana, however i don’t think you have to be a vegetable lover to appreciate the food. However if you are a hardcore meatlover who wants that smokey taste and texture, then maybe this isn’t the place for you. But it is an amazing place to get inspiration for different vegetable based dishes.

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You can see some of the meals we ate at Bana in THIS VIDEO.

Opa:

Opa is a rather newly opened (when writing this) restaurant which is focused on vegan fine dining. Meaning high class, gourmet meals that use ingredients and ways of cooking, preparing and styling food you may not have seen or heard about before.

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Photo: Amir Menahem
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Photo: Amir Menahem
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Photo: Amir Menahem

Gourmet and fine dining isn’t really my thing if i am honest. I keep my meals simple and don’t like to overcomplicate food and cooking, so this was definitely an experience for me, and a good one at that!

We got about 8-10 different dishes which two people shared. The vegetable was in focus, just like at Bana, and i think the menu changes depedning on the season and what vegetables are in season as well.

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Amir Menahem

There were so many new and different flavours and tastes, and you can definitely tell that it was not the same as home cooked comfort food. If you are into fine dining or just want to try fine dining experience then i recommend going to Opa. It is of course more expensive than a regular restaurant, but it is worth the experience and if you are in Tel Aviv, why not! It is also great for a date night or maybe celebrating an anniversary!

The chocolate dessert was BEYOND AMAZING. So if it is on the menu, then you definitely have to get it

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Photo: Amir Menahem

You can see some of the dishes are my experience in THIS video!

416:

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Photo: Amir Menahem

416 was one of my favourite places to eat while in Tel Aviv. It had very LA vibes…. loud music, lots of plants, friendly staff and vegan remakes of fast food.. but better than fast food. I.e not the greasy burgers and fries or pizza you get at maybe McDonalds or burger king, but the restaurant type of burgers and pizza which taste so much better.

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Photo: Amir Menahem

This is definitely the type of place you would go with friends, maybe before going out dancing. Or if you are celebrating a birthday or just want some good, filling vegan food. it would work great to bring your partner if they are sceptical to vegan food but willing to try as 416 offers vegan fake meat and remakes of different meatbased dishes.

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Photo: Amir Menahem

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I.e vegan ceaser salad, vegan sliders, vegan steak, vegan calamari, vegan filled pasta and of course THE DESSERTS. I highly recommend you leave space for dessert, and maybe order in more than one dessert.

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Photo: Amir Menahem

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Not to mention, they have a vegan cocktail bar meaning… all the drinks are vegan. Which is always a plus because then you don’t need to wonder or ask if the wine is vegan!

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Photo: Amir Menahem

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You can see a video from our dinner at 416, HERE.

If you like fake meats or vegan “fast food” i.e not necessarily just vegetables and plantbased, then i do recommend making time to go to 416.

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Photo: Amir Menahem

Price wise… i can’t really say. But it is in the middle/high class. and in general, Tel Aviv is rather expensive so i would recommend you save up before travelling there so that you can fully enjoy yourself and enjoy the food there – it is well worth the money 🙂

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Photo: Amir Menahem
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Photo: Amir Menahem

Citizen garden (brunch)

The last place we ate at was citizen garden, which is a brunch/lunch place and the first thing i have to say is that it is VERY INSTRAGRAM FRIENDLY. Of course, i am sure many don’t care about this…the important thing is that the food tastes good – which it definitely did! But it has amazing lighting, there is a cosy outside “garden” which you can sit in and of course the food both tastes and looks amazing… so yes, you will be wanting to take photos.

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It is the type of place you go to have brunch with friends, weekend breakfast with your partner (or solo!), go there to eat lunch, drink coffee and work for several hours… or even the place you go after a night out, feeling kind of hungover and just want a detox juice and salad… and some avocado toast (which was the case for myself and the rest of the group. A detox juice and plenty of coffee was definitely necessary!).

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I really enjoyed the food at Citizen garden and it is the type of food i make and eat even at home. Different bowls, toasts, drinks and cold dishes. You will want to order a little bit of everything, but i have to say that the bowls/salads are very large almost worth sharing.

So it could be a good idea to get a bowl and toast to share between two people, then you get to try more than one thing.

Price wise… well, it is worth the price for the food you get. It tasted very fresh and of course very nutritious. Not to mention lovely staff and atmosphere!

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Hummus HaCarmel in carmel market

Carmel market is the market in Tel Aviv, and there is plenty to see there. Lots of people, lots of stalls, lots to see and try… almost a little overwhelming. I do also recommend that you try to stay clear from the slaughter/meat/fish part of the market if you are vegan… it wasn’t the most pleasant to walk past that part.

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Photo: Amir Menahem

I did try some things from the market such as bread and sauce, some different sweet desserts and an ethiopian coffee. But the place i wanted to recommend was Hummus HaCarmel. I had never heard of this place, but apparently it is rather well known/a tourist place… which i noticed when we got there. There was a line waiting to eat and we had to wait about 15-20 minutes until we got to sit down and order, but it was worth the wait.

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Basically it is a hummus place. So they have different hummus with salad and you also get pita bread. it is basically a small “in the wall” resturants but it has quite alot of places to sit outside and you do get a place to sit, so it is not just to walk in and sit down.

The vibe is very fast paced… people walking by, people waiting, it is not a place you go to sit for a long time and just talk, instead you go there with a mission to eat your hummus and pita bread and leave rather quickly again. Basically a market place cafe.. it is what you would expect regarding the atmosphere.

But it is worth a visit if you enjoy hummus and are in Carmel market. Also, they do have a sink and antiseptic so you can wash your hands before eating which you will most likely want to do as you eat with your hands!

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Price wise… basically the price of a lunch. More expensive than typical market place food which is often rather cheap (according to me). So even if you just get hummus and pita bread it is rather expensive, but worth it atleast once anyway 🙂

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Photo: Amir Menahem
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Photo: Amir Menahem

Luna

So, Luna isn’t actually in Tel Aviv, it is in Nazareth (about 2 hours from Tel Aviv) so if you just plan to be in Tel Aviv you may not go here, but if you do have plans to travel around Israel and are in Nazareth, then i do recommend Luna.

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The focus is arabic food. Lots of falafel, tabbouleh, hummus, stuffed cabbage rolls, rice etc

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And the dessert, specifically the Knafeh, was incredible. We were all so full from lunch and our previous eats in the morning that none of us were particularly craving dessert… but one bite in and we all wanted more. So that was definitely a hit!

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Photo: Amir Menahem
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Photo: Amir Menahem

The atmosphere…? Definitely a place you go with your family. It was beside a shopping mall, so i am sure many go shopping and then go for lunch there or vice versa. It is definitely easy to eat a whole bunch at Luna and end up with a food coma deluxa.

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One thing i do have to mention is that the owner, Luna, was so incredibly friendly and you could tell that she was so passionate about the food and wanting us to really enjoy it. And it was like you could tell that the food was cooked with love…. hahaha, how true that is i don’t know. But it was a really nice experience eating there.

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Like Opa and Bana, no fake meats… only wholefoods and vegetables in focus. Lots of different spices, which is very typical in the middle easten cuisine. And of course, it seems like you order a bunch of dishes to share among many (though maybe you can order a dish just for yourself which you do in European restaurants).

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Photo: Amir Menahem

Price wise, unfortunatly i don’t know.

Other tips:

Anastasia

I never visited Anastasia, but apparently it has a great vegan brunch but there is usually a queue (specially on weekends), so you will want to go there in time and be ready to queue until you get a place to sit down.

Other places you can eat:

Order a Sabich (“Hole in the wall” restaurant)

Similar to a fish and chips shop in the U.K, i.e they have a small kitchen/cooking area where they prepare the sabich for you freshly when you order. Takes about 10 minutes to make as they fry the eggplant when you order. Typically Sabich is made with egg, but you can skip that if you want to make it vegan.

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Lots of fresh vegetables, Amazing fried eggplant. Delicious tahini and amba sauce. Definitely a meal you should try… and perfect if you just want a quick lunch before walking around Tel Aviv, or maybe one of those before going out partying meals.

I am not sure the exact address for this “restaurant”, but it was close to Carmel market so i am sure with some googling you may find it. Apparently the locals do want to keep it rather secret as well as they don’t want a bunch of tourists going there and ordering when they just want to eat their lunch!

Note, there are 2-3 benches outside to sit on… but it is one of those meals you most likely eat while stnading up or while on the go unless you bring it with you to sit somewhere else 🙂

P.s recipe for homemade Sabich HERE

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Betzavta, a Friday night dinner. Basically you eat Friday night dinner at an Israeli host. You contact Betzavta who match you with a host and then the host cooks you dinner and it is a lovely way to talk to people who are locals to share stories and just make connections! It was a lovely experience for me to have the Friday night dinner.

As each host is different and the food they prepare is different, everyone will have a unique experience. So my experience was a positive one, but it can of course vary depending on what host you get.

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Photo: Amir Menahem
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Photo: Amir Menahem

Pop up dinner at TheVeganItalianChef (i.e Nadia):

She hosts pop up dinners at her place where she makes vegan italian food. You can book a place during one of her dinners and she will cook you amazing food. I haven’t done this myself, but Nadia is wonderful and her cooking is amazing (we made brunch together with her), so i would definitely recommend you do this if you want to try different food and different food experiences rather than just restaurants and cafes.

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Photo: Amir Menahem

There you have a list of some places to visit if you want to eat vegan while in Tel Aviv!! If you have any other recommendations, comment down below. Or if you have any questions regarding travelling to Israel or my experience, comment down below or contact me via myInstagram (itsahealthylifestyle)

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