Traditional Sfeeha calls for using minced lamb, but substituting with cooked lentils gives the textual taste of meat and makes for a great vegetarian alternative. The spices can be adjusted to your liking.

This gluten-free version swaps out the bulgur for the brown Jasmine rice, which gives it that chewy texture among the freshness of the other ingredients. The labneh tops it all off with its creaminess — a perfect pairing.

This is the perfect brunch to cook when you have leftover mashed potato for a fulfilling meal to last you into the afternoon. These waffles are an ideal replacement for bread, especially if you are gluten intolerant.

These scrolls are made using a scone mixture, so there is no need to use yeast or wait for the mixture to rise. The scrolls are packed with delicious berries and make enough to serve the whole family, perfect for a weekend brunch.

Love coffee but can’t tolerate it? This recipe uses chicory essence for the flavour, or swap in real coffee if you prefer.

This quick 30-minute dish is loaded with veggies, carbs, and protein, offering a perfect balance of flavours and textures.

Grilling the romaine enhances its flavour and adds a smokiness. The cauliflower crumb accompanies the tender lettuce with a punch of saltiness and crispiness. To make this an easy super salad for dinner, prepare the aioli the day before.

Fennel seeds add a whole different element to these pork steaks, making this weeknight wonder an extra-special dish. Most of the dish is cooked in one pan in the oven so there’s less cleaning up. The pear chutney can be prepared ahead of time, too.