“Sprouts” My VEG Restaurant and Vegan Quinoa Minestrone Soup

My belly is growing.

No, I am not pregnant. I am eating. Eating for one. Or two. Heck, even three! Me, my mind, and my belly. My irregular eating routine I’m going through lately is starting to bug me. But that is forgivable for all the things I’m working on in parallel. Between procrastination and the nothings I am committed to, I am actually getting some work done. 

Which brings me to the real good news!!!

Cookin5m2-Sprouts by Hisham at motto

I am thrilled to announce the start of the first period on the Mótto Incubator Programme “Make Me Mótto”. The first concept will remain through the month of February, serving vegan and vegetarian foods.

What does that have to do with me? I am the food master in this place. I called it “Sprouts” Nutritious Vegan & Vegetarian Meals.

I have taken over, but I am not turning vegan. Nor vegetarian. Not yet. I support vegan diets, and call for ethical animal treatment, but I cannot just yet cut all my animal products consumption. I am doing this menu to support those who are on the V-path and would love to indulge in a night-out dinner without having to ask for special orders and get weird looks from waiters. No judgments! As long as you don’t judge me. DEAL?

I have designed a menu that doesn’t have lettuce to work against the misconception that all vegetarians and vegans eat is a head of lettuce, sliced, sprinkled with salt and pepper, presented on a pretty plate, and eaten with a fork and knife like it’s a real meal. There is so much more to vegan cuisine. And that does not mean nasty alternatives and substitutes. I am staying away as much as possible from soy products as well and going for more local ingredients instead on most menu items. I will also be working to bring things from the best local artisanal makers I know; sourdough bread, and nut cheeses among many.

So, what to expect? Greens, vegetables, grains, legumes, nuts, soups, stews,and sprouts. All nutritious and good for you, vegan and meat eater alike. Pop by any night from Tuesday to Saturday betwen 5 and 10:30 pm, grab your Veg-curious friends and let them do a non-regretable compromise of skipping meat and dairy for a night.

Cookin5m2-Sprouts by Hisham at motto-4


Throughout February 2016
Tuesday to Saturday – 5 to 10:30 pm

A review I received on the first days of our trial opening. Thank you the Lebanese Vegans


I’ll leave you now with the vegan minestrone soup I served in my first brunch of the year under the theme Detox to Retox.

Vegan quinoa minestrone soup - cookin5m2 - 1Vegan quinoa minestrone soup - cookin5m2 - 2

Vegan Quinoa Minestrone Soup with Rosemary Croutons


  • Red beans*
  • Black-eyed beans**
  • 2 tbsp olive oil
  • 1 onion
  • 2 garlic
  • 1 carrot
  • 2 small celery stalks with leaves (the local ones here are pretty thin)
  • 1 can chopped tomatoes
  • 1/2 cup quinoa
  • Water or vegetable stock
  • Salt and pepper
  • Spinach leaves
  • 3 slices of sandwich bread
  • Olive oil
  • Dry or fresh rosemary


  • Mince the onions and garlic and dice the carrot and celery
  • In a large pot over medium, heat the olive oil and sauté onions and garlic until soft, around 5 minutes, carefully not to burn it. Add the carrots and celery and cook for 3 minutes stirring frequently
  • Tip in a can of chopped tomatoes or 2 cups of tomato sauce. Add water or stock to your taste. If you like more liquid, add more stock or water. Drop the beans and season with salt and pepper to your own liking. Bring to a boil and let it simmer for 15-20 minutes.
  • Pre-heat the oven to 200ºc and cut the bread into squares. Toss with some olive and rosemary. Toast in the oven until crispy and set aside.
  • When ready to serve, ladle into bowls, top with some spinach and croutons and serve immediately.
*  Either use a regular can (240g of drined weight) of beans, or soak 1 cup of dried bean overnight, drain, then boil with enough water for an hour
** The same note above applies here. Use any kind of beans you like

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