Middle East's only Mind, Body & Spirit Magazine

+971 4 453 8874

Plant Based Snacks and Superfood Cocktails

Tribeca, at Oceanview Hotel – JBR has a brand new vegan menu that is all about organic, wholesome food and great vibes. We bring you some interesting recipes.



• 1 cup steamed edamame

• 2 tablespoons olive oil

• Salt and pepper to taste


• Blend edamame, oil and seasoning to a creamy paste. Serve with celery and carrot sticks on the side for a healthy snack.



• 350 grams mashed avocado

• 80 grams diced tomato

• 20 grams diced onion

• 6 grams finely chopped coriander leaves

• 1 gram thinly sliced green chili

• 5 ml lime juice

• 2 grams salt

• 3 ml sunflower oil


• Mix all the ingredients and cover with cling film making sure it’s touching the surface of the guacamole to prevent oxidation.


Serves: 1

Prep time: 20 minutes

Serve immediately after prep


300 grams carrot, peeled with no tips

400 ml water

10 grams shallot, finely diced

5 grams capers, finely chopped

10 grams pickles, chopped

2 grams parsley, finely chopped

1 vegan egg yolk

For the dressing:

2 grams mustard powder

10 ml vegan Worcestershire sauce

3 ml gluten-free soy sauce

10 ml extra virgin olive oil


• Cook the carrots in boiling water until a fork pierces through easily; do not overcook.

• Place the carrots in an ice bath and pass them through a food mill or grate them in a shredder.

• Prepare the dressing by mixing all the ingredients together until you achieve a homogeneous mix.

• Mix all the ingredients and garnish with the vegan egg yolk.

• Any mold, shape or bowl could be used.


Serves: 4

Prep time: 40 minutes

Cook time: 15 minutes

Chill time: 6 hrs

Ingredients – For the patty:

590 grams canned black beans, drained (reserve liquid)

200 grams onion, diced

Oil, to saut. (optional)

150 grams carrot, shredded

30 grams cornmeal

7 grams parsley, finely chopped

To assemble:

4 pieces vegan burger bun

60 grams vegan mayo

4 tomato slices

1 gram dulse seaweed


• In a high-speed blender or food processor, blend 400 grams of the black beans using the reserved liquid (do not add too much liquid, as you want to achieve a dry pur.e).

• Saut. the onion until transparent in oil of choice (or use a non-stick pan for oil-free cooking). Add carrot and cook till soft and no traces of liquid can be found in the mix.

• Place the beans pur.e in a mixing bowl; add the carrot-onion mixture, along with the rest of the ingredients and combine well until you get a homogeneous mix. Add salt and pepper to taste.

• Place in the freezer until mixture can be easily handled to form patties (about 3-2 hours).

• Split the mixture into four portions and form patties according to the diameter of the vegan bun. Wrap in cling film and freeze for 3 hours.

• To assemble, cook the vegan patties in a nonstick pan until it browns.

• Deep-fry the seaweed and drain excess oil on absorbent paper.

• Warm the bun, dress with mayo and assemble the burger.

NOTE: You can substitute the black beans for any other legume, as long as it is cooked. Dulse seaweed brings in a meaty flavour; you can substitute this ingredient or avoid altogether, if desired.



Oil for frying

Olive oil, for tossing

5 sweet potatoes, peeled and sliced using a crinkle cut knife

1 tablespoon house seasoning (recipe below)

. teaspoon paprika

For the house seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder


• Deep fry the sweet potato strips until crispy

• Brush with olive oil and toss with house seasoning



• 100 ml Toxin away juice (lemon, water, agave, activated charcoal, honey)

• 50 ml Johnnie Walker Red Label

• 10 ml sugar syrup

• 10 ml lime juice


• Mix all the ingredients and pour into a glass.



• 120 ml Digestive juice (apple, lemon, purple cabbage, ginger)

• 10 ml cinnamon syrup

• 50 ml Tanqueray gin

• 10 ml lime juice


• Mix all the ingredients and pour into a glass.



• 100 ml Bhakti Ayurveda (aloe vera, coconut water, cucumber, apple, pineapple, mint)

• 30 ml Tanqueray gin

• 15 ml elderflower tonic

• 15 ml lime juice


• Mix all the ingredients and pour into a glass.



• 120 ml Gravity juice (cucumber, lemon, apple, ginger, mint)

• 50 ml Tanqueray gin

• 10 ml lime juice

• 10 ml sugar syrup


• Mix all the ingredients and pour into a glass.


We are a life style venue that offers wholesome and organic food options in a lounge bar environment. We are passionately committed to offering the tastiest, freshest and healthiest ingredients featuring a seasonal menu inspired by Mediterranean kitchens united with organic contemporary cuisine.

Visit: www.tribeca.ae | Insta: @tribecadubai | FB: Tribeca Dubai

To read more wellness articles grab your own copy of Yogalife Magazine – the May-June 2019 Issue. On stands now !!


Kombucha – The Wonder Drink

If gut health is a priority than Kombucha is what…

Nourish - October 8, 2019

Making that Difference in a Day!

Today, we live in a fast-paced world where everything is…

Nourish - September 26, 2019