Meet Zena
Welcome to Zen and Zaatar, where I share vegan Mediterranean recipes inspired by my Syrian and Palestinian heritage, along with other creative plant-based dishes.
I’m Zena Hassoun, the recipe developer, photographer, and videographer behind this blog. I believe plant-based eating should be vibrant, approachable, and full of flavor—whether you’re vegan or just exploring more plant-forward meals.
Education and background
I hold a Master of Science in Medical Health Sciences from Touro University California and a B.A. in Psychology and Linguistics from UC Davis. My background in health sciences and psychology has deepened my understanding of the connection between food, physical health, and mental well-being.
In 2020, I published Vegan is Delicious, featuring 55+ original plant-based recipes. Through my blog and book, I strive to make plant-based cooking accessible and exciting.
What you’ll find on Zen and Zaatar
- Vegan Middle Eastern recipes: From vegan riz bi haleeb, my take on Arabic rice pudding, to horaa osbao, a Syrian pasta and lentil dish, I share traditional flavors made plant-based.
- Creative vegan recipes: I love putting a plant-based twist on classic comfort meals, like my avocado mac and cheese, a fan favorite!
- Wholesome, flavor-packed dishes: Whether it’s an easy weeknight meal or a showstopping dish, my recipes make plant-based food exciting, like my sweet potato and black bean enchiladas.
My journey to plant-based eating
I’ve always loved food, but when I went to college, I struggled to maintain a balanced diet. After researching nutrition, I realized that a plant-based diet was not only the best choice for my health, but also for the environment and the animals.
In 2016, I transitioned to a fully plant-based diet, and ever since, I’ve been on a mission to make delicious, plant-forward meals that anyone, vegan or not, can enjoy!
Top recipes
My philosophy on food
Although I’m vegan, most of my family and friends are not. That’s why I focus on making vegan Mediterranean recipes and plant-based meals that even skeptics love. If I can inspire someone to eat one more plant-based meal a week, that’s a win!
I also follow the 80/20 rule: 80% whole, minimally processed foods, but I believe in balance. That means I won’t say no to a bag of potato chips or some meatless “chicken” nuggets now and then. Food should be both nourishing and joyful!
In the media
- PopSugar: 12 Healthy Air-Fryer Recipes That Taste Impossibly Good
- CNBC Make It: A Harvard nutritionist and brain expert shares the 5 foods she eats every day to sharpen her memory and focus
- BuzzFeed: 25 Recipes To Use All Those Summer Cherry Tomatoes
- mindbodygreen: Everything To Know About Freekeh, The Protein- & Fiber-Packed Ancient Grain
- SheKnows: 14 Meatless Monday Recipes to Add to Your Weekly Rotation
- LIVEKINDLY: How to Make Vegan Eggs: 17 Recipes You Have to Try
- OneGreenPlanet: 8 Middle Eastern Plant-Based Bloggers You Should Know About
- Greatist: 11 Vegan Breakfast Sandwich Ideas to Transform Your Morning Routine
- Tasty: 42 Dinner Ideas If You're Trying To Cut Back On Meat Or Dairy
Fun facts
- I live in the Bay Area with my husband and two cats, Soos (black licorice in Arabic) and Skittles.
- I love to travel and explore new cuisines.
- I was a Zumba instructor in college.
- I speak Spanish, Arabic, and French in addition to English.
- I’m always on the lookout for new hiking spots and restaurants.
More about Zena and the blog
The name Zen and Zaatar was inspired by "zeit wa zaatar," Arabic for olive oil and zaatar, a staple Arabic dip. Just like these two simple ingredients come together to create something unforgettable, I aim to create simple, plant-based recipes bursting with flavor.
Start with my super flavorful tofu scramble, a delicious, protein-packed alternative to eggs. For an easy and nourishing main meal, try my sweet potato and chickpea quinoa bowls!
For a fun kitchen project, try my seitan piccata, which starts with making your own vegan chicken from scratch! If you want to try a traditional Arabic recipe, my yalanji (stuffed grape leaves) is a labor of love, but worth every bite!
Yes! All my recipes are 100% vegan, and I also have a wide variety of gluten-free, oil-free, nut-free, and soy-free options. You can easily browse by dietary needs!
Let’s connect
- Follow me on Instagram for behind-the-scenes recipe testing, food photography, and everyday plant-based inspiration.
- Subscribe to my YouTube channel for long-form cooking videos and lifestyle content.
- Save my recipes to try later on Pinterest.
- Get new recipes straight to your inbox + a free 7-day vegan meal plan when you sign up for my newsletter!
- Email me to work together!
Let’s get cooking!
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