I don’t know about you, but I always associate the word Turkish with good food – even when people bring up Turkish prisons, Turkish Coffee or the Bride from Istanbul. Unfortunately, I’ve never been to Turkey, but it’s on the top of my list. I’ll go when the coast is clear of gammas and deltas and …
I love to treat vegetables like meat. The other day I was curious to see what would happen if I pretended that a bunch of roasted golden beets were raw salmon. I somehow knew that they would resemble cured salmon with their white strokes and bright color but I wasn’t sure how they would taste …
I don’t know whose idea it was to infuse oil with spices but it’s a good one. My Moroccan grandmother and mother always kept a jar of oil infused with paprikas in the fridge. My mother infuses canola oil with sweet and hot paprikas. I used olive oil for a while and now I use …
I adapted this brittle recipe years ago from My New Roots cookbook. Before the pandemic I used to make it on a weekly basis . I put it in my boys’ lunch bags. It’s gluten-free, grain-free, vegan and refined sugar free and delicious and crunchy. I totally forgot about it until I bumped into a …
In my family and Homeland we have a lot of respect for vegetables. They get as much or more attention than meat. Almost every restaurant has at least two or three or more types of interesting and delicious vegetable dishes. This is why Israel is a paradise for vegetarians and vegans. You can do so …
Perfect Roasted Cabbage With Tahini & Tomato Puree Read More »
The first time I discovered the combination of fruits and rosemary was at Sage, a vegan bistro in Silver Lake. Until then rosemary was something that I used mostly in potato dishes, breads and crackers. Its piney wooden flavor is incredibly delicious with winter fruits such as apples, pears, oranges, bananas. You can make this …
