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…
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…
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…
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…
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.…
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…
Every year my American friends are in charge of the traditional dishes while I am in charge of the plant-based sides or mains. These recipe are simple but festive and very impressive. Click on the caption for the recipes.
Sweet potato lovers, this is for you. If you’re not, try this dish then see if I changed your mind. I only like them when they’re cooked or prepared with acidic, citrusy or nutty flavors. They’re too sweet for me…
According to Wikipedia, Baba Ganoush is a Levantine dish. According to me, it’s Shabbat at my mother’s. She has been making it every Friday for Shabbat dinner since I was a kid. Some people make their baba G with tahini…
Don’t mention to people that eat gluten that they are grain-free. It would psychologically ruin the flavor for them. That’s what I did with my boys and they ate them with joy and satisfaction. Unlike many gluten-free goods, these don’t…
When I run out of ideas, I start chopping veggies and let them tell me what to do with them. Most of the time, they tell me to keep it simple. Simple yet very satisfying like this one. You can have…
Before you start: the bread needs 1 hour to proof, 1 hour to bake and minimum 2 hours to cool down. 4 and a little bit hours in total but worth it. I adapted the recipe from a magnificent cookbook…
We live on side dishes. Instead of making a main dish with a side dish, I prefer to make two or three vegetables dishes with a condiment on the side. The meal is lighter but filling, and fulfilling. You can…
I adapted the recipe to this magnificent African stew from Mark Hayman’s cookbook What The Hell Shall I cook? It’s not my kind of cookbook but he has many excellent recipes and vital information about nutrition. What makes this stew…
Usually when I have leftover rice I make fried rice or rice salad with any vegetables and herbs I find in the fridge or pantry, and serve it as a meal. It’s like preparing one big rice bowl instead of…
This is a traditional Moroccan dish that I grew on. But I make it without the fish. I think it’s as good and comforting without the fish and the protein comes from the chickpeas. With a spoon or two of…
My plan was to make a fruit crisp but I accidentally over processed the nut mixture into sand. I added 1 egg to save it but it turned into a chewy crust. Pretty yummy crust but I didn’t use it.…
In the summer I like to roast vegetables and mix them with some sort of a grain, herb and nuts. It’s easy to make and light but also colorful and impressive. You can add chickpeas for protein and serve it…
Every now and then I like to torture myself and explore the cookies/sweets aisle of Trader Joes and get some ideas for cookies and cakes. I never leave uninspired. Last week I bumped into the oat and greek yogurt sandwich…
This is a one-dish meal. It has veggies, herbs, grains and nuts. It has many elements, feel free to skip some or make it with other veggies. Serve with lemony tahini and harissa or schoog. For photography purpose I served it…