Pumpkin Spice Cookies

I was craving cookies but run out of coconut sugar or maple syrup so I decide to use molasses to make my basic cookies recipe.
Molasses has a strong, burnt flavor but with pumpkin spice it somehow disappear. I grounded oats to make oat flour and mixed it with just a little bit buckwheat flour because of its strong earthy flavor that I like, but in savory baked goods can be over powering.

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green hummus with chopped tomato salad

The plan was to make baked falafel with the little I had in the fridge and pantry but
I added the poor jarred chickpeas into the food processor with the rest of the ingredients and they got hummused.
So if you ever plan to make baked falafel use a fork and mush them gently.
No regrets though, hummus is always a good thing, especially when it’s green. Continue Reading…

japchae korean stir-fry noodles

I love Korean food and Korean in generals. I always say that Koreans are the Mizrachi Jews (the Sapharadic Jews) of Asia. Jap-che, I love saying it with Korean accent. I have a good Korean accent because I have a Korean friend that has a thick accent so thick that when she says zoo it sounds like jew. She is sweet and kind but shamefully doesn’t know how to cook. I always fantasize of having a Korean or Chinese balabusta friend that will share with me her recipes and tell me how her mom used to make it. For now I have uncle google. 

So FYI the meaning of the word Japchae is in Korean is “mixed vegetables”. It’s a noodle dish that is made with vegetables and sweet potato starch noodles that are chewy and a bit slimy but in a good comforting way. 

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teriyaki trumpet mushrooms

I like to replace scallop and squid recipes with trumps mushrooms or Hokto in Japanese. They have a similar rubbery texture and neutral flavor as seafood. They are chubby and meaty. Once I had them at a Japanese restaurant and had hard time to believe that I am eating mushrooms (they only served the stems). Continue Reading…

Baked tomatoes, thyme & feta

Once upon a time we lived in New York City, had no kids and no use for our kitchen. We had all our meals at our favorite places; one of them was Cafe Gitane. We ate there at least three times a week and always the same dishes; the salmon tartar which they served on a proper French sourdough baguette, the Moroccan couscous that was cooked and served different then the Moroccan couscous I grew up on, and the baked feta with tomatoes and thyme that was Z’s favorite. I loved it too but couldn’t eat cheese.    

Now that we live in Los Angeles, grow tomatoes and thyme in our garden, and can easily find good plant-based feta cheese, I’m planing to make it more often. Try it and let me know how it came out. Enjoy xx

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cabbage & turmeric frittatas

If you’re curious where did we move, yes again, and to have more ideas for lunch and dinner follow me on Instagram or Facebook.

About the frittata: turmeric gives it a good color but not only. It also gives them a delicate earthy flavor. Curry powder will also work well. Serve them for lunch or light dinner with a few spoons of mustard, harissa, tapenade or pate artichoke on the side, and with a salad. You can pack them and take them to work. They are good on their own or in a pita spread with mayo. Enjoy xx

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savory vegetable crumble

Don’t you find it annoying when you search for a recipe online, click on a picture, scroll down, and down, and down and down, and after 10 seconds, you’re like, “screw you, I don’t need your recipe!” So from now on I will post just a few words, related to the recipe. Continue Reading…

Roasted cauliflower with tahini and herbs

I am
I list
To do
To buy
Clothes to dye
Movies to see
Books to read
Dishes to make
Countries to visit
Places to explore
Songs and singers to add to my playlist
How I feel (with date and address)
Things I’m grateful for…
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Plant-based omelet

There are a bunch of very inspiring restaurants and cafes in Tel Aviv. One of them is Anastasia, which I think is the most popular plant-based cafe in the city. I usually go there for their yummy refined sugar free & gluten free desserts, freshly pressed juice (since my juicer is still in storage in Mallorca) or the vegan cheese plate (which even my non-vegan friends love) but last week I decided to try their Israeli breakfast, and I got hooked. Continue Reading…

everyday israeli salad

We, Israelis, like to eat breakfast anytime in the day, especially for dinner because it has many elements yet it’s a light. Typical Israeli  breakfast usually includes eggs (shakshuka is one style), different types of cheeses, bread, tahini sauce and this salad. Continue Reading…