toppings, toppings, toppings are… unecessary. But lovely! Here we use some chickpeas reserved from the original blending, plus pine nuts and za’atar, plus a healthy drizzle of olive oil. In a perfect world, you’ll use a good olive oil to make the hummus, and a GREAT olive oil to top it. Other topping options: some
This is my favorite rice! The Riceberry cultivar was developed in Thailand 20 years ago, as a cross between a purple sticky rice and a long-grain jasmine. No GMOs here, they just crossed the two strains the old fashioned way. Riceberry is soft, sticky, nutty & fragrant; and like most deep-dark-purple-almost-black foods, it’s packed with health anthocyanin
Easy, breezy, backyard casual — with Levantine flair. Your squash comes off the grill flavorful and tender. It has grill marks. It’s vegan. Everyone is happy.
The potatoes are soft on the inside, have a crisp texture on the outside, and are topped with a deliciously savory tahini dressing with pops of garlic and ginger
Incan grain, Spanish flavors. Sort of. This protein-rich pilaf is reminiscent of paella, but a lot easier, and made from 100% plants.
Not much muss, definitely gourmet. I’ve made this mushroom dish for years, but now I add in greens .This is great spooned over polenta or pasta or anything!
“A savory pancake crossed with a fritter. An unleavened rice-and-lentil bread cooked on a griddle. One relative says, “like omelets – without the eggs.” Another calls them ‘Indian latkes.'”
Five minutes is all you need for this satisfying salad.
Rich golden-green olive oil instead of mayo elevates this dish — usually a picnic cliche — to culinary art.
Sweet and tart, hot and soft from the oven with crispy bits on the bottom!
This will take you literally 15 minutes, tops. It’s all sorts of green. It’s hearty, tastes great, works equally well as a side and a main, and you only have to clean one pot. What’s not to love? It also uses some ingredients you may not be familiar with. Trust me: get them. And not
Shak-shouka is a North African dish, made by poaching eggs in a fragrant rustic tomato salsa. We use chickpeas and butternut squash instead of eggs.
Fresh thyme (or dried) lends its lemony-basil aroma to the sweetness of the roots, and the earthiness of the mushrooms.
A DELICIOUS burger, made from roughly 40% bean, 40% fresh vegetables, and 20% whole grains. A pinch of berbere spice powder is the “secret” ingredient!
We add a Middle Eastern flair to the traditional winter roast veggies. And we use spring veggies. Salty, savory, and just a little sweet.
Golden orange if you use carrots. Ruby red if you choose beets. Parsnips are a third option, if you want beige… Another dish that’s hard to pin down to a single culinary tradition. Shades of India, Indonesia, Bulgaria… and 1960s health foods stores!
To the traditional salsa base — tomatoes, peppers, cilantro, onion — we add seafood. For a fresh and exciting cross between a dip and a ceviche. Add black-eyed peas to make it almost a full meal. Or wrap in corn tortillas for instant fish tacos.
Simple and delicious. Beautiful to look at. You feel full, but not too full, and you don’t feel thirsty afterward either!
Ever wonder what to do with that Chinese 5-Spice powder you bought but never used? THIS is what!
No grains in these dark purple-black, fiber-rich savory pancakes. A delightful holiday treat. You can call them “latkes” for Chanukkah. Or just call them delicious.
Fiber. Protein. Satisfaction. A healthy trail mix that’s savory, but not sweet. An appetizer mix that isn’t oversalted. Cocktail nuts with ethnic flair and class.
