Made here with full-fat coconut milk so it’s dairy free. I also love this recipe with cow or goat milk.
A shortcut to Indian food. We used canned chickpeas, and a spice packet. You add oil, and your own optional vegetables. Just heat and eat!
The traditional Ethiopian pancake bread uses a sourdough fermented batter, and the gluten-free grain, T’eff. It’s easier than you think!
A bit of fresh pear or mango adds natural sweetness to this cooling summer soup. Avocado adds richness. This is really a salad — masquerading as a soup.
“Combining tomatoes and watermelon seems to be all the rage today. Typically such recipes call for adding feta cheese too, but I skip that because I think the feta makes the salad look messy.”
This is an easy one — but your guests won’t know. Just soak the chia, chop the fruit, and layer in a nice glass.
Also known as Sabich in throughout the middle east, this combo of baked (or fried) eggplant, eggs, vegetables, and hummous is a winner every time.
all the colors of redness: ruby, crimson, scarlet, and coral.
Dushenka Ani Silverfarb is cookbook author The Model Vegan, and a favorite customer. This is her creamy almond milk recipe.
Cultured veggies are sort of like pickled veggies, except better and more delicious. Instead of preserving vegetables by pickling them in vinegar, culturing involves live healthy bacteria – sort of like the bacteria that turn milk into yogurt.
Dukkah comes from the Arabic word for “to pound.” Traditionally made from pounded sesame seeds, salt, and savory spices, we make ours in the food processor.