Tag Archives: vegan

Succulent Herbed Mushrooms

    Sizzling and succulent, this could be a great brushstroke on any empty canvas, be it a side of rice, noodles, or tortilla bread–but  just as well, it can be enjoyed alone or as a side to any dish. The blast of flavors coming from the hint of garlic, slight tartness of vinegar, aromatic mushrooms, and […]

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Vegan Chocolate-Nutty Brownies with Frosting

  Yep, it’s as good as it looks–maybe even better, since the recipe is completely devoid of  butter, milk, eggs, or refined sugar! I love the chocolaty, velvety, melt-in-the-mouth texture, only to be interrupted by the delightful walnut crunchiness. A.k.a., Yum. If you didn’t already know it, you’d never guess that it’s vegan. It’s too rich for […]

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Turkish Lentil Kofta Balls (Vegan)

  Upon first bite I would describe it as lusciously chewy with a distinctive hint of spice. I tried this recipe for the first time this week, but we loved it so much that I made it again today! Incredibly flavorsome, healthy, and easy to make, the piquancy of these savory lentil balls are a […]

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World Cup Snacks–Our Way!

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Vanilla-Orange Cake (Vegan)

No eggs, milk, butter, or refined sugar. It’s not that I have anything against eggs in a cake (organic eggs are a great source of vitamin D and other minerals), but I made this cake a couple of days ago as a Mothers’ Day treat, and Mothers’ Day happens to fall during lent this year […]

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Cauliflower Gratin with Tahini Sauce (Vegan)

Tangy, creamy, and herbalicious! There’s so much to love about this dish when it comes to taste, texture, simplicity, and of course–health benefits.  This is my healthier version of a Levantine favorite (fried cauliflower with ‘tarator’, or tahini sauce). However, this tastes way better, and fares as a much lighter and nutritious dish. A nice, hefty […]

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Vegan Lentil ‘Risotto’

Who says vegans don’t get to sample a glorious risotto every once in a while? There’s nothing like a grabbing, savory aroma and a creamy, melt-in-the-mouth forkful of goodness. This is my own adaptation of a traditional “mjadara” recipe (lentils with rice). This one contains red lentils instead of brown (for the “creamy” effect), a […]

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Amaranth leaves (red spinach) with Bulgar

I regard this as a precious endangered culinary specie. To my greatest dismay, I’m not sure whether this dish is popular in many areas of the Levantine region, as we tend to see it as “Grandma’s food”, tucked away somewhere in an ancient, aromatic kitchen in a countryside village. We don’t find it on many […]

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Beetroot-Tahini Dip

You’ll instantly be drawn toward the bright pink/magenta color–and so will the kids. And if you’re a fan of hummus, then you will most likely add this one to your favorites too. It makes a great dip for veggie sticks (such as celery, carrots, turnips, cucumbers), baked chips, or baked pita strips. It is also […]

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Red Bean Stew

This red beans stew is a very traditional recipe. Quite popular during the winter months, this stew tends to be cooked more during the colder months rather than summers due to its warming effects and soup-like “character”, I would say. So if you’re having one of those days when you don’t feel like rolling out of […]

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