Hummus Bowl
Traditionally, hummus is a savory Mediterranean dish of chick peas, tahini paste, garlic, olive oil, lemon, and spices. However, there are so many varieties out there, blending in pesto, roasted peppers, artichokes, olives or using black beans or cannellini beans instead of chick peas. So,…
Ratatouille
There are probably over 100 recipes for Ratatouille…and I believe I have tried at least half that many! This is my go-to version. I make it often; its good hot or cold, topped on pasta or pizza, wrapped in crepes, as a side…
Lemon Roasted Artichokes with a Roasted Red Pepper Hummus Dip and Grilled Artichokes with a Sundried Tomato Dip
Grilled, roasted, boiled, steamed, stuffed, marinated – purchased fresh, canned or frozen – be prepared, you will find me posting many recipes featuring these versatile favorites of mine! Artichokes were a seasonal treat when I was growing up, available mostly from March through May in…
Easy Summer Black Bean and Mango Salad
Summer is definitely mango season here in South Florida. I find their rich sweet flavor, with at times a tart undertone, nothing short of tantalizing. Mangoes are one of my favorite fruits serving well in both sweet and savory dishes. …
Lemon Roasted Garbanzo Beans with Roasted Garlic, Sundried Tomatoes and Olive Tapenade
This has to be one of my most versatile “go to” recipes since going plant based. Originally, this was one of my favorite mix of ingredients to prepare ahead of time. Having a somewhat neutral flavor base, garbanzo beans easily…
Eggplant Fries with Two Dips – Spicy Mayo and Roasted Red Pepper Hummus
Seriously, if you have not tried eggplant fries, you don’t know what you are missing! Eggplant fries have a soft, yet meaty texture, crisped up on the outside for a nice bite and hold up well for dipping. I have served these as a…
Linguine with Spicy Vegan “Calamari”
Now this was very interesting! I had my doubts on pulling this off, so a little imagination goes a long way. Over the past few years, I have recreated “tuna fish” using sunflower seeds and a combination of seasonings and…
Moroccan Carrot and Garbanzo Bean Salad
As I mentioned in my previous post with the Pomegranate Walnut and Apple Salad, I have been so fascinated with Moroccan foods, particularly with these salad plates. The display of colorful, healthy salads, for me, would be a meal in itself.
Bloody Halloween Red Lentil and Beet Soup
I bloody love Halloween. And I love this soup. In fact, it will make a reappearance in December for a gorgeous red Christmas soup, minus the drips and fake bloody hand. Halloween wickedly crept up on me this year. I’m usually…
Baked Eggplant with Tomato and Vegan Mozzarella
How quickly time passes… last week I was vacationing in the beautiful surroundings of Italy and now…well, it’s all a cherished memory as I work my way back into the daily routines of my life. Yet, I brought back a different…
