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Hummus is so versatile. you can use it as a dip or as a sandwich spread. The roasted bell peppers and spices added kick make this hummus truly addicting!
Making mustard is very simple. It’s flavors can be varied by changing the liquid used for the rehydration of the seeds and the flavors added after grinding.
Ful Muddamus is a simple bean soup that is usually eaten for breakfast in Egypt and other parts of Africa. It’s delicious solo or with rice or bread.
Incorporate more bitter greens into your diet with this indulgent risotto. The pungency of the spring onions and dandelion greens is rounded out by the rich, creamy rice.
This is a hearty and simple pasta sauce that features protein-rich tempeh. Best served with a twisty noodle like fusilli to get as much sauce as possible per bite!
Slowly roasting the tomatoes brings out natural sweetness, and silky cashews add creaminess to this rich sauce. Use as a dip, as pasta sauce, or inside the Vegetable Lasagna.
This is Julia Child’s time-honored, exquisitely balanced, extremely delicious recipe. It retains the individual flavors of each vegetable and avoids soupiness. Definitely worth the little extra trouble.
This incredible salad recipe is adapted from the blog AbsolutelyMonica and is based on the AMAZING tea leaf salad at Burma Superstar in San Francisco (www.burmasuperstar.com).