I love the texture of black caviar lentils (or beluga lentils or urad dal)! It is so soft but stays in good shape for days if cooked right. Perfect for meal prepping! The dark flavor complements beautifully with apricots and mung beans. Variations If you have some around, instead of the apricots, a little bit […]
Irresistible Black Caviar Lentils with Apricots and Rosemary: A Bowl of Elegance Read More »
What if you could eat silken smooth hummus as a main dish and not feel overwhelmed by the oil?Mussabaha, a Levantine variation of hummus, makes this dream possible! Advantages to Hummus Both hummus and mussabaha have their place. You can’t speak of competition here but in some cases, there are a few advantages of mussabaha
Mussabaha with Dried Tomato and Fruits (Msabbaha) Read More »
WFPB fried rice is perhaps the easiest and most flexible fast meal there is in whole food plant-based cooking. That’s why it’s a great way to start to learn how to master it because you’ll be able to apply these principles across the board in your cooking. When you select meals that regularly delight you
WFPB Fried Rice – 1001 Ways to Make Lightning-Fast Lunch Read More »
If you’re going to try just one traditional Turkish recipe, make it this one! Turkish mung bean salad is a vibrant celebration of harmony, excitement, variety, and joy. I first discovered this dish in the already legendary The Turkish Cookbook by Musa Dağdeviren, who you may recognize from Netflix’s Chef’s Table. The combination of tender
Traditional Turkish Mung Bean Salad: Surprise Yourself and Your Friends Read More »
Would you like your breakfast to be more diverse and healthier? You wouldn’t be alone. We’re going to see how WFPB oatmeal (whole foods plant-based) can achieve just that. Breakfasts need to work. Imagine you overslept and need to leave in 20 minutes! Can you still have a decent breakfast? Yes, you can. Whether you’re
Ultimate Guide To Whole Food Plant-Based Oatmeal Read More »
Here, we’ll make a super fast cucumber salad with apple cider vinegar and dill. The crunch that you get with the chunky cucumbers and the roasted sunflower seeds is amazing! Hulled hemp seeds create an interesting contrast to the crunch because they are so tender. I also add some greens because greens are always welcome,
Cucumber Salad with Apple Cider Vinegar and Dill (Vegan) Read More »
Good, healthy, WFPB granola is often quite expensive or not as delicious as you’d want. We’ll cover how to make a super simple 4-ingredient granola and go over further tips and tricks. I love granola for its nutty, roasted flavor and crunch. Once you see how easy it is and the pervading smells from the
The Definitive Guide To Whole Food Plant-Based Granola Read More »
This is the second time I’m bringing fermented strawberries and tomatoes together (here the first). They are good mates already. This tomato carpaccio was inspired by a recipe from an Ottolenghi cookbook. When cooked, the fermented strawberries become more gentle which gives strawberries a whole other direction.
Tomato Carpaccio with Fermented Strawberry Read More »
I like making myself something nice like this from time to time. It’s good for the soul : ) It’s also a nice way to treat friends or family. For this strawberry salad with fermented strawberry juice, I wanted to bring together a few of the amazing characteristics of a strawberry: The invigorating freshness is
Strawberry Salad with Fermented Strawberry Juice Read More »
I’ve tested this vegan lahmacun (Turkish pizza) a few times because I really wanted to make sure I get this right. Lahmacun is one of the most iconic and loved foods in Turkey uniting the diverse identities of the nation in one dish. Perhaps, this is the dish that has also brought the happiest and
Vegan Lahmacun (Turkish Pizza) Read More »