Roasted Cauliflower and Tahini Toast

I have to thank my recent Israel trip as an inspiration for this recipe. In Tel Aviv for lunch one day, I was served an appetizer of toast with tahini, cauliflower and roasted red pepper. I thought it was amazing, and such a creative idea. Never once had I seen this combo in any restaurant … Continue reading Roasted Cauliflower and Tahini Toast

Arepas with Refried Beans and Guacamole

Ever since creating my vegan version of Venezuelan Pabellon, I've really been enjoying the simple taste of arepas. Made simply with corn flour and water, these toasted breads are so versatile, with the ability to be in both sweet and savory dishes. These arepas and refried beans were inspired by my vegetarian recipe of Nicaraguan … Continue reading Arepas with Refried Beans and Guacamole

Green Olive and Mushroom Hummus

This hummus has a lovely distinct flavor. The mix of the olives and mushrooms together give it a distinctly salty taste. You can serve this hummus with vegetables, chips, or eat it plain like I do! Follow the steps below for a delicious hummus recipe! You will need: 1 1/2 cups chickpeas, soaked, boiled and … Continue reading Green Olive and Mushroom Hummus

Avocado Mint Bars with Chocolate Sauce

A Saint Patrick's Day dessert special! Avocado, lime and fresh mint, topped with a homemade chocolate sauce! Also known as green on green on green, and...some brown, of course. I've been VERY attached to my Coconut Almond Milk, I think it's my new favorite! These bars were made with the almond and coconut pulp from … Continue reading Avocado Mint Bars with Chocolate Sauce

Carrot Oat Muffins – Gluten Free

My sister recently asked me to make some healthy breakfast muffins for her and my nephews. She was open to combinations, but wanted some type of vegetable in it, and the muffin had to be gluten free, as she has been eating gluten free for years. At first I was googling recipes on conventional gluten … Continue reading Carrot Oat Muffins – Gluten Free