It's hatch chile pepper season in Texas and that means time to make hatch-flavored everything! Of course, since I love hummus, there was no better way to honor the hatch chile flavor than in a delicious hummus! As with all my hummus recipes, this makes a great snack, meal or you can eat it plain … Continue reading Hatch Chile Hummus with Pine Nuts
If you think I love hummus a bit too much, well...that may be true. Along with lentils and garbanzo (chickpeas) beans, kidney beans are one of the healthiest beans for you. Like most beans, they contain large amounts of fiber, protein, and magnesium. They also help to lower cholesterol, improve your memory, good for your … Continue reading Red Kidney Bean Hummus with Green Olives
Sundried Tomato Hummus New and improved recipe! Like a lot of my hummus recipes, this also does not include the use of tahini. Of course, if you want to add some, feel free! Another important issue is to rinse the tomatoes, as the oil that the tomatoes are soaked in is usually canola, which is … Continue reading Sundried Tomato Hummus
Yes, another quinoa recipe. I just can't get enough of this delicious food! It's gluten-free, a complete protein, and contains fiber, magnesium, folate, zinc... the list goes on and on! I especially like quinoa for its versatility. You can make it into a sweet or savory dish, depending on your preference. It tastes great as … Continue reading Quinoa Salad with Arugula and Persian Cucumbers
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
You would think by now that I would have an artichoke hummus recipes. Apart from my Basil Artichoke Cilantro Hummus, turns out I didn't. At least not until today, anyway. What I love about artichokes is that they are so versatile. You can cook them all sorts of ways and they still turn out delicious! … Continue reading Artichoke Hummus
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
Another great cruelty-free, natural, healthy ice-cream option, that you can eat for breakfast or lunch! The caramel date sauce at the top is optional, as I have also used maple syrup and coconut nectar for toppings. This is a lovely, cooling, refreshing recipe for these hot summer months! Let us begin! For the coconut ice … Continue reading Pineapple Coconut Ice Cream
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
I've been on a big crepe binge recently. I don't know how it started, but suddenly I decided I would like to make crepes more. Of course, I wanted them to be vegan. I also try to eat gluten free as much as I can, so this was another requirement. Well, turns out crepes are … Continue reading Vegan Savory Crepes
