I love to serve this bright and crunchy salad as a side dish for grilled steak, piled onto a fish taco, or as a topper for a chicken sandwich.
This Berry Crumble is made with fresh or frozen berries and topped with a dairy free brown sugar crumble. An excellent dessert that everyone can enjoy.
Fava beans are full of nutrition and are a nice addition to chickpeas. I like to make hummus, along with various dips, for party platters. Fava Bean Hummus is so versatile that you can even use it for a spread on sandwiches and wraps.
One of the things that I like about cooking radishes in this way that it tames spicy radishes and brings out a pleasantly mild turnip-like flavor.
This just might be the perfect dish. It’s beautiful, delicious, healthy and easy to make. Like most good salads, it works well with variations. Try adding a little tuna, or serve it alongside steak or fish. Just be sure to use your best olive oil, and enough salt and pepper. This salad can be made a day ahead. For the best results on the second day, bring it to room temperature before serving and refresh it with a touch of olive oil and a squeeze of lemon.
My life began in Morocco so I have an affinity for Moroccan flavors. If you’re wanting to eat plant-based and healthy this spicy vegetable, lentil, and chickpea stew will warm you up and give you what you need while trying to stay healthy.
I love these noodles because they’re simple, but yet complex.
This bean dip is full of fresh garlic, sage, and rosemary and has a creamy texture. Any canned white beans can be used in place of cannellini. This dip is great with crostini, pita, radish slices, or used as a sandwich spread. Serve hot or cold.
During the warmer months I like to serve hearty salads for dinner. Chickpeas add a hit of protein to this vegan main dish. You may add crushed pita chips to this recipe if you like.