Cook 1 packet Delallo Organic Whole Wheat OrzoDrain and add to serving bowl, Set asideBroccoli Florets chopped Small (blanched is nice) Roasted Red Pepper 2 slices chopped1 Jar Jovial Chickpeas toasted with Harissa SpiceRaw Black Olives DicedArtichoke Hearts Miyoko’s Creamery Creamy Chive CheeseCherry Tomatoes Blend the pesto into the orzo. Add the veggies and more pesto if needed. Squeeze with …
EASY AND DECADENT MUHAMMARA DIP
1 & 1/2 Cups Walnuts12 oz. jar Roasted Red Peppers1/4 Cup Pomegranate Molasses1/2 Lemon Juiced3 Cloves Garlic Minced1 tbs. ground cumin toastedEVOO1/2 tsp Red Pepper Flakes Add all ingredients and blend in a Vitamix, add your Olive Oil to your liking. Blend until smooth and creamy adjust as needed. One of the best recipes ever! It’s a Syrian dish that …
VEGAN TRAVEL THROUGH MESMERIZING BEAUTY OF COLOMBIA!
Why Colombia? I’ve been traveling alone or with my children for years. It’s been 3 years since going out of the country since COVID. My partner whom we share a home and children with, said, “We should go somewhere this year together. Had been getting pictures of the backcountry beauty of Medellín from my ex-boyfriend (on his motorcycle rides) and …
Spring Vegan Lentil Soup with Wild Mushrooms and Veggies, Comfort Food
2 Cups Cooked Lentils1 jar Diced Tomatoes Jovial*1 Onion diced6 Cloves garlic diced1 cube Garden Veggie Broth1 Tbs. dried Oregano1 Tbs. dried Basil6 Finnish Small Potatoes diced1 Cup Carrots choppedMaitake MushroomsBroccoliKale from GardenFresh Herbs: Chives, Parsley, Basil, Parsley LENTILSCook your lentils and set aside, always check them earlier than package says, they tend to cook fast. So approximately 15 minutes. …
Mediterranean Chickpea, Kale, Artichoke Bowl with Lemon Tahini Dressing and Black Ash Vegan Cheese
Kale and Mixed Greens from GardenQuinoaChickpeas sautéed in Marash PepperSun-dried TomatoesHeirloom TomatoesMasseira Mirogallo ArtichokesMiyoko’s Creamery Black Ash Vegan CheeseSqueeze of lemon and lemon peels CHICKPEASSauté in cast iron pan until lightly browned turning frequently, add marash Pepper while cooking. I always use Jovial Chickpeas, they come in a jar and are pressure cooked, and taste exquisite, So easy too! QUINOA1 …
Creamy Basil Green Goddess Dressing -Beauty of Spring Salad
Always OrganicGem LettuceRed Bell Pepper, choppedYellow Bell Pepper, chopped1/2 Persian Cucumber, sliced in half moonsRaw Black Olives1/2 Avocado sliced in Half moonsCherry Tomatoes halfedRaw Sunflower Seeds BASIL TAHINI GODDESS DRESSING 1/4 Cup Tahini1 Meyer Lemon squeezedLarge Handful of Fresh Basil Leaves, washed and dried, de-stemmed1/2 Garlic dicedApproximately 1/2 cup or more of water adjust to your likingSalt Garnish with edible …
Happy Holi Black Bean, Black Rice, Pineapple Tomato Salsa, Guacamole Plate
Inspired by the holiday in India. Wishing all my friends from India a Happy Holi! BLACK BEANS 1/2 Red Onion diced4 Cloves Garlic minced2 Cans Black Beans1/2 Tbs. Cumin1/4 Tbs. CorianderChile Powder In iron skillet sauté the coriander, cumin and mash with mortar. Add to beans, stirring in flavors. Let the beans simmer for 10 minutes. BLACK RICE 2 Cups …
BEST VEGAN COCONUT CHICKPEA VEGGIE CURRY
RAINY NIGHT CURRY Organic Vegetables:1/2 Onion Slivered and diced smaller4-6 Cloves Garlic minced1 tbs. Ginger diced small3-4 Large Carrots, peeled, chopped diagonal small1/2 head of Cauliflower cut to small crowns1 Cup Potatoes peeled, quartered small1 Cup Green Frozen Peas 1 jar Jovial Chickpeas sautéed separately SPICES 1 tbs. Tumeric/Black Pepper groundedMalton Salt1- 1/1&2 tbs. Yellow Curry Powder2 Cinnamon Sticks1 tsp. …
BEST Vegan Wild Mushroom Stroganoff
SOUR CREAM 2 cups raw cashews 1&1/2 Lemon juiced Splash Apple Cider Vinegar 1 cup water 1 tsp. Nutritional Yeast Salt Combine in blender, adjust flavorings and water as to the consistency you’d like. WILD MUSHROOM STROGANOFF 4 -6 cups Wild Maitake Mushrooms* remember they shrink! 4 Large White Mushrooms sliced 4 Cloves Garlic minced 1 small Onion/1 small Shallot …
Summer in Greece: the beauty, the food, being an empath and feeling it with my 6th Sense
My daughter Katrina and I always dreamed of going to Greece, and we made it happen. Katrina brought along her lovely friend, Ursula, of Greek descent, and my son Hanz joined us, so the four of us embarked on this unforgettable adventure. We flew from SFO to Amsterdam to Crete, the food on flight we ordered vegan pre-flight of course, …