As promised from my last post, I’m sharing how to make my jazzed up hummus dressing. Maybe it’s just me but I feel that the roasted vegetables add a little something other than thinning out this thick dip. Enjoy! Ingredient…
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Vegan Cuisine Month is this February! Although I didn’t celebrate my now four years of plant-based eating the way I should have, I am grateful nonetheless. Changing my diet has quite literally changed my life but that’s for another post.…
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The fruit season has begun! (It began in January but I don’t give a hoot about citrus so… there’s that.) Anyway, this means that sometime in the May-June-July nexus, strawberries, blueberries, raspberries, blueberries, cherries and stone fruit will all ripen…at…
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[Aside: Mmm mmm mmm okra. Many will disagree but I think that the sliminess of okra is the best part of the vegetable.] I was trying to choose between making Middle Eastern bamya and Balkan bamija, when a bowl of…
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I like to use the weekend to make my meals and desserts for the week. This vegan eggplant lasagna has been calling my name and as usual, I adapted the recipe to make use of what I already had on…
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