Moroccan Carrot Salad with Tagine Sauce

I love carrots, love their vibrant color and the texture. But by themselves, they can be a little boring to be honest 🙂 That’s why I get excited when come across a simple way to transform them.

I have used Mina Harissa sauces extensively in the past and I was itching to try their newest additions to their product line, namely the tagine sauces. With Moroccan carrots in mind, this sounded like a perfect fit and it lived up to all the expectations.

The fish tagine sauce (vegan) is quite flavorful, you can definitely pick up the herb flavors alongside well balanced spices. So it delivers a mild heat, a bit of zestiness and lot of deliciousness. This worked so well to round out the sweetness of carrots and transform them into treats. This is going to be a favorite appetizer for me. The recipe is below:

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Non-mushy Falafel

Falafel is a superstar in plant-based cooking, but this seemingly simple dish is kind of hard to nail down in terms of texture. One simple trick to step up your falafel game, and to say goodbye to the mushiness, is to use dry chickpeas instead of canned. Canned chickpeas is definitely practical but it just doesn’t deliver the same flavor and texture. Soaked 24 hours in water, the dry chickpeas hydrate and soften. It is not even necessary to boil them, so it is not an added effort, you just need to decide a day before that you will be making falafels. The rest of the recipe is remarkably simple as well, see below:

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Fishless Fish Fingers


Fishless fish fingers, made with jackfruit, white beans and nori! I love making delicious plant-based protein bombs like this. They make powerful options for quick bites and on-the-go meals as well as an add-on protein element to salads. This one turned out great with a wonderful, fish-like texture due to the jackfruit. The nori brings in the sea taste, the white beans boost the protein content, and capers deliver the acidity to brighten things up. This became a family favorite real fast 🙂 The recipe is below.

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Quinoa Shakshuka Tacos

The protein powerhouse quinoa, seasoned with shakshuka sauce, and baked into a crisp and flavorful taco meat, made for one of the best tacos I had.  I am loving this spicy, flavorful, and versatile sauce.

My first introduction to Mina was when I sampled their harissa sauces, and I was very excited when they released their shakshuka sauce which is a Moroccan tomato sauce with a blend of 6 different spices along with roasted peppers, onions, garlic, olive oil, cilantro and parsley. The shaksuka is every bit as flavorful and versatile as I imagined it. I am looking forward to incorporate it in various options including pastas, pizzas, oven dishes and vegetable stews. But my first choice was to go with tacos 🙂 I could just see how the trusty quinoa could be transformed into a meaty treat with this seasoning. The additional step of baking gives it a semi-crisp texture that is just incredible. The full recipe along with a short video is below.

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Potato Apple Savory Pancakes

A wonderfully creative and delicious take on savory pancakes, inspired by the book  “My Last Supper: 50 Great Chefs and Their Final Meals” by Melanie Dunea. While not a plant-based book, I found it fascinating to look into what some great chefs would like to have as their last meal. What struck me was how simple the dishes were for many of the chefs. Of course I was going to try a few of them so I started by veganizing this potato apple savory pancake. The original recipe belongs to Michelle Bernstein. I replaced the egg with flax egg, added lemon juice rub to prevent discoloration and added nutritional yeast to enhance the taste. It all came together beautifully, with a great form and texture, and a mild but flavorful savory taste. My plant-based version of the recipe is here:

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Fennel and Grain Salad

A wholesome grain and quinoa mix, combined with fragrant and flavorful fennel, along with roasted pine nuts and a simple vinaigrette. This one delivers a nice nutritional balance with a load of superfood content; lots of protein, supported by complex carbs and a bit of healthy oils.

This salad has been the theme of this week for me and I have been keeping a steady supply of it in the fridge. I really love the texture and the complex, playful flavor. Oh and it is just as good cold, served right out of the fridge. Definitely a winner for me. The recipe is here:

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Red Bell Pepper Tomato Sauce with White Beans

This is a very easy and delicious way to whip up a versatile, nutritious sauce that works amazingly well over spaghetti or toasts, or in sandwiches. White beans do a fantastic job at absorbing and delivering a deep, warming umami flavor along with a heap of protein and fiber. The recipe is below:

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