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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Easy Corn Bread

Super easy vegan cornbread from scratch with a few ingredients, 15 minutes of prep, 25 minutes of baking an instant foodgasm! I love the fluffy texture inside with a beautiful crust on the outside, and the mildly sweet and earthy taste. This simple homemade cornbread has been accompanying my meals for the last two days and I still haven’t had nearly enough of it 🙂 The second batch is to baked as soon as the munch down the last crumbles of the first one. The recipe is below:

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Frozen Strawberry Yogurt Bars

Refreshing frozen strawberry cashew yogurt, with an amazing hazelnut raisin crust, makes for one great summer treat. Super easy to make, and even easier to eat it all. The recipe 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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Chickpea Salad Sandwich with Hearts of Palm

This chickpea salad with hearts of palm is perfect for powering up on those days when you don’t really feel like cooking but still need something filling, nourishing and delicious! Packed with protein and fiber, this is a comfort food you can feel great about eating. It takes merely 15 minutes to make with no cooking involved. Though it is easy enough to make on a whim, the recipe will make enough for several hefty sandwiches to so that you can store it in the fridge for a quick take-away lunch option, for snacking on as a dip or using it as a topping for salads. The recipe is below:

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Purple Carrot Kvass

This beautiful red home fermented drink is called the purple carrot kvass, and besides being a delicious probiotic, it is also an interesting savory drink option.

I am a big fan of fermented drinks; their sour, earthy, mouthwatering taste, and their awesome probiotic benefits. I had published a continuous brew kombucha recipe before, and I still regularly make it. But I am now adding this kvass option to my home fermenting as my savory option. There aren’t many non-sweet and non-alcoholic drinks available, at least in the western cuisine, and I think that is unfortunate. I believe we get enough sugar as is, and I appreciate when there is a drink option that does away with sugar altogether. It may taste strange at first, sort of like a milder pickle juice, but it is a taste I came to crave on the regular. The recipe is below:

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