A 5 minute, 4 ingredient, easy and delightful plant-based mascarpone. It works great as a bagel spread (think lox, with red bell pepper “salmon”), as a topping over muffins, desserts, fruits or smoothies, over gram crackers, or even as a cream base for soups. With such simplicity and versatility, I highly recommend you give it a try. Here is the recipe:
My latest round of experiments (or my obsessions reeally) are all about chili peppers. I am testing a variety of them, totally enjoying the fragrances and that wonderful umami taste. Turning chilis into a sauce has proven so deliciously versatile! It adds depth to soups, it worked well to use as a base for pasta and pizza sauces, and it made for a great spread for sandwiches. This sandwich pictured here turned out amazing, mixing this chili sauce with black beans, and using my own plant cheese, I now have a new favorite sandwich. I know that these chili peppers are not in everyone’s pantry but they are available even online. I totally recommend playing around with them, it is quite rewarding 😉 Here is the recipe for the chili sauce I made:
Artichoke hummus is absolutely one of my favorite variations on this super versatile and nutritious spread. I am a big fan of artichokes themselves and I was curious to see if any of that flavor would carry into a hummus. It took me by surprise just how amazing it turned out to be! The artichoke flavor is definitely there but not overwhelming, perfectly complementing the rich, earthy, slightly sour and wholly satisfying taste profile. The recipe is below.
Mediterranean cuisine is dear to me. I grew up with it. To me, it has a lot to do with good olive oil, ripe red tomatoes, various peppers, onions, garlic, parsley and all the wonderful combinations you can create with these as the base. One such combination recently came from Mina in the form of a shakshuka sauce and I was excited!