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April 2015
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How to go Vegan (or Vegetarian)and be Healthy

So this is a post that I promised a friend a while back, and have had trouble getting around to, even though I think it’s a great idea  It just seemed to me like it would take so much darn EFFORT.  But it’s important, so I’m going to give it my best shot. Whenever someone [...]

Fatoosh Salad and Veggie Ragu

Apparently in Lebanon, what I know as Israeli salad, is called Fatoosh.  The only real difference as far as I can tell, is that there’s Sumac in the dressing instead of zataar.  I used both in this, because frankly, when it comes to the spice of life, it’s the more the merrier. I used a [...]

Pomegranate Molasses Tofu

The people at Pom Wonderful were kind enough to send me a box of their flagship Pomegranate juice to try out, along with some information about the benefits of said juice.  (Although I must say that being Middle Eastern…I already KNEW pomegranate is awesome for you) and I couldn’t wait to get cooking.  (Although a [...]

Sesame Seitan Kebobs

I don’t have any scallions, so it makes perfect sense that I decided on a “sesame beef and scallion kabob” recipe for dinner.  The original recipe is from the Food Network, but I found it over at Vegan Appetite and made mine based on that.  I chopped up some of the stems from my spring [...]

Pho using up leftovers

I’ve got Guy Fierri’s Diners, Drive-ins and Dives cookbook out from the library right now, and in thumbing through it, discovered a fully vegetarian recipe for Pho, which I’ve been wanting to try out forever.  Too bad I only had about half (if that) of the called for ingredients.  No problem…I made my own version, [...]

Baked Buttercup Squash

The squash were gorgeous this week, and I just couldn’t help myself.  (plus they’re passover friendly!)  I got a pale green buttercup squash, and went with a simple oven bake. The oven was pre-heated to 400F while I scooped out the seeds, and set each half up with a teaspoon of margarine, and ample sprinklings [...]