Category: Lunch
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Za’atar and Buckwheat Garlic Bread
Today I am baking with za’atar, a beautiful blend of earthy, savory spices like sesame and sumac that is often used in the Middle East. This is also the signature challenge for the second season of the Great British Bakeoff Bread Week. The assignment was to bake a free-form loaf with innovative and complementary flavors. I took…
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Lentils with Sausages and Greens
This is a tasty and nutritious Italian peasant dish, also knows as ‘cotechino con lenticchie.’ It makes a hearty, loving lunch or dinner.
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Pkhali Beet and Walnut Pate
You can’t really go wrong with the Mediterranean flavor combination of parsley, garlic, and lemon. Pkhali could easily be served alongside traditional pâtés on a charcuterie board.
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Gochugaru Baked Tofu
Gochugaru has spicy, sweet, and umami flavors all in one! Last night I put it on some baked tofu, and it was delicious. I’ve offered an oven option and a dehydrator option here.
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Beets and Greens Salad
Whenever beets are in season, I make this beets and greens salad. It uses the whole beet – roots and green leaves – so nothing is wasted.
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Cauliflower Potatoes with Mushroom Gravy
I mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies.
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Healing Red Lentil Dal
The first spoonful of red lentil dal goes into our mouths and immediately all the muscles in our face and shoulders relax. There’s a dreamy “wow that’s good” look on everyone’s faces.
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Jani me fasule
What a beautiful Albanian comfort soup. Jani me fasule lovingly blends white beans, fresh vegetables, and Mediterranean herbs.
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Tofu Feta
Once I realized how easy it is to make vegan cheese, I stopped paying ridiculous prices to buy it at the store. To make tofu feta, you just put 6 ingredients in your food processor or blender, blend it up, and chill it. So simple!
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Locro de Papa, or Baked Potato Soup
The first thing I said when this soup touched my tongue was, “Wow, why haven’t I ever made this before?” It tastes like a loaded baked potato, but in a creamy velvety soup.