Calentica is the garbanzo bean or chickpea flour version of cornmeal polenta. It is such a wonderful, nutritious, protein-filled go-to simple "base" to use with any topping you'd like! Originally, Calentica was one of those street food sold in the streets in my family's hometown of Oran, in Algeria. It was cheap, easy to make and could feed and delight a hungry family. So, ... Read More »
TVP Veggie Meat Sauce (Vegan)
This veggie meat sauce is outrageously delicious! It tastes just like a ground turkey veggie Bolognese sauce except it's vegan! I use rehydrated TVP (Click here to see basic "recipe" to rehydrate dry TVP) and sauté it in extra virgin olive oil, with garlic and onions, along with 6 cups of any chopped veggies (WOW!) that you have on hand, and I mean any-- How simple is that?! ... Read More »
Basic Bulgur Wheat
Bulgur Wheat has a wonderful light nutty taste! It is a staple in Middle Eastern and Mediterranean cuisine. It is a nutrient dense whole grain that is high in fiber and protein (but a little less than quinoa or Farro). It is one of my “go-to” side dish that is ridiculously quick to make: it takes all of 5 minutes! I also like to use bulgur wheat in my Stuffed Portabello ... Read More »
Basic TVP
TVP stands for textured Vegetable Protein. It is defatted soy flour. Culinarily, it sounds awful doesn't it? I think that's why I never thought to use it; it just didn't appeal! Nutritionally, it is a great source of protein and fiber (Click here to read more about soy's effect on health). I only just recently decided to give it a try in my Cuisinicity recipes after I had a ... Read More »
Basic Quinoa
Quinoa is a staple in my kitchen! I love its sweet taste and texture. It is a delicious gluten-free whole grain with fiber and is one of the most protein-rich foods we can eat, containing all 9 essential amino acids (I just found that out myself!). This basic recipe is a no fuss, full-proof, always perfectly cooked, not mushy (very important!), fluffy, yummy whole grain side ... Read More »
Grilled Veggies
This is not as much a recipe as it is an invitation to embrace a whole variety of vegetables by simply grilling them on a very hot grill pan without any oil, to begin with, and then, as the veggies grill on one side, the heat "repels" them from the pan so you can flip them once. And only at the very end, do you drizzle a little olive oil over the veggies right in the pan, and ... Read More »
