This is the vegan version of my popular Lemon Pistachio Chicken. Using Portabello mushrooms,this plant-based recipe is just as delicious and "meaty"! I mean, take a look at that picture-WOW! Like the original, it is quick and simple: Just make sure to have all your ingredients ready to go on your kitchen counter beforehand. The pistachios create the creaminess of the sauce ... Read More »
Chickpea Calentica
Chickpea 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 ... Read More »
Bean Pot au Feu
This is a vegan remake of my Turkey Bean Pot-au-Feu...sans Turkey! I just make it with lots of French cannellini beans (you can also use great Northern beans) and it's just as yummy and satisfying! I like to cook it in a slow-cooker so that all those wonderful Provencal flavors blend in slowly together. It's a perfect stew on a cold wintery night! 5.0 from 1 reviews ... 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 »
Eggplant Fricassée (Vegan)
A Fricassée is a southern French dish, halfway between a sauté and a stew, typically prepared with chicken or meat. Here, I do away with either and just have eggplant take center stage for a hearty vegan dish! It is a cinch to throw together --all you need is time for it to bake in the oven for an hour, but ahhhh it is so worth it! I love to serve it piping hot out of the ... Read More »
Turnip Potato in Currant Wine Glaze
I have long loved my classic Currant Wine Glazed Chicken which was one of the very first recipes I created 20 some years ago. It's reminiscent of the rich flavors of a coq au vin, tangy and sweet at the same time, and everyone I have served this dish to absolutely raves about it! It occurred to me that I should try to recreate it for my vegan guests too...and so here you have ... Read More »
Bulgur Wheat Walnut Stuffing
My bulgur wheat walnut stuffing is SO good that you'll want to eat it right out of the bowl, so just go for it! That's exactly what my kids do! Now that they are all old enough, they make this old-time family favorite all the time in their own kitchens, without thinking twice about it. They just always have dry bulgur wheat on hand in their pantry (you only need 3/4 cup for ... Read More »
Potato Latkes (Vegan)
This potato latkes recipe is a classic staple for Chanukkah made vegan! I replaced the eggs altogether with a mixture of aquafaba (the drained liquid from canned chickpeas) and a little semolina flour (I like Bob's Red Mill's). The result is absolutely delicious--crisp on the outside and moist on the inside...YUM!! It's a little bit of work, as homemade latkes typically are, ... Read More »
Caramelized Onion Walnut Burger (Vegan)
Caramelized onions and walnuts...WOW! The title alone says it all, doesn't it? This caramelized onion walnut burger is my latest vegan (and gluten-free) burger recipe and it is as deliciously superb as all my others--and that's a tough act to follow! Walnuts give it a wonderful rich taste and of course add healthy omega-3 fatty acids to its nutrition. I use sprouted red rice ... Read More »
Seared Black Rice & Beans (Vegan)
If you like traditional beans and rice, you will absolutely LOVE this seared black rice & beans recipe! The black rice (also called forbidden rice--here is why) just adds a nuttiness and almost meati-ness to this dish and because the rice is pan-seared in olive oil with the onions, garlic and fresh tomatoes before you add the liquid to it, it has that slightly ... Read More »
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