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 »
Cuisinicity video: Mediterranean Barley Stew
The vegetarian or vegan (depending on the wine you choose) version of my classic Turkey Bean Pot-au-Feu, a hearty Provençal stew that simmers slowly and fills your kitchen with wonderful aromas! Here is the recipe: ... Read More »
Carrots à la Chermoula
This slightly spicy Moroccan salad is full of flavor and simply delightful! 4.9 from 7 reviews Carrots à la Chermola Print Author: Catherine Katz Ingredients 3 Tbsp Olive oil 3 garlic cloves, minced 4-5 medium carrots, rinsed, sliced 1 tsp cumin ½ tsp turmeric ¼ tsp cayenne pepper ¼ tsp coarse salt juice of half lemon fresh ... Read More »
Carrot Bread with Honey Yogurt Dip
When you think of the prototypical carrot cake you think moist, sweet layers separated by a rich sweet cream cheese frosting, right? Indeed, it may be quite delicious but really, nutritionally it's almost a disaster! When you consider that its star ingredient is so naturally sweet to begin with, who needs all that extra sugar?! So, I decided to create one of my own and, ... Read More »
Carrot Quinoa Lentils
This is a complete meal in one dish, filled with plant-based protein! The combination of carrots and curry is sweet and tangy and the carrot juice gives it a slight creaminess! Yum! It's superb right off the stove but I also love to make it ahead and have it ready to go in the fridge for a cold lunch over mixed greens. I have a cooking class video here! 4.8 ... Read More »
