Year: 2019

Vegan Moringa Palak “Paneer”

A couple of months ago, I attended the San Francisco Fancy Food Fest where I had the opportunity to discover so many new food products. One of the special exhibits revolved around foods of the future, sharing how sustainability and biodiversity trends in how we grow, produce and develop food will influence what is on store shelves and menus in the future. In today’s recipe, I’m sharing one special product that caught my eye: moringa. Moringa is one stunner of a superfood. It has 2x the protein, 3x more calcium and 4x more iron than kale! As one of the most nutritious greens on the planets, it provides a source of plant-based protein, essential amino acids, 27 vitamins, and 46 antioxidants. Because it can be grown cheaply and easily, moringa is an important food source for fighting malnutrition in parts of the world such as India and Africa. Even after drying, the leaves retain many of the vitamins and minerals. It is often used as a supplement for a variety of medical conditions such as anemia, arthritis, …

Cruciferous Superfood Slaw with Lemon-Tahini Dressing

Happy Saturday! Today I have a short and sweet post with the easiest, anti-oxidant packed salad to toss together that is popping with color and flavor. Even better, you can prepare it 2 ways: eat it raw as a salad or sautee it to serve over your favorite grain, like quinoa. Recently, I’ve started making my own dressings at home because I’ve realized that most ready-made dressings are filled with preservatives and added sugars, not to mention overpriced! Creating your dressings at home is super simple and can be done with things you already have in your kitchen. Here is my basic dressing recipe equation: something creamy (nut butter, mustard) + something acidic (lemon, vinegar) + [something savory (salt, pepper, herbs) or something sweet (fruit, juice, dates, agave)] + water to desired consistency The lemon-tahini dressing I’ve paired this salad with is so creamy and has become a staple that I batch make on the weekends. It’s a perfect addition to everything from salads, grains, as a dip, or even a spread for wraps or …

Harissa Couscous Stuffed Endive

Happy Saturday everyone! Weekends make for the perfect time to experiment with new recipes and plan your meals for the week. Today, I have a new recipe that is so simple (honestly, barely any cooking involved) but will totally wow your guests at your next dinner party. Seriously, how elegant do these look?! One of my goals for my recipes this year is to experiment with unique flavor profiles. A couple of months ago while traveling in the spice souk (market) in Dubai, I discovered harissa—an Arabic spice made with hot red chilis, aromatic spices, and earthy herbs. I’ve always loved Middle Eastern cuisine because of how vegetarian/vegan-friendly, healthy, and flavorful it is. As a staple to North African and Middle Eastern cuisine, harissa pairs perfectly with couscous and truly makes this dish stand out! Harissa Couscous Stuffed Endive ▸ Vegan, Jain, Vegetarian, raw, refined sugar-free Makes: approx. 30-35 stuffed endive leaves Total Time: 15 min Fresh harissa seasoning: 1/2 cup dried chiles minced 2 tablespoons smoked paprika 2 tablespoons coriander seeds 2 tablespoons cumin seeds 1 tablespoon sea salt 1 tsp asafetida 1 teaspoon caraway seeds To make, first toast …