All posts tagged: mediterranean

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 …

Creamy, Dreamy, Garlic-free Hummus

Happy Holidays! I hope that those celebrating had a wonderful Christmas and are enjoying plenty of delicious, wholesome plant-based foods over the holidays. As these weeks are often packed with sweet treats and indulgent potlucks, keeping up with a balanced diet is tough! So over the next few posts, I wanted to share some recipes to make eating healthy during the holiday season a little bit easier. Hopefully, it also helps kickstart some of those 2019 resolutions! And hummust be honest, they are quite delicious 😉 Today’s recipe is for traditional hummus–a staple snack in my kitchen for several reasons: Chickpeas are loaded with nutrients! They are an excellent vegan source of protein and fiber–allowing you will stay fuller longer and hopefully, less likely to reach for unhealthy snacks. Making hummus from scratch is SO easy: gather your ingredients and toss it in a blender or food processor. Store it in the fridge in an air-tight container and it should stay good for 4-7 days. Alternatively, I’ve read that you can also freeze hummus for …

Tirokafteri Naanwich

Hercules meets Bollywood with this simple and quick Tirokafteri Naanwich. I first came across Tirokafteri at the Malibu Farmer’s Market last week. The best way to describe it is like a spicy Greek cream cheese made from feta, chillies, and greek yogurt. I also picked up some fresh Kalamata olives at the market, and put together this sandwich. Of course, you can vary what veggies you put in. If you like it warm, maybe try this panini-grilled with roasted zucchini and red peppers. You can’t go wrong with naan…or tirokafteri. Tirokafteri Naanwich Ingredients: 1 whole-wheat Naan (eggless), halved Tirokafteri Roma tomato slices Cucumber slices Kalamata olives, sliced Handful of organic arugula Bake the naan in the oven at 375 F for about 7-10 minutes. Meanwhile, prep all veggies and Tirokafteri Tirokafteri Ingredients: 250 g Greek feta cheese, cubed 1-2 tbsp Greek Yogurt (I use Fage) 1 tbsp Extra virgin olive oil 1/2 tsp dried oregano 1 small fresh green chilies, seeded and finely chopped Basil leaves (optional) Crushed red pepper flakes Black Pepper Blend all …