vegan

This sharp dressing gives a tang to salads without too much oil. [more]

This a paste version of garam marsla . Itis great for a variety of cooking. [more]

“Garam” is the Indian word for warm or hot. There are many variations of this blended spice and many families have their own blend. This spice blend is great for a variety of cooking. [more]

I am trying to expand my vegan recipes. So, I asked one of my chef friends and he said this was great tossed with pasta. He attributes this recipe to the Vegetarian Times. [more]

Is this fusion food? Somewhere between Asia and South America with a stop off in England? Has all this recipe publishing got me all fancy and chefy? Who cares? This is a great hearty yet light salad … [more]

A wonderfully smoky, zesty dressing that completely lifts a woodier salad such as one with bean sprouts, spinach or aubergine (egg plant). [more]

This is a smoky, citrus version of the Asian oil. This is great for general cooking and dim sum. Also goes great for salad dressings . [more]

This is a nice light salad. I make my own chili oil because I like to control the slighty, smokey citris with the grapefruit and avocado. But you can always use store bought chili oil, found in the … [more]

This is a great salad with roasted pork or lamb. It is also great as a light appetizer. If you are a vegan or a vegetarian this nice colorful salad. [more]

Here’s a simple salad that has a nice taste of pepper and a dressing that is as quick and easy to make as it is to shake a bottle of the cheap pre-made stuff. [more]

Of all the vegetables in all the world, broccoli is surely the most maligned. This succulent stalk need not be drowned in a heavy sauce or boiled into oblivion. Rather a luxurious steam bath will … [more]

I always found these nuts irresistable. The crunch of the sugar coating into the taste of the peanuts is a great contrast. This recipe makes about 2 cups. [more]

Here’s a great side that compliments many a main course. I’m in love with this toasted couscous because of it’s flavor and size. Israeli couscous is larger than regular couscous and … [more]

The specialty ingredients in this african influenced soup are worth the hunt. Makes about 4 servings. [more]

This is a Spainish version of an olive spread as opposed to a Provencial tapenade . This recipe makes about 1 cup. [more]

Freshness counts for a lot and this salsa is no exception. This is simple and basic, but, feel free to “doctor” it up anyway you like. Makes about 1 cup. [more]

Your chokes are choking on steam! Let them drink wine, garlic and mint! Want to stop steaming your artichokes? Blow off some steam in just a few minutes, with this tasty side dish. Can be made with … [more]

This is a great way to make your own hummus without cooking! It’s easy, fast and packed with protein from the sesame tahini. I make a batch every week and serve it over rice and beans, or with … [more]

Hummus is a staple at my house. It’s great for last minute guests or something quick to ward off hunger. Makes about 3 cups. [more]

I love good hummus and contrary to David’s opinion (see his recipe “ Posh humous” ) fresh hummus is better than store bought and you get a better deal than those over-priced tuna … [more]