I’m a huge fan of bean, rice, and guac burritos! But I’m also a lover of Lebanese food. So, voila … crispy lebanese veggie burrito it is. So good! Frankly, I don’t use a recipe to make this Lebanese-inspired burrito. But I did my best to write up a recipe so you can more easily recreate it yourself. And it is TOTALLY worth recreating. Pre-Prep Know that most of the ingredients can be pre-prepped in advance to make this speedier when you’re ready to indulge in this burrito. Two things I like to have already made in advance are lemony-tahini sauce and the middle eastern salsa. You can even make ..read more

In the spring and summer, the duo of chocolate and strawberries is something I must have basically every week. This year is no exception, especially now that I’ve created this fun recipe of strawberries with double chocolate power sauce! (Note: This is a sponsored post) What makes the sauce special? The sauce is like a decadent dark chocolate fondue. What makes it special is that it’s packed with protein thanks to Double Chocolate Naked Pea protein powder. Naked Pea is vegan and made from premium ingredients, including raw yellow peas. It’s also gluten free and soy free. And it’s got a whoppi ..read more

Think of them as fries with a pulse! That pulse is chickpeas—so, literally, they do feature a pulse. Indulging in these chickpea fries with mint and sumac will satisfy that craving for French fries along with an extra punch of protein. The “real” name for these bites of scrumptiousness is panisse—a street food snack that’s popular in the south of France. I love serving these chickpea flour-based fries with extra Mediterranean appeal by sprinkling them with aromatic fresh mint and sumac before serving. I also use peppermint tea within the recipe … that’s kind of my “secret” ingredient! Crunchy ..read more

Zhoug (or zhug or schug) is a Middle Eastern sauce featuring herbs, spices, and chili peppers. I’ve been enjoying it for eons … it may be my favorite condiment of all time! This fresh zhoug is considered a hot sauce, but this version offers just a hint of heat since you’ll remove the seeds and veins (membranes) of the jalapeños or other chili peppers to allow all the other bright and earthy flavors to shine. The vivid green sauce is delicious as a sandwich (hint: falafel!) or veggie burger condiment, served over roasted or grilled veggies (try cauliflower), stirred into soups or stews, drizzl ..read more

I’m a big fan of this vegan aquafaba whipped cream. This fluffy stuff is kind of like a cross between whipped cream, marshmallow fluff, and meringue. It’s not a superfood, but it is super yum. Whenever I have remaining chickpea canned liquid (which is often, since I make hummus more than most humans), I love finding a good use for it. This is my favorite obsession to make with the liquid (aquafaba) when I need something sweet! What is aquafaba? Aquafaba is simply the liquid in which chickpeas or other pulses have been prepared. That includes the liquid from canned versions. You can use it to ..read more

(Disclosure: As an Amazon Associate, I earn from qualifying purchases.) If you’re ready to elevate your side dish game, you’ll adore this hearty recipe straight from the pages of The Plant-Based Diabetes Cookbook! Yes, that’s my newest cookbook. (Find out more about it HERE!) I hope you’ll check it out soon if you have diabetes or prediabetes—or if you simply want some creative plant-filled dishes! At the heart of all the 100% plant-based recipes is deliciousness. In the meantime, let’s dive into the world of Mediterranean-inspired goodness with this Roasted Greek Eggplant with Plant-Based Fe ..read more

There are so many things I love about fall. When it comes to food, roasted winter squash is at the top of my list. I adore its texture, sweet-savory taste, heartiness, and color. This comforting roasted acorn squash with pomegranate glaze and pistachios showcases it all—memorable taste, texture, color, and aroma–with inviting style. And, of course, I gave it my usual Mediterranean-style twist. It’s perfect for the holidays, too. How to Make the Plant-Based Yogurt Sauce and Pomegranate Glaze You’ll drizzle this dish with a creamy, plant-based yogurt sauce that’s kind of like cucumber-free tzat ..read more

I love playing with my food—which is how this recipe came to be! After dining at a restaurant that had Jerusalem bagel sandwiches, I had a craving for the bready delight. That’s probably because I couldn’t buy just the bagel itself at the restaurant. At the same time, I happened to have lots and lots of cherry tomatoes on hand—and was thinking I’d make a tomato galette with them. I loosely married the ideas together and this Jerusalem Bagel-Style Cherry Tomato Galette became the result. And it’s a winner! First Steps for Making the Galette First, either buy or make your dough. Here I simply b ..read more

It may seem like a lazy thing to do, but I created this pasta recipe because I’ve been way beyond busy lately. I know I’m not alone in that! That’s why this easy one-pot pasta with lemony greens and cashew cheese is sooo, sooo simple to make … just toss everything in a pot and cook, then add some delicious toppings. That’s it! Making this One-Pot Pasta First, you’ll need an extra-large saucepan with a lid. It needs to be big enough to fit the ingredients, including 8 packed cups of baby spinach. Then you’ll simple toss everything into the pot in the order the ingredients are listed:  ext ..read more

I’m a big, BIG veggie burger fan. It’s such a fun way to get plants! I don’t think I really have a favorite, but I do have a go-to recipe that I make the most often. This is it! These red beans & rice plant-based burger patties are so easy to make—and tasty, nourishing, and versatile. They look pretty darn close to the “real thing,” too. How To Make These Plant-Based Burgers Pulse everything together in a food processor except the avocado or sunflower oil. That’s it. Really simple! But remember to make the short-grain brown rice in advance, like the day before. I prefer using short-grain ..read more