Spotlight
“Berry” Delicious Antioxidants!
Summers in Sydney are not always sunny with bright skies and when ...
Participation in IVU’s 42nd International World VegFest (Dubai)
Last week’s VegFest in Dubai was a great success! Hosted by ...
Recipes
London’s “Real Food Market”: Gourmet Vegan and Vegetarian Goodies
We certainly are enjoying our UK summer, especially the food part. Not only is it quite easy to choose something healthy among the myriad of fresh market items, but the gourmet aspect of market food can be quite striking–especially in London. The past week, we visited the Real Food Market which is tucked in right by […]
Fish Shawarma (gyro)
Fish gyro/shawarma: This is a most delectable way to prepare fresh tuna fish. Somehow, it is a modified version of beef shawarma, without all the fat of meat. At only 290 calories per sandwich, each gyro is a pocketful of nutrients, packed with cholesterol-fighting niacin, antioxidant selenium, and a 200% daily value of vitamin B12—especially […]
Salmon Rolls with Sumac and Pomegranate Molasses
So this is how a recipe evolves: my mom usually grills salmon with pomegranate sauce–one of our favorite ways of preparing this pink goodness. Then one day, we started adding some cracked black pepper, along with a pinch of allspice. Perfect. We recommended this recipe to my uncle, who, in turn, tells us to try […]
Baked Vegetable-Stuffed Arancini (Rice Balls)
I have a special connection with this food: the first time my daughter said “yummm” was when she bit her earliest teeth into this sublime little thing. At that time, I was constantly devising new techniques to sneak in as many whole grains, proteins, and veggies together in one finger food. And this one was […]
Chocolate Banana Bread (Gluten-free, dairy-free, no added sugars)
Ok, so there may be a blessing in disguise here… While countless kitchens feature their own versions of killer banana breads, I find this version one good reason to go bananas–literally! I made a slight variation from my original gluten-free banana bread recipe, which turned out to make a whole world of difference–especially for ardent […]
Amaranth leaves (red spinach) with Bulgar
I regard this as a precious endangered culinary specie. To my greatest dismay, I’m not sure whether this dish is popular in many areas of the Levantine region, as we tend to see it as “Grandma’s food”, tucked away somewhere in an ancient, aromatic kitchen in a countryside village. We don’t find it on many […]
Lentil Loaf (Vegan, Gluten-Free)
This must be one of the best savory vegan creations in the kitchen–a crispy surface hiding a soft, chewy texture within amidst a herbaceous, nutty steam. One bite and you know that with the nutritional benefits equaling the taste in greatness, it must be too good to be true. But it’s a real deal! And what’s […]
Slice-able Vegan Cashew Cheese
Without cheese, wine may not really be your cup of tea (pardon the pun), but before finding yourself in the rut of a pining, craving vegan, it might be worth dishing out some other options–as an homage to fromage, of course. But this is no culinary doppelganger. There have been numerous attempts at making vegan […]
Meghli: A Cinnamon/ Anise/ Caraway-Infused Dessert (Vegan, Gluten-Free)
For some reason, I have always associated the smell of cinnamon with autumn (thinking pumpkin pie), but a stronger bond between spice and season arose with the birth of my daughter (who was also born during autumn). However, the association of cinnamon with the scent of October was not because of pumpkin pie, but it was because of Meghli, […]
Stir-Fried Molokhia
So what’s in a leaf? Well, technically, we all know that leafy greens are good for us, and we end up grooming them up for salads, stews, and stir fries. But how exactly is this particular leafy green beneficial? But first, let’s identify this leaf. In the Middle East, it is known as “Molokhia” or “Mloukhieh”, which […]
Sweet ‘n Salmon Millefeuille
A dainty and enticing appetizer (or main, if you wish), this savory millefeuille features a unique combination of sweet and smoky—the sweetness coming from the apricot jam, blending into the light creamy cheese and pairing up with the oak-smoked salmon. The toasted pastry also makes a delightful crunchy start to any meal, and the peaty […]
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No World Cup is complete without a cup of cruditees dipped in mineral-rich hummus. An absolute all-time favorite dip in the Middle East and all around the world, this is the perfect companion to carrot, celery, or cucumber sticks (or any other cruditee you can think of). Check it out: https://beyondzucchini.com/2014/03/01/hummus/
Macrobiotic Brown Rice Tabbouli
Beyond Zucchini 