Be the first to rate & review! 2 Photos A simple, sweet, and mildly spicy curry sauce with an abundance of good-for-you veggies. Definitely a comfort food for vegans, vegetarians, or omnivores like me that just like to eat healthy. Can be served over rice, couscous, or quinoa. Submitted by Kiersten Published on June 5
These raw food diet lettuce wraps have a hint of Mexican spiciness to them, hence the “burrito” simile. Made with ripe avocados, tomatoes, onions, jalapeno peppers, corn, and spices, with some freshly squeezed lime juice added for that extra “tangy” taste, then wrapped in lettuce leaves, these wraps make a great entree for a raw
Ingredients 1 large onion, halved 1 ½ (12 ounce) packages meatless ground beef substitute (such as Impossible™ Foods) ¼ cup bread crumbs 1 large egg (Optional) 1 tablespoon garlic powder, divided salt and ground black pepper to taste 1 tablespoon olive oil, divided 1 cup sliced fresh mushrooms 1 ¾ cups vegetable broth ¼ cup
Ah, bread, how many ways do I adore thee? Seriously: if the guy thing doesn’t work out, I could probably marry bread and be very, very happy. Okay, that sounds weird. But this is me trying to stick up for the underdog. See, bread is definitely an underdog in LA. In this anti-flour, carb-hating world
Photo by Romeo Delshad Prep time 30 minutes Cook time 1 hour Serves 6 + leftovers Author Notes Koshary is the second most popular street food in Egypt, second only to falafel. Popular cafeteria-style restaurants serve this dish in every neighborhood, in every city, town and municipality across the country. What is Koshary? Koshary is
Serves 4-6 Author Notes Carrots and peas are kind of a 1950’s cliche–right? I mean, who hasn’t seen packages of frozen carrots–hard orange square chunks–paired with peas–the big green starchy ones. If your family is like mine, this was considered healthy food when you were growing up. “Eat every carrot and pea on your plate,”
Photo by Dana Serves 6-8 Author Notes Most of my favorite foods and flavors come from middle east region. I absolutely love the spices and the combination of flavors. I came up with the version when I was introduced to the best Harissa I have ever tasted and I kept looking for various ways to
Cook Mode (Keep screen awake) Ingredients FILLING: 2 tablespoons unsalted butter 10 ounces wild mushrooms, such as hen-of-the-woods or oyster, torn into bite-size pieces 1 teaspoon finely chopped thyme, plus more for garnish 1 garlic clove, thinly sliced 1 tablespoon finely chopped parsley Sea salt Pepper SAUCE: 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup heavy cream
In a stockpot, warm the olive oil over medium heat, then add the onion. Sauté until translucent and softened, about 4 minutes. Add the garlic, allspice and thyme and sauté until aromatic, about 1 minute. Add the green onions, bay leaves, coconut milk and water. Bring to a simmer, then add the pumpkin and taro
Prep time 30 minutes Cook time 35 minutes Serves 4 Author Notes I am always up for a fight, especially when it involves food. So when a colleague suggested that meat had no taste, I argued…and then grew silent. Then he mentioned his love for Chilli sin carne, him being a vegetarian and all and