Israeli couscous (or Pearl couscous) is made from wheat flour, so it tastes very much like pasta, most similar to orzo. The cooking technique is slightly different, but still quite simple! This dish is vegan, but sometimes I serve this up with a grilled pork chop on the side.
Read MoreTime to jazz up your carrot side dish. The harissa paste gives a little kick of spice that is balanced out nicely by the tartness of the pomegranate molasses. This recipe is easily made vegan, and is also gluten-free, easy to make and comes together in 40 minutes.
Read MoreThis is a dish best served with crusty bread to sop up all the delicious green mole sauce! If you have leftover sauce it’s great to use on grilled meats or any Mexican dishes as well.
Read MoreKrembos are an Israeli treat that consists of a cookie base and marshmallow centre, coated in chocolate. These remind me of Viva Puffs but are way more delicious and without the jam in the centre. These freeze well too!
Read MoreMiddle Eastern falafel wraps should be a staple in every vegan and non-vegan diet. The falafels themselves freeze really well so make a big batch for great quick leftovers to throw in a salad or a sandwich!
Read MoreThese are an amazingly delicious and flavourful lunch or dinner (and this recipe got me on the Food Network’s Bake it Possible Show). Serve alongside some fresh cut veggies or a tabouli salad and you’re set. If you're short on time, substitute the pre-made pizza dough with fresh pitas. Absolutely to die for.
Read MoreThis salad originates from Lebanon and is the third salad in my summer salad series. It’s cheap to make, holds up well in the fridge for a few days and is a great addition to any meal. If you want to eat this on its own I would suggest adding some cooked chickpeas for some protein and fiber to keep you full longer.
Read MoreThis is a classic dip from Arabic origin, made mostly of roasted eggplant. Sometimes it is made with mayo for extra creaminess but I wanted to keep this plant-based so I used a vegan mayo instead.
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