This vegan French lentil salad is nutrient-rich in fiber with 31.2 grams per serving and packed with plant-based protein with 32.8 grams per serving. Plus, it is delicious with a sweet hint of maple syrup, apricots, and carrots caramelized in balsamic vinaigrette. It’s a great (more).
These Mexican soy tostadas are fast and easy to make, requiring only 18 minutes and using just 6 ingredients, one of which is water. The crumbled Mexican soy is a good source of protein and makes this dish vegan if paired with vegan sour cream. (more).
This homemade red enchilada sauce is so addictive that you’ll be topping it on a plethora of recipes, like my Mexican Soy Tostadas. It’s also a nice accompaniment to eggs, like the traditional dish of Mexican huevos rancheros. Try it for yourself and tell me (more).
I call this apple crisp, three’s a charm, as it took three tries to perfect. It was one thing or another —either too many apples, not enough topping, or forgetting the brown sugar. But the third time was a charm and well worth the blunders, (more).
My asparagus, leek, and potato frittata was inspired from the tortilla española, a Spanish omelet made of egg, potato, and onions. The changes I made were to swap out leeks for onions and add asparagus, goat, Parmesan, and cottage cheese. Try it for yourself and (more).
Held to be an aphrodisiac, asparagus was also long known for its medicinal properties, as it was used by Hippocrates in ancient Greece to combat diarrhea.* But for me, what asparagus means is the beginning of spring. With bundles of asparagus available in my produce (more).
This tzatziki, or yogurt cucumber dip, is worthy of a prize, as it can be combined with my Baba Ganoush, Eggplant Dip and my Ever-So-Delicious Classic Hummus (see Appetizers). Serve these for a Middle Eastern/Greek dinner, and your guests will be moved by your food! (more).
Who knew that this Arabic phrase, bābā ḡannūj, translates to father of coquetry or pampered daddy? And who knew that it was rumored a member of the royal harem supposedly created this glorious dip? * **This dip is regal with its mix of roasted eggplant, (more).
After years of trial and error, you can learn from my blunders and benefit from the right balance of tahini to lemon juice, olive oil, and garlic. This creamy mix is a welcome taste for vegans and the population at large. Try it once and (more).
My Oriental Peanut Teriyaki Salad is exploding with a palate of Asian flavors— from that classic teriyaki sauce to a dressing full of sesame oil, rice vinegar, and soy sauce. Plus, the peanut butter in this dressing makes you want to lick the spoon! And (more).
This scrumptious, protein-packed salad features over 76 grams of protein per serving from the dense chickpea pasta and the sweet yet savory teriyaki chicken. And don’t forget the nutrient-rich spinach, high in folate and Vitamin K, which is highlighted in this salad. And if that (more).
My Stellar Oriental Salad Dressing is a must-try for anyone who loves the taste sensations of Asian cuisine but has little time on their hands. With the robust mix of sesame oil, lime juice, and teriyaki sauce, it’s unthinkable it takes 10 minutes to make. (more).
With a one-of-a-kind blend of creamy goat cheese, crunchy pecans, and a savory balsamic vinaigrette, your guests will think you labored all day in the kitchen. Don’t tell them, it took just 9 minutes to assemble and used only 4 ingredients. Everyone deserves a secret!
I’ve learned over time that sometimes the simplest recipes are the best. This rings true for my Quick and Best Balsamic Vinaigrette. With only 7 ingredients that take just 9 minutes to make, this recipe adds dazzle to any salad, without a lot of toil (more).
My Original Mexican Lasagna is a healthy adaptation of the traditional Mexican dish called chilaquiles. Here, a red sauce of tomato, onion, and sweet peppers is layered with chicken, tortillas, and peppers, and is topped off with mozzarella cheese and a dollop of sour cream. (more).
Decades after my junior year abroad in Mérida, Mexico, I began experimenting with an unusual take on a regional dish known as chilaquiles. From the typical mix of sweet peppers, tomatoes, and onions, I ran across a rich sauce to use for my Mexican lasagna. (more).
Try your hand at this lusciously creamy Italian dressing and you’ll see it lives up to its name! Here a rich base of buttermilk and cream cheese is balanced by the tang of vinegar and lemon juice and the pungency of shallots and garlic.
With this surprising twist of beer, adobo sauce, cinnamon, and jalapeño, this is truly a beef chili like none other. Here, the rich tomato base and spices complement the tender beef and protein-packed beans. It will have you and your guest coming back for more! (more).
Tuscany is where I first fell in love with this region’s take on that legendary dish, minestrone soup. Who cannot love the creamy consistency of Italian’s homegrown borlotti beans, the vitamin-packed leaves of lacinato kale, and the gritty texture of that nutty yet savory Parmesan? (more).
A staple in every kitchen, vegetable broth, is easy to make and is so much better homemade than with the store-bought variety. Plus, it yields a vegetable purée, which can be added as a thickening agent to add more flavor and body to your soups. (more).
With over 22 grams of fiber and 22 grams of protein per serving, this nutrient-packed salad is a must for vegan and vegetarian eaters and will easily satisfy the average carnivore. Plus, who can resist a good vinaigrette, set off by a punch of pepper? (more).