In caveman days, I think I actually would have done pretty well. While my un-evolved cohorts were off worrying about getting stampeded by woolly mammoths in their quest for a meaty entree, I would have stayed at home feasting on berries and nuts and nutritious greens, and feeling – yes – totally fabulous. I probably would have looked hot in my cavelady dress too.
Ironically, it’s some of the modern social settings that can, at times, be a wee bit problematic. Like barbecues. Oh yeah – the smokey grills full of animal-bits, bowls of greasy chips, and ubiquitous offerings of “mystery ingredient” coleslaw have me basically locked into the one thing I can share with everyone: beer. And while beer is great and all it’s not exactly my idea of a well-rounded meal . . . which is why I always BYOB.
I grew up on broccoli with cheese – my mother made it once a week. Such a delicious combo! Over the years I’ve turned her family classic into an even more eco-friendly and healthy modern dish . . . without sacrificing any of the flavor. This dairy-free and cholesterol-free version brims with calcium, iron and protein, while also complimented by all the wonderful antioxidants and polyphenols from the broccoli.
I like to serve this recipe “as is” (uncooked), enjoying the maximum nutritional potential of these great superfoods. If you’re craving a warm dish though, no worries — simply steam the florets lightly for a few minutes, then combine with the sauce. Either way, the delicious cheesy flavor and addictive broccoli crunch will have you coming back for a healthy second round every time.
Mediterranean sushi is very similar to the original sushi in the way that it is presented but it has an entirely different and a standalone taste. It is completely vegan, made with unique vegetables like Lebanese eggplants, violin heads, and organic brown rice.
These dumplings are perhaps the most stunning dish I have ever served—they are ultra simple and elegant, like a black-tie affair, but the concept is undeniably charming and sophisticated. Fortunately, they taste even better than they look and have became an instant classic of mine.
These tiny tamales, wrapped in a strand of corn dyed with beet juice, are so charming that they would be delicious filled with air—yet, the filling has a very silky body and deep flavor that is surprising, given the lack of heavy fats or dairy.
Olive Gnocchi with Parsley-thyme Sauce(vegan) Recipe by Veganlicious
Enjoying your own freshly made gnocchi is always a treat, but even more so when the olives are special treats from France. Nyons is famous for it’s olives and olive oil. This year on our fall vacation, we made a point to bring back some of the specialties from the area.
This is a raw vegan version of the classic Middle Eastern recipe that has grape leaves stuffed with creamy pine nut cheese and a healthy salsa made of alfalfa sprouts, raisins and pine nuts and finished with sweet pepper sauce.
I learned a very similar recipe to this one when I was working in a Moshav in Israel for two months from a dear Palestinian friend when we were invited over for dinner one night after work. The beautiful part was that there were people from different religious background who shared long-lived cultures that are now suffering from past attachments. This is why I decided to call it Jerusalem Style Dolma, because I also share the same vision that we shared that night, the vision of freedom from ourselves.
Serves about 2 people
For the Dolma Leaves:
12 medium-sized brined grape leaves
Step 1 Rinse grape leaves and set them aside on a plate.