Tas Kabab
DESCRIPTION: This hearty satisfying Iranian Stew, is traditionally a fusion of meat and vegetables. But here it has been updated with layers of delicious hearty
Shayda Soleymani
Stuffed Portobello Mushrooms
INGREDIENTS: 4-5 Portobello mushroom caps, (3-4” in size), gills removed4-5 medium Yukon Gold Potatoes, peeled & chopped1 medium red onion, diced2 medium red tomatoes or
Spicy Mango Zoodles
INGREDIENTS: 2 large zucchini, spiralized1 large yellow squash, spiralized2 large carrots, spiralized2 cups shredded purple cabbage, chopped PREPARATION: 1-Wash all the vegetables2-Spiralize the zucchini, yellow
Simple fruit salad
INGREDIENTS: 2 cups fresh strawberries, hulled and sliced2 cups fresh blueberries2 cups fresh blackberries1/2 tsp grated lemon zest1 Tbsp unsweetened shredded coconuts PREPARATION: Toss everything
Raw Crunchy Chocolate Cherry Truffles
INGREDIENTS: 12 pitted medjool dates, soaked in water for at least 15 minutes5oz bag dried tart cherries, soaked for 5 minutes3 Tbsp fresh lemon juice1
Peachy Quinoa Salad
INGREDIENTS: 8 Cups of cooked tri-colored quinoa (made from 2 cups of dry quinoa, cooled)1-15oz. can salt-free kidney beans (or 1.5 cups cooked beans, cooled)1-15oz.
Creamy Mushroom Bisque
DESCRIPTION: Growing up, I loved a good creamy mushroom soup, but after becoming plant-based, it meant that I had to come up with a healthier
Southwestern Brown Rice Salad
INGREDIENTS: 3 cups cooked brown rice1-14.5oz can salt free black beans, rinsed & drained1-14.5oz can salt free kidney beans, rinsed & drained1 red bell pepper,
The “Best” Basic Hummus EVER!
INGREDIENTS: 2-15oz can salt free garbanzo bean, rinsed & drained2 lemons, juice & zest1/2 cup salt free cannellini beans, rinsed & drained2-3 cloves of garlic1
Hearty Lentil Stew
DESCRIPTION: Since I was a little, this lentil soup has been a staple in our house. I remember having it for breakfast during the winter
Garbanzo Salad
INGREDIENTS: 1 zucchini, shredded2 carrots, shredded2 Persian cucumbers, diced1 yellow bell pepper, diced2 cups purple cabbage, sliced1 small red onion, sliced2 firm Roma tomatoes, dicedHandful
Forbidden Rainbow Salad
INGREDIENTS: 2 cups uncooked forbidden rice (black rice)2-14.5oz cans salt free garbanzo beans, rinsed & drained1 bunch fresh cilantro, chopped2 cups Roma tomatoes, chopped1 small