Egyptian Lentil Soup: Recipe by Chef Khaled Elelimi
Egyptian Lentil soup is an easy and nutritious warmer. This recipe is offered by Chef Khaled Alelimi, owner of Pistachio Middle eastern and Mediterranean Grill in Singapore.
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Loaded Dark Chocolate Bark
This chocolate bark studded with toasted pistachios, almonds, and cranberries are easy-to-make, healthy snack, mood booster, and a decadent vegan treat.
Read MoreOrange Cranberry Sauce: A scrumptious addition to my holiday repertoire
Orange Cranberry Sauce is the easiest holiday sauce that is ready in no less than twenty minutes with ingredients that you probably have in your fridge. Given its vibrant, festive color and fresh flavors, Orange Cranberry Sauce is a scrumptious addition to your holiday table.
Read MoreLusine’s Eggplant Dip: The Power of a Refugee Woman
Eggplant Pomegranate Dip is a vegan mezzah/appetizer dish that is so simple to make but it will be the star of your mezzeh tray. The pungency of eggplant mixed with onions and mashed garlic is tamed by a drizzle of pomegranate molasses, creating a wonderful balance between the sweet, salty, and tart.
Read MoreSamar’s Beetroot-Baba Ghanoug Dip: Cooking In Style
Beetroot and Baba Ganoug is bursting with colors as well as flavors, and nutrition benefits. You can top it with nuts, seeds , small greens leaves ( parsley, micro-greens..etc) , fruits ( pomegranate is the best choice ) and for non vegans it’s awesome with goat cheese, crumbled ricotta or cottage cheese. And above all, its ready in just 30 minutes.
Read MoreMulled Wine Jelly: Grand Finale of a Holiday Seated Dinner
Mulled wine jelly is a great way to use mulled wine leftovers from your holidays party. Â When it is paired with vanilla cream, it makes an exquisite, glutten and dairy free grand finale for a holiday seated dinner.
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