"Against all odds, food brings us together."
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.
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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.
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In an attempt to collect Egyptian Diaspora favorite recipes, I am delighted to host at my blog “Chez Nermine” Dr. Samia Spencer. Dr. Spencer managed in her recipe of delicious Fava beans dip to blend a traditional Egyptian dish with the influence of Southern cuisine in the US that is loaded with pungent spices and fresh vegetables.
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Cabbage timable is a showstopper vegan dish that is easy to make and perfect to entertain.
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A granite pestle and a mortar trigger the best qualities in spices, so do hardships to us. We rise as better human beings as we are forced to grow out of our comfort zone. As unpleasant as COVID-19 could be, it is also a rare opportunity to slow down and reflect on our own journey […]
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Vegan triple chocolate pudding is an eggless, gluten-free, and guilt-free pudding that will satiate your chocolate cravings without upsetting your calorie intake.
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Batata Harra is a plant-based, spicy, Lebanese potato salad that is best served hot. It is a delectable mezzah that also makes a perfect side dish. Its golden hues will brighten up your menu.
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Jingalov is an Armenian plant-based/vegan snack packed with healthy anti-oxidant fresh greens wrapped in crusty, paper-thin bread.
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