My life began in Morocco so I have an affinity for Moroccan flavors. If you’re wanting to eat plant-based and healthy this spicy vegetable, lentil, and chickpea stew will warm you up and give you what you need while trying to stay healthy.
I love these noodles because they’re simple, but yet complex.
This bean dip is full of fresh garlic, sage, and rosemary and has a creamy texture. Any canned white beans can be used in place of cannellini. This dip is great with crostini, pita, radish slices, or used as a sandwich spread. Serve hot or cold.
During the warmer months I like to serve hearty salads for dinner. Chickpeas add a hit of protein to this vegan main dish. You may add crushed pita chips to this recipe if you like.
No need to parboil the cauliflower. Just throw them on the baking pan and place in the oven to roast.
Nutrient packed smoothies with ingredients like anti-inflammatory ginger and turmeric as well as naturally sweet mango and banana make for a healthy breakfast or snack.
Drizzle the sauce over the entire platter or serve it on the side as a dipping sauce.
The astringency of the grapefruit is balanced out by the sweetness of the dressing. Excellent as a starter or served alongside a main dish.
Roasting tomatoes until they caramelize makes the sweet and brings depth of flavor to this simple pasta dish.
Coconut flour, coconut oil, and coconut milk forms the crust and base for this decadent chocolate tart without eggs or butter. A no-bake chocolate filling won’t compete for oven space. You can make and chill a couple days before serving.