Quick Pickled-Vegetables Salad
I usually don’t promote kitchen ware because I truly believe that we don’t need any particular or fancy gadgets to create unforgettable meals. Unless it’s a life changing Japanese mandoline or knife. Then I…
My Latest Posts
Bread Baking Class in Los Angeles
With everything happening in my country, I completely forgot to post about my upcoming bread baking class at Los Angeles Valley College. If you live in Los Angeles or know anyone who lives in LA,…
The Best Carrot Salad Ever
First, say Hi to your new favorite salad. Second, lemon season is around the corner. During the next 10 months, I won’t be buying lemons, I would be picking them from the trees in my…
Green Salad With Croutons & Tahini
Before I tell you about this easy and refreshing salad I want you to know where I stand about what happened in my country on the 7th of October. I was in London visiting friends…
How To Make Herb Salt
Do you write a journal? I do. I write almost everyday. I write almost every day. Why? For different reasons. Partially because I want to leave something behind for my family. Perhaps my offspring would…
Easy & Quick Vegan Cheese
I normally make vegan cheese in a cheesecloth because I didn’t know I could bake the cashew cream to make cheese. In fact, baking speeds up the process, and makes the cheese mold-free, if that’s…
Easy Plant-based Fig Ice Cream
There’s a popular ice cream shop in our neighborhood that makes exquisite dairy ice cream but their vegan ice cream is eh. It’s not the flavors, they’re okay, it’s the texture. Sorbet is more rich…
Burek With Cashew Cheese & Swiss-Chard
I loooove all pastries equally. However, I have a particular weakness for savory stuffed pastries. Pastries that have the letters “BRK” in the name, like burek and burekas. Pastries that, when you bite into their…
Plant-Based Meal in One Hour
How would you feel about me posting a pictures of our meals with a short description and a video instead of posting a recipe? That way we all spend less time in front of a…
Sautéed Beet Leaves With Eggs
Throwing away the beet tops is like tossing a gorgeous strand of human hair instead of donating it. What a weird analogy. It’s a shame not to cook those flavorful Swiss chard-like leaves. Particularly when…
Tapioca Pudding with Pureed Loquat
Stop and pick the loquats (shesek, nispero, biwa). Those mother-clusters of oval, orange fruits you see everywhere during may and June are edible indeed. If you pick them, make sure to select only the very…
Breaking Bread Class
Hi everyone! I will be teaching a class next month at Los Angeles Valley College. If you live in Los Angeles, please join us. It’s going to be a fun and important class. Baking bread…