Sheet Pan Salmon and Vegetables
That’s it, I’ve decided. If I were to take one thing to a deserted island, I would definitely take an oven. Assuming I have electricity. That way I could make fruit rolls, toasted nuts and roasted fish. With an oven…
Simple Lima Bean & Celeriac Dip
The first time I had celeriac “hummus” was in Habasta, an exquisite restaurant in Tel Aviv. I was surprised by the intense earthy flavor of the celery root. It blew my mind. I remember thinking out loud, I have to…
Cashew Cheese With Truffle Oil
The day I ditched dairy for good, Kleenex suffered a 50% plunge in stock price. It was sometime in my early twenties. After I realized that all my respiratory issues were caused by milk products. It was hard and sad…
Beet and Beet leaves soup
It’s only 10PM but I am drained and tired. Probably from politics, propaganda and worrying. The computer screen hurts my eyes, but before I crawl into bed with Barbara Kingsolver’s book Copperhead Demon let me give you this recipe before…
One-Pot Meals Cooking Class
Next month I will be teaching again at LA Valley College how to prepare unfussy, one-pot meals. If you live in Los Angeles or know someone who lives here who would be interested in taking my class, please forward this…
Delicious Fennel & Persimmon Salad
A letter I left in one of the houses in my neighborhood. Dear lucky neighbor, For a month now, every time I pass by your house I hear your persimmon tree whispering “Please come pick my fruits”. I told her…
Druze Pita With Labneh & Za’atar
For those of you who don’t know or who have never been to Israel, not everything Israeli is Jewish and not everything Jewish is Israeli. Einstein was Jewish but not Israeli, and Druze laffa is not Jewish but very Israeli—as…
Red Lentil Soup with Kale
While most people feel comforted when their fridge is packed with food, I get restless. I love going to the market and buy lots of fresh produce but over-crowded situations – trains, supermarkets, streets, closets – and fridges, stresses me out.…
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 need tell everyone I know…
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, please join us or forward…
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 neighborhood. I always joke that…
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 when the Hamas horrific massacre…
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 be as curious about their…
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 possible. According to Claude the…
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 than that pea protein-made ice…
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 flaky dough, make a delicious…
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 screen. I will still mention…
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 organic and intact. They are…
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 orange with brown spots, those…
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 is a valuable skill that…