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recipes

  • Shuli’s Creamy, Non-Dairy Tahini-Turmeric Shake

    Look for a brand of tahini that gurgles a bit when you shake the jar. This indicates the ground sesame seeds and their oil have not separated too much for you to be able to easily recombine them, and also means the flavor should be nice and fresh.

    (makes 1 cup)

    1 cup filtered water or pomegranate juice
    3 ice cubes, or a similar amount of crushed ice
    2 Tbsp. Tahini paste, as freshly ground as possible
    2 Tbsp. pomegranate concentrate (if using water)
    1 Tbsp. honey
    ½ tsp turmeric powder, as freshly ground as possible
    Pinch Himalayan pink salt or finely ground sea salt
    Pinch black pepper, as freshly ground as possible

    Place all ingredients into a blender, mix well and serve fresh.
    Optional garnish: Drizzle with pomegranate concentrate or, for extra fiber, a tablespoonful of fresh pomegranate arils.

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  • Shuli's Warm Black Bean Salad

    For this recipe, I find the best flavor and texture comes from dried beans that have been soaked overnight. Rancho Gordo consistently has the freshest dried beans.

    You can also quick-soak dried beans by putting them in a pot with plenty of cold water, bringing it to a boil, turning it off after a minute or so and letting the beans sit for at least an hour before cooking.

    Finally, a pressure cooker is not necessary if you have the time to simmer the beans until they are ready. Be sure to add more water as needed.

    (Serves 4)

    1 cup dried black beans
    2 1/4 cups water
    1 1/4 tsp. sea salt chili verde, or any crunchy sea salt
    1 fresh jalapeño chili (chopped)
    1 garlic clove (chopped)
    3 Tbsp olive oil
    1 Tbsp dried chili jalapeño
    1/2 tsp black ground pepper
    3/4 tsp chili chipotle ground
    1/2 cup chopped fresh cilantro
    2 fresh tomatoes, diced
    juice of 1 1/2 limes
    1 large avocado, chopped

    In a pressure cooker combine water, dried black beans, ½ teaspoon sea salt, fresh jalapeño and garlic.
    Bring to pressure, reduce heat, and cook on low for an hour, until beans are tender but not falling apart.
    At this point most of the water should be reduced; uncover and prepare the rest of the ingredients.
    In a salad bowl combine olive oil, dried jalapeño, black pepper, chili chipotle, fresh cilantro, chopped tomatoes, onion, lime juice, avocado and sea salt chili verde.
    Mix well and then add black beans; taste and adjust seasoning.
    Serve hot over your favorite flour or corn tortillas.

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  • Spiced Honey Cake with Black Tea and Almonds

    You can use any kind of honey in this simple cake recipe. The proportions below will give you a tender cake that is not overwhelmingly sweet, making it a good choice for a midmorning snack with coffee or tea. A little whipped cream or crème fràiche adds a nice touch. Continue reading

  • Coconut-Lentil Soup

    Coconut oil has the characteristic taste and aroma of sweet coconut meat, pairing beautifully with earthy French lentils. Continue reading

  • Easy Naan Bread

    Serve with hummus and a cucumber salad.
    (Makes 4 breads; can be multiplied)

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  • Shuli's Tuscan-Inspired Butter Beans Stew

    Use the freshest ingredients you can find to make this recipe. We like the large lima beans from Rancho Gordo, but you can substitute almost any kind of bean.    Continue reading

  • Shuli's 3-Ingredient Teriyaki Sauce

    This recipe is so simple and quick that once you taste it, you may never want to buy a bottled brand again.

    The secret to outstanding teriyaki is in the sauce, so I insist on using only the best ingredients: fresh garlic, Kikkoman brand soy sauce and sweet, fragrant Demerara sugar. This minimally-processed cane sugar has large, crunchy crystals and a distinct molasses flavor and aroma. Continue reading

  • Yemenite Hawaj Mashed Potatoes

    Spice up your spuds with this traditional Yemenite blend of turmeric, black pepper, onion, cardamom, cloves and cumin. Continue reading

  • Romanesco Omelet with Ajwain Seeds

    This recipe works fine with regular broccoli, but my boys and I love it with twirly green romanesco. For freshest flavor, look for heads of romanesco that are firm, with a few crisp leaves still attached to the stem. Continue reading

  • Vegan Red Beans and Rice with Smoky Tofu

    Who says vegans can't enjoy hearty Louisiana-style cuisine? Let the good times roll with this spicy plant-based dish that's also packed with favor, fiber and protein. Continue reading

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