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  • Coconut-Lentil Soup

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

  • 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

  • Cleansing Vegetable Soup with a Hint of Harissa

    With strictly fresh vegetables and water, this wholesome soup can be prepared year-round and provides all the carbohydrates you need in a meal. To amp up the protein, swirl in a spoonful of whole-milk yogurt per serving. Continue reading

  • Ethiopian Red Lentil Stew with Berbere

    Ethiopian food may seem exotic, but it’s easy to fall in love with the cuisine of this eastern African nation. Whether you’re a strict vegan, a traditional vegetarian or an old-fashioned omnivore, as long as your palate is prepared for intense flavors, Ethiopian cookery has a dish for you. Continue reading

  • Indian Spice Soup


    3 Tbsp vegetable oil
    1 cup chopped onion
    4 Tbsp Indian dal seasoning
    1 cup dal (legumes)
    1 cup chopped carrot (about ½ carrot)
    1 cup yellow zucchini (about ½ zucchini)
    1 tsp sea salt
    6 cups water
    1 Roma tomato, chopped
    1/4 cup cilantro, chopped

    In a large pot heat up the oil on medium-heat then add the onion. Fry until golden brown. Add Indian Dal Seasoning, salt and stir for 10 seconds. Now add the dal, carrots and zucchini then stir for 1 minute. Add the water then cover and bring to a boil. Lower the heat and cook for 45 minutes. Add the tomato and cilantro.

    Serve with flatbread of pita bread.

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  • Thai Coconut Soup

    2 bowls

    3 cups Coconut milk
    1 cup Chicken stock
    1 Boneless chicken breast, cooked and sliced lengthwise
    1 Can of straw mushrooms, drained and halved
    2 1/2 tsp Galangal powder
    1 Stalk lemongrass, thinly sliced
    2 - 3 Tbsp Fish sauce
    4 Kaffir lime leaves
    2 - 3 Tbsp Lime juice
    1 handful of chopped coriander

    In a large pot, heat the coconut milk and stock to a simmer. Add the chicken, mushrooms, galangal and lemongrass. Simmer for about 5 minutes. Add the fish sauce and kaffir lime leaves, and simmer 2 to 3 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and/or lime juice. Garnish with the coriander.

    Serve while warm!

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  • White Bean & Spinach Soup


    1 cup Dry lima beans
    1/2 tsp Sea salt
    1 Whole bay leaf
    5 cups Water
    1 Tbsp Olive oil
    1 Medium onion, finely chopped
    2 Garlic cloves, sliced
    1/2 tsp Ground cumin
    3/4 tsp Smoked paprika
    1/2 tsp Coriander powder
    3/4 tsp Salt
    1 cup Carrots, chopped
    1 cup Zucchini, chopped
    1 cup Roma tomatoes, chopped
    1 Bunch fresh spinach (about 6 cups)
    1/4 tsp freshly ground pepper
    Cayenne chile to taste (optional)

    Continue reading

  • Thai Coconut Vegetarian Soup

    4 - 6


    4 cups water
    2 tsp vegetable oil
    1 Thai chile pod
    1 carrot, chopped
    2 inch fresh lemongrass stalks, chopped (large pieces)
    1 can coconut milk (13.5 fl oz..)
    One quarter broccoli bunch
    1/2 red bell pepper, chopped
    2 button mushrooms, quartered
    1 green onion, chopped
    1/4 of cilantro bunch, finely chopped
    2 whole fresh or dry kaffir lime leaves
    1 lime squeezed for juice
    3 tsp Thai Seasoning
    1/2 tsp California chile powder
    1/2 box of tofu cut into cubes
    1/4 tsp white pepper powder
    5 tsp fish saucing
    2 oz Rice noodles (optional)

    Continue reading

  • Yellow Split Pea Soup


    1 cup dry yellow split pea
    1/4 cup vegetable oil
    1 medium size onion, finely chopped
    2 tsp whole cumin seed
    1 garlic clove, minced
    1/4 tsp fresh ginger, minced
    1 small bay leaf
    1/2 cup carrot, chopped
    1/2 cup chopped celery
    1 1/2 tsp salt
    1 Tbsp yellow curry
    1 tsp tamarind paste + 1 cup water
    5 cups water
    1 Tbsp fresh lime juice
    1/4 tsp ground black pepper
    1/2 tsp California chile powder
    Cilantro for garnish

    First, mix the tamarind paste with 1 cup of water. Stir well and set aside.

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  • Vegetarian Couscous Stew


    3 Tbsp olive oil
    1 onion, finely chopped
    2 garlic cloves, finely chopped
    2 tsp fresh ginger, crushed
    1 Roma tomato
    2 celery sticks, finely chopped
    1 1/4 tsp couscous spice
    1/2 tsp ground ginger
    1/2 tsp paprika
    1/2 tsp ground black pepper
    1 tsp salt
    3 carrots, peeled and cut into 2-inch chunks
    2 1/2 cups Brussels sprouts (about 13 pieces)
    1/2 lb. banana squash cut it into wedges
    1 small sweet potato, cut in quarters
    1 small potato, cut into quarters
    2 yellow zucchini
    1 small turnip, cut into quarters
    1 can garbanzo beans
    1 small bouquet parsley, approx. 1 cup finely chopped
    Continue reading

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