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  • Lavender Lemonade

    Lavender flowers look pretty, smell sweet and taste divine in a surprising variety of recipes, from salads to meats to desserts and of course, sweet lavender lemonade. Continue reading

  • 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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  • Coconut-Lentil Soup

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

  • Simple Hummus

    (Serves 6-8)

    1 can garbanzo beans, drained, liquid reserved for use in recipe
    2 Tbs. fresh lemon juice
    1/8 tsp. freshly ground cumin
    3 Tbs. tahini paste
    salt to taste
    1/2 clove of garlic, minced 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

  • Garbanzo Chaat Masala

    (Serves 2-4, depending on appetite and how many other snacks you serve) Continue reading

  • Ful Medames

    This traditional Egyptian appetizer is often served with cut fresh tomato, cucumber and onion, along with some olives. ful medames Continue reading

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