You surely know tahini, this paste made from ground sesame seeds. It is a fundamental ingredient of Middle Eastern cuisine, and of Lebanon in particular, where it is used especially in the preparation of hummus or halva. It is mixed with water and/or lemon juice to make a sauce traditionally served with falafel, meat or fish, and which goes wonderfully well with vegetables. It is both rich and light, and its delicate taste gives dishes a savory boost. I particularly like it with falafels (duh!), raw carrots and broccolis and of course in a salad. Feel free to adapt this recipe to your own taste and…yepa!

Goddess Tahini Dressing
Course: Main Course, Salad, Snack
Cuisine: Mediterranean, Middle Eastern
Servings: 2
Ingredients
  • 2 TBSP Tahini Paste
  • 2 TBSP Lemon Juice
  • 2 TBSP Water (adjust quantity as needed)
  • 1/2 clove Garlic (crushed)
  • 1 TBSP Cilantro (chopped)
  • Salt (to taste)
Instructions
  1. Mix Tahini paste with water and stir well

  2. Add lemon juice, garlic, cilantro and salt to taste.

  3. Serve chilled or at room temperature.

There’s this little café in West Hollywood that I love. Everything on their menu is absolutely delicious and service is beyond excellent. One of my fave item is their Power Salad. I love it so much I decided to try to make it myself at home. Pretty close, pretty good…The original recipe calls for raw kale but I didn’t have any so I used mixed greens instead. I made up my own quantities and my own Tahini dressing which you can find here. You will find the original at V Café in West Hollywood, CA. If you’re ever in the area, make sure to pay them a visit! In the meantime, enjoy this simple but delicious and super healthy salad at home.

Power Salad
Course: Salad
Cuisine: Vegan
Servings: 2
Ingredients
  • 3 handfuls Leafy greens or Raw Kale
  • 1 large Tomato (cut in cubes)
  • 1 medium Avocado (cut in cubes)
  • 1/2 Cup Edamame (shelled)
  • 1/2 Cup Garbanzo Beans (cooked)
  • 1 1/2 TBSP Red Onion (chopped)
  • 1/4 cup Roasted Almonds (crushed)
Instructions
  1. Fill large salad bowl with greens then add all ingredients and mix well before adding the Tahini dressing.

 

When you are hungry and bored…many magical things could happen! After a long day of work at home, an empty stomach and not much in the fridge, I decided to improvise. I used what I had on hand and the result came out so yummy! I hope you enjoy this Indian inspired recipe. Bon appétit! (You don’t pronounce the “t” at the end :-))

Curried Brown Rice
Course: Main Course
Cuisine: Indian
Servings: 2
Author: Corinne
Ingredients
  • 1 1/2 Cup Short Grain Brown Rice
  • 1 large Yellow Onion (sliced thin)
  • 1 small Carrot (cut in small cubes)
  • 1/4 Cup Green Peas
  • 2 cloves Garlic (sliced thin)
  • 1/8 Cup Cilantro (chopped)
  • 1/2 tsp Curry
  • 1/4 tsp Ginger
  • 1 1/2 TBSP Grapeseed Oil
  • 1/2 TBSP Olive Oil
  • 2 1/4 Cup Water
  • Salt (to taste)
Instructions
  1. Cook onions, garlic and carrots with all spices in oil in a non-stick pot on low heat until onions are golden.

  2. Add rice and water. Set the heat to maximum, and bring the rice/water to a boil uncovered. Add green peas then put the lid on the pot, reduce the heat to low and let it simmer for 20 minutes (cooking time will vary based on the brand).

  3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. 

  4. Top with cilantro and serve.

Indian food is among my favorite. Its vibrant colors, rich aromas and complex flavors remind me somehow of Moroccan food, my favorite ever! This dish is very simple and quick to make and taste delicious. You can have it spicy or simply spiced ;-), as an entrée or as a side dish. Perfect on a cold winter night…

Aloo Phujia
Course: Main Course
Cuisine: Indian
Servings: 2
Ingredients
  • 1 Yellow Onion (chopped)
  • 4 TBSP Olive Oil
  • 1 lb Red Potatoes (cut in small cubes)
  • 2 Large Tomatoes (cut in small cubes)
  • 1 tsp Kosher Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/4 tsp Cumin
  • 1/8 Cup Cilantro (chopped)
  • 1/2 Cup Water (add more if needed)
Instructions
  1. Brown the onion slightly in oil in a medium skillet on low/medium heat.

  2. Add all spices (except the Cayenne if you don't want your dish spicy), mix well with the onion then add the potatoes and the water. Cook for about 10 to 15 minutes, stirring occasionally on low heat.

  3. Add the tomatoes, cover and cook on very low heat until potatoes are tender (about 20 minutes).

  4. Once ready, top with cilantro and serve.

For my very first post (yay!) I’d like to share a recipe from home, Morocco: Moroccan Chickpeas! This dish is totally vegan and absolutely yummy! Quick and easy to make, you can serve it with rice or quinoa. Enjoy!

Moroccan Chickpeas
Course: Main Course
Cuisine: Moroccan
Servings: 2
Ingredients
  • 1 can Chickpeas (about 400 grams)
  • 1 Large Yellow Onion (chopped)
  • 2 cloves Garlic (minced)
  • 2 TBSP Olive Oil
  • 1/2 tsp Turmeric
  • 1/4 cup Cilantro (chopped)
  • 1/4 tsp Ginger
  • 1/4 tsp Cumin
  • Salt (to taste)
Instructions
  1. Sauté onion and garlic in olive oil with all the spices in a large pan on medium heat.

  2. When onions are golden, add chickpeas and sauté for about 2 to 3 minutes on high heat.

  3. Add cilantro and continue cooking until chickpeas are golden or brown.

  4. Add salt to taste then serve!