10 minutes

Ingredients:

1 cup cashews, soaked 4 hours/ overnight

1 cup spinach

1 tbsp nutritional yeast

1 tsp garlic powder

Pinch of sea salt

1 tbsp extra virgin olive oil

1 tbsp lemon juice

Directions:

Soak cashews for a minimum of 4 hours. Drain water and place in a high speed blender or food processor. Add spinach, nutritional yeast, sea salt, lemon juice and olive oil and blend until smooth and creamy. Store in a closed jar for up to 5 days. 

45 minutes

Ingredients:

2 red peppers, roasted

1/3 cup walnuts

2 garlic cloves

1 tbsp lemon juice

2 tsp pomegranate molasses

1 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp paprika

3/4 cup extra virgin olive oil

Directions:

Preheat the oven to 350F. Roast the red peppers for about 30 minutes. Let cool. Add peppers, walnuts, garlic, lemon juice, molasses, cumin, cayenne, paprika, olive oil and sea salt to a food processor. Mix until smooth. 

5 minutes

1 cup peas

1 cup garbanzo beans

2 tbsp extra virgin olive oil

1 tbsp tahini

Pinch of sea salt

1 tbsp lemon juice

1 tsp lemon zest

Optional: Chopped cilantro for garnish

Directions:

Add all ingredients in a food processor and blend until smooth.

5 minutes

Ingredients:

1/2 cup walnuts

1 cup spinach leaves

1/2 cup basil leaves

2 tbsp extra virgin olive oil

1 pinch sea salt

Directions:

Add all ingredients to a high speed blender and mix on high until ingredients are combined.

5 minutes

Ingredients:

2 tbsp extra virgin olive oil

Juice of 1 lemon

¼ avocado

1 tbsp garlic powder

1 tbsp ground turmeric

1 tbsp. raw honey (optional)

pinch of Himalayan sea salt 

Directions:

Place all ingredients in a blender and blend until combined and smooth.

50 minutes

Ingredients:

1 whole cauliflower

1 tbsp paprika

1 tbsp cumin

1 tbsp turmeric

1 tbsp ras el hanout

1 tsp sea salt

1 tsp cayenne

3 tbsp extra virgin olive oil

Directions:

Preheat the oven to 400F. Mix olive oil and all spices in a bowl and pour all over the cauliflower. Roast for 45 minutes, just until the cauliflower is soft. 

45 minutes

Ingredients:

Mix of large and small bell peppers

2 tbsp extra virgin olive oil

Sea salt to taste

2 tbsp balsamic glaze

1/2 cup chopped walnuts

Directions:

Preheat the oven to 400F. Coat the peppers with the oil and sea salt and roast for about 35 minutes. Remove from oven, let cool, and remove stems. Slice into large pieces. Drizzle with balsamic glaze and hazelnuts.

5 minutes

Makes 1 cup

Ingredients:

1 cup kale

1/2 avocado

1 bunch basil

1/3 cup pistachios

Juice of 1 lemon

2 tbsp olive oil

1 tsp sea salt

Directions:

Place all ingredients in a blender and blend until smooth. Consistency should be creamy. If it is too thick, add 1 tsp of water at a time.

10 minutes

Ingredients:

3/4 cup tahini paste

2 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

1/2 tsp ground garlic powder

1/2 tsp ground paprika

1/2 tsp sea salt

1/2 tsp ground pepper

1/2 tsp cumin

2 tbsp water

1 tsp sesame seeds

1 bunch of chopped fresh parsley

Directions:

In a bowl, mix the tahini, olive oil, lemon juice, garlic powder, sea salt, pepper, paprika, cumin and water. Whisk until creamy. If the paste is too thick, add more water. This will keep fresh in the fridge for a few days. 

3 minutes

We really love pesto. I made a vegan version with pistachios and cilantro sans cheese for a lighter and healthier version. 

Ingredients:

3/4 cup shelled unsalted pistachios

2 tbsp extra virgin olive oil

1/2 cup fresh cilantro

1 tsp garlic powder 

1 tbsp lemon juice

1 tbsp water

Directions:

In a food processor, add all of the ingredients and blend for a few minutes until the pesto forms. 

1 hour

Babaganoush and hummus are two of my husband's favorite things, really. He is of Egyptian descent, so it's in his blood. I happen to love them both, too. It is a perfect dip to go alongside a Mediterranean lunch or dinner and is quite easy to make. 

Ingredients:

1 large eggplant

1 tbsp tahini (optional)

1/2 lemon

1/4 tsp Himalayan sea salt

1/4 cup extra virgin olive oil 

1 tsp zaatar spice 

Directions:

If using a broiler, turn on high. I suggest broiling the eggplant before baking it as it gives it a nice smoky flavor. Broil for about 30 minutes. Turn off the broiler and set the oven to 425 and roast for 20-25 minutes or until the eggplant is very soft inside. Pulverize the eggplain in a food processor with the olive oil, salt, tahini and lemon. Top with zaatar and for a little extra flavor chop of parsley and mint on top. 

30 minutes

Mushrooms tend to be a part of every one of my husband's meals. In breakfast, they are always part of an omelette, for lunch or dinner as a side dish, mixed in with grains, or perfect in soups. I made them as a side dish, but I find mushrooms to be quite filling as they are very meaty. These beautiful fungi are rich in vitamins B and D, potassium, iron, and have a very high antioxidant capacity. 

Ingredients: 

Mix of mushrooms (I used Crimini, Chanterelles, Shiitake, Oyster, Hen of the Woods)

2 tbsp extra virgin olive oil

Few sprigs of fresh thyme, oregano, rosemary

10 cherry tomatoes

Pinch of sea salt

Directions:

Preheat the oven to 375 degrees. Wash all of the mushrooms and place them on the baking sheet. Drizzle with olive oil, sea salt, all of the herbs and place the cherry tomatoes around them. Bake for 30 minutes. 

Bon appetite!

15 minutes

Ingredients:

1 pound mixed nuts (almonds, walnuts, brazil, pistachios, cashews, hazelnuts, pecans)

2 tbsp almond oil

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground cayenne

1 tsp Himalayan sea salt

1/2 tsp ground all spice

1/2 tsp ground nutmeg

1/2 tsp ground cumin

2 tbsp fresh rosemary

2 tbsp fresh thyme

2 tbsp fresh sage 

3 tbsp organic maple syrup 

Directions:

Heat a large stovetop pan with the almond oil. Add all of the nuts, spices, sea salt, fresh herbs and maple syrup. Reduce heat to medium low and continue mixing until the nuts are toasted and golden brown.