Coconut Rhubarb Pudding- vegan, gluten-free and sugar-free.

Pickled radishes: crunchy and easy to prepare… Recipe in French and English.

An easy to make vegan potato fry with simple Indian spices- ultimate comfort food. Also make as a starter and serve with yogurt dip.

Sesame Carrot Noodles with Grilled Asparagus. The perfect cold summer salad inspired by the beloved sushi house carrot dressing.

Chickpea Strawberry Rhubarb Bars – Vegan, gluten-free and sugar-free.

Grilled Balsamic Vegetables – slice, grill, dress up & serve at any T. No marinating required.

Caramelized cauliflower tossed in a healthy, date sweetened, sweet and sour sauce.

How to include more veggies in your diet pt 1 – breakfast. Easy, healthy, creative and tasty vegetable-oriented pancakes.

This No-noodle Pad Thai Stir Fry uses ribbons of zucchini and carrot in place of the usual white rice noodles.

Easy Red Lentil Salad with Tomatoes, Scallions, and Bell Peppers.

Veggie Walnut “Couscous” with Lemon-Basil Cream (V/GF).

Spiced Chickpea and Fresh Vegetable Salad – Tasty and refreshing, from the Jerusalem cookbook!

Grilled Corn and Quinoa Salad – Grilled corn, bell and poblano peppers mix with quinoa to make a totally delish summer side.

Caramelized tofu with black garlic. Vegan, GF, so delicious! Can be made in 15 minutes flat.

Grilled Smoky Coconut Cauliflower – 10 minutes & 5 ingredients BBQ cauliflower. Kids loved it!

Spicy Lemon Sauteed Broccolini…a lightly sauteed side dish that’s ready in less than 5 minutes and it’s vegan, gluten-free and paleo.

Simple quinoa bowl tossed with homemade taco seasoning, fresh veggies, and corn tortilla strips.

I love having this Pesto around for easy taste and nutrition additions to veggies or meats. It is allergy friendly as it is df, nf.

This zesty Asian-style coleslaw goes beautifully with burgers and sandwiches.

Coconut Stuffed Eggplant Curry – A classic South Indian brinjal curry stuffed with spiced coconut filling.

Simple but tasty – Roasted vegetables sprinkled with za’atar, pine nuts and a delicious tahini sauce. Great to use up leftover veggies!

Light little nibbles of sourdough, Parmesan, fresh radish & asparagus ‘custard’ – a great way to use up the woody ends of asparagus!