A healthy and refreshing combination of savory vegetables with black beans, cilantro, lime juice and vinegar. A very satisfying summer snack.

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

A vegetarian spin on a classic .. the sweetness of the squash along with the savory flavors of the beans & spices is a wonderful combination

Lettuce & Black Bean Wraps with Cashew Cream – We can’t WAIT for dinner!

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

Enchilada Skillet Lasagna! 2 comfort foods, 1 skillet, 30 minutes…aaaand just like that, I have a new favorite weeknight dinner.

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

Roasted Vegetable & Goat Cheese Crostada – roasted veggies folded into a tender homemade pastry and topped with tangy goat cheese.

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

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!

Pumpkin noodle bowl with red peppers, scallions, garlic and almonds.

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

Start your morning out right with this mouth watering Goat Cheese Breakfast Sandwich!

Smoky Grilled Eggplant Hummus -because hummus is a food group!

Vegan & Gluten-Free Kare-Kare (Filipino Peanut Stew) with Banana Blossom.

This spicy vegan jambalaya is hearty and full of fresh produce. Jalapeños and paprika give it a nice kick!

Fresh salad greens, orange slices and scallions, topped with tangy Japanese carrot-ginger dressing.

Roasting corn in the oven with the husks on produces the most flavorful corn.

A healthy grilled asian veggie bowl on top of soy sauce cooked quinoa.

Whole grain oat groat ‘risotto’ with Greek yoghurt, Parmesan & Dijon mustard, served with char-grilled broad beans & asparagus.