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dairy-free


Szechwan Eggplant Tofu Stir-Fry with Spicy Garlic Sauce

 

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Thai Green Curry Meatballs with Jasmine Rice | Kaeng Khiao Wan

 

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THANKSGIVING RECIPES | Paleo, Vegan, Vegetarian + Gluten-Free

 

For hosts who love to feed family and friends, a crowd-pleasing spread that will surely simplify your menu planning and turn your Thanksgiving entertaining into a memorable day.

{ links to recipes and sources included under photos }

 

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Strawberry Basil Jam Recipe

 

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Chez Panisse Pasta Recipe | Bucatini with Roasted Eggplant

 

A quick and easy pasta recipe with roasted vegetables; adapted from the Chez Panisse Vegetables cookbook by Alice L. Waters.

 

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Sholeh Zard | Persian Rice Pudding

 

Sholeh Zard is a centuries old golden rice pudding flavored with saffron and rose water.  Its fragrant taste and decorative garnishes used give this Persian recipe its distinct character.  One can get quite creative using toppings such as cinnamon, pistachio, almond, candied orange peel and edible miniature roses.

 

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Quinoa Salad with Roasted Tomatoes, Chickpeas and Pomegranate

 

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Kumquat and Vanilla Bean Marmalade Recipe

 

Three-in-one kumquat marmalade recipe: juicy chunky preserves encased in firm candied fruit peel covered with clear jelly.

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Tomm Gai Kha Onn | Thai Coconut Chicken Soup Recipe

 

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Bulgur and Beef Stuffed Vegetables, a Levantine Recipe

 

This recipe for stuffed vegetables is down-right comfort food; whether referred to as Meesov Tsavari Letsk in Armenian, Mehshi bi Burghul in the Middle East, or Dolma throughout the Levant.

Bulgur is a wheat cereal that is usually sold parboiled, dried, ground, and sifted into distinct sizes.  It can be found in natural food stores as well as ethnic and traditional grocery stores.  It differs from cracked wheat in that it is pre-cooked.

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Herbed Green Olive, Pomegranate and Walnut Salad Recipe

 

Herbed green olive, pomegranate and walnut salad.  Is this a salad or a relish?  I always find myself asking that.  I think it can go either way, because it is equally delicious when served with bread.

Super easy.  All you have to do is grab a handful of firm green olives, preferably a variety with a slight bitterness to it, and combine it with some fresh herbs, pomegranate arils, and walnuts.  The dressing is made with essential ingredients commonly found in the cuisine of Armenia, the Levant and surrounding regions.

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