dairy-free
Szechwan Eggplant Tofu Stir-Fry with Spicy Garlic Sauce
- March 11, 2014
- Food + Culture, Made by Me, Main Courses, Recipe Box, Vegan, Vegetables, Vegetarian
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Thai Green Curry Meatballs with Jasmine Rice | Kaeng Khiao Wan
- March 1, 2014
- Made by Me, Main Courses, Meat, Pulses + Grains, Recipe Box, Soup + Stew
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THANKSGIVING RECIPES | Paleo, Vegan, Vegetarian + Gluten-Free
- November 28, 2013
- Autumn, Entertaining, Gluten-Free, Holiday Cooking, Paleo, Thanksgiving, Vegan, Vegetarian
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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 }
Strawberry Basil Jam Recipe
- June 25, 2013
- Breakfast + Brunch, Canning + Preserving, Jam, Jelly + Preserves, Made by Me, Recipe Box
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Chez Panisse Pasta Recipe | Bucatini with Roasted Eggplant
- May 28, 2013
- Cookbook Recipe, Everyday Food, Lunch, Made by Me, Main Courses, Noodles + Pasta, Recipe Box, Vegetables
- No Comments
A quick and easy pasta recipe with roasted vegetables; adapted from the Chez Panisse Vegetables cookbook by Alice L. Waters.
Sholeh Zard | Persian Rice Pudding
- November 13, 2012
- Custards + Puddings, Desserts, Made by Me, Recipe Box, The Khohanotz
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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.
Quinoa Salad with Roasted Tomatoes, Chickpeas and Pomegranate
- September 28, 2012
- Made by Me, Pulses + Grains, Recipe Box, Salads, Sides
- No Comments
Kumquat and Vanilla Bean Marmalade Recipe
- July 13, 2012
- Breakfast + Brunch, Canning + Preserving, Edible Gifts, Jam, Jelly + Preserves, Made by Me, Recipe Box
- No Comments
Three-in-one kumquat marmalade recipe: juicy chunky preserves encased in firm candied fruit peel covered with clear jelly.
Tomm Gai Kha Onn | Thai Coconut Chicken Soup Recipe
- June 13, 2012
- First Course Dishes, Lunch, Made by Me, Poultry + Game, Recipe Box, Soup + Stew
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Bulgur and Beef Stuffed Vegetables, a Levantine Recipe
- September 2, 2011
- Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz, Vegetables
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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.
Herbed Green Olive, Pomegranate and Walnut Salad Recipe
- July 17, 2011
- Appetizers, Cold Appetizer, Recipe Box, Salads, Sides, The Khohanotz
- No Comments
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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