I grew up eating a salad similar to this at one of my favorite Lebanese restaurants. I’m so happy I finally learned how to make it! The trick is using great tomatoes and Persian cucumbers. Add enough salt for the flavors to pop. The rest is simple. Arabic Chopped Salad 4 Persian cucumbers, chopped small… Continue reading Arabic Chopped Salad

Summer is almost over there no better way to close it out with a peach raspberry pie. You could make this with frozen peaches and raspberries during the year but fresh peaches are the best. This pie is not as sweet as most American desserts but I like it that way. I only added 3-4… Continue reading Peach Raspberry Lattice Pie (Less Sweet)

I made this for my dairy-free friends when I was serving tiramisu. It went over well! It’s super simple to make. Hope you enjoy. You can use a outdoor grill or use a grill pan like I did indoors. You might not get the same grill marks but it works. INGREDIENTS (for 1) 1 peach,… Continue reading Grilled Peach with Raspberry Sorbet | Dairy-free and Gluten-free desserts

I can’t think of a better way to eat berries. This crisp pie is topped with a oatmeal crumble that makes it irresistible. Ingredients (for a 9” pie) 6 cups frozen mixed berries (blueberries, blackberries, and raspberries) 1 cup sugar ¼ cup cornstarch 2 tbsp lemon juice 1 tsp vanilla extract 9 in deep dish… Continue reading Mixed Berry Crisp Pie

The traditional bibimbap includes the Korean spice Gochujang. Add it to this recipe if you can but it is still tasty without it. Make it with any protein of choice or just put an egg on it for vegetarians. Hope you enjoy it! Korean Bibimbap (with Steak) Ingredients (serves 2): Sauce- ¼ cup soy sauce… Continue reading Korean Bibimbap with Steak

If you don’t have teriyaki sauce or don’t want to use store bought stuff, here’s and easy recipe. Use it as a marinade for chicken, shrimp, beef or tofu and you have a quick dinner. Ingredients (for 1): 1 lb. Chicken breast cut in thin strips Sauce 1 Tbsp. soy sauce 1 tsp. sugar ½… Continue reading Quick Chicken Teriyaki

One-Pot Chicken Green Curry Just 30 minutes required. Servings: 4  Ingredients: GREEN CURRY 1/2 cup (120 ml) canned light coconut milk (reserve the rest of the can for adding to the curry later) 5-6 Tbsp (75-90g) green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought; we… Continue reading One-Pot Green curry chicken

When I make homemade sourdough bread I always am left with odd and end pieces. This is what I do with them since I don’t want to waste them. They are so delicious to snack on or put in salads. Ingredients (for 2-3 salads) A few slices of bread, hand torn (like 1 cup) 1… Continue reading Homemade Croutons

Ingredients: 40 minutes/serves 4 Tofu: 1 16-oz block firm or extra firm tofu, drained in paper towels 1 tbsp soy sauce or tamari (gluten-free) 2 tbsp cornstarch or nutritional yeast For the curry sauce: 1 tbsp vegetable oil 1 onion, finely chopped 2 potatoes, chopped small 2 celery ribs, chopped 2 carrots, chopped 2 garlic… Continue reading Japanese Curry with Crispy Tofu

This is my first time making carnitas. And it came out sing-off I had to write it down. I don’t have a vat of lard like the traditional way they make carnitas in Mexico. But I did it in my Dutch oven and it worked out perfectly. It actually came out leaner and I enjoyed… Continue reading Carnitas in a Dutch Oven (leaner)