This easy “pesto” was born on a day when I was craving spinach artichoke dip, but was really not in the mood for the cream cheese and heavy cream in practically every recipe I could find. So, I took a healthier & lighter approach with fewer ingredients and arrived at this pesto-like mixture (omitting the…
Cucumber Salad with Chili-and-Garlic-Oil
The marinade from this cucumber salad can be applied to any vegetable you prefer, but I’ve found that it works most amazingly with cucumbers due to their absorbent nature. A tangy edge is introduced from fresh lemon juice and if you’re not familiar with freshly ground coriander – which I hear is actually seeds of…
Jollof Rice – Vegan Style
After obsessing over countless Jollof Rice recipes from African cooks on YouTube, I have arrived at this recipe which follows more of a Ghanian method. There is an ongoing culinary debate about how Jollof Rice is prepared between countries; for example Ghanian uses basmati rice and a has lighter, fluffier texture. Nigerian recipes use long…
Coleslaw with Sriracha-Ginger “Vinaigrette”
If you’re in the mood for coleslaw without mayonnaise and enjoy a spicy edge, then consider this vegan alternative featuring Sriracha sauce and grated ginger. I uses the term “vinaigrette” loosely because lemon juice is the acidic stand-in for vinegar this coleslaw recipe, and like most vegetable marinades this side dish gets better as it…
Black-Eyed Pea Dip with Roasted Garlic
Put down the hummus and consider this faster-cooking black-eyed pea dip to impress any vegan and/or Southern/Soul food aficionados you may be cooking for. Roasting garlic is a crucial step you certainly don’t want to skip, as it takes only 20 minutes and ideal to be done in a toaster oven. Once the peas are…