Recipes — Vegan
A salad is all about the ingredients. The persian cucumbers are much nicer than the english varietal, and strong tasting ripe tomatoes go a long way. Cilantro gives an extra punch of freshness and the extra virgin olive oil pulls it all together.
By adding the honey after the oats have cooked, this recipe preserves the beautiful flavor and aroma of the honey which can be muted if cooked. The combination of a floral honey, dried fruit, seeds, nuts and toasted oats is delicious. Use on yogurt or as a mid afternoon pick-me-up.
This recipe comes straight from the home laboratory. While any guacamole is highly dependent on the ripeness of the avocados, this mole accentuates the wonderful creaminess and coloring of the avocados. The pepperiness of the cilantro, crunch of the onion, and acidity of the limes blend beautifully with the hatch green chiles and hot sauce.
Roasted Butternut Squash with Red Onion, Tahini, and Za'tar is a beautiful vegetarian dish with vibrant colors of green red and orange. Tahini is such a wonderful flavor, and the distinct texture of the pine nuts, squash, and onions takes this dish to the next level.