sharing raw, vegan recipes and advice

“we” hold the record for the biggest tabbouleh (تبولة) ever right here in palestine! and look how green it is! not all traditional civilized foods are from hell… and you know what? this recipe is not only traditionally high in raw ingredients, it is also very green, and… it is eaten with whole fresh romaine leaves!

(click on image to enlarge)

This is my “I just back back from yoga and I’m crazy hungry” salad. It is also perfectly in season right now.

it’s been a while since cinque terre... but here’s my version of bready italy. this stuff has great texture and a gentle flavor.

A hearty winter stew. The flavors are inspired by a chicken dish I ate a lot growing up. This vegan version makes me feel much better!

I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.