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Corn

Corn soup, cornbread, corn salad, corn muffins... We have plenty of tasty recipes, sweet or salty. You can use this versatile vegetable in so many ways.

  • Jalapeño Vegan Cornbread
  • Chili Cornbread Casserole
  • Rice Bowl with Shawarma Spiced Mushrooms and Chickpeas
  • Fresh Summer Corn Salsa
  • Vegan Chickpea Tacos
  • Israeli Couscous with Roasted Vegetables
  • Mediterranean Quinoa Salad with Roasted Vegetables
  • Breakfast Quiche
  • Crustless Quiche
  • Buffalo Cauliflower Tacos
  • Vegetarian Tortilla Soup
  • Sheet Pan Fajita Veggies
  • Vegan Corn Chowder with Basil and Pine Nuts
  • Fresh Corn Salad with Avocado
  • Easy Pasta Salad
  • Sweet Potato Chili with Beans
  • High Protein Shiitake Fried Rice
  • Veggie Loaded Quinoa Fried Rice
  • 30 Minute Black Bean Chili
  • Breakfast Salad and A Little Rant!
  • Creamy Vegan Corn Soup
  • 15 Minute High Protein Vegetable Lo Mein
  • End Of Summer Buddha Bowl
  • Summer Rice Salad
  • Chickpea Stuffed Avocados
  • Spinach Salad with Quinoa and Black Beans
  • Spiced Potato Cups With Cilantro Sauce
  • Vegetarian Quinoa Bake
  • Vegan Summery Pasta Salad
  • Mexican Style Vegan Pizza
  • Goat Cheese Corn and Pear Cups
  • Dukkah, Herbes de Provence and Cinnamon Sugar Crusted Corn
  • Meatless Monday - Corn & Mushroom Spring Rolls with Raw Corn Salad

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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