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You are here: Home » Desserts

Desserts

  • Vegan coconut and pinapple tartelettes
    Ideas For A Vegan Thanksgiving, Part 6: Gluten Free "Piña Colada" Tartelettes
  • Vegan Pumpkin Muffins
  • Home made vegan marshmallow with chocolate on top of a graham craker
    Orange Cream Vegan Marshmallows
  • Sticky, gooey, chocolaty Popcorn (oh, and vegan too!)
  • From Papi's Garden: Spiced Caramelized Figs
  • Guilt Free Vegan Banana & Caramel Shake
  • Vegan Peach Napoleon
  • Vegan Mango-Chia Seed Coconut Ice Pops
  • Overhead view of a tray lined with a purple napkin and a plate with three pieces of turmeric cake next to a copper tea pot and a small clear glass with tea
    Sfouf - Vegan Middle-Eastern Turmeric Cake
  • 5 blueberry coconut muffins scattered on a wooden surface
    Vegan Coconut Blueberry Muffins
  • Bird's eye view of an old metal tray with a plate of moroccan cinnamon cookies, a cup of coffee and a moroccan style coffee pot
    Moroccan Cinnamon Cookies - Montecaos
  • Rose Water Scented Dried Fruit and Nut Salad
  • 2 sweet semolina borekas on a plate
    Every-day-Is-Mother's-Day-Part 3 Sweet Semolina Borekas with Orange Blossom Syrup
  • Seriously Intense Hot Chocolate

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Picture of Vicky and Ruth creators of May I Have That Recipe

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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    Cashew Cream - A Magical Vegan Sauce

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