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Fennel

Fennel is a sweet anise-flavored veggie. Enjoy this ingredient raw and cold in a healthy salad. Roasted and warm as a side dish. Or as a perfect entree combined with lots of different legumes.

  • Bowl of arugula and shaved fennel salad topped with diced dates, pomegranate seeds, and pumpkin seeds, drizzled with silan-lemon dressing.
    Arugula and Fennel Salad
  • Close up of a bowl with white bean soup on a round wood board.
    White Bean Soup
  • A closed jar of pickled carrots and fennel
    Pickled Carrots and Fennel
  • Overhead view of two bowl of fennel, and red lentil soup with turmeric
    Comforting Red Lentil Soup Recipe with Fresh Fennel and Turmeric
  • Side view of a red stone wear bowl with fennel and chickpea stew with a bowl of quinoa in the background
    Fennel And Chickpea Stew
  • Bird's eye view of a red cabbage and roasted fennel salad
    Warm Roasted Fennel Salad For Two
  • bird's eye view of a pan with Braised Fennel with Apricots & Figs
    Braised Fennel with Apricots and Figs
  • Two eggplant halves baked and filled with cooked fennel, white beans, tomatoes and parsley
    Easy Stuffed Eggplant with Fennel and White Beans
  • 20 Minute High Protein Lemon Pasta
  • An aqua plate with fennel salad with pomegranates and persimmons on a light wooden surface. Above the player is a pomegranate cut in half and at the bottom 2 persimmons
    Persimmon Fennel Salad with Pomegranate Plus 2 videos!
  • Side view of a fennel salad with blood oranges and hazelnuts
    Fennel Salad with Blood Orange and Hazelnuts

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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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  • Bowl of arugula and shaved fennel salad topped with diced dates, pomegranate seeds, and pumpkin seeds, drizzled with silan-lemon dressing.
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