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Grains and Beans Recipes

  • Cheese Stuffed Mushroom Veggie Burger
  • Savory Mini Pizza Donuts
  • Zucchini and Quinoa Cakes with Horseradish Alioli
  • Dukkah, Herbes de Provence and Cinnamon Sugar Crusted Corn
  • Raw Broccoli & Bean Salad
  • Good-Enough-For-Breakfast "Power" Cookies (Vegan)
  • Easy Entertaining - Bulgur Wheat Patties With Spicy Tahini Sauce
  • Put It All Together: Vegan Thanksgiving Menu
  • Meatless Monday - Stuffed Grape Leaves with Dried Apricots
  • Vegan Freekeh Breakfast "Pudding"
  • Caramelized Figs & Goat Cheese Pizza With Balsamic Glaze
  • Kale Salad with Chickpeas and Tempeh Bacon Bits
  • Meatless Monday - Basmati Rice With Fava Beans and Cilantro
  • Heirloom Tomato & Avocado Wheat Berry Salad
  • Pasta with Chickpeas, Olives and Cheese

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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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