Joyful Compassionate Abundance
I created this chili many years ago when I wanted a delicious veggie (actually vegan) chili. I used my “Moroccan Salsa,” otherwise known as Matboukha, for the tomato base. A chef friend who worked with me helped me convert the recipe so
Black Bean Soup – great in winter when you want something warm and substantial when you come in from the cold … or before you go out into it!
Babaganoush features a wonderful creaminess and fresh taste. Whether you like eggplant or not, it’s a must-try. You may be surprised.
Salad for Breakfast – Israeli/Jerusalem Salad is a part of a great alternative to sugary, highly processed “Standard American Breakfasts.”
Israeli White Bean Soup – a favorite recipe from my cafe days, still a big favorite! Easy to make, pretty to look at, delicious, nutritious.
7-Grain Spelt Bread…For true satisfaction, make it. It’s “a daily opportunity to experience happiness, satisfaction, and gratitude.”
Lemonade…that’s what you make when life hands you lemons! Real lemonade, that is. Squeezing the lemons by hand you’ll lose a lot. Try this.
Hummus is undoubtedly a food of the gods. Creamy. Beautifully seasoned with garlic, cumin, tahina, lemon and olive oil.
Sweet pepper salad — how I love the colors and the color contrasts among my salads! Serve with other beautiful salads.
Lebanese Potato Salad, my version of a classic. The vegan recipe is based on my Dill Potato Salad, always a favorite in my house.