Easy Ultimate CA Toast Assortment

From left to right

  1. Spread some plain yogurt and drizzle with pomegranate syrup, honey and za’atar
  2. Peanut butter + dates + chocolate + sea salt
  3. Slice a nicely ripe avocado, sliced radish and brussels sprouts, drizzled with chili flake and olive oil




‘Cromlet’ with Wilted Broccoli Leaves, Cauliflower Nuggets, and Fennel Tahini Sauce

Serves 1 (with leftovers or double the cromlet instructions only for 2)


For the Cromlet: (Adapted from Bon Appetit’s Healthyish)

1/4 c chickpea flour

1/4 c nut milk (I used almond)

2 eggs (1 whole egg and the whites of one egg…use the yolk for the nuggets)

1 tbsp semi-ground flax seeds

1 tbsp sesame seeds

Continue reading “Nugz”

www adventures

Vegan ‘Fesenjan’ with Roasted Butternut Squash and Brown Rice Pilaf

Serves 4

Adapted from NYTimes / Sam Sifton


For the Fesenjan:

1 generous cup almonds or walnuts (I used almonds)

1 medium onion, finely chopped

1/3 c pomegranate syrup/molasses

5 medjool dates, pitted

1 tsp cinnamon

1/2 tsp saffron, dissolved in 1/4 c water

Continue reading “www adventures”


Eggplant with cilantro tahini sauce, tahina, pomegranate, toasted buckwheat groats, and za’atar

Serves 2


1 medium eggplant

1/2 c raw buckwheat groats

Refer here and here for the cilantro and tahina sauces

Pomegranate and za’atar for garnish

Continue reading “Extra”


Smoked Split Pea and Eggplant Patty with Cilantro Tahini Sauce

Serves 4


For the patties:

1 large eggplant

1/3 c split peas

1/3 c chickpea flour (or rice flour)

1 tbsp smoked paprika

2 tsp dried onion

2 tsp dried garlic

Continue reading “Sando”