Grilled Pomegranate Molasses Tempeh

Grill season is the perfect time to whip out the pomegranate molasses.  It works so well on grilled foods, especially tempeh.  While my local natural foods store carries it, it can be a little tricky to find.  You may want to try an international foods store, or order it online.  Or if you are feeling…

Grilled Vegetables with Za’atar Chickpeas and Mint Pistachio Barley

Za’atar is an herb and spice blend from Levantine cuisine.  I was first introduced to it by a former roommate, who called it “the spice”.  While there are variations across the Middle East, the star of za’atar is thyme.  It is often served with pita and olive oil.  The pita is dipped in olive oil,…

Baked Sweet Potato Fries with Lemon Pistachio Dipping Sauce

When I was a kid, my family frequented a diner in our town.  I always got the sweet potato fries.  Even if I ordered the soup, I was still getting sweet potato fries.  They were thin cut like chips, and were hot and crisp.  One bite, and they would start to disintegrate in your mouth….

Lemon-Tahini Kale Salad

I still remember the first time I had fattoush salad.  It was a 2003 featured recipe in Vegetarian Times.  The chewy and crisp pita, the crunch of fresh cucumbers, and the lip puckering goodness of lemon and sumac, it was everything a salad should be.  Light, refreshing and yet, hearty at the same time.  I…