Eggplants, a.k.a aubergine in the UK, are halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and karate-chopped ninja nuts … this one’s on fire and we love to feel the burn!
This dessert is a creative take on some beloved and well-known dishes: apple pie, cheesecake, and chimichangas. These pockets of deliciousness are handheld mini treats that also just happen to be vegan and raw.
Salimatu Amabebe has cooked in New York, Maine, Guatemala, and Berlin. Now, she’s popping up in Portland, infusing her vegan dinners with her adventurous spirit and her Nigerian heritage.
The inspiration for this recipe came from a desire to enhance the simple salad, and I was looking for flavors that blended well with our other Filipino-inspired dishes. These garlic-coconut croutons were the result. They’re perfect as a salad topping…or as a snack, hot off the baking tray.
This vichyssoise is the vegan version of a classic cream-laden potato and leek soup, served cold. It’s a delicious alternative to a salad as a first course or as a healthy entree. With gut-healthy lacto-fermented leeks and creamy avocado, this vichyssoise is a refreshing and nutritious pick for a warm spring day.
It’s the perfect time of year for ceviche! Ceviche is a dish served throughout the Americas and is traditionally prepared with seafood. Our spin features hearts of palm as the main ingredient, which is the inner core of some palm tree varieties. This raw dish is easy to prepare and can be served as a starter or a side dish.
Lightly seasoned with mint and a hint of tarragon, this delicious dish is filled with nutrition. Beluga or black lentils are easy to digest and high in protein, perfect for the aspiring plant-based eater whose digestive system is not used to to a high-carb diet associated with beans.
The walnuts add “healthy” fat that is nourishing to the brain and the heart, supporting healthy cholesterol levels. They also add rich texture to the soup without making it feel too heavy. Warm and grounding, this soup will melt away the stresses of your day.
Passion fruit sounds exotic, doesn’t it? As if it were only available on some tropical island. But I’ve got some exciting news for you: most local grocery stores carry it, and it’s extremely easy to use. You can usually find it near the kiwis and mangos.
A simple way to spice up your pita game. Recipe by Chef Lee Davidson.
Perhaps some of the 70,000 Armenians who now live in Istanbul would raise an eyebrow to this dish. Pine nuts and raisins are only used for stuffing green peppers but not for stuffing grape leaves! We at Istanbul Modern SF think the idiosyncrasies of different dishes and culinary traditions are things to celebrate, bringing people together rather than to set them apart. Perhaps a recipe for this familiar dish is too prescriptive, though, we will provide one.