Author Archives: rebeccacarmi

Gluten free, sugar free, vegan This week we went apple picking and this morning I put together apple pancakes that were good for all eating plans. I started with whatever gluten free flour was in the cupboard, used the last … Continue reading →

We continue our Hummus production research—cooking our own every weekend, and eating at Tel Aviv’s finest Hummus joints whenever we visit. People who sampled this updated Hummus recipe say it rivals any Tel Aviv restaurant! Ingredients 2 cup dry chickpeas … Continue reading →

Simple vegetable lunch, 15-20 minutes to prep and cook: Steamed (in the microwave) asparagus laid over a bed of salad (lettuce, cucumbers, cherry tomatoes, red pepper, cabbage shreds, and toasted pumpkin seeds tossed lightly in lemon juice and olive oil … Continue reading →

I was avoiding the fairly empty refrigerator before dinner and thinking about how much I didn’t want to go shopping. In my usual head-on approach to a necessary task,  I was sneaking a read on my iPad Kindle app when … Continue reading →

I decided it was time to update our hummus recipe, because we have changed our own recipe over the last few years. This version does not require a Vita-mix to make your own tahini, but it does require access to … Continue reading →

Nothing could be simpler than roasting brussel sprouts. 1 lb brussel sprouts1 Tbs olive oil Kosher salt (sea salt, Himalayan salt—a coarse grinding salt.) Preheat oven to 425 degrees. Prep brussel sprouts by trimming stem off and slicing in half. … Continue reading →

This is a salad I learned to make in Israel. Most recipes from Israel are either eastern European in origin, or middle eastern, and this belongs to the former. In Israel there are hundreds of ways to prepare beets, and … Continue reading →

These middle eastern beans are a wonderful source of protein. I call them the steak of the bean family. We do a very simple preparation: Ingredients: 1 Cup of large fava beans (called ful in the middle east) Water for … Continue reading →

This is a colorful and simple salad with a high “wow” factor. Julienne dinosaur kale, red cabbage and carrots (I use a hand grater to quickly grate the carrots,) mix with a splash of olive oil and the juice of … Continue reading →

This hearty casserole melds contrasting textures and flavors in a heart-warming stew. The beans add richness, the kale a slight bitterness, the sweet potato, well, sweetness! Somehow it all comes together, topped with veggie sausage, to create a rich and … Continue reading →