Mango & Tomato: vegan

9/18/21

Cooking Inspirations: What I've Been Cooking and Baking

And so it's the weekend again! I thought I'd share with you a few of my latest inspirations for cooking and baking.

First up, Marnely's Vegan Tofu Bolognese: such an easy to follow and satisfying recipe. I had seconds and thirds the first time I made it. Bonus points: Marnely is a friend (and I really hope we meet in real life one day). The leftovers are great on top of white beans.

Next up, Joan Nathan's challah, but with chopped crystallized ginger on the inside and a combination of black and white sesame seeds and sugar in the raw on the outside. This was by far one of the best challah recipes.

I made half the recipe and then divided it into 2: one round, one regular topped with za'atar. I'll definitely be making this recipe again and again.

Thanks Jenna for inspiring me!

The confetti plate is from one of my favorite businesses: Felt and Fat.

And finally, Olive Oil, Honey, and Apple Cake from Pickled Plum. I literally googled those terms and found the recipe: easy to follow, gorgeous, and something fun for Rosh Hashana or any fall day. I served mine with vanilla ice cream and powdered sugar.

8/22/21

Quick And Easy Borsch Recipe

Vegetarian beet soup in a large pot with bowls

Let's get one thing straight: there's no t in borsch.

Ok, I feel better now :0

Here's a Quick And Easy Borsch Recipe you can whip up in less than 45 minutes (all the while practicing your dicing skills) and eat either hot or cold because it's completely vegan (that is until you add mayonnaise or sour cream).

Quick And Easy Borsch Recipe

Serves 4

Ingredients

1 tablespoon olive oil

1/2 onion, diced

3 carrots, peeled, diced

2 Russet potatoes, peeled, diced (larger than the other vegetables)

2 medium beets, peeled, diced

salt & pepper to taste

1 tablespoon tomato paste

water

1/2 small cabbage, thinly sliced

toppings: mayonnaise or sour cream, parsley or dill, and toast

Directions

1. In a large soup pot, I used Le Creuset, heat olive oil. Add onions and carrots and saute for 5 minutes.

2. Add potatoes and saute for 3 more minutes.

3. Add beets, salt and pepper, and tomato paste, stir to combine and saute for 5 minutes.

4. Add enough water to cover everything by 1 to 2 inches depending on how thick you'll want your borsch to be. Bring the mixture to a boil, lower the heat, and simmer until potatoes are tender.

5. Add cabbage, bring the mixture back to a boil, then lower the heat and simmer for 10 minutes.

6. Serve with mayonnaise or sour cream, parsley or dill, and toast.

The soup will only get better as it sits in the refrigerator.

1/5/21

Green Curry With Sweet Potato, Peppers, And Peas

curry, coconut milk, sweet potato, vegan, vegetarian, plant based, pepper, soup, meatless monday, peas

If you have a few roasted sweet potatoes, or regular potatoes for that matter, you can have Green Curry With Sweet Potato, Peppers, And Peas in about 20 minutes!

Green Curry With Sweet Potato, Peppers, And Peas

Serves 2-3 depending on how hungry you are and whether you are eating this curry with rice

Ingredients

2 teaspoons olive oil

1/2 onion, thinly sliced

2 yellow peppers, thinly sliced (of course you can use any color you like)

2-3 tablespoons green curry paste

1 can (about 14 ounces) coconut milk

1/2 to 1 cups of water

1 large or 2 medium roasted sweet potatoes, peeled and cubed

1 cup defrosted peas

salt to taste

1 lime, quartered

nuts, chopped (I would prefer cashews or almonds, but only had Brasil nuts)

cilantro, chopped

Directions

1. In a large skillet, heat the olive oil. Add onions and peppers and saute on medium heat for about 7 to 10 minutes until the vegetables have softened and browned slightly.

2. Add the curry paste and saute for a few minutes.

3. Add the coconut milk and enough water to thin it out to your desired consistency.

4. Bring the mixture to a simmer. Add sweet potatoes and peas and mix to combine.

5. Simmer the curry covered for about 10 minutes. Taste for salt.

6. Serve the curry in a bowl with a squeeze of fresh lime juice, chopped nuts, and cilantro.

Options: you can serve this curry on top of rice and or with crispy tofu or a protein of your choice.

11/2/20

Vegan French Lentil & Turmeric Potato Bake

If you need a healthy meal prep idea, look no further than Vegan French Lentil & Turmeric Potato Bake. It's similar to a shepherd's pie, but with lentils instead of lamb.

This dish is inspired by and adapted from a recipe Joe Yonan posted on his instagram from his cookbook called Cool Beans for Lentil-Mushroom Farmer's Pie With Turmeric-Cauliflower Mash.

Because I did not have all the ingredients, I made a few changes. Below is what I did:

1) cook French lentils until tender in salted water, drain

2) pressure cook potatoes, discard the skins, put cooked potatoes through a press, mix with olive oil, salt, and turmeric

3) in an oven safe big skillet, sauté chopped red onions and carrots in olive oil for about 10 minutes

4) add quartered white mushrooms and continue sautéing for another 10 minutes adding more oil if necessary

5) season the mixture with salt, pepper, dried thyme and add flour to coat

4) stir in red wine vinegar and a mixture of water and ketchup, bring to a boil

5) stir in frozen corn

6) while preheating the oven to 400F, add drained lentils to the carrot/mushroom mixture, and top with turmeric potatoes

7) bake for about 30 minutes

This dish can be adapted in many more ways and can be baked in individual ramekins for better portion control. I'll be eating it all week long for lunch!

10/13/20

Vegan Butternut Squash & Red Lentil Curried Soup

The minute I saw Liren's Spiced Butternut Squash Lentil Soup on her instagram, I knew I'd have to make it. It only took me a few weeks.

Luckily, I had most of the ingredients on hand, and the ones I did not have (coriander and almond milk), did not make much of a difference.

I followed the recipe pretty closely but made a few changes:

1) I chopped the ginger and left it in the soup instead of using a ginger chunk and removing it before pureeing the soup

2) I did not add balsamic vinegar

3) I used red lentils instead of the brown ones

This soup comes together souper (I could not resist) quickly and is incredibly warming, comforting, and flavorful. Curry powder and turmeric are definitely fall flavors and are helped by fresh ginger and ginger powder.

I used spinach in my soup and topped it with chili oil and cilantro. Not only is this a great first course or a full meal, but it also heats up well the next day, and the next.

You can use any type of winter squash in this recipe or even sweet potatoes and carrots. Or combine all 3.

What's your favorite soup?

9/14/20

Roasted Sweet Potatoes & Brussels Sprouts With Tahini Dressing And Pickled Red Onions

sweet potato, brussels sprouts, vegetarian, vegan, pickled onions, side, salad, healthy, cilantro

This past weekend I created a vibrant and healthy vegan side dish: Roasted Sweet Potatoes & Brussels Sprouts With Tahini Dressing And Pickled Red Onions.

This recipe is incredibly easy to make because you can make all the components ahead of time, and you can serve this side hot, at room temperature, or cold. Because it's vegan, it's good for you and you can bring it on a picnic without any worries of things spoiling.

A note on tahini dressing: I make mine without any specific proportions, but to taste. I learned a trick of pouring lemon juice over minced garlic and letting it sit for about ten minutes to infuse the lemon juice with the garlic. Then, strain and discard the garlic. Add tahini to the lemon juice, a pinch of salt, a pinch of cumin and enough cold water to whisk into a smooth sauce.

Roasted Sweet Potatoes & Brussels Sprouts With Tahini Dressing And Pickled Red Onions

Ingredients

sweet potatoes, peeled, cubed into bite size pieces

Brussels sprouts, trimmed, halved or quartered depending on the size

za'atar

salt

olive oil

pickled red onions

tahini dressing

cilantro

Directions

1. Preheat the oven to 425F.

2. In a bowl combine the sweet potatoes and Brussels sprouts with za'atar and salt to taste and enough olive oil to coat.

3. In a large cookie sheet, in a single layer, roast the vegetables for about 25 minutes, occasionally shaking the sheet.

4. Serve the roasted vegetables on a large platter topped with pickled red onions, drizzle of tahini dressing, and fresh cilantro.

3/23/20

Vegan Overnight Oats

Week 2 of telework. Decided to keep some sense of normalcy in the days of Corona isolation by setting up overnight oats Sunday night to eat for breakfast Monday through Thursday.

Given that I'm eating breakfasts at home now instead of in my cubicle, I thought using an actual bowl (I actually made this one in a pottery class years ago) was in order.

Vegan Overnight Oats
Serves 1
1/2 cup oats
3/4 cups almond milk
1 teaspoon chia seeds
1 kiwi, peeled, sliced
1 banana, peeled, sliced
handful blackberries

The night before, add oats, almond milk, and chia seeds into a container with a lid.

The morning of your breakfast, pour the oatmeal into a bowl and top with kiwis, bananas, and blackberries.

Clearly you can use any fruit or berries you like as well as nuts.

Feel free to drizzle syrup on top if you want something sweet.

3/2/20

Meatless Monday: Aloo Gobi

This week's Meal Prep is entirely inspired by my friend Sangeetha who posted a picture of her aloo gobi on insta story.

Aloo Gobi is a combination of potatoes, cauliflower, and peas with Indian spices. After eating steak a few days in a row, I thought a bright and colorful vegetarian dish would be quite fitting for my meal prep.

I cooked "rice" made from lentils to go with this and packed lunches for the next 3 days.

NOTE: this is my version of the dish. After cooking potatoes and cauliflower directly in the pan, adding spices, and peas, I found my vegetables were under cooked and had to cook them further. The version of the recipe below is how I recommend you cook it instead.

Aloo Gobi
Ingredients
3 large Yukon gold potatoes, peeled, diced into bite-size pieces
1 head cauliflower, cut into bite-size pieces
olive oil
1-2" piece of ginger, peeled, finely chopped
2 teaspoons cumin seeds
2 teaspoons cumin powder
1 teaspoon coriander powder
1-2 teaspoons chili powder
2 teaspoons turmeric powder
salt to taste
2 cups defrosted peas

Directions
1. Parboil potatoes and cauliflower (in salted water) separately until each is nearly tender.
2. Add enough olive oil to cover the bottom of a large skillet. Heat.
3. Add potatoes and cauliflower to the skillet and saute for 5 minutes.
4. Add fresh ginger and all of the spices and saute until the spices become fragrant.
5. Add defrosted peas and heat through. Make sure potatoes and cauliflower are cooked through.

Optional: top with fresh chiles and cilantro.

12/30/19

Meatless Monday: Creamy Cauliflower & Potato Soup With Cashews & Chili Oil

Do you need a reset from all the holiday eating you've been doing? Are you craving a bowl of soup that's creamy with a bit of texture and spice? Then you should definitely make my Creamy Cauliflower & Potato Soup With Cashews & Chili Oil.

Last week I saw Ellie Krieger's recipe for Creamy Cauliflower Soup With Mushroom and Hazelnut Topping, but did not have shallots, mushrooms, hazelnuts, parsley, or sherry vinegar. I KNOW!!!

I decided to use what I did have and make my own version of the soup.

Creamy Cauliflower & Potato Soup With Cashews & Chili Oil

Ingredients
olive oil enough to cover the bottom of a soup pot
1/2 red onion, diced
1 head cauliflower, cut into bite-size pieces
1 large red potato, peeled, diced
4 cups vegetable broth
salt to taste {you'll need WAY more than you think}
black pepper to taste
toasted cashews, chopped
fresh cilantro, chopped
chili oil to taste

Directions
1. Heat the olive oil in a soup pot. Add onion, cauliflower, and potatoes and saute for 10 minutes on medium heat.
2. Add vegetable broth, season with salt and pepper, increase the heat and bring to a boil.
3. Lower the heat and simmer the soup, covered, for 15 to 20 minutes until the vegetables are fork tender.
4. Using an immersion blender, carefully puree the soup.
5. Taste and adjust for salt.
6. Ladle the soup into bowls and top with cashews, cilantro, and a drizzle of chili oil.

The soup reheats really well!

PS I made that bowl!!!

9/30/19

Vegan Overnight Oatmeal With Strawberries & Crystallized Ginger

Oh hi there another Monday! Fancy seeing you here again. My usual Monday-Thursday breakfast in my cubicle is 2 Wasa crackers with smashed avocado and coffee, but for the last week I've tried something different: overnight oatmeal!

This is the second time I'm giving this concoction a chance: the first one was rather unsatisfactory, but perhaps my taste buds have changed.

My twin Anna and my friend Jenny have been making overnight oats for ages, and I finally decided to give this idea another try.

I found out I did not like the combination of yogurt and milk as it made the texture gluey. I now use almond milk!

Vegan Overnight Oatmeal With Strawberries & Crystallized Ginger

Serves 1

1/2 cup oats (regular, not instant)
3/4 cups almond milk
toasted almonds, chopped
crystallized ginger, chopped
strawberries, chopped
bourbon maple syrup

Add oats and milk to a glass jar. Cover and store in the refrigerator overnight.
Add your toppings in the morning.
Stir.

Other combinations to try:
walnuts and grapes
pecans and apples
hazelnuts and pears

Have you tried overnight oatmeal?

9/9/19

Meatless Monday: Tomatillo & Avocado Salsa

Tomatillo & Avocado Salsa is a recipe that comes together quickly and is great not only with chips, but also as a salad dressing, a sauce for grilled chicken, or mixed into pasta.

Once a month, Seasonal Roots sends me a box of their produce as a gift. This past month, I got an extra credit when someone used my referral code mangotomato!!! I don't know who used it, but I thank you!!

I added tomatillos to my box using the credit from the referral code. Did you know tomatillos are not green tomatoes? Although both tomatoes and tomatillos are members of the nightshade family, as are peppers and eggplant, tomatillos aren't unripe tomatoes.

I decided to make a quick salsa using tomatillos and posted a question on my insta story whether to roast them first or use raw. ROAST was the overwhelming response.

Not having an outdoor grill, I decided to "roast" tomatillos in a dry cast iron skillet. You can also broil them!

Tomatillo & Avocado Salsa
Makes about 2 cups

Ingredients
18 tomatillos, husks removed and discarded, washed, dried
1 jalapeno
1/4 Vidalia onion
1/4 cup water
1 cup cilantro
1 avocado
salt to taste
plantain chips

Directions
1. Heat a cast iron skillet on the stove. Add tomatillos, jalapeno, and the onion and cook until all the vegetables have blackened, rotating occasionally.

2. Remove the seeds from the jalapeno and discard. Add blackened tomatillos, jalapeno, and onion to a blender with water, cilantro and avocado and pulse until you get your desired consistency. Season with salt.

I recommend refrigerating the salsa before eating. You may also substitute lime juice, at least partially, for water.

If you like more heat, leave the seeds of the jalapeno!

How gorgeous are these??? I think that's the first time I've seen purple tomatillos: alas once cooked, the color doesn't remain.

7/19/19

Fancy Fruit Salad

TGIF!!!! It's hot as hell in DC area. It will feel like 110 degrees this weekend...are you ready? I'm planning to avoid being outside as much as possible, eat cold food, and watch the latest season of Queer Eye!

In the meantime, I wanted to share with you Fancy Fruit Salad I made earlier this week when two of my friends came over for dinner.

What makes it fancy? There are no apples or bananas ;) If you love those fruit in your salad, be my guest!

Fancy Fruit Salad
figs, quartered
cherries, pitted and halved
strawberries, chopped
nectarines, pits removed, chopped

That's it! Mix the fruit together and serve. Depending on how ripe the fruit is, you may want to add a bit of sugar or honey, but mine were sweet as it.

Stay cool friends!

6/3/19

Roasted Vegetables With Turmeric Oil

Oh Hello Monday! It's been about a week that I've returned from my vacation in Oaxaca, Mexico, and I'm slowly getting back to cooking.

Over the weekend I made Roasted Vegetables With Turmeric Oil using beets and sweet potatoes from Seasonal Roots. I teamed up with Seasonal Roots to receive one box of their produce each month and to share with you an idea of what to make with their seasonal vegetables, fruit, berries, etc. I receive no compensation for these posts, but if you are a first time customer, you can get a discount of $15 from the yearly fee by using the code mangotomato.

The inspiration for this dish came after I saw my friend Lisa post a photo of a gorgeous watermelon and tomato salad using turmeric oil recipe from Bon Appetit.

I combined roasted, peeled and cut up beets and sweet potatoes with roasted cauliflower, drizzled them with still warm turmeric oil, and topped with salt and fennel fronds!

This dish is great served at room temperature and stores well in the refrigerator. Add a bit of quinoa, and you have a full meal!

NOTE: I recommend you actually peel and dice sweet potatoes before roasting them instead of roasting them whole and then peeling and slicing them.

4/22/19

Vegan Spicy Smashed Chickpea Salad Recipe

This Vegan Spicy Smashed Chickpea Salad Recipe is adapted from and inspired by a post I saw on Cup of Jo earlier last week. Smitten Kitchen's recipe was inspired by a sandwich on 'wichcraft menu, and I further changed it by swiping the black olives for the green ones, adding the adobo sauce, and using chives instead of parsley.

Vegan Spicy Smashed Chickpea Salad Recipe
Serves 2

Ingredients
2 cups cooked chickpeas, lightly smashed with a fork
8 large green olives stuffed with sundried tomatoes, chopped
2 tablespoons chopped chives
2 tablespoons chopped red onion
1-2 teaspoons adobo sauce from chiles in adobo can (use hot sauce or sriracha as an alternative)
olive oil
salt
radishes
wasa crackers

Directions
1. Combine the first 5 ingredients. Drizzle with olive oil and mix to combine. Season with salt.
2. Serve with radishes and wasa crackers.

4/1/19

Vegan Thai Basil Vegetable Nasoya Dumplings With Colorful Slaw

I'm going vegan!! Just kidding.

This Vegan Thai Basil Vegetable Nasoya Dumplings With Colorful Slaw dish, however, is not only satisfying and colorful, but comes together in minutes and doesn't require a full recipe.

I was contacted by Nasoya and offered a few samples of their vegan dumplings and a stipend to come up with a plant-based recipe. The dumplings are organic and contain 6 to 7 grams of plant-protein (per 5) and no cholesterol! You can buy them at Giant Food, Martin’s, Safeway, Weis, Shop Rite, and Wegman’s.

I decided to pan-fry the dumplings and add them on top of a colorful crunchy slaw.

The Thai Basil Vegetable Dumplings contain tofu, peas, carrots, peppers, basil, and onion. They take less than 10 minutes to prepare and have a ton of flavor.

For the slaw, I combined yellow and red peppers, cucumber, red cabbage, and dressed it with the combination of olive oil and lime juice and seasoned with salt and cilantro. A drizzle of sriracha, a sprinkle of black sesame seeds, and a few lime wedges finish the dish.

PS here's a coupon for you!

2/4/19

Meatless Monday: Vegan, Raw, Kosher & Fancy Fruit Salad

Got winter blues? My Vegan, Raw, Kosher & Fancy Fruit Salad will surely erase those. You will not find a single banana or an unripe melon in my salad. Instead, I combined seasonal citrus and apples with a tropical mango and a few berries.

Meatless Monday: Vegan, Raw, Kosher & Fancy Fruit Salad

Ingredients
2 oranges
1 grapefruit
1 bunch grapes
2 apples
2 cups raspberries
2 cups blackberries
1 mango

Directions
1. Segment oranges and grapefruit
2. Slice grapes in half
3. Core and dice apples
4. Peel and dice mango
5. Combine all fruit and berries and serve

1/14/19

Tuscanini Gigli Pasta With Fennel, Tomatoes & Peas

Tuscanini Gigli Pasta With Fennel, Tomatoes & Peas is a beautiful vegan dish that brings brightness, color, and at the same time comfort to a snowy cold winter day.

I received a sample of Tuscanini Gigli pasta and LOVED the fun shape which reminds me of a trumpet flower. It's apparently great served with sauce as the sauce sticks to the fluttered edges, but I decided to make it with a bunch of vegetables. In fact, there are more vegetables in this dish than pasta.

Of course you can use whichever pasta shape you love!

Tuscanini Gigli Pasta With Fennel, Tomatoes & Peas
Serves 3-4

Ingredients
1 tablespoon olive oil
2 leeks, white and light green parts only, halved lengthwise and thinly sliced, then well washed and drained
1 fennel bulb, thinly sliced
salt & red pepper flakes to taste
1 cup cherry tomatoes, halved
1 cup defrosted peas
1 cup defrosted corn
2 cups dried pasta, cooked according to directions {NOTE: I always cook my pasta 1-2 minutes longer because I don't like it al dente pasta}
Meyer lemon zest and juice
dill, chopped
extra olive oil

Directions
1. Heat olive oil in a large skillet. Add leeks and fennel and saute until softened, mixing every few minutes. Season with salt and red pepper flakes.
2. Add cherry tomatoes, peas, and corn. Saute for a few extra minutes.
3. Add drained cooked pasta. Mix to combine. Saute for a few more minutes.
4. Off the heat, add Meyer lemon zest and juice. Taste and adjust for salt.
5. Serve topped with dill and a drizzle of olive oil.

PS Leftovers reheat well and are great with chopped olives!

Dislaimer: I received a sample of pasta free of charge, but this post is not sponsored. All opinions are my own.

1/7/19

Vegan Butternut Squash, Chickpea & Kale Red Curry

Vegan Butternut Squash, Chickpea & Kale Red Curry
Serves 4-6
Inspired by Washington's Green Grocer

Ingredients
1 tablespoon olive oil, more if needed
5 cups bite-sized diced butternut squash
1/2 diced onion
1 tablespoon minced ginger
2 cloves garlic, chopped
2 tablespoons red curry paste
2 teaspoons turmeric
1 teaspoon salt
13.5 ounce can coconut milk (full fat!)
1 cup water
1 can chickpeas, rinsed and drained
2 handfulls chopped kale
juice of 1 Meyer lemon
chopped parsley or cilantro
chopped smoked almonds (or any other nuts you like)

Directions
1. Heat olive oil in a large skillet. Add butternut squash and saute for 5 minutes.
2. Add onion, ginger and garlic and saute for 3 more minutes, adding a bit more oil if needed.
3. Mix in red curry paste, turmeric, salt, coconut milk, and water. Bring to a simmer and simmer uncovered for 15 to 20 minutes until the squash is tender but not mushy.
4. Mix in chickpeas and kale, cover, and simmer for 5 to 10 minutes until kale has wilted.
5. Off the heat add Meyer lemon juice. Adjust for seasoning.
6. Serve topped with parsley and almonds.

You can eat this as is or over rice. This curry reheats great for leftovers: you may need to add a bit of liquid to thin it out.

12/17/18

Raw Brussels Sprouts, Red Cabbage, And Carrot Slaw

Raw Brussels Sprouts, Red Cabbage, And Carrot Slaw is the perfect way to use winter produce literally in minutes! This slaw is colorful, crunchy, keeps well in the refrigerator, and is basically negative calories dish: you'll burn more calories chewing ;)

I had a bunch of produce from my latest Washington's Green Grocer order and instead of roasting the Brussels sprouts and making a cabbage soup, decided to thinly slice all the vegetables and mix in the beautiful pomegranate arils.

For the dressing, I used tangerine juice, olive oil, and whole grain mustard. You can use as little or as much of each of these ingredients depending on how spicy or sweet you want the dressing to be. In fact, feel free to add a bit of honey or lemon juice.

Also, I used a food processor to shred my vegetables. You can use a knife or a mandoline if that's what you have.

Raw Brussels Sprouts, Red Cabbage, And Carrot Slaw

Ingredients
Brussels sprouts, shredded
carrots, thinly shredded
red cabbage (or purple) thinly shredded
pomegranate arils (leave some for garnish)
salt and pepper
olive oil
fresh tangerine juice
whole grain mustard

Directions
1. Combine the vegetables in a very large bowl.
2. Sprinkle most of the arils on top, season with salt and pepper and drizzle with olive oil, tangerine juice and top with a few tablespoons of whole grain mustard.
3. Gently mix to combine: you don't want to crush the pomegranate arils.
4. Serve in individual bowls topped with extra arils.

11/26/18

Meatless Monday: Green Beans With Pomegranate & Smoked Almonds

If you are looking for what to do with green beans, look no further! Green Beans With Pomegranate & Smoked Almonds is a gorgeous side to serve with your meal and is a great contender for your Christmas meal if you celebrate that holiday because of the vibrant green and red colors.

If you don't celebrate Christmas and just love pomegranate seeds and smoked almonds, make this immediately!!

Green Beans With Pomegranate & Smoked Almonds

Ingredients
water
salt
green beans
olive oil
salt
pepper
red pepper flakes
pomegranate molasses
pomegranate seeds
smoked almonds, chopped
parsley, chopped

Directions
1. Cook the beans in boiling salted water for a few minutes. Drain and dry on a paper towel.
2. Heat olive oil in a large skillet. Add the beans and season with salt, pepper and red pepper flakes. Saute until the beans are browned.
3. Serve the beans drizzled with pomegranate molasses and topped with pomegranate seeds, smoked almonds and parsley.

What are YOU cooking?

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