Muhammara is a dip made from red capsicum, garlic, cumin, lemon, salt, nuts, a hint of chilli and a bit of olive oil. This delicious dip is said to originate from Syria, but it is common all over the Middle East. It is great with some good bread or you can use as a spread on toast.
Turn over a new leaf with this delicious cabbage curry. Well, I did! I tried something different by incorporating two flavours that I normally don’t use—Kashmiri chilli and toasted sesame seeds.
I love chickpeas and these savoury pancakes are another way to share my love for this versatile vegetable. Plus they are vegan and gluten free.
You show me one person who doesn’t love a good risotto and I will…okay I won’t do anything other than promise you that this version will convert them!
Cambuulo (ambulo) is a famous Somali dish usually served with sesame oil and a drizzle of sugar. It can be a mix of rice and adzuki beans or any kind of beans or lentils, corn and beans or sometimes just adzuki beans. Cambuulo is usually eaten for supper.
This is a wonderfully earthy salad—filling and nutritious. The flavour combinations are unexpected but work beautifully together.
I was beyond flattered when I given the daunting challenge of putting my own twist to the famous chef Tal Ronnen’s vegan menu at the Wynn Luxury Resort in Las Vegas.
This nutritious salad with its nutty and earthy taste is not only filling, but looks pretty good on the plate. I also love the fact that something so delicious can also be healthy.
This vegetable hotpot is packed with goodness and is super tasty too. You literally chuck everything into one pot and cook away, making it one of the easiest dishes you could make.
Rich, smooth, creamy, garlicky with a hint of spice – that’s how I like my hummus. Not only does it make a great protein-packed dip, but it can also be used to ‘butter’ your bread or used instead of mayo in a sandwich.