Fried Turmeric Rice & Broccoli

By Angelika Hanna This simple and very easy to prepare recipe is perfect for a quick weekday vegan/vegetarian lunch or dinner. Recipe: Prep Time: 10 min Cook Time: 11 min (plus cook time for the rice) Total Time: 21 min Yield: 4 servings Cuisine: Fusion/North American/Canadian Author: Angelika Hanna / Zest4Food Ingredients: Extra virgin cold-pressed olive oil 2… Continue reading Fried Turmeric Rice & Broccoli

Classic Bruschetta

By Angelika Hanna Recipe: Prep Time: 10 min Resting Time: 10 min Total Time: 20 min Yield: 1 bowl serving size Cuisine: Italian; Vegan World Cuisine Author: Angelika Hanna / Zest4Food Ingredients: 2 big tomatoes, diced – I used the beefsteak 1/4 cup red onion, diced 1/4 cup fresh basil leaves, chopped 2 tsp olive oil… Continue reading Classic Bruschetta

Avocado-Tomato-Spinach-Quinoa Salad

By Angelika Hanna This summer salad is plant-based, vegan, gluten-free, and oil-free. A tasty, refreshing, and healthy delight. Recipe: Prep Time: 10 min Cook Time: 15 min Cool Time: 15 min Total Time: 40 min Yield: 4 servings Cuisine: Vegan World Cuisine Author: Angelika Hanna / Zest4Food Ingredients: 1 1/2 cups of cooked quinoa 2 medium… Continue reading Avocado-Tomato-Spinach-Quinoa Salad

Quinoa Tabbouleh Salad

By Angelika Hanna This Quinoa salad recipe is a tweaked Tabbouleh. It doesn’t meet all the criteria to be called the ‘classic’ version. The classic Tabbouleh is made with Bulgur wheat instead of Quinoa. Traditional Tabbouleh calls for a lot of parsley (more than what I used in this recipe), fresh mint leaves, red chili… Continue reading Quinoa Tabbouleh Salad