This light, lemony Chickpea Quinoa Salad is bursting with Middle Eastern flavors (preserved lemons + sumac!) * Cook Time: 15 Total Time: 30 minutes Yield: 6 Category: salad, vegan salad Method: tossed Cuisine: Middle Eastern Diet: Vegan Ingredients Preserved Lemon Dressing * 1/4 cup preserved lemons, finely chopped (or see notes) * 1/4 cup olive oil * 1/4 cup lemon juice * 2 garlic cloves, finely minced * 1/2 teaspoon salt * 1/2 teaspoon pepper * 1/2 teaspoon sumac (optional) Chickpea Quinoa Salad * 3/4 cup quinoa (dry, uncooked) * 1 1/2 cups water * 1 15-ounce can chickpeas, rinsed and drained ( 1 1/2 cups cooked chickpeas) * 1/2 cup red onion, finely chopped (see notes) * 1 English cucumber, diced (2 cups) * 1 bell pepper (yellow is nice) diced * 1 cup cherry or grape tomatoes, halved ( or chopped radish) * 1/4 cup kalamata olives, chopped or halved * 1/2 cup flat-leaf parsley, chopped * 1/4 cup dill, chopped (or sub mint, or use both!) * Other optional additions: avocado, feta, radishes Instructions Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly. Make the dressing, by mixing all in a bowl. Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest. Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss. Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more. Notes If no access to preserved lemons, substitute zest from one whole lemon plus 1/2 teaspoon salt. Add more lemon juice to taste. Salad will keep 3-4 days in the fridge.

A real heaven for chocolate lovers . Here’s the recipe if you would like to give it a try: Crust: 180 g all spelt flour 50 g almond meal 100 g vegan butter 2 tbsp coconut sugar 2 tbsp cold water Combine all ingredients. Refrigerate for 30 minutes. Preheat the oven 180. . Bake for 30-35 minutes. Ganache: 150 g chocolate 70% or more 1 c coconut cream 2 tbsp maple syrup (more if needed) 1-1,5 avocado Melt chocolate. Add maple syrup , coconut cream and avocado. Blend until smooth and creamy. Pour over the base. Refrigerate for 1 h. Enjoy! .

An Arabic dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper Recipe for 2 1 tbsp olive oil 1 big onion diced 3 garlic cloves, finely chopped 1/2-1 chilli finely chopped 1,5-2 red bell peppers diced 6 tomatoes Parsley 4 eggs 50g fresh goat cheese Salt pepper Step 1 Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes. Step 2 Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine. Step 3 Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes. Notes You may use drained canned tomatoes instead of fresh, if desired.