June 2023

Toum (Lebanese Garlic Dip)

June 3, 2023

Toum (Lebanese Garlic Dip)

This dip is for garlic lovers. Toum is usually made with a lot of oil, but I make it with pureed cauliflower or silken tofu with great results. I often serve it with my Ginger Tamari Baked Jackfruit or Tofu, and I make sure that I am not having company that day.

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Ingredients

1 cup garlic cloves
¼ cup lemon juice
1 teaspoon salt
2 cups steamed cauliflower florets or extra firm silken tofu

Instructions

Combine all ingredients in the bowl of a blender and process until smooth and creamy.
Store refrigerated in an airtight container for up to 5 day

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Whole Food Plant-Based Cooking: The Beginner’s Course is Here.

June 2, 2023

I’ve wanted to do a comprehensive course on cooking in a whole food, plant-based kitchen for the beginner cook or for anyone looking to expand their cooking skills in a WFPB kitchen. Well, I am excited to announce that the course is now available.

You can find more information Here .

This course is a project of CNS Kitchen, an online support group for anyone looking to adopt a WFPB lifestyle. We are a non-judgmental group who know that everyone is at a different place in their health journey and that community matters.

Blog Recipes

Chef Del’s Favorite Picnic

Here you’ll find new recipes to make your picnic stand out from the crowd. They are healthy, delicious and easy to prepare. Scroll down to see the recipes.

Exciting News!

Whole Food Plant-Based Cooking, The Beginners Course is here. Click here to learn more.