In this post I explain my philosophy for cooking and for the recipes on this site.
Layla’s leek and zucchini tart recipe uses olive oil, tomatoes, thyme, no cream and can be made with a classic or vegan tart dough.
These naturally low-fat vegan crepes using soy milk taste as delicious as traditional ones, and contain no egg, no dairy, no added sugar in the dough.
This vegan caprese salad retains the gorgeous colors from the original with a variation using tofu, fresh herbs (basil, parsley or cilantro) and no oil.
This broccoli and chard salad with balsamic vinegar recipe uses a boiling cooking method. 3 ingredients, no oil, no salt, ideal for light dish or appetizer.
This kale cucumber salad with golden beet dressing (no oil) combines two nutritious vegetables with the power of beets, lemon, orange, garlic and vinegar.