Tag Archives: Jerusalem

Loubieh wa Hummus bi Tahina | Lebanese Green Beans with Hummus (vegan, gf)

Green Beans and Hummus on Chelrabbit.com (gf, vegan)

The basis for Lebanese food is fresh vegetables, olive oil, garlic, lemon and fresh herbs and spices. Rich, savory, and tangy flavors and an eye toward contrasting textures are also fundamental. Yes. It’s a vegan dream. Like many cultures, the preparing and sharing food is an act of friendship and love. If you share a meal with a stranger, that person becomes your friend. It’s an easy language to learn. I’ve never felt more welcome in a country where I didn’t speak the language, and to do this day, Lebanese is my “comfort food”: creamy fattoush with sumac and crunchy pita, maqluba, chopped salad, balila (cumin chickpeas)…

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Preserved Lemons (vegan, gluten-free, raw)

gluten-free, vegan, raw


I recently moved to Oakland from a damp, grey Edinburgh, Scotland, and before that, a New York that alternated between bitter cold and an oppressive mugginess. Living in Oakland is like the discovery of what is “just right” in the tale of the three bears – but not only because of it’s mild, sunny weather and cool nights: also in terms of produce. It has the wild blackberries of Scotland that grow from mid-summer to late fall, the local farmer’s produce of New York, but also a wide variety and year-long growing season. And of course, everything is much fresher. Just to be fair, however, the west coast has nothing on New York apples.

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