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    You are in: Home / Dina Cohen's Public Recipes
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    17 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I adapted pinkcherryblossom's great recipe for spinach and chickpea curry to make this tasty vegetarian couscous. I changed the combination of spices a bit and substituted canned tomatoes for fresh ones. It's very flavorful and filling but light at the same time. I use Near East couscous mix for the grain: it's ready in 5 minutes as opposed to real couscous which is very long to make. If you don't use spinach in the recipe, you might want to add a little water in step 3. You may also add other vegetables, such as carrot, squash, eggplant or potatoes. Boil or steam them aldente separately and add them in step 3. This makes a perfect vegetarian entree that you can serve along with a mediteranean salad (tomato and cucumber with olive oil and lemon dressing) or simply by itself.

    Recipe #245143

    This is the easiest tapenade recipe as there are no anchovies or capers involved. It can work as a dip, spread for sandwiches. I like to eat it with roasted or boiled potatoes. Use the olives of your choice. Black olives have an intense flavor and are very salty, kalamata olives are sweeter and very tasty. Extra virgin olive oil works best for this recipe.

    Recipe #246097

    My friend from Ecuador made it for us and I tried to replicate it with much success. It's now one of my favorite soup to make. If you like a creamier soup, you can make it with 3 cups soy milk and 1 cup water.

    Recipe #280423

    This is a very simple curry. You can add any vegetable that you like. I found this recipe on the post punk kitchen and changed it a bit. You can add only half a lemon juice if you don't like a strong tart flavor. Throw in your favorite vegetable (eggplant, sweet potato, pepper, etc.)

    Recipe #260508

    Pistou is the French equivalent of Italian Pesto but it doesn't have cheese so it's perfect for vegan. This recipe is flavorful and works great as a spread for sandwiches or with penne pasta.

    Recipe #245270

    I created this recipe because I had too much basil left over from another recipe. It turned out fantastic and now it's on my list of favorites. You can substitute the tahini (roasted sesame paste) for almond butter, it will give it a nice, full nutty flavor. I serve it as an appetizer with oven roasted vegetables. To make the chickpeas easier to digest, I soak them in water for about 10 minutes and then remove their little skin. It takes a while but really is worth it if you have a sensitive stomach.

    Recipe #245192

    This vinaigrette has only 3 ingredients but is extremely tasty. Make sure all ingredients are room temperature so they will blend well. Use a good quality mustard for best result. You can add fresh herbs.

    Recipe #245532

    This is a light and effortless summer recipe. The orange blossom water (indian market, certain supermarket) gives it a unique and delicate flavor.

    Recipe #245253

    I kind of improvised this recipe, so the measures may not be exact. I will need to test it a couple of time. However, it makes a delicious, moist banana bread. Low fat and vegan!

    Recipe #305437

    I like the moist texture of this cake and it is pretty easy to make. I buy the green tea powder (matcha) in Asian groceries because it's way cheaper than the high quality matcha sold in tea stores and designed for the tea ceremony.

    Recipe #247241

    I found this recipe in a French Cookbook and adapted it a bit. This is a simple and delicious and most of all very easy to make. It can be served as an entree with a salad or a side dish.

    Recipe #245184

    It's a great recipe to make if you have leftover lentils. It has an even lighter and more delicate texture than regular houmous. The olives give it a little kick. You could substitute black olives for kalamata or green ones. Enjoy with grilled vegetables or warm pita bread. It's my perfect summer appetizer!

    Recipe #246634

    People love this recipe for risotto!

    Recipe #260164

    This tea cake is elegant and very simple to make. I used a basic pound cake recipe and added the rose petals, rose water and food coloring. The purist could use beet juice. This recipe makes quite a small cake but it certainly is enough considering how rich it is. You can reduce the amount of sugar in the cake to 1/2 cup and add a pink icing flavored with rose water.

    Recipe #246916

    This is my favorite type of quiche. It's delicious and rich yet not too heavy. You may substitute sour cream for the yogurt. I have also been successful using tomato bisque instead.

    Recipe #406840

    Recipe #260227

    Sweet and creamy corn soup!

    Recipe #280233


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