This Lebanese Baba Ghanouj is irresistible and made with only four ingredients! Grilled eggplant, tahini, garlic and lemon juice come together for a delicious, smoky
Zucchini Pulp Sauté
A delicious vegan side dish, this appetizer uses the innards (pulp) of zucchinis, leftover from your stuffed zucchinis or zucchini boats, and turns them into
Lucy’s Famous Falafel (Lebanese Falafel)
Falafel is an iconic Middle-Eastern street food and appetizer that has become increasingly popular worldwide. This Lebanese recipe uses both chickpeas and fava beans, making
Cooked Dandelion root is tossed with a lemon and olive oil and topped with caramelized onions for the delicious Lebanese vegan dish known as Hindbeh.
White Rice with Vermicelli Noodles
This quick and easy rice dish is a staple in Middle Eastern cuisine. Vermicelli noodles are cooked until golden brown then tossed with white rice
Sweet Potato Kibbeh
This Sweet Potato Kibbeh is vegan play off the iconic Lebanon baked meat Kibbeh. Warm and delicious, serve this as a main dish, or, as
Rainbow Carrots with Tarator
Sweet rainbow carrots are roasted and drizzled with a tangy lemon and garlicky Lebanese tahini sauce known as tarator.
Sfouf Mini Cakes
Individual servings of the classic Lebanese Turmeric cake known as Sfouf, made with a dairy-less twist! This vegan version is almost indistinguishable from the original