South of the Border Freekeh Salad

Have I convinced you to try to freekeh yet? At this point, I’m thinking the only reasons to not try it would be 1. you’re gluten-free, or 2. you can’t find it. I can’t help with the gluten-free thing, but… seriously, bite the bullet and just order it by mail if you have to. You’ll be so glad you did!


South of the Border Freekeh Salad


South of the Border Freekeh Salad

This salad couldn’t be easier. It’s perfect for quick lunches, hot weather, picnics– you name it! It’s healthy, too! Packed with freekeh (my latest favorite grain), black beans (always wonderful), lots of vegetables for taste and crunch, and even a zesty, fat-free dressing, you just know you can’t go wrong. If making this ahead of time, be sure to wait to add the avocado until you are ready to serve the salad, so it remains green.

2 cups cooked freekeh, cooled

2 cups cooked black beans

1 1/2 cups chopped cabbage

1 head romaine lettuce, chopped

1/2 cup chopped red bell pepper

1/4 cup chopped carrots

1/4 cup minced scallion

1 tablespoon minced poblano, or to taste

1/2 cup favorite red salsa (we like medium here)

1 jarred red bell pepper, rinsed

1 chipotle in adobo, optional

1 tablespoon red wine vinegar, optional

Salt and pepper

1 avocado,  pitted, peeled,  and chopped

Combine the freekeh and vegetables in a large bowl. Combine the salsa, red bell pepper, and chipotle (if using) in a small blender. Process until smooth. Taste and add the red wine vinegar, if more tang is needed. It all depends on the salsa. Process again. Pour over the salad and stir to combine. Taste and adjust the seasonings.  Gently stir in the avocado.

Yield: 4 servings


Vegan Finger Foods- Preorder Now!

I am beyond excited to tell you that our latest book is about to hit the market. When hearing our theme of finger foods, so many people made comments like “That’s how I really like to eat!”, “I never know what to serve when I have company!”, “Grazing is the best!”, and “Now I know what to take to mixed parties!”. These are all paraphrases, of course, but the meaning is there. This is truly a book whose  time has come and Celine and I are confident it will get a warm welcome. Whether you are the host(ess), a party-goer, or simply prefer lighter meals, you need this book! We’ve got lots of make-ahead dishes to make your life easy, and also a bunch of dishes that can be potentially gluten-free. We’ve even included menus, so you can plan a party in minutes. This book is the key to easy entertaining, as well as incredibly satisfying small plates for all tastes and any time.

Coming soon!

The Look Inside feature is up! You can even try one of my favorite recipes in the book: Brewpub Cauliflower Dip with Chips! Enough talk! Let me share some pictures, then tell you what could be yours if you pre-order today!

spinachswirlsSpinach Swirls with Quickie Marinara

zuchinicupsHarissa Carrot Zucchini Cups

seitanroundsKimchi Stuffed Sausages

(Begin TV voice here.) And so much more!  Now for our special offer! If you are one of the first 100 people to pre-order Vegan Finger Foods  starting today,  April 7th, *and* email your receipt to,  you will receive a signed bookplate* to put in the front of your book. Or on a notebook. Or on your car. Or really, wherever you want. In addition, every 25th order (up to #250 – so 10 people) will receive a super cool vegan tote bag (photo posted as soon as we get our hands on them!).  Books can be purchased anywhere, just so you send us the proof of purchase.  We’re sorry, but this promotion is limited to US and Canada only, and is valid only while supplies last. (End TV voice).

Vegan Finger Foods is the key to easy entertaining, as well as incredibly satisfying small plates for all tastes and any time. It’s also been lauded as a VegNews Editor’s Choice for one of the most anticipated books of the year. We’ll have more reviews coming, complete with a blog tour. You know what that means: honest reviews, sample recipes, and maybe even chances to win a copy of the book. But to get a book plate and maybe even a bag, order now!

*If you need help deciphering our writing, let us know. We’ll make something up.



Freekeh Fritter Kale Salad with Tahini Harissa Dressing

Before I head right into Freekeh Friday, I’ve got an important announcement. Check this blog on Monday, April 7th. You’ll be glad you did. So come back!

Now… back to freekeh…

I know I’m going out on a limb, but I have a feeling some of you will want to make this recipe just because of the name. I’m looking at you, fritter fans! And you, kings and queens of  kale! And of course, those who are tempted by tahini!  And even those who have to have harissa as much as we do. Ok, alliteration overload aside, this is one seriously good salad. Don’t be daunted by the lengthy recipe list, this really comes together quickly.



Freekeh Fritter Kale Salad with Tahini Harissa Dressing

Warm, whole grain  fritters top a perfectly dressed salad. How perfect? Well, when you make this zesty dressing to taste, you just know it can’t be beat. Roasted asparagus is always a welcome addition to any meal.. here we  pair it with the optional (slightly sweet) roasted parsnip and oh-so-green baby kale. By the way, these fritters are fantastic without the salad, too. Just side with a harissa and lemon juice  spiked mayo for an incredible snack.

For the Salad:

6 to 8 stalks asparagus, cut into 1-inch pieces

1 parsnip, peeled and cut into 1/2-inch slices, optional

2 teaspoons olive oil, divided

Salt and pepper

5 ounces baby kale

few slices red onion, halved or quartered

handful cherry tomatoes, halved

1/2 bell pepper, chopped (any color)

For the Dressing:

3 tablespoons vegetable broth

1 tablespoon tahini

1 tablespoon seasoned rice vinegar

1 tablespoon fresh lemon juice

1 tablespoon light miso (I love South River Sweet Brown Rice Miso)

2 teaspoons harissa, or to taste

1 clove garlic, peeled

Salt and pepper

For the Fritters:

3/4 cup plain vegan milk

1/2 cup fresh corn (or frozen, thawed)

1 clove garlic, peeled

1 cup cooked freekeh

1/3  cup minced red onion

1/2 teaspoon ground coriander

1 1/2 cups all-purpose flour, divided

Salt and pepper

High heat neutral-flavored oil, for cooking

To prepare the salad, preheat the oven to 400 degrees F. In separate bowls, toss the asparagus and parsnip with 1 teaspoon oil each and season with salt and pepper. Put on opposite ends of a rimmed baking sheet. Bake the asparagus for 10 minutes, or until tender, and transfer to a plate to cool. Bake the parsnips for 15 minutes, or until tender, and transfer to the same plate. When cool, toss the asparagus, parsnip, and all remaining salad ingredients in a large bowl.

To prepare the dressing, combine all the ingredients except the salt and pepper in a small blender. Process until smooth. Season to taste with additional harissa and salt and pepper.

To prepare the fritters, combine the milk, corn, and garlic in small blender. Process until smooth. Pour into a medium-size bowl. Add the freekeh, onion, and coriander and stir to combine. Add 1 cup flour to form a thick batter. Season to taste with salt and pepper. Put the remaining flour on a plate. Scoop a rounded tablespoon of fritter batter and drop it in the flour on the plate. Pat it into a small disk, no more than 1/2 inch thick and coat with flour. Repeat until all fritters are formed. Heat a thin layer of oil in large skillet over medium-high heat. Cook the fritters, in batches, for 3 to 5 minutes, until browned. Turn over to cook the second side. Transfer to a plate lined with a paper towel. You should have 14 to 18 fritters.

To serve, pour the dressing over the salad and toss to coat. Divide the salad evenly among 4 plates. Top with one-quarter of the fritters and serve.

Yield: 4 servings


Freekeh Kale Salad

Here I am with another Freekeh Friday recipe! If you guys haven’t tried this stuff yet, what are you waiting for? It can do anything: it’s like the garbanzo bean of the grain world! It can take on any recipe and make it better. High in protein and fiber, it’s not only nutritious, but nutty and wonderfully tasty, too. This freekeh recipe is tied with the Chickpea Harissa Soup as my favorite freekeh creations… as of today. But it’s so hard to choose! I’ve also been using it in whole grain breads and want to have one more go at the recipe before sharing it. So while the day to try a new grain is coming up soon, I’m going to keep my Freekeh Friday posts coming.


Freekeh and Kale Salad


Freekeh Kale Salad

Mmmm… kale! It’s the green that knows it’s place so well. And that place is anywhere and everywhere!  Kale, other vegetables, and  freekeh are joined by sweet bits of dried apricot, crunchy sunflower seeds, and a full-flavor miso dressing to create a super-satisfying salad. Oh, and that’s a no-oil added salad dressing. Bonus!

8 ounces kale, chopped

1/2 cup raw whole freekeh, cooked according to package directions, drained, and cooled

1/2 cup small cauliflower florets

1 carrot, peeled and grated

1/4 cup minced dried apricots

1/4 cup vegetable broth

2 tablespoons seasoned rice vinegar

2 tablespoons nutritional yeast

2 tablespoons red miso

1 tablespoon salted, roasted sunflower seeds

Salt and pepper

Put the kale in a medium-size bowl and rub it with your hands to break it down some, for 4 to 6 minutes, or to desired texture. Stir in the freekeh, cauliflower, carrot, and apricots.

Combine the broth, vinegar, nutritional yeast, and miso in a small blender. Process until smooth. Pour over the kale and freekeh mixture and stir to coat. Season to taste with salt and pepper, and stir in the sunflower seeds when serving.

Yield: 2 to 4 servings

Chickpea and Freekeh Soup with Harissa

My frenzy over freekeh continues. I only wish I’d known about this stuff sooner! Even just cooked and salted, I could eat this stuff by the bowlful. But the fun really begins when you start thinking of different ways to use it. Since we’re still in the winter temperatures,  I cooked up a whole package of freekeh, and started a pot of soup. I didn’t plan to use it all at once, but since cooked freekeh can be stored in the refrigerator for a week, I’m a step ahead for another meal, too! I didn’t have much direction for the soup to start with, but before I knew it, we were enjoying this flavor-packed soup that warmed us from the inside out.


Chickpea and Freekeh Soup with Harissa

Chickpea and Freekeh Soup with Harissa

Like all soups, this one is flexible. I happened to use 2 cups of chickpeas simply because I’d frozen them in 2 cup portions, but if you’re using canned, just go with 1 can.  I grabbed a can of diced fire-roasted tomatoes, but any kind of tomato would work, including crushed. Since the recipe has harissa, let me emphasize to cook to your own taste. I’ve tried many kinds and they all vary in heat. Here’s the blueprint so you can build your own soup!

1 tablespoon olive oil

1/2 large onion, minced

1 carrot, peeled and diced

1 stalk celery, diced

1 small parsnip, peeled and diced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

4 to 6 cloves garlic, minced

1/4 cup dry red wine

6 cups water

2 cups cooked chickpeas

1 (14.5 ounce) can diced fire-roasted tomatoes, undrained

1 cup cooked freekeh (either cracked or whole)

1 to 2 tablespoons harissa (medium or hot), to taste

1/4 teaspoon liquid smoke, optional, to taste

5 ounces baby kale

Salt and pepper, to taste

Heat the oil in a large soup pot over medium heat. Add the onion, carrot, celery, and parsnip. Cook for 3 to 4 minutes, until the onion is translucent. Add the cumin, coriander, paprika, thyme, and garlic. Cook, stirring occasionally, for 3 to 5 minutes, to toast the spices. Add the wine. Stir to deglaze the pot. Add the water, chickpeas, tomatoes,  freekeh, harissa, and liquid smoke. Bring to a boil, then reduce to simmer for 20 minutes.  Stir in the baby kale and for 3 to 4 minutes, until wilted. Season to taste with salt and pepper.

Yield: 4 to 6 servings