either war or room temperature, this leek stew is proof that vegetable stews are delicious.

A simple and well known spice from Brazil, its name means “green scent” or “fresh scent”. It’s made with parsley and chimes all chopped and it is used in a large variety of recipes.

To ensure a prosper and good year, don't forget to eat your Blackeyed Beans on New Year's Day!!
Bring the good luck, eat your beans.

Beans around the world! This recipe is super quick to make, easy and also full of flavour. You can use it as a vegan pate in your sandwiches and also as a healthy snack dipping your favourite chopped veggies like carrots, peppers, celery or cucumber it goes well with everything. Perfect for a vegan potluck or any party where you have to bring some food.

You can also use it as a base and make some variations including some of the following options:

Roasted peppers
Smoked paprika
Turmeric and pepper
Caramelised onions

Tabbule, It's a national salad of Syria, is mainly made of chopped parsley, tomato, onion, soaked bulgur and some fresh and dried mint, some people add cucumbers and/or garlic or use quinoa instead of bulgur.
Seasoned with abundant lemon juice, olive oil and salt.

One of my favourite Middle Eastern dishes of all time. There are just about as many variations of this dish as there are ways to spell it. Here's my tangy take on this classic dish. Hope you enjoy, too!

An adapted illustration from my forthcoming book (with author Rachel Wharton): American Food: A Not-So-Secret History

See more here: http://instagram.com/americanfood_ahistory

or preorder the book here: http://tinyurl.com/y42hte8v

A herby, zingy feast with a kick! I love sea bass, and with spring in the air this meal is super quick and light, for more time in the sun!

This is a recipe of a Pesto I modified to have a little less strong taste. Parsley makes it softer. To illustrate it was as simple as to prepare :)

When life gives you lemons make Baba Ghanoush

delicious dressing for summer salads, a recipe of Alice Hart in Vegalicious, @alicecooks