My Vegan Cooking Secret: Mix It Up

By: Loolwa Khazzoom, Founder, Dancing with Pain

December 11th, 2010 • Nutrition for Natural Pain ReliefPrint Print

I like mixing up foods that are hot and cold, sweet and spicy, and any other such combinations. This diversity makes for interesting dishes with a mouthful of tastes and textures. Today I took my warm bean and rice dish – with a diverse array of cooked beans, beets, leafy beet tops, garlic, rice, raisins, and cilantro – and I added it to the following cold foods, all fresh (except the spice), all organic, and chopped where applicable:

  • Persian cucumber
  • Dill
  • Garlic
  • Spring onions
  • Basil
  • Sesame seeds
  • Pumpkin seeds
  • Middle Eastern spice (combo of cumin, paprika, oregano, other yumminess)
  • Unprocessed natural sea salt

I then topped the dish with a peanut sauce, which I made with peanut butter and water.


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