Sunday, May 24, 2020

Vegan Recipes: Naan Bread & Fattoush Salad with a Provençal Twist

Herbed Garlic Naan Bread & 
Savory Fattoush Salad 

Naan Bread sprinkled with caramelized minced
Garlic & fried Herbes de Provence  

Savory Fattoush Salad 

Meyer Lemon & Herbs de Provence 
Vinaigrette Dressing  

You’ll love making and enjoying this delicious, easy and yeast-free Herbed Garlic Naan Bread and Savory Fattoush Salad bursting with flavors of tangy rainbow cherry tomatoes, crunchy cucumbers, radishes, little gem lettuce leaves, fresh herbes de Provence, Violife Foods vegan Feta cheese and Meyer Lemon Vinaigrette Dressing! 

As with most of my vegan Mediterranean recipes, I love to add a Provençal twist when it enhances the flavor and these two recipes are no exceptions. The aroma of naan bread made with dried herbes de Provence and the flavor of Fattoush salad with fresh herbes de Provence are simply amazing!  

So, let’s get started with the recipes!

Naan Ingredients & Instructions

Ingredients (serving size 8):
1 1/2 Cups whole grains, spelt or chickpea flour for gluten-free version
1/2 Tsp. sea salt
1 Tbsp. baking powder
1 Tsp. sugar
1 Tsp. dried herbes de Provence
3 Tbsp. olive oil
3/4 Cup unsweetened almond milk or water
1/2 Cup chopped fresh herbs such as thyme, oregano, chives & marjoram
2 Garlic cloves, peeled & finely minced

1. Over medium-heat in a skillet pan add 2 tbsp. olive oil, finely minced garlic and chopped fresh herbes de Provence, sautee them for a few minutes, until garlic is caramelized and herbs are crispy.  Remove from the heat and set aside.
2. In a bowl, Combine all dry ingredients and whisk together.
3. Create a well in the middle of the dry ingredients and add the 1 tbsp. oil and almond milk or water. Mix everything together with a fork until it forms a ball. Turn out on the counter sprinkled with flour and knead until very smooth — at least 5 minutes — adding more flour as necessary.
4. Let the dough rest for 10 minutes, then divide it into 8 equal pieces.
5. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8’). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 1 minute and half or until parts browning, on each side. When they are done, arrange them on a platter and sprinkle the caramelized garlic and fried herbs mixture. 
Meyer Lemon Vinaigrette Dressing Ingredients & Instructions
1/3 Cup fresh Meyer lemon juice
2 Tbsp. red wine vinegar
1 Garlic clove finely minced or put through garlic grater
1 Tsp. dried tarragon
1/2 Tsp. sea salt
1/2 Tsp. ground sumac spice
3/4 Cup extra virgin olive oil
In a small bowl, whisk together all the ingredients until the salt is completely dissolved. Pour the mixture into a pint size Mason jar, close lid and set aside for an hour for the flavors to blend. 
Fattoush Salad Ingredients & Instructions

Fattoush Salad Ingredients (serving size 8):
1 Cup rainbow cherry tomatoes, halved
1 Cups chopped English cucumber
5 Scallions thinly sliced  
1 Little gem lettuce or baby romaine lettuce
5 Radishes thinly sliced
1 Small orange bell pepper, cubed
1 Small yellow bell pepper, cubed
1/2 Cup fresh herbes de Provence such as oregano, thyme and marjoram  
1 /2 Cup vegan feta cheese, cubed 

Fattoush Salad Assembly Instructions:
1. Separate little gem lettuce leaves, wash and drain in a salad spinner to remove excess water.
2. Add the rest of the ingredients in a large bowl and gently toss with two spatulas and set aside.
3. In a large serving platter, arrange little gem lettuce leaves around the edge. You can also use some of radishes leaves.
4. Transfer Fattoush salad in the center of the serving platter.
6. Pour salad dressing on Fattoush salad right before serving it to keep the ingredients crunchy.


Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine


Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.




Monday, May 11, 2020

Simply Divine Vegan Chocolate Hummus Recipe!

Decadent Chocolate Hummus Appetizers Plate
Pic. 8

Chocolate Hummus in a Jar makes a
Delicious Gift for Family & Friends.
Pic. 7

Chocolate Hummus Lavash Bites 
Pic. 6

Vegan Wrap
Pic. 5

Processed  Creamy Ingredients 
Pic. 4

Chocolate Hummus Ingredients in Food Processor
Pic. 3

Roasted Rainbow Carrots
Pic. 2

Rainbow Carrots

 Lavash Bread

Savory Purple Cabbage Citrus Slaw
Pic. 1

Greetings Chocolate & Hummus Lovers!

Delicious roasted rainbow carrots, garam masala spice and cocoa make this hummus simply divine. So many ways to enjoy this decadent hummus, with cookies, crackers, fruits and veggies, as spread on vegan wraps, in lavash bites with purple cabbage citrus slaw and even as a creamy pasta sauce (just let your culinary imagination run wild and have fun in your kitchen).

Chocolate hummus makes a great appetizer and kids will definitely love it too. Put it in a jar and you’ll have a delicious gift for family and friends, pic. 7.

Roasted Rainbow Carrots Chocolate Hummus Recipe:

Chocolate Hummus Ingredients (serving size 6):
1 Bunch rainbow carrots
1 Can (15 oz.) chickpeas, drained, rinsed and pad dried with paper towel
1 Tbsp. cocoa powder (unsweetened baking cocoa)
1/4 Tsp. garam masala spice
2 Tbsp. olive oil  
1 Tsp. orange zest
1/4 Tsp. sea salt
1/2 Cup fresh orange juice

Carrots: Peel carrots with a vegetable peeler, wash, pad dry with paper towel and cut them diagonally into 1-inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end). Place carrots in a bowl, add olive oil, sea salt and toss them well until they are evenly coated. 

Roasting: Arrange carrots on a cookie sheet lined with parchment paper or in a pyrex glass pan and roast at 450ºF (pre-heated oven) for 20 minutes. Remove carrots from oven and set aside to cool for 30 minutes, pic. 2.

Hummus: In a food processor, add roasted rainbow carrots, chickpeas, cocoa powder, garam masala spice, orange zest and orange juice, pic. 3, and process until the mixture is creamy, pic. 4.  You can add, some more orange juice if the mixture is too dense.

Serving: Put the chocolate hummus in a bowel and garnish with orange or blood orange slices and a few rose petals and enjoy it with sliced carrots, apples, pears, crackers, almond cookies, and much more, pic. 8.

Purple Cabbage Citrus Slaw (serving size 6)

1 Small purple cabbage to make 3 cups shredded cabbage
1/4 Cup finely chopped shallots
1/2 Cup finely chopped fresh cilantro
1/4 Cup fresh orange juice and 1 tsp. orange zest
1/4 Cup fresh Meyer lemon juice and 1 tsp. Meyer lemon zest
1/4 Cup olive oil
1/4 tsp. sea salt
1/2 tsp. ground cumin 

Cabbage: Peel away tough outer layers of cabbage. Cut cabbage into 4 quarters and remove the core from each quarter. Thinly slice the quartered cabbage with a knife or a mandoline slicer. Next, chop the thinly sliced cabbage into small pieces. 

Slaw: Place cabbage, cilantro, shallots, Meyer lemon juice, orange juice, their zests, cumin, sea salt and olive oil in a bowl, pic. 1 and toss them with a spatula.

Vegan Wraps and Lavash Bites: Square Lavash is available in most grocery stores. For a delicious vegan wrap, spread a thin layer of chocolate hummus on lavash square, sprinkle 2-3 Tsp. purple cabbage citrus slaw, roll it up tightly and cut it in half diagonally, pic. 5. For lavash bites, slice your vegan wrap into 2 inches bite sized pieces, place them on a plate, sprinkle a dash of cocoa powder and a few rose petals (optional), pic. 6.


Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes and special events!

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.

Thursday, May 7, 2020

Pistou de Roquette Vegan Recipe!

Pistou de Roquette Toast with 
Heirloom Tomato

Pistou de Roquette 
Hors D’oeuvres Platter  

Pistou de Roquette 
Hors D’oeuvres Platter

Pistou de Roquette

Processed Pistou de Roquette
Pic. 3

Coarsely shopped toasted almond slivers & garlic 

Washed & Drained Arugula
Pic. 1

This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives Pistou de Roquette a savory and peppery taste, which adds a delightful flavor to foods. 

You can enjoy this delicious savory Pesto (vegan and for nut-free version, skip the almonds) with crusty bread & baguette with sliced tomato, slather it into a panini with a slice of vegan cheese, on sandwich breads with veggie or vegan burger, on pizza & flatbread with your favorite toppings, in pasta, polenta & risotto, on roasted potatoes, eggplant and much more. 

You can make a delicious salad dressing by adding Meyer lemon juice to the pesto and it makes a beautiful Vegan Hors D’oeuvres Platter too.

This pesto is very easy to make and makes a delicious culinary gift for family and friends too. So let's get started with the recipe!

Ingredients: (makes three 8 oz. jars)
4 Cups arugula 
2 Garlic cloves
1/2 Cup almond slivers
1/2 Cup extra virgin olive oil
1 Tbsp. Meyer lemon rinds
2 Tbsp. Meyer lemon juice
A pinch of sea salt

1. Wash, drain (run arugula through a salad spinner) pic. 1
2. Lightly toast almond slivers in a skillet and set aside to cool for 30 minutes. 
3. In a food processor, pulse almond slivers and garlic until coarsely chopped, pic. 2.
4. Add arugula, extra virgin olive oil, Meyer lemon juice & rinds, sea salt to the almond and garlic in the food processor and process until the mixture is creamy, pic. 3.

Transfer to a glass jars and refrigerate for up to 2 weeks. 


Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine


Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes and special events!

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.