monsteranatomy101: Vegan Skillet Falafel Pizza!  Plain pizza dough from Trader Joe’s, cooked in an iron skillet, then hummus, cucumber tomato salad (which has lemon juice, cumin, and fresh parsley in it), crumbled fried falafel, and finally, drizzled tahini sauce on top. So good! 

suzmur: want.

neveja: roasted red pepper hummus

getmehealth: Moroccan Spiced Lentil, Chickpea and Fava Bean Soup - Serves six. * 3 Tablespoons olive oil * 2 onions, sliced * 4 cloves garlic, thinly sliced * 1/2 teaspoon ground ginger * 1/2 teaspoon ground turmeric * 1 teaspoon cinnamon * 4 cups canned diced tomatoes, in their juice * 1/2 teaspoon sugar (or substitute) * 3/4 cup lentils, rinsed and drained * 6 cups vegetable or chicken broth or stock * 1 cup dried chickpeas, soaked overnight, boiled until tender, and drained (or substitute a 15 oz can of chickpeas) * 1 cup dried fava beans, soaked overnight, boiled until tender, and drained * 1/2 cup chopped cilantro * salt and pepper to taste Heat the oil in a stockpot or very large saucepan over medium heat.  Add the onions and garlic and cook until the onion has softened.  Add the ginger, turmeric, cinnamon and stir to mix.  Stir in the diced tomatoes, sugar and lentil and pour in the broth or stock.  Bring the mixture to a boil, then reduce heat and simmer, covered, until the lentils have softened, about 25 minutes. Add the chickpeas and fava beans and simmer another 10 minutes to allow the flavors to meld and the soup to heat through. Add the cilantro and add salt and pepper to taste. source: http://www.girlcooksworld.com/2011/06/moroccan-spiced-lentil-chickpea-and.html

wefuckinglovefood: Clam Chowder in Bread Bowl!

kissthegourmet: Lasagna Soup

neckbruises: Breakfast.

foodparadise: avocado, haloumi cheese, roasted tomatoes on baguette

fantasticedibles:  Sushi with avacado

foreigncuisine: DSC_0880 (by Micky Wang)

a place for healthy things