Tahini and Turmeric: 101 Middle Eastern Classics - Made Irresistibly Vegan by Ruth Fox and Vicky Cohen

  • Overnight oats with cardamom and pistachios (page 13)

    from Tahini and Turmeric: 101 Middle Eastern Classics - Made Irresistibly Vegan Tahini and Turmeric by Ruth Fox and Vicky Cohen

    • Categories: Breakfast / brunch; Cooking for 1 or 2; Middle Eastern; Vegan
    • Ingredients: old-fashioned rolled oats; chia seeds; ground cardamom; unsweetened non-dairy milk; maple syrup; pomegranate seeds; Fuyu persimmons; pistachios
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Notes about Recipes in this book

  • Little gem lettuce rainbow salad with warm pomegranate vinaigrette

    • lolako on February 18, 2026

      Easy, nice salad. Vinaigrette is good. Salad course came between spicy appetizers and multilayered spiced main course. This was a nice, simple recipe for an in-between salad course.

  • Warm pomegranate vinaigrette

    • lolako on February 18, 2026

      Served with Rainbow Salad. Easy to make. Guests liked the flavor, and did not guess about the mustard in the dressing.

  • Stuffed onions

    • michalow on November 07, 2022

      These are so good! They are a bit of a project, since various steps have to be executed over about two and half hours, but the actual hands-on time is very manageable. The amount of filling seems better suited to three large onions, not four.

  • Tahini truffles

    • diana_2fkujq on March 10, 2026

      It came out too soft for me and hard to shape into a ball. I had to freeze the mixture. I used full fat coconut milk because that is what I had. Even working with the partially frozen mixture it was very messy to work with. If I had to do again I would only use the solid part of coconut milk.

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  • ISBN 10 0738220108
  • ISBN 13 9780738220109
  • Published May 29 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Da Capo Lifelong Books

Publishers Text

Cofounders of MayIHaveThatRecipe.com share 101 inventive vegan Middle Eastern recipes.

Add a dash of Spain, a chunk of Lebanon, a splash of Israel, and a hint of America. Blend until smooth and voila! You may end up with a well-mixed identity crisis, but happily you'll get Vicky Cohen and Ruth Fox, amazingly creative and food-mad sisters raised in Barcelona by Syrian-Lebanese Jewish parents. Since moving to the United States about twenty years ago, they have successfully married comforting Middle Eastern flavors with new healthy ingredients. Their site Mayihavethatrecipe.com features their award-winning recipes, and gorgeous food photography, and receives over 110,000 page views a month.

In their debut cookbook, Cohen and Fox interpret 101 Middle Eastern dishes in an irresistible--and easy--collection of vegan recipes, creating tempting, healthy dishes that take readers and eaters beyond the conventional and recognizable Middle Eastern staples of baba ghanoush and baklava. Instead, they offer modern, lighter dishes bursting with flavor. Covering breakfast, lunch, dinner, and everything in between--and complete with tips for what cooking staples and an introduction to some newer ingredients to keep in your pantry--these recipes are perfect for the health-conscious cook who loves the flavors of the Middle East.

Written by experienced recipe developers and bloggers, the recipes are free of time-consuming or complicated techniques and are meant to be served on busy weeknights and during casual gatherings with friends. With simple tricks, like substituting spring roll wrappers or pita bread for from-scratch dough, they've made it easy to prepare delicious, exotic food without an all-day affair in the kitchen.