Eggplant Hummus

Combining my two favourite Middle Eastern foods - hummus and moutabal - resulted in this extremely delicious appetizer. I figured since I use almost the same ingredients in both of them I might as well make a 2-in-1 dish and save myself some time. Half way between a spread and a dip, the eggplant hummus is wonderfully creamy with a rich, smoky flavour. I mostly enjoy it with freshly baked, crusty bread, but also like it plain or with crunchy carrot and celery sticks.

Vegan Omelette

This vegan omelette has been a regular on my menu for over two months - it's super delicious, filling, really easy to make, budget-friendly and nutritious. I came to know Andrea - the author of Chocolate and Beyond - thanks to a recipe contest and I've been a fan of her simple and creative recipes ever since. The omelette is listed among her 12 Yummy Vegan Breakfast & Brunch Ideas (scroll down to no. 5). This dish has taken my love for chickpeas to such extremes that there have been days when I ate it for breakfast, lunch and dinner, with little else in between - it is that good.

Beet Juice (with pomegranate, minneolas and lemon)

This is one of the best juices I've made. I love its vibrant crimson colour and refreshing, sweet and slightly tangy taste. It is extremely healthful, with powerful detox and antioxidant properties. The vitamin C level exceeds the daily recommended value and the juice also provides a high dose of folate. To a lower level, it covers a large spectrum of minerals and vitamins, particularly potassium, iron, magnesium, calcium, manganese, B vitamins, vitamin K and E.