I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

Israeli Salad

Israeli Salad is a light, refreshing and flavorful salad made with tomato and cucumber as the main ingredients.  I love it because it’s delicious eaten on its own and it also makes a great side salad for so many dishes.  One of my favorite things to pair it with is baked falafel in a whole-wheat pita.    


  • 2 cucumbers, peeled and seeded
  • 1 large tomato
  • ½ red onion
  • 1 garlic clove
  • 6 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Cut each cucumber in half longways and use a teaspoon to scrape out the seeds.  Once seeded, cut each half in half again lengthwise.  Then thinly slice each piece into roughly half inch dices. 
  2. Dice the tomato into ¼ to ½ inch chunks.
  3. Place the onion half flat side down and slice into 4 sections lengthwise.  Then very thinly slice each section.
  4. Mince garlic very finely.
  5. Combine the above ingredients in a bowl with red wine vinegar, olive oil, oregano, cumin and salt and pepper.  Stir until combined. 
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A White Sand Beach and Vegan Treats

A White Sand Beach and Vegan Treats

Easy Baked Falafel with Lemon-Tahini Sauce