Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

Roasted Strawberry Muffins with Figs

These muffins are loaded with roasted strawberries and figs and are made without refined sugar, so you can actually eat them for breakfast with coffee and not be on a crazy sugar high.

Harissa Carrot Salad

Thought a carrot salad was boring? Think again. Bright and zingy, our Moroccan Carrot Salad harnesses the clean taste of lemon and the spiciness of hot chiles for a carrot salad that is a perfect accompaniment to any meal.

Lentil Bolognese

This pasta with lentil bolognese is made with just a few ingredients that you most likely have hiding in your pantry. It’s perfectly hearty for the next cold day.

Vegetarian Sweet Potato Meatballs

These Vegetarian Sweet Potato Meatballs are meatless, nutritious, and only take 5 to 10 minutes to prepare, then you let your oven do the rest of the work. Serve these up as a delicious veggie appetizer this season and be sure to enter for a chance win a Vitamix.

Vegan Slow Cooker Mexican Soup

Set up this Slow Cooker Light Mexican No Chicken Soup before you leave for work in the morning, and come home to a delicious, comforting meal, perfect for a cold winter night.

Vegan Meyer Lemon Bars

Made without any eggs or butter, check out these vegan meyer lemon bars that start with a lemon curd base, thickened with coconut milk, seated on a coconut oil shortbread crust.

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Stone Fruit Lemonade

Sour with a touch of sweet, this nectarine lemonade is sweetened with a touch of maple syrup to create a cool glass perfect for a summer afternoon.

Glazed Halva Donuts

These glazed halva donuts have delicious tahini flavors and a dash of cardamom, plus they are vegan, but you wouldn’t even know it.

Peanut Butter and Pretzel Chocolate Tart

A salty pretzel crust is filled with a rich chocolate and peanut butter filling brought together by creamy coconut milk. A dessert dream that is easy to make, but hard to wait for as it sets.

Cashew Cream Fruit Tart

A nutty cashew cream fills this beautiful dairy and gluten free tart topped with stunning fresh fruit. A delicious dessert for all of your guests.

Tabbouleh with Quinoa

A twist on the Middle Eastern salad, traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber. Perfect for Passover.

Cheese Borrekas

A buttery crust envelopes cheddar and feta cheese, just like Abuelita made them. Top with sesame seeds and enjoy warm so the inside is gooey, delicious.

Guacamole Yuca Bites

Forget chips and let crispy yuca cups cradle the guacamole this time. With lime and cheese, these creamy bites are a perfect appetizer with less mess.

Basic Quince Paste

Basic Quince Paste

The satchel of seeds helps to thicken the quince paste, which is delicious served with crackers and Spanish cheese like Manchego.

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