Hydrating anti-heatwave salad

Oh boy is it hot and humid in Vancouver!!!! We’re going to be hitting the 30 degrees Celsius which is extremely uncommon for the west coast even in August. Anyhow. I was a little hungry- but mostly craving fresh, hydrating foods. So with a twist on Hanin’s apéritif- here’s my refreshing salad!

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Zucchini carpaccio with black olive dressing and toasted pine nuts

Barcelona, Spain Hello Ladies, Apologies for posting late this month but I’ve been swamped finishing up my Rouxbe Plant-Based Certification Course. This past Saturday was particularly challenging as I cooked for 12 straight hours to complete the plant-based party assignment. I took a 15 minute break at one point so The Man could give me a massage. I felt like a boxer in his corner after a couple of tough rounds! Later that day, Thomas, Hanin and Norah very kindly came over to help taste the little vegan party bites coming out of the kitchen. I’m pleased to report that everything was delicious. I may even post some of the recipes on the blog. I got 100% on my assignment and have since graduated from the program – woohoo! The last 6 months have completely revolutionized my cooking and I’m so thrilled to have taken this course. It was a ton of work but so incredibly rewarding. Everything I’ve learned will help me cook healthy meals for family and friends which is, as far as I’m concerned, absolutely priceless. To celebrate my graduation I’d like to share a recipe I did for the course: zucchini carpaccio with a black olive dressing and toasted pine nuts. I was inspired by the zucchini carpaccio that mom has been regaling us with for years and changed it up a bit to meet the requirements of a particular assignment. The result was absolutely delicious and so simple to make. The presentation kicks it up a notch and makes this dish a perfect light and healthy starter for entertaining. I’m super excited to bring this dish to share with all the talented bloggers taking part in Fiesta Friday #80! Culinary Correspondence - Zucchini carpaccio with black olive dressing and toasted pine nuts Continue reading

Baked Figs with Peppered Goat Cheese

Hey ladies,

Greece has been on my mind lately- what with the recent political and financial upheavals. Beyond, the politics though- I’ve been thinking of the incredible generous, hard working Greek people that we know. I love Greece- I know we share that love in our family. One of my greatest and fondest memories of Greece was sitting with Maria- that summer after your wedding Hanin- eating the amazing figs she had picked that morning. So- I started craving figs. I found some decent ones in Vancouver- and decided I would try baking them. This recipe is adapted from the New York Times’ David Tanis recipe. Yum!

Figs1

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Grilled Vegetable Sandwich

Barcelona, 35°

Hello ladies,

I hope you are all well!

This week I have decided to share with you a recipe that is easy, quite healthy and tasty!

I have tried it on friends and it was a winner!

IMG_9152

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Zucchini Five Ways: My Date With a Monster!

Milos, Greece

marrow

Hi all,

We were given a giant zucchini (courgette) by the owner of Mikros Apoplous restaurant in Adamas while we were having lunch there. Here is the result of the challenge I set myself as promised in my comment on Beth’s post. Em says it’s a marrow. I don’t know,  I’ll let you decide.

So here we go. This big bruiser became: 1. peppy roasted snack seeds, 2. puree with pesto , 3. roasted cubes,  4.baked semi-circles, and 5. grated shards to toss in mixed salad or slaw. Each had a different texture and flavour…and if I do say so myself, each was delicious.

still life with phone

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Light summer salad: shaved fennel with baby spinach, apple and grapefruit

Barcelona, Spain

Hello Ladies,

It is hot, hot, hot in Barcelona! We’re lucky the apartment stays pretty cool during the day or else the Man and I would be roasting instead of working from home. Weather like this certainly puts you in the mood for light fare, am I right?

The recipe I want to share with you today is my version of a shaved fennel salad with a mandarin vinaigrette that I did for my plant-based cooking course last week. The course is still going well but I fell behind while I was in Herblay earlier this month and I’ve been so busy with work… it’s been tough getting back on track. There’s only about 5 weeks left so I’m going to be cooking like a mad woman to finish in time.

Light and fresh shaved fennel salad

The fennel, spinach, apple and grapefruit work really together in this dish and the result is not too sweet. (Right now Mom is thinking “Oh, no. I don’t think I’ll make this. Fruit in salad… not for me thanks.” Give it a try Mom, it’s deliciously refreshing, promise!)

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Vegan Kitchari

Hello ladies!

Today I’m sharing a recipe for kitchari- a mung bean based rice soup that is extremely tasty and also easy to digest. It can be part of a Ayurvedic diet- though I eat it because I find it so yummy. This recipe is adapted from Talya Lutzker’s book The Ayruvedic Vegan Kitchen– which I highly recommend. Without further ado- let’s dive into this one pot easy dish!

Kitchari 1

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