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!
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!
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.
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.
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!)
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!
I hope you are all well!
Today I wanted to share with you a recipe that I have discovered not too long ago. I was looking for something new to try, that could be eaten cold and that Beth could eat (so no meat, no cheese, except for goat) for a party we had at our apartment.
It was a very casual party, and dinner was served on a buffet (hence the “has to be eaten cold” part) as I wanted to prepare everything ahead of time so I could sit and chat with our guests.
I found the recipe online, and I decided to give it a try… it was a huge success!
I thought it was really delicious and as soon as I tasted it I knew I had to share it with you :)
Barcelona, Spain Hello Ladies, The Man and I have been in Barcelona for almost 3 months… can you believe it? I’m loving our new city but I still get the itch to travel (what can I say, I like to move around) and am really looking forward to my trip to Paris and Luxembourg next week. In the meantime I’ve been keeping myself very busy with work and my online plant-based cooking course. I’m 60% through and I’m still learning so much – it’s been such a good investment in my cooking skills and my health. One of the great plant-based staples I’ve learned to make is cashew cream. I’d read about it before but I was a little intimidated and not convinced that it would be good. Boy was I wrong. Not only is cashew cream a cinch to make, but it’s absolutely delicious. Since it’s quite neutral in flavor it can be used in a million different ways, with various other ingredients. I’m so relieved that eating plant-based doesn’t equal giving up dishes like carbonara and mac n’ cheese – you just need to adapt them. How cool is that? Thank you cashew cream! The recipe I want to share with you guys is creamy roasted butternut squash pasta that I made a few weeks ago. The Man adores butternut squash so this was a no brainer. Cashews are quite calorie dense, making this yummy dish a bit of a treat. Here’s how I made it: Continue reading