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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Olive, Pesto, Sundried Tomatoes and Goat Cheese Cake

Barcelona,

Hello Ladies,

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 :)

Photo 23-05-15 20 16 48

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Vegan comfort food: creamy roasted butternut squash pasta

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! Vegan creamy cashew cream butternut squash pasta 1-2 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

Italian Roasted Peppers

Herblay, France peppers Hi all, When we got home from London last night there wasn’t much in the fridge. I figured we’d have some kind of pasta and pesto (yes, out of a jar) but was looking around for something to make as a first course. Back to the fridge and there was the solution: peppers! Everything else I needed I was on hand. Forty minutes later-we sat down to some serious yum. Made a day ahead, the peppers taste even better. They add lots of colour to a selection of antipasti if you’re having friends in for Italian. I vary the filling items so everyone has a choice. Although it’s almost impossible to believe, I’ve been told that there are actually people who don’t like anchovies!!! Of course, this recipe is vegetarian and vegan friendly if you leave them out altogether. Bon appetit! Continue reading

Salmon Avocado Cucumber Appy

Vancouver Hello ladies! Today I’m showcasing one of British Columbia’s finest products: salmon. I went to my fishmonger Daily Catch on Davie Street to see what looked good. I bought an absolutely stunning piece of wild, line caught King Salmon. I decided to make a fresh bitesize appy to share with friends. Salmon Avocado Cucumber Continue reading

What’s your Spring resolution? Our recipes for good health this season.

Dear Reader,

Spring resolution - healthy recipes for the season

Today the four of us are happy to share a special post! The nice people at www.aloha.com asked us if we’d be interested in sharing our health and food tips for Spring and it got us thinking… what are we doing for our bodies and minds? With New Years’ resolutions but a faint memory, we decided to make new ones!

In this post each of us shares our Spring resolution accompanied by a recipe that will help to achieve our objective.

We hope that you’ll enjoy this post and that it will encourage you to make a Spring resolution as well. What will you do for yourself in the coming months? Please share!

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