I hope you are well J
This week I am sharing with you a very good recipe that I discovered not too long ago. I was in the mood for Couscous and looking at my cookbooks to find a nice recipe. Mission accomplished! I found this recipe in the Cuisine Legere book from Beth. I altered the original recipe and the result was very good!
It is more of a winter recipe, and I had a hard time finding parsnips. Summer has already begun herein Barcelona!
Life in Barcelona is treating me well and I’m enjoying the newness of everything here. I’ve been very busy working on my Rouxbe Plant Based Cooking Certification course and learning so much about cooking without any animal products. The Man isn’t complaining either – there’s a lot of tasty food around the house these days. This week I’m doing the breakfast unit… it’s going to make for some weird dinners, I can tell you that much!
Last week one of my assignments was to use one type of bean in two different ways. After careful consideration I decided to make chickpea tacos and garbanzo bean burgers! The recipe for the burgers comes from Anne Lindsay’s wonderful cookbook: New Light Cooking, which was recommended to me by my very good friend Laura. I jazzed up the ensemble with some melt-in-your-mouth caramelized onions – YUM.
Hello at last!
First of all, I’m sorry about being absent for so long. This year’s vicious flu knocked me sideways for a while.
I want to share this simple recipe with you because it was an experiment and the results were yummy. Thanks, Beth for taking the beautiful pictures! The first time I made this, when Beth was home, it was without the herbs so you may wonder why you don’t see them in the photo. This dish was super good without them but it reached a whole other level of deliciousness with them.
In France, the fresh scallop season ends in early March. Sadness ensues. This year when their days were numbered, I wanted (needed) something that would taste like spring. And so I discarded my standby scallop recipes and got thinking; something light, lemony and luscious was required.
Here it is. You could make this with any fresh seafood to welcome spring if you can’t get scallops where you are.
So in line with the goal of trying to eat more wholesome plant based meals- I made this rich, luxurious curry. It’s actually a blend of recipes from Naturally Ella and Pinch of Yum . Feel free to amend as desired. I served this over pearl barley which was super delicious- but feel free to use any grain you’d like :)
I hope you are all well.
Thomas and I are back on track, after indulging with Norah’s delicious birthday cakes, it was high time we got back on our diets. Still 4 kgs to lose, but I am happy as I can now wear most of my pre-pregnancy clothes! What an achievement, I am very proud!! :)
Well, a LOT has happened since my last post! As you know, the Man and I have moved to Barcelona and have been working overtime to get our apartment in order as well as our admin. Last week was filled with Ikea (fun!), a flat tire (no fun…), as well as a visit from Mom and Dad who came to celebrate little Norah’s 1st birthday. So much excitement!
This week it’s back to work and starting to carve out our new routines. My kitchen is just about ready and I’ve been cooking up simple meals to keep us fuelled and in ship-shape. I’m peering into every store we cross to see what’s available for purchase. I haven’t quite figured out where to procure certain staples of my diet like unsweetened almond milk, kale or red curry paste but I have no doubt I’ll find them eventually. The nice thing is that each street corner seems to have a fruit and vegetable stall spilling over with colorful produce – what a luxury!
Yesterday I made a big bowl of simple and satisfying wholewheat tabbouleh that made use of the fresh mint that Hanin brought over as a housewarming gift (thanks Hanin!). It’s a cinch to make and will fill a number of bellies before it runs out. I’m super happy to be submitting this recipe to another Virtual Vegan Linky Potluck co-hosted by Bunny Kitchen!
Yes- I’m late. I’m so sorry. Things got the best of me: busy at work, moving apartments AND working out a menu that Anna and I will be cooking as we are going to be one of many hosts for the YVR Dinner Party charity event in March. More about that on a later date.
Even though I’m pretty much vegetarian at the moment- we found this incredible duck recipe in The Herbfarm Cookbook by Jerry Traunfeld (the same cookbook I used for the pork tenderloin recipe a while back.) Anna and I actually reserved a table for ourselves at the restaurant for the end of June to celebrate both our birthdays. FUN! Back to the recipe!
Anna found this incredible recipe for sauteed duck breast with mint, coriander and olives. Ours ended up more “seared” as we were afraid of over cooking the duck…..still delicious.