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.
I hope everybody is doing well!
The whole family here is alright, we have officially begun dieting with Thomas and it has been quite a success! Not only are we losing weight, but we are also making an effort in finding delicious yet light recipes to make the ride as easy as possible! And it is actually working :)
The recipe I have chosen to post today is not one of the lightest, however, thanks to a great app that I am currently using, I was able to calculate the amount of calories per serving: 433 calories.
Luxembourg City, Luxembourg
The Man and I are back in Luxembourg after spending a few weeks catching up with everyone in Paris. The weather here is a little bizarre… one minute there’s snow, then nasty rain. Hmmm. Soup weather you say? Absolutely! It makes me yearn for the soup I made a couple of weeks ago in Herblay: thick, velvety, wintery parsnip soup.
I immediately thought of Hanin who, after she tasted this soup a year or so ago, made me promise to share the recipe. The original comes from my all-time favorite 400-Best Ever Soups cookbook (the same book that inspired my French Onion Soup post). Since I’m laying off dairy and meat, I made vegan alterations for ingredients like chicken stock and butter. The result is a lighter parsnip soup that’s just as good as the original and less caloric to boot!
Let’s all of us at Culinary Correspondence congratulate Fiesta Friday on their first anniversary.
We love to party everywhere! In Greece, celebrations start with an array of olives, croquettes, savoury pies, little fish, dips and if you’re lucky, fava. Here’s our favorite version to bring to the party.
Fava is delicious and nutritious; great for everyone, vegans included.
Barcelona, January 15th
I hope you are all well!
This week, I must admit that I was a little out of inspiration. I guess it was part of being super tired after all the guests we had at home :) Don’t get me wrong, it was so nice to have you Emi, Mus, Gabrielle, Shadi at our place, but I must admit I was kind of looking forward to doing nothing all week haha!
So I decided to let Thomas decide for this post. I asked him to look through all my recipe books and pick something that he would want me to cook. It was interesting because he ended up picking something that I wouldn’t have tried spontaneously.
Note that I decided to add cherry tomatoes to the recipe – the original recipe was without.
And it ended up being pretty good!
Happy New Year! So to the start the year I have a confession to make. This original recipe was going to be : Stuffed Zucchini with Greek Rice. What happened? Well… I cored open the zucchini and realized I couldn’t stuff them properly and it got messy….so it turned into this! It’s healthy, it’s SUPER tasty and incredibly easy.
Apologies for posting late but I’ve just come home from a truly amazing road trip! As you can imagine food choices can be limited when you’re on the road, especially if you aren’t eating meat (except fish) or cow dairy. I ate a lot of tuna sandwiches, veggie burgers and fish and chips. A far cry from the whole-food plant based diet I’m aiming for! We limited the damage by picnicking for lunch (hummus, veggies, wholewheat pita…) and hiking as much as possible. We did have some good meals along the way – some great locally fished river trout comes to mind, as does the INCREDIBLE birthday dinner we had at Wazuzu in Vegas. Still, I’d be lying if I said I wasn’t looking forward to some good healthy home cooking by the end of the two weeks.
I knew exactly what I wanted to make for our first meal back: chickpea tacos! I found a recipe by The Happy Herbivore‘s Lindsay Nixon for Blue Corn Chickpea Tacos in The China Study All-Star Collection Cookbook and tried it out the week before we left. My friends, it was a slam dunk. I’ve altered the original recipe to suit my fancy and came up with a rice and bean dish to accompany the tacos (we found that just doing the tacos was a little “light” especially for the Man).