Sweet Christmas Series: Cinnamon Rolls

Good morning dear readers!

What do you have for Christmas breakfast? Over the past few years, after we excitedly go through our stockings filled by Santa- we gather for a hearty breakfast: scrambled eggs with smoked salmon, toast and cinnamon rolls. I love making these, a recipe I’ve adapted from “Cooking Light Five Star Recipes“- I recently made them for a brunch- they literally flew out of the baking pan so fast and onto my friends’ plates that I didn’t get a picture in the pan!

Cinnamon Rolls 2

Bonus with this recipe is that your entire house smells divine :)

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Sweet Christmas Series: vegan oatmeal, cranberry and pecan cookies

Barcelona, Spain

Dear Reader,

The holiday season is just around the corner and the Ladies just couldn’t wait any longer to get our Christmas on! Over the next few weeks, each of us will post a sweet recipe as part of our new seasonal Sweet Christmas Series on the blog.

Enjoy and please post a comment to let us know what delicious holiday treats you’ll be making this year!


Oatmeal cranberry pecan cookies - main

To kick off the series I decided to make some christmassy vegan oatmeal, cranberry and pecan cookies. And let me start by saying that these did not last very long at home!

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Saucy Greek Threesome: Meatballs, Risotto and Saganaki

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Herblay, France

Hi everyone ,

During our last week on Milos, I spent a terrific day with our friend Vasilis in the kitchen of his restaurant, Alevromilos. It was so interesting to see how  he manages to make three or more dishes at a time. He cooks everything fresh to order,so he is super organised. One of the few things he preps ahead is his basic tomato sauce and that was the foundation for a lot of what we made that day.

On the menu was: aubergine saganaki, aubergine risotto and chicken meatballs-all easy and all delicious in large part because of the tomato sauce. We also made red pepper dip, feta in filo and orange filo cake but those are for another day.

Here goes: Continue reading

Vegan root vegetable soup to kick your cold in the n*ts

Barcelona, Spain

Hello ladies,

The Man and I had a fabulous time in Scotland last week. The weather was, by Scottish standards, absolutely wonderful and we took full advantage of the outdoors. The food where we were staying was fantastic (not a given in that part of the world I’m told) and I had a carrot cake that defies words. Literally mind-blowing. No words.

Needless to say, we were sorry to leave. Lucky me though, I got to bring home a memento of our trip… a cold. Brrrr. My head feels like it’s full of cotton and my throat is permanently dry and scratchy. I’ve already gone through one box of tissues and am tearing my way through a second one.

What’s a girl to do to feel better? Chicken soup! Except I don’t eat chicken. Instead I went out and bought delicious seasonal root vegetables and started free-styling my way to a suitable vegan substitute. The result was this delectable, warm, comforting soup that is guaranteed to make you forget chicken soup all together.

Vegan root vegetable soup - close up

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Ginger Butternut Squash and Sweet Potato Soup

Vancouver, Oct 2015

It’s officially autumn!!!! MY FAVORITE SEASON all year. I have no shame in admitting I am a soup-a-holic, and this is perfect soup season. Today- I’m making a plant-based, wholesome, hearty, spicy and warming soup. As it’s squash season, use your favorite if you don’t like butternut squash. Let me know if you like this!


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Lebanese Bean Salad

Hello Ladies,

First, allow me to apologize for being so late in posting… I guess my time management is not as good as I  thought it was…

Taking care of 🐼 Panda 🐼, your brother/son, the house, work…So much to do and we only have one child. All of this makes me think of you Jan, and how your time management skills must have been amazing with 3 children!! I truly admire you!


So this week I have decided to share with you a dish that we traditionally have for breakfast back home, but it is definitely something that you can have for brunch or lunch. It is super easy to make, the hard part being finding the right can of beans. I would go to a Lebanese grocery store, or maybe it could  also be found in the #cuisine du monde part of supermarkets? I am not sure.

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Cheeky Chickpeas in the Oven: Revithia Sto Fourno

Milos, Greece20151008_120425 (1)

Hi from sunny Milos,

Our friend Vasilis, chef and owner of  Alevromilos Restaurant here in Milos (one of our faves!) makes sublime chickpeas in the oven. I have tried many times to replicate his dish in France with varying degrees of success so when he offered to come over to the house and show me, I jumped at the chance.

This is a simple recipe that relies heavily on having the very best chickpeas. The Greek ones really soak up the liquid before cooking, swelling to a much larger size than those we get in France, plus they are very digestible. Vasilis says that if he couldn’t have Greek chickpeas, he would use Canadian ones. Who knew? Vasilis uses myrtle to flavour his version of revithia sto fourno but you can also use the more traditional bay leaves.

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