Monthly Archives: September 2016

Creamy butternut squash faux-risotto

Milos, Greece

Hello Ladies,

The Man and I have been busy bees here in Milos. Lots of wedding planning to do 🙂

I haven’t been cooking as much as I’d like, but that’s only because the restaurants on the island are so hard to resist!

A couple of days ago I spotted beautiful, first-of-the-season butternut squash. As you know, I’ve tussled with the local squash before but I decided to give it another go. This time, I was inspired by a risotto-like seafood dish the Man and I had in Sifnos that used orzo instead of rice. I choose to make it into a whole food plant-based meal by using butternut squash instead of seafood broth.

Creamy butternut squash faux risotto recipe with orzo - vegan

The result was an ultra-creamy, hearty and fine dish that the Man rated as “restaurant grade” – the highest praise he ever gives out. The recipe isn’t complicated at all, although you may want to get a head start by roasting the butternut squash ahead of time.

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Goat Labna with Zaatar

HELLO ladies!!!

It’s September- and I LOVE September. Still have the longish days, the weather is mild and it’s back to school time! Even though I no longer go back to school, this is still the time where I start new routines and classes. I’ve recently decided to go back to the foods that give me fuel, are tasty and healthy….meaning the Mediterranean diet. I’ve bought a few cookbooks and been rediscovering the beauty of the foods kissed by the sun, cooked simply and that are just divine! In my cookbooks there are various recipes for labna- strained yogurt cheese, like a thick cream cheese. I decided to try making some myself using goat yogurt and my favorite spice blend ever….zaatar. This is an incredibly simple recipe- it just needs some time, so be prepared to wait at least 24 hours….but it’s so worth it!!!

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