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.
The weather is still mostly beautiful in Barcelona although the temperature is starting to head south and the leaves have begun their slow fade to yellow. Which begs the question… where did summer go? The last few months have just flown by. I can’t believe that Autumn is coming in just a few short weeks.
The fruit aisles are still packed with delicious varieties of peaches and we’ve seen some new seasonal plums (Reine Claude anyone?) grace the stands as well. A couple of weeks ago mango started to appear in every shop that sells produce. I guess that means it’s mango season? I’ve not been a big fan of mango in the past (I blame the mango-chutney-on-everything craze of the early 2000’s) but thought I should give it another try just to be fair. I got my chance the Sunday before last when I was asked to bring dessert to a dinner where thai curry would be the main dish. I knew exactly what to make: mango and coconut milk chia pudding. I’ve been dying to try my hand at making chia pudding for a while. It always looks so pretty and it’s a great vegan whole food plant-based dessert. I figured that mango and coconut milk would make a killer combo as well as complement the flavors of the thai curry (which was absolutely delicious in case you were wondering).
The result was scrumptious and earned high praise from everyone around the table. I should also mention that on top of being healthy and tasty this recipe is incredibly simple to make. What’s not to love?
Apologies for posting late this month but I’ve been swamped finishing up my Rouxbe Plant-Based Certification Course. This past Saturday was particularly challenging as I cooked for 12 straight hours to complete the plant-based party assignment. I took a 15 minute break at one point so The Man could give me a massage. I felt like a boxer in his corner after a couple of tough rounds! Later that day, Thomas, Hanin and Norah very kindly came over to help taste the little vegan party bites coming out of the kitchen. I’m pleased to report that everything was delicious. I may even post some of the recipes on the blog. I got 100% on my assignment and have since graduated from the program – woohoo!
The last 6 months have completely revolutionized my cooking and I’m so thrilled to have taken this course. It was a ton of work but so incredibly rewarding. Everything I’ve learned will help me cook healthy meals for family and friends which is, as far as I’m concerned, absolutely priceless. To celebrate my graduation I’d like to share a recipe I did for the course: zucchini carpaccio with a black olive dressing and toasted pine nuts. I was inspired by the zucchini carpaccio that mom has been regaling us with for years and changed it up a bit to meet the requirements of a particular assignment. The result was absolutely delicious and so simple to make. The presentation kicks it up a notch and makes this dish a perfect light and healthy starter for entertaining. I’m super excited to bring this dish to share with all the talented bloggers taking part in Fiesta Friday #80! Continue reading
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.
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!)
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! 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
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!