As you know, growing up, one of the family’s favorite dishes was Dad’s carbonara (or Nigel’s Cardiac Carbonara as Mom once called it!). It’s hard to resist creamy spaghetti peppered with salty bacon bits and the hint of dry white wine. Nevertheless, I haven’t made Dad’s recipe since I abandoned cow dairy and meat… and I’ve missed it. I promised myself that one day I would veganize his carbonara, and ladies, that day has come.
I’ve been working on perfecting this recipe for some time, the trickiest part was finding an adequate bacon substitute. In the end, I found that tempeh does a fine job. This pasta doesn’t taste exactly like the original (how could it?) but it has most of the same taste markers. I confess to having a Proustian moment when I ate my first bite.
It is wonderful to be back in Milos. The weather has been amazing, and we’ve been able to swim every day so far – though I have to admit that we kind of cheat and have wet suits. My recipe today is easy and delicious, full of the flavors of spring and it’s a bit of a cheat too. We spend a lot of time working while we are here and grocery shopping isn’t as easy for me as at home where I can walk to the market and stores in a few minutes.
If you have access to all the ingredients fresh from a market or maybe even your own garden, then for sure your roasted potatoes with artichokes will be even tastier than mine. Be prepared though to put in the time shelling peas and turning artichokes . Or take it easy and cheat my way.
Hello my favorite ladies,
I am very excited to share this dish with you as it is the traditional Palestinian dish that is usually served when we have big family gatherings – and you have seen my family, you know they are BIG gatherings!
It is and always has been one of my all time favorites, not only because it is delicious, but also because it reminds me of so many good memories and fills my heart with joy.
If you remember Jan, you and Nigel actually tasted it when you were in Amman, at Zena’s place.
This time, Beth and the Man were invited to try it out!
Vancouver, April 3rd 2016
How you loving the long, light evenings? Pretty sweet right!! I recently finished a 12 day Wild Rose Cleanse– a dietary reset and I feel great! Even though I’m done with the cleanse, I’m sticking with the healthy meals and came up with this recipe I wanted to share: spicy paprika and zaatar chicken served with a refreshing spinach, avocado salad dressed with olive oil and lemon juice counter the heat of the chicken. It was pretty tasty 🙂 Enjoy!
The Man and I are enjoying our last few days in California, it’s hard to believe we’ve been here for almost two months already. There are many things I’ll miss: bike rides down the Pacific Coast, the view of the lagoon from the apartment, technicolor sunsets… and the Carlsbad Farmers’ Market.
I’ll miss the stands bursting with colorful locally grown produce, the incredible selection of hummus at the Baba Foods stand and the wonderful variety of other foods on offer. A few weeks ago I just about gave the Man an ulcer when I bought a small pot of local honey for $10. But let me tell you, it was worth every penny.
The recipe for Power Toast I want to share with you makes very good use of this top shelf honey. I created the recipe a few months ago in Barcelona when I couldn’t find anything to put on my morning toast. After scouring the pantry for odds and ends I came up with this filling, nutritious and delicious recipe. The nuts and seeds deliver great texture, while the honey offers a welcome sweet touch. A dusting of cinnamon takes it over the top. You can easily veganize this recipe by substituting agave nectar or maple syrup for the honey.
Herblay, March 15, 2016
Hello everyone. Here in Herblay, we have had six consecutive gorgeous days! And more to come!! Nothing like big blue skies and a warming sun to keep spirits high before it’s officially spring. In anticipation of my favourite season, I thought I’d share this recipe for spring rolls with you. You can make them ahead and keep them in the fridge in plastic wrap or under a damp tea towel (a clean one please) for a few hours.
If you can get fresh crab all the better but if not, use good quality canned. This being one of my ‘flexible’ recipes you can adapt the ingredients to what’s available and what suits your mood. The result should be fresh and light. It is very important to have all your ingredients prepped and ready to assemble.
Apologies in being so late posting, this past week we had many celebrations for Norah-s second birthday!
This year, I didn’t made the cake, but we ordered a beautiful panda cake that made Norah and all our guests super happy! And it was delicious!
But enough said about that and let’s talk about today’s recipe: it is the mostest easiest Apple pie you have ever seen!