My dearest Ladies,
Summer is in full swing and the heat is on… even in Paris! I’m here on my own for a few days to visit with my good friends Brechtje, Gwen and Renate, who are all in town. It’s wonderful being able to catch up with my girlfriends. It’s like no time has passed at all, you know? Even though we all live in different countries, the conversation picks up right where it left off. The mark of true friendship if you ask me.
When I’m not in Paris yapping away with the girls over too many glasses of wine, I’m working from home in Herblay. It’s very quiet here as mom, dad and Lucy are in Milos (lucky devils!). I don’t know about you but I find it harder to get excited about cooking for 1, so my meals here have tended to be simple and quick to prepare. Case in point, a couple of days ago I whipped up some of my tasty chickpea salad sandwiches. They were bursting with flavor and healthy to boot. I thought you might enjoy the recipe, so here it is.
This type of recipe is generally touted as a vegan substitute for tuna salad sandwiches, but I think that’s doing it a disservice. In my opinion, chickpea salad sandwiches stand on their own two feet and are absolutely delicious in their own right. The possibilities for mix-ins are endless. Experiment and see what you like best and let me know what you think.
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.
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).
Luxembourg City, Luxembourg
Like everyone, I have a few go-to recipes that are included regularly in my cooking rotation. These tend to be versatile, simple and composed of ingredients you can find just about anywhere. The chili recipe I want to share with you is the result of about 10 years of practice (and throwing together whatever happened to be in my cupboard…). View it as a base recipe you can build on to find your ‘perfect’ chili. I’ve made this recipe many different ways… beef, turkey, vegetarian, vegan… options, options, options!
The iteration pictured in the post is chili con carne I made on a rare day that I missed eating red meat. These days I generally make the chili meatless (often vegan) and it’s just as delicious.