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.
Vancouver, May 2016
Ladies!!!! Today we’re going to make a yogurt cake…remember like the ones we used to make at school?! FUN! Instead of using the yogurt cup, I used a measuring cup to make it easier to write the recipe. It’s so good! I tried to make a glaze which epically failed- so this recipe does without.
This is nice, fluffy cake- very simple and very tasty.
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.
Hello ladies 🙂
I hope you are all doing well!
In Barcelona, everything is now back to normal: my parents have just left after spending a few weeks with us. It was so wonderful to have them around, especially since I hadn’t seen my dad in more than a year! They were both so happy to spend some time with the pequeña and we were all spoiled during their stay. Wonderful times.
This recipe is one I made while my parents were staying with us. Last Saturday, they treated us to a very nice breakfast at our place and I wanted to try this recipe for a long time. It seemed like the perfect moment!
I wanted to bring something with pumpkin to this week’s Fiesta Friday hosted by the wonderful Novice Gardener!
One of my favorite things to do when we’re in Carlsbad is to make Sunday brunch at home. It all started last year when I bought a waffle iron and promised the Man that I would actually use it! Initially our Sunday brunches looked like this: waffles, fried eggs and cheddar on English muffins, with a heaping side of bacon. Calorie bomb, right? As we’ve become more health conscious the menu has evolved to look more like this: buckwheat waffles, fruit and scrambled eggs.
Last week I thought I’d mix things up a little and try a recipe for vegan pumpkin pancakes from The China Study Cookbook by Leanne Campbell (which is on my Christmas wish list). It was a total success!
Sorry it’s taken me so long to get this recipe on the blog. I can’t believe that Christmas was over a month ago. It seems like yesterday that we were enjoying these delicious and moist orange muffins over our Christmas morning breakfast.
As you know, one of the challenges of being together was finding things that everyone could eat. Between Hanin’s pregnancy, different food allergies and other dietary requirements we were a hard group to feed!
This recipe is adapted from the only muffin cookbook you’ll ever need: Muffins: Fast and Fantastic by Susan Reimer. Seriously – I can’t recommend it highly enough. Emily and I worked together to adapt the Orange Muffins recipe by making it vegan, adding chocolate chips and skipping the glaze – delicious! The boys tore into them and had no clue that they were vegan…!
It all started quite innocently about three weeks ago. I was in the supermarket on Milos and a sumptuous squash caught my eye (hello gorgeous!). I could make something local and seasonal with this I thought. Don’t Greeks make butternut squash pie with filo? Why, yes. Yes, they do. It is delicate, crunchy and beautiful. This would be perfect. I would impress everyone. And, with visions of me effortlessly whipping up the pie like a local, I carefully placed the squash in my shopping cart. How I could I have known what was about to happen?