Tag Archives: wholewheat

Minty wholewheat tabbouleh with lemon and chickpeas (vegan)

Barcelona, Spain

Dear Ladies,

Well, a LOT has happened since my last post! As you know, the Man and I have moved to Barcelona and have been working overtime to get our apartment in order as well as our admin. Last week was filled with Ikea (fun!), a flat tire (no fun…), as well as a visit from Mom and Dad who came to celebrate little Norah’s 1st birthday. So much excitement!

This week it’s back to work and starting to carve out our new routines. My kitchen is just about ready and I’ve been cooking up simple meals to keep us fuelled and in ship-shape. I’m peering into every store we cross to see what’s available for purchase. I haven’t quite figured out where to procure certain staples of my diet like unsweetened almond milk, kale or red curry paste but I have no doubt I’ll find them eventually. The nice thing is that each street corner seems to have a fruit and vegetable stall spilling over with colorful produce – what a luxury!

Minty wholewheat tabouleh with lemon and chickpeas - vegan

Yesterday I made a big bowl of simple and satisfying wholewheat tabbouleh that made use of the fresh mint that Hanin brought over as a housewarming gift (thanks Hanin!). It’s a cinch to make and will fill a number of bellies before it runs out. I’m super happy to be submitting this recipe to another Virtual Vegan Linky Potluck co-hosted by Bunny Kitchen!

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Vegan pumpkin pancakes for Sunday brunch

Carlsbad, California

Hello Ladies,

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!

Vegan pumpkin pancakes

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Berry Cornmeal Butter Cake

Vancouver, October 2014

Hey ladies!

I wasn’t sure what to make this time around, especially as I wanted something delicious to bring to Fiesta Friday hosted by The Novice Gardener. Beth and I had talked about maybe a moussaka- but I saved my eggplants for mutabal (by the way Hanin- delicious recipe you posted!). It makes an entire salad bowl of mutabal….I am so happy). My friend Anna was coming over for dinner and was running a bit late. I wanted to try a recipe from Deb Perelman’s amazing cookbook based off her just as incredible blog “The Smitten Kitchen“. Just so happens I had all the ingredients for her Blueberry Cornmeal Butter cake. SO! Here is is!!!


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Easy Homemade Artisan Bread

Vancouver, March 2014

There’s nothing quite like home-made bread: the smell, the taste and the real sense of accomplishment. But it can be quite laborious what with all the kneading. No more thanks to Jim Lahey from Sullivan Street Bakery!!! Here’s his original recipe which I followed from the article in the NY Times. It’s so easy that even little Norah could make it (well- one day soonish…)

Hot bread!


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Rustic egg in a hole recipe (aka: a great start to the day!)

Milos, Greece

egg in a hole recipe

Hello Ladies!

Life is sweet at the moment as I’ve been enjoying the beautiful island of Milos in the company of my man, mom and dad. One of my favorite moments of the day is sitting on the terrace in the morning and tucking into a simple breakfast of Greek yoghurt and honey. The view up here (as you know) is pretty spectacular and I never get tired of it.

Mom and dad buy fruit, veggies, eggs and cheese from a local farm down the road. The people are super nice but – as they don’t speak English and we don’t speak much Greek – communication can be a bit complicated. The lady laughs a lot when I don’t understand what she’s saying, which is all the time. I think an extended stay on the island would help me learn the language… a tantalizing prospect!

As I mentioned above, my man and I usually eat light for breakfast but a few days ago he decided to treat me to some eggs. We had picked some up at the local farm and he wanted to make something special with them. I suggested eggs in a hole. He looked at me like I was from Mars.

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Homemade Pizza

Pizza Dough (makes 4 individual or two massive):
1 pack of yeast (I use Fleischmann’s)
2 Tbs Warm water
250g wholewheat flour
1 tsp salt
150ml warm water
2 tbs olive oil
In a small glass empty the yeast packet and put the 2 tbs warm water and let sit for 15 mins. Once the time is up, stir- it should be like a paste.
In a bowl, put the flour, salt and 150 mls warm water and stir with a wooden spoon. Add the prepare yeast paste and the olive oil. Knead the dough with your hands until you get a soft consistent ball of dough. If too wet, add a bit of flour, if too dry add a splash of water.
Cover bowl with tea towel and let rise for 2 hours in room temperature. If using wholewheat, this will not rise much but don’t worry.

Tomato sauce

Garlic (finely chopped)
Chili flakes
Olive oil
Balsamic Vinegar (or if not handy- sugar)
1 small to medium tin of crushed tomatoes
Dry oregano
In saucepan, gently heat olive oil- add garlic and chili flakes. Cook garlic and flakes until garlic is soft but NOT brown.
Add the tomatoes, reduce heat. Add a tsp of Balsamic Vinegar or a pinch of sugar. Add salt, pepper and oregano to taste. Let simmer 5 minutes.
OK- it’s been two hours. Heat your oven to 250 degrees celcius. On floured surface, take out your dough and knead for 5 minutes and get smooth dough ball. Separate into desired pizza amounts. Roll out with rolling pin. Put pizza on a pizza baking sheet covered in parchment paper. Put a nice layer of tomato sauce, add toppings. Using fingers, put some olive oil on the crust- it will be nice and golden. Put in pre-heated oven for 10-20 minutes depending on the size of the pizza.
A note- if you want to use Buffala Mozzarella- do not bake it with the pizza. Bake the pizza without the cheese. When you take out the cooked pizza- put the cheese on straight after taking out of oven, The reason? Buffala has a high water content and will smoke in your oven if you bake it.
Serve with an arugula or green salad dressed with olive oil and lemon.

Written by: Emi

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