Sub Categories in Vegan

Category of: Vegan

Lemon-oregano roasted potatoes, Greek style

September 18, 2014

Here is a recipe for delicious and simple roasted potatoes Greek style, roasted in a sauce of olive oil, lemon, garlic and a handful of fresh oregano. I have made this a few times lately without a chance of photographing the dish for the blog, they were snapped from the kitchen and devoured quickly. Finally tonight I managed a couple of pictures before they disappeared. The potatoes are soft inside, a little crispy on the... View Article

Baby Yellow Beets

September 16, 2014

Did you know that beets and swiss chard belong to the same family? If you look at their leaves you can see the resemblance. These two also go well together and you can combine beets with the leaves of swiss chard quite nicely. I like beets and cook with them a lot in season, especially the little baby beets. In the winter I tend to make beet soup out of the larger ones and I... View Article

Fall vegetables sauté

September 15, 2014

As the weather gets cooler I get in the mood for a heartier fare. A trip to the farmers market yesterday yielded a bag of sieglinde potatoes from Sweet Life Farms, beautiful green cabbage and black kale from another vendor and an orange cauliflower. I thought I’d combine all of them in a quick sauté for dinner, which is just my kind of food. I started with the potatoes as they take the longest to cook,... View Article

Sunshine Farm Tomato Festival and Sunshine Farms recipe for pickeld cherry tomatoes

September 13, 2014

It’s not every day that I am invited to an organic tomato farm so when the opportunity presented itself to purchase tickets, I immediately did. This year Sunshine Farms hosted their first Tomato Festival on their farm, offering space to 50 guests of which I was lucky to be one. Both Val of More Than Burnt Toast and I, who never miss a good culinary opportunity, packed our cameras and hats and set out to... View Article

Roasted Garlic

September 11, 2014

Roasted garlic deserves it own post. This easy to make and versatile item is often  ignored but I am putting it back in the limelight. Roasted garlic is a different experience than fresh garlic. Roasting caramelizes the sugars in the garlic and the result is soft and buttery texture and sweet, mild garlicky flavour that goes with so many dishes. Think a whole head of garlic roasted to golden perfection, fragrant and ready to be... View Article

Yellow Zucchini Pickles

September 1, 2014

I am not one for canning and freezing foods in a serious way. I like the idea, it sounds romantic, but for me it doesn’t work. I have no room to store the foods and in any event I prefer to eat seasonally. If peaches and green beans season is over I move on to the next fruits and vegetables whose time has come. I do however like to make a few jars of pickled... View Article

Salmorejo – the gazpacho from Andalucia

August 31, 2014

Traveling is an education. It’s more than visiting historical sites and driving through beautiful new landscapes. It challenges our assumptions and provides context for our education. When we engage with the world around us we broaden our horizon, become culturally competent. If we are receptive, we may shed preconceived ideas about cultures and people and open our minds to other perspectives. Visiting foreign lands used to be an integral part of a person’s education and... View Article

Tisane – herb tea from your garden, and ordering herb tea in Spain

August 30, 2014

I was told off (gently) by the waiters in Spain. While traveling around this beautiful country for a couple of months recently I needed to get off the caffein train. We ate out a lot and lingered in cafes every day and the caffein was starting to get to me. I thought I’d change to herbal tea. Easy? not so fast. I annoyed many waiters in the beginning trying to order “camomile tea”. I soon... View Article

Pasta salad

August 14, 2014

Some beautiful food came and went through my kitchen this week but unfortunately I did not manage to photograph it. I made the dishes quickly and served them to a crowd (lots of house guests this week) so there was no time for me to “do my thing” with the photography. Lentils with roasted peppers and feta, roasted vegetables, fresh grilled corn, tomatoes, cucumbers, summer pasta, peaches and cream, summer cakes all came and left... View Article

Cherry-Berry Smoothie

July 25, 2014

Since I bought the new Vitamix blender I can’t stop blending things. It does such a good job and creates a wonderful texture. Earlier in the spring before the seasonal berries were in I made smoothies with frozen fruits and ended up with a sorbet, not quite what I intended but good anyway. Now that fruits are in season I use fresh fruits to make various smoothies and they are fresh tasting and refreshing. If... View Article

Cherry Compote

July 16, 2014

I have had cherry compote on at least three occasions in the last week or so. One was at a picnic at Ancient Hills winery catered by Basket Case Picnics who served it over a melt-in-the-middle mini chocolate cakes. The next was served over ice cream and the third was spooned over a frozen cheesecake at Blackhills Estate Winery (their restaurant is operated by the top notch catering company Joy Road Catering). This last one... View Article

Potato and Green Bean Salad with Parsley Pesto (from Diner en Blanc)

July 15, 2014

Here is the recipe for the salad I made for the Diner en Blanc. I make a lot of potato salads over the summer and change them often, depending what vegetables are best at the time. This salad holds well for picnics or boat rides and is not too acidic so the greens will stay vibrant even after the pesto is mixed in. I made it with small new potatoes but any variety would do... View Article