Tag Archive: Vegan

Braised Napa cabbage and red lentils with roasted baby potatoes

March 31, 2016

I have been cooking red lentils for a long time but never thought of cooking them “dry” meaning, without boiling them in water. Who knew? The other day I came across an image on the internet that looked intriguing. I followed the links to a blog called A Brown Table and found the recipe for braised cabbage and red lentils. The blogger, Nik Sharma comes from a North Indian and Goan family and offers wonderful... View Article

Thai coconut-vegetables soup with brown rice

March 24, 2016

Thai cuisine is one of my favourites after everything Mediterranean. I don’t have a large repertoire in Thai dishes and the few things I make are simple and we tend to enjoy them now and then. This is a simple soup with abundance of fresh vegetables suspended in a lime flavoured coconut broth. you can serve it on its own or spoon it over brown rice in a soup bowl. Top it with Thai basil,... View Article

Rome at home – pizza rossa

March 21, 2016

I have written about street food in Rome in this post. The two most popular street foods are pizza bianca and pizza rosa. Last night I made pizza dough just for fun and let it rise in the fridge overnight to develop flavour. today I thought I’d make pizza rossa to remind me of what it was like to have it in Rome. A dough based on 3 cups “00” flour made 4 elongated pizzas.... View Article

Fennel and orange salad

March 2, 2016

If you haven’t been using fennel in your cooking I encourage you to try it. It has a crisp texture and anise-like flavour that may take getting used to but once you do, it’s very attractive. Fennel makes a beautiful base for a salad and pairs well with citrus, pomegranates, olives, celery, Belgian endive and a few cheeses, such as parmesan, pecorino and mild blue cheese. For a salad I like to slice it thinly... View Article

Baby potatoes and green beans salad

February 27, 2016

Small potatoes and tender green beans pair well in this easy salad for a lazy day in the kitchen. I made a big bowl of it and kept it out of the fridge for a help yourself lunch or snack for the day. A drizzle of olive oil, splash of white wine vinegar (optional) and liberal sprinkle of pink Himalayan sea salt is all this salad needs for a dressing. Of course you can embellish... View Article

Grilled Radicchio di Treviso with Balsamic drizzle

December 24, 2015

The radicchio here in Italy is a completely different experience than the compact round ones we get in Canada. I have been buying them and indulging in salads of all kinds and also grilled them a few times. The radicchio rosso di Treviso, the elongated one resembling a Belgian endive, is what you find here right now at the markets. If you don’t have the Treviso type use the regular radicchio but perhaps but it... View Article

Flatbread with olive oil and homemade za’atar

December 24, 2015

Zaatar is the sine qua non of middle eastern cooking. It’s indispensable for its flavour and versatility. Zaatar, meaning thyme in Arabic, refers not to thyme but to a slightly tangy, intensely aromatic  spice blend that can be used to flavour many dishes, middle eastern or not. As with all things culinary, there are many versions of zaatar with ingredients ranging from thyme, oregano, minty hyssop, tangy sumac, marjoram and sesame seeds and I have... View Article

Curried Pumpkin soup by Vegan Chef Mark Reinfeld

November 6, 2015

I have been taking cooking classes for years, always looking for vegan or at least vegetarian classes but they are hard to come by. Finally there is a school that is dedicated to teaching both amateurs and professionals how to make beautiful plant based foods that in Mark’s words is “good for you and good for the planet”. Chef Mark Reinfeld is best-selling author of numerous award winning Vegan cookbooks, including the recent 30 Minute Vegan series,... View Article

Roasted potatoes, brussels sprouts and onions

October 29, 2015

Brussels sprouts begin to appear in the market at the end of the season, still clinging to their long thick stalks. It’s a thing of beauty and although I know not everyone likes them, I can’t resist them, they are so delicious. they are also pretty versatile and can be used raw in salads thinly sliced or with their leaves peeled pulled apart. They can be sautéed in butter or oil and served with lemon... View Article

Roasted red pepper hummus

October 23, 2015

Here is another pre-scheduled post because I am either en route to or just arrived in Italy and wanted to keep you entertained and informed. I made the recipe just before I left for Milan, with only you in mind:). This is an easy hummus, or a sandwich spread, or a vegetable dip that is worth having in your repertoire. I make it with canned organic garbanzo beans and one roasted red pepper (freshly roasted... View Article

Roasted acorn squash with thyme and balsamic crema

October 18, 2015

Cut the squash in half and remove seeds and pulp. Cut the squash into wedges. Place the wedges on a foil lined baking sheet, drizzle with the olive oil and sprinkle with the sugar and salt. Roast in a preheated 400F oven untilk the flesh is tender and golden. Remove from oven and arrange on a serving platter. Sprinkle thyme leaves over and drizzle with the balsamic vinegar or crema. Serve warm.    

Roasted delicata squash with quinoa, radicchio and aged balsamic

October 15, 2015

How do you get ready for a trip? We are counting down the days to our upcoming four months stay in Italy. There is of course the usual preparation: reserving accommodation, car rental, opera and concerts tickets, arranging cooking classes and booking truffle hunt excursion, not to mention olive oil tasting, visits to the wineries and cheese making farms. But, I tend to do more than just that. Long before we leave on a trip... View Article