Tag Archive: Vegetarian

Fondant Potatoes

July 21, 2018

So we are back at home from a hiking adventure here in BC and I am in the mood to cook again after eating out for an entire week in the mountains with varying degrees of success (more on that later). Since I am addicted to Australia Masterchef and was catching up on a few episodes I missed while I was gone I noticed that they often make fondant potatoes that look beautiful on their... View Article

Rice and vegetables pilaf

June 5, 2018

Often when I cook rice I make extra and use the leftover rice in a pilaf a day or two later. It’s a good way to use up odds and ends of veggies that are lingering but are still beautiful, fresh and crisp. A classic pilaf is rice sautéed in oil with aromatics and then cooked in flavoured broth with vegetables or non-vegetarian proteins. My method here is different, sautéeing vegetables first and then adding... View Article

Israeli couscous with cauliflower “rice”

May 20, 2018

  Israeli couscous is not really a couscous. Real couscous is made with crushed grains of durum wheat and what is known as Israeli couscous are tiny little toasted pasta balls developed in Israel in the 1950s to replace rice which was then unavailable. Israeli couscous is easy to cook and good on its own or combined with other vegetables in salads or warm dishes. I like to brown the couscous in a little olive... View Article

Black chickpeas hummus

May 8, 2018

Always curious about unusual ingredients, I picked up black chickpeas on our travels and finally got around to using them. I think I brought these back from Italy, where they are known as ceci neri (black chickpeas) but I believe some variety also grows in India. When dried they look small, black and wrinkly but these littles legumes pack a lot of flavour, dare I say even stronger flavour than the regular chickpeas.   I... View Article

Mushroom soup with cream and herbs

May 5, 2018

Still cool enough here to enjoy a warm bowl of soup and mushroom soup is one of my favourites. You can use a variety of mushroom to add flavour. I like texture so I sauté a few additional mushrooms briefly in olive oil and use as garnish. For a creamy vegan version use cashew cream in the puréed soup or as garnish on top. If you use bay leaves don’t forget to remove them before... View Article

Grilled Eggplant with Miso Glaze

May 4, 2018

I have had a few good versions of Japanese eggplants in the past and have been looking for a way to recreate something similar at home. I found a recipe for miso eggplant in an Australian publication and worked with their recipe to make this dish. I think I would try it with Japanese eggplants next time although this version was nice. The recipe called for grilling it but I roasted it in the oven... View Article

Beet salad with goat cheese and walnuts

May 2, 2018

I find that roasting a few beets (2-3 large ones) is useful as they keep in the fridge for a few days and you can use them to make a soup or salad or serve as a vegetable in various ways. Today I had two beets, previously roasted, and they were perfect to make a nice little beet salad with goat cheese and walnuts. I sliced them and then cut into cubes of equal size... View Article

Roasted cauliflower and chickpea salad with tahini sauce

April 17, 2018

So, we just returned from 4 months of travel, two of which were in South America. I can’t even begin to tell you how much fun, interesting and educational this experience was. I wrote about the trip as we went along but there is so much more to share and since I compile these posts and images into travel book for our family, I will continue to write and document our experience. It took me... View Article

Quick pickled vegetables with goat cheese dip

January 21, 2018

For some reason I am not cooking this year on the Mayan Riviera. Other than a couple of simple pasta dishes and grilling a few vegetables I haven’t even messed up the kitchen once. This means, since we need to eat, that we are exploring the culinary treasures of Tulum and the Mayan coast with, happy to say, a great deal of success. I have gotten to know the Tulum hotels and their respective food... View Article

Golden beet risotto

November 21, 2017

Sometimes I have food cravings and nothing but a risotto would do. It has been on my mind for a while now but with so much fresh stuff in my fridge I just did not get around to making it. Finally it had to happen today. I had a couple of golden beets I picked up the other day and I thought they would be good in the risotto. Cut in small cubes and cooked... View Article

Three lentils soup with coconut cream

November 15, 2017

Once fall arrives soup season begins in my kitchen. I make a soup in a large le Creuset pot and then store it in 2-3 mason jars in the fridge so it’s ready to warm up or play with as I wish. Lentil soups are regulars here and I usually mix 2-3 types of lentils together to make it more interesting. Soup for me is second nature and I don ‘t need a recipe to... View Article

Paprika roasted potatoes with garlic and rosemary

November 13, 2017

A fragrant dish of delicious herb-roasted potatoes is always a welcome sight at dinner and this is an easy way to make them. The secret to this recipe is steaming the potatoes until partially cooked before roasting. You can do this step earlier in the day and finish the roasting before dinner. Use whatever herbs you have available fresh but potatoes and rosemary is a classic combination, you can’t go wrong with that. I use... View Article