Tag Archive: Vegetarian

Winter squash stuffed with lentil and quinoa

November 13, 2014

Temperatures dropped to zero today so I think it is officially cold. All the flowers on the patio are dead but surprisingly there is beauty even in death and I photographed some of the hydrangeas that turned amber-brown and are so delicate and beautiful even now. Some of the herbs are persevering, the thyme, rosemary, tarragon and sage. The various basil plants have succumbed to the cold as did some of the other more delicate... View Article

Quinoa-cauliflower-pomegranate salad with crisp-fried kale bits

November 10, 2014

Part of my culinary style is cooking with grains, legumes and vegetables and combine them in hot and cold dishes. I find it convenient to cook grains or legumes in advance and have them sitting in the fridge for a day or two waiting to be incorporated into a recipe for lunch or dinner (or breakfast). Quinoa cooks very quickly as it does not require soaking but still, I usually cook more than what I... View Article

Vegetable Salad Rolls with Asian dipping sauce

November 6, 2014

I was travelling for several weeks recently eating at restaurants every day. As good as (some) restaurant food can be, I came home craving homemade fresh and simple food. I had good experience on these trips with Asian vegan food and came home excited and enthusiastic to make some at home. I have already made a couple of dishes that were blog worthy but had no opportunity to photograph them as I served them before... View Article

Grilled eggplant with pomegranates – Cooking with Orly in Tel Aviv

November 5, 2014

I recently spent a couple of weeks in Israel  and needless to say food was on my mind. Although I was there for a different reason, I managed to squeeze in as many food experiences as I could, and one of these experiences included a food tour and cooking class with Orly in Tel Aviv. I found Orly’s website Cook In Israel through an online search and checked the references on Trip Advisor. Her tour... View Article

Lentils and Roasted Peppers Tartine

October 20, 2014

You may have noticed that I am a tartine fan. If it’s on bread, I love it. Tartine is simply a slice of grilled bread with a topping and you can find a few of the tartines I have posted here. I mentioned in another post that Holt’s Cafe in Toronto has some lovely tartines on their menu made with Poilane breads from Paris and whenever I am in Toronto I go to Holt’s for one of... View Article

Green Salad with Apples, Goat Cheese and Honey Vinaigrette

October 19, 2014

A beautiful salad is a work of art. The colours, textures, composition and flavours are appealing to both the eye and the palate. Whether you serve it on individual plates or pile it on a large platter for guests to helps themselves, always consider these elements when composing your creation. When dressing a salad, less is more. You don’t want to overwhelm the greens with too much dressing, too strong flavours, too much acid or... View Article

Cabbage, Farro and Vegetables melange

October 18, 2014

I am not very good at using the freezer but my fridge always has some cooked items ready to be incorporated into my daily adventure in the kitchen. Any time you’d look in my fridge you are likely to find a container with cooked grain or legumes, homemade dressings and sauces in little jars, store bought sauces that I like, creme fraiche etc. These items make it easy to quickly assemble a lunch or dinner... View Article

Quinoa with roasted vegetables

September 25, 2014

Just like in fashion, the culinary world also has trends (kale, anyone?) and quinoa was a trend that took the culinary world by a storm. Unlike some other trends that come and go, quinoa is now comfortably embedded in the culinary repertoire of chef and home cooks alike, and for good reasons. It is easy to cook, adaptable to many preparation, packed with good nutrients and for those of you who are gluten intolerant, it’s... View Article

Roasted late summer fruits, and Vegan crisp topping

September 24, 2014

Here is a way to use the last of the stone fruits at the end of summer and early fall. Roasting the fruits doesn’t dry them, rather it concentrates their flavour and softens them to a nice texture. I toss the fruits with sugar, drizzle pure vanilla extract over and roast at 400℉. You can make it in advance or put it in the oven just before you begin dinner and by the time you... View Article

Tuscan pasta and bean soup with basil

September 23, 2014

I am not quite ready to give up summer and open my kitchen to fall foods but you know how it is, I was in the mood to make a soup. My kitchen is still full of late summer tomatoes, ripe stone fruits, potatoes of every kind, beets, pickling cucumbers and even some summer zucchini and I am trying to make the most of these ingredients knowing they are on their way out as the... View Article

Quinoa buttermilk pancakes

September 22, 2014

If you have been following this blog you would know that I am a big fan of the breakfast ritual. I consider a leisurely breakfast a luxury and indulge in it whenever possible. Not every day. Most mornings breakfast is a steaming bowl of oatmeal with seasonal fruits enjoyed on the patio when the weather is good or indoors when it’s too cold outside, but even then, simple as it is, I try to enjoy... View Article

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