It was supposed to be a fruit crisp but I overly processed the nut mixture until it became sandy. I tried to save it so I added 1 egg and turned into a crust, a yummy crust but chewy. I ended up serving only the baked fruits with a scoop of almond yogurt and some basil leaves. My husband suggested adding some toasted nuts but I thought they were unnecessary. The smoothness was very satisfying that my palate didn’t want any distractions.
I’m crazy about eggplants. Especially when they’re roasted for a long time until their meat is very tender and sweet. The way they melt in the mouth and their umami flavor remind me of meat’s fat. The longer they cook the sweeter they get. Continue Reading…
In the winter I make my mother’s classic vegetable couscous, like the one I grew up eating at home. But in the summer I prefer to roast the vegetables instead of braising them in a soup. There’s no eggplant and cauliflower in the Moroccan recipe but since it was the main dish and I wasn’t making it with chickpeas, I added them. I love the fatty texture of the eggplants.
If you add chickpeas, add cooked or canned (make sure to rinse them carefully before you sprinkle them over the roasted veggies). Continue Reading…
Every now and then I like to torture myself and explore the cookie/sweet aisle of Trader Joes to get some ideas for cookies and cakes. I never leave uninspired. Last week I bumped into the oat and greek yogurt sandwich cookies. The word yogurt grabbed my eye. I didn’t bother to look at the ingredients because I knew my cookies are going to be plant-based, gluten-free and low in unrefined sugar. It took me a few days to come up with the filling, I wasn’t sure how and what to mix the yogurt with.They came out sweet and sour and delicious. Continue Reading…
When you have half a jalapeño or bunch, and you’re not sure what to do with it, make this green hot sauce. Use it in rice bowls, sandwiches, avocado toasts, braised dishes, soups. It doesn’t require a food processor, only a sharp knife, cutting board and jar. Continue Reading…
This is a one-dish meal. It has veggies, herbs, grains and nuts. It has many elements, feel free to skip some or make it with other veggies. Serve with lemony tahini and harissa or schoog. For photography purpose I served it in a big serving plate, but it’s better to serve in a big wide bowl and toss everything together. Continue Reading…