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Highlighting the zucchini at its best! Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil. Simply divine! I’ve first tried, Zucchini Carpaccio, not in Italy, but in Spain! In a small Catalan village called Montblanc, right next to Barcelona. Such a simple, elegant and delicate appetizer. I would never have imagined that raw zucchini could taste something… Was my first try at raw zucchini… and I’ve got pleasantly surprised! First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine through. Cut Finely is the Secret It’s such a light and beautiful appetizer. All you’ll need is a mandoline or a talent to cut really fine slices. You would think the protagonist’s food here is the zucchini, but it’s also the olive oil! So bring out…

These baked beetroot and quinoa burgers are gluten-free to make them ultra-healthy. The earthy patties are made with chickpeas, onion, garlic, strawberries, pistachios and an egg. Those red fritters will go in any bun perfectly. Red beetroot, red quinoa, red pepper and why not a few strawberries to make it extra red and tasty? Those red patties are a great alternative to falafel or meat. They go where you like them to go, whether it’s a veggie burger, a wrap, a salad or just a snack by itself. These beetroot and quinoa burgers are also gluten-free since I’ve used the famous buckwheat flour. You simply have to do different shapes, depending on what you intend to do with them. To Serve with Serve them with a bunch of different vegetables on the table, and everyone does their own mix. You can add nice tzatziki, mayo or an avocado-tahini sauce (check my…

Avocado coleslaw with cilantro and lime is a perfect hybrid between classical mayo creamy coleslaw and Mexican beloved guacamole. Super fast and easy recipe to make in the food processor, plus ultra healthy. This avocado coleslaw with lime and cilantro side dish is perfect for anything grilled on the BBQ! The recipe is basically a standard coleslaw with a little extra fresh cilantro/coriander, lime and creamy avocado. So simple! Healthier than mayo A healthy and creamy avocado coleslaw Well everyone likes a creamy mayo coleslaw… but your heart, not so much. This Coleslaw contains none of the saturated fat from mayo, only the ‘good type of fat’ from the avocados. Which is recommended to lower your LDL or bad cholesterol. This avocado dressing is a great alternative to the classic mayo coleslaw, plus it’s got this sunny Mexican flavour added to it. How can you resist? Forget about this old…

Fried Eggplant with Honey is a popular vegetarian tapa in Spain. Nice crunchy eggplants deep fried in olive oil and finished up with a sprinkle of salt and good quality honey. Ever wondered about nice authentic vegetarian tapas ? This crunchy Fried Eggplant with Honey tapa is what you are looking for! Called ‘Berenjena con miel’ in Spanish this tapa originate from the south of Spain. Nowadays, you’ll find it in about every tapas bar in Spain. It’s usually served with a nice honey or a darker cane syrup and a nice sprinkle of salt. A great sweet and salty dish! Golden rule of deep frying with olive oil Knowing the common eggplants contains lots of water which makes them often saggy once cooked, the only way to make them relatively firm and crisp is by coating them in a light coat of flour and breadcrumbs and fry them up at high…

Greek Buddha Bowl is a fun vegetarian dish with feta, chickpeas, Kamut couscous, cucumber, tomato, kale chips and Kalamata olives. Topped with a Greek dressing for a healthy bite. This Greek buddha bowl will bring you right to sunny Greece without having to pay for a plane ticket. It’s a hearty and fun vegetarian dish that will give you all the energy you need. Also, a really fast dish to make, done in under 10-15 minutes and tastes fantastic. I love those buddha bowls, they give you that feeling of abundance although light. The Greek Touch For this Greek version, I’ve added feta cheese to give that extra “smooth” factor, Kalamata olive and typical cucumber and tomato. The dressing is the usual Greek one using fresh garlic, extra-virgin olive oil, flat leave parsley and lime. Kamut Couscous As for the filler… I’ve used a Kamut couscous, which is packed with fibres and has…

Want a badaboom presentation for your next dinner party? The Cauliflower Tandoori is a great way to go, plus it’s healthy, easy and mildly spicy, who could resist? I’m a big fan of Indian food, although the mild type of Indian. My husband is a big fan of the Vandaloo sauce which is so crazy spicy, I wish I could forget the pain and taste the actual sauce but it’s just impossible for me. Also I’ve experienced already the effect of too spicy food with a sip of wine and let say my body didn’t agree… so in other words; mild to medium spicy Indian are my favorites. Tandoori marinade is one of the softest Indian sauces and super tasty, it’s almost too mild that I always add a touch of Garam Masala (spicy mix of spices) to add a little spark to my tandoori. Tandoori marinade/paste I know… I know… Tandoori actually…

The Rovello mushroom (red pine mushroom or saffron milk cap mushroom) I had to present to you the #1, the ultimate, the prestigious, the favorite mushroom from Catalonia, Spain; the famous Rovello mushroom. Called whether Red pine mushrooms or saffron milk cap in english those pinkish/brownish, earthy, meaty mushroom are simply irresistible! Catalans like to go by themselves in the woods to pick them up from september to novembre, it’s kind of a seasonal event. Although you can find them also at the market around Catalonia in the fall, with mountains of other types of mushrooms, but this one, the rovello, is their favorite. The mushrooms are abundant in northern Spain, in the red pines forest and the Basques and Catalans (both located north of Spain) are big fan of mushrooms, their gastronomy is filled with them, although, strangely in the rest of Spain, they are not so popular. Lucky for…

A tower or lovely colours this mini ratatouille. Also, a fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde. This mini Ratatouille is my favourite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with Espelette pepper in the Basque region, etc. Most of the time aromatized with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish! This ancient 18th-century French dish is usually served as a side dish to meat or fish. Usually made in a casserole,…

Peanut-coco Vegetarian Wok is a well known recipe, also so simple and fast to make, a great made under 20 minutes dish. It’s one of those few really fulfilling vegetarian dish, plus it’s filled with healthy veggies. The kids won’t feel they are eating a bunch of vegetables, since the creamy peanut-coco sauce will distract them from it. I, personally, have done this dish many time with chicken, but I’m trying to cut on the meat for the sake of my planet, and done my recipe with a curry-mango flavored tofu instead. To my own surprise, the tofu, which I’m still learning to love, gave the dish a new dimension, a better one even than the boring chicken pieces. I’ve bought a pre marinaded tofu piece, which turned out to be a big success for my relation with tofu and gave this dish a whole new fruity and healthy dimension. Carbon steel Woks I love…

Swiss broccoli gratin is a touch healthier way to eat a bunch of good Swiss cheese. When I say Swiss cheese, I don’t talk here about the American swiss cheese with holes… no.. no… I talk about the two delicious cheeses types they often use in Switzerland to make their famous cheese fondue; the famous Vacherin Fribourgeois and Gruyère cheeses. Passing by Switzerland this summer, I had to make a stop at the Fromagerie (cheese store) to get some of the best cheeses on this planet. This recipe is, of course, possible to make with other cheeses, but the ultimate mix of Vacherin fribourgeois, a more elastic cheese type and Gruyère a strong and firm one is a “must try” combination. This recipe I’ve made on our way back from Switzerland, based on the traditional dish fondue moitié-moitié (cheese fondue), but a tad lighter (using less cheese) and containing some veggies (broccoli and…

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