Tag

Vegetarian

Browsing
Appetizers

Basil & Lime Dip for Artichokes

By
Dip for Artichokes

This Dip for Artichokes is an easy breezy lime, basil and butter sauce; it elevates each steamed Artichoke leaf to another level until its tender heart! The way my dad showed me how to eat artichokes when I was a kid stays my favourite. I steam them, add a citrus-basil butter sauce to dip each leaf in, and then the “piece de consistency,” the delicious and tender heart. Splendide this Basil Lime Dip for Artichokes! A Flower Veggie Artichokes are flower buds cut out just before blooming; being one of the only few comestible flowers we eat along with zucchini flowers, broccoli and cauliflower. There are about 140 varieties, from small purple ones to big massive ones. In Spain, they grow all year long, although there are high seasons which are in spring and fall. You’ll see them in many restaurants, cut simply in half and cooked directly on the grill…

View Post
Italy

Marinara Stuffed Round Zucchini

By
Marinara Stuffed Round Zucchini

A homemade Marinara Sauce served in a lightly roasted Round Zucchini topped with a smooth Bechamel and served on olive oil spaghetti to have a different twist to your next pasta dish. When the season comes again for those lovely little round zucchini/courgette, I’m the first one in line to buy them! They are fantastic; you just fill them up with any kind of fillings and set them on top of rice, quinoa or in this case pasta, so adaptable! For this Marinara Stuffed Round Zucchini, I thought it would make a nice little bomb of flavour to have the Marinara sauce hidden in the roasted zucchini. It’s a kinda ‘Ratatouille’ type of sauce in the end. The format is different, but the idea is the same, and the only difference is… I’ve added a thick béchamel on top to make it extra smooth. Homemade Marinara Sauce For this recipe, I’ve done…

View Post
Appetizers

Asparagus Mini Quiches

By
Mini asparagus quiches

Simple little filo cups filled with Asparagus Mini Quiches made with a touch of Gruyere cheese and leeks because spring is at the door! Those Asparagus Mini Quiches are a bite into spring! The beauty of this meal is its polyvalence, whether you eat your quiche warm or cold… or change the vegetable in it… if you feel like mushrooms or ham etc. Go ahead and make those with whatever you feel like. A mini Quiche Lorraine, maybe? The original one with smoked pork belly bits, which is slightly less healthy… but Oh! so delicious! Make some lovely mini lard and cheese if your metabolism allows you. For this recipe, I’ve chosen my favourite spring vegetable, the green asparagus and a bit of leek and gruyère to make it extra tasty! Adaptable Dish You can prepare them in advance, serve them as tapas on a warm spring afternoon, or pack them up…

View Post
Appetizers

Almond & Pineapple Gazpacho

By
ALMOND & PINEAPPLE GAZPACHO

This summer, brighten your tastebuds with Almond & Pineapple Gazpacho! A fruity yet nutty cold soup also called gazpacho. This vegan soup will be all you’ll need to make an impression for your next summer feast! Almond & Pineapple Gazpacho is based on the original gazpacho recipe, “Ajo Blanco,” which contains almonds, garlic, bread and a bit of vinegar. The traditional one doesn’t have pineapple, but sometimes grapes are used. A traditional and ancestral Spanish recipe with a touch of fun pineapple! Gazpacho History Gazpacho existed way before tomatoes were imported into Europe from the New World. The Arabs imported them and later cultivated them in Spain. Back in the day, Spaniards used to make “cold soup” gazpacho with almonds and vinegar. They are quite a few excellent recipes using them in Spain. Often used in the “Picada” last aromatic touch at the end of cooking. Plus, it thickens sauces…

View Post
Appetizers

Zucchini Carpaccio

By
Carpaccio de zucchini

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…

View Post
Main Meals

Beetroot and Quinoa Burgers

By
beetroot and quinoa burgers

These baked beetroot and quinoa burgers are gluten-free, making 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 a snack. Since I’ve used the famous buckwheat flour, these beetroot and quinoa burgers are gluten-free. Depending on what you intend to do with them, you have to do different shapes. To Serve with Serve them with various vegetables on the table, and everyone does their mix. You can add excellent tzatziki, mayo or an avocado-tahini sauce (check my recipe here). A few recommended sidekicks would be;  avocado, goat…

View Post
Appetizers

Avocado Coleslaw

By
avocado-coleslaw-with-cilantro

Avocado coleslaw with cilantro and lime perfectly combines classical mayo slaw with Mexican guacamole. A healthier and yummier version of coleslaw! Super fast and easy recipe to make in the food processor, plus ultra healthy. This green avocado coleslaw with lime and cilantro side dish is perfect for anything grilled on the BBQ! The recipe is a standard coleslaw with extra fresh cilantro, lime and creamy avocado. So simple! Healthier than Mayo A healthy and creamy avocado coleslaw 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 avocados lowers your LDL or bad cholesterol. This avocado dressing is an excellent alternative to the classic mayo coleslaw; it adds this bright Mexican flavour. How can you resist? Forget about this old, outdated version of coleslaw and make this version your new…

View Post
Appetizers

Fried Eggplant with Honey

By
Fried Eggplant with honey

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…

View Post
Greece

Greek Buddha Bowl

By

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…

View Post
Main Meals

Cauliflower Tandoori

By

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…

View Post
EN
FR EN