Sometimes it may seem that all vegans eat is hummus. We do love hummus because it is, among other things, so convenient. This pea spread is even easier to make as you don't have to simmer the chickpeas for hours. It is also lighter, so it is perfect as a summer snack. You can also create many different variations by adding different . . .
A middle eastern salad with a rustic Italian twist
There‘s something about mint that always makes me think of summer. I love making this light, rustic salad on a hot night because the middle eastern flavors and the freshness of the mint are a perfect combination against the summer heat.
Serves 4 as a main course
4 teaspoons ground sumac
3 tablespoons fresh lemon juice
2 . . .
Colombian-Caribbean coconut rice with raisins
This recipe is not for lazy cooks. I think that vegans and foodies share many common traits, one of which is the understanding that homemade food is always better than store-bought. My friends sometimes wonder why I go through all the hassle of making my own curry paste when it is so simple to just buy that 'ingredient' at the store. . . .
A sweet and crunchy root vegetable from the Andes
Colombia, the country where I’ve been living is a paradise for locavores. I originally come from Montreal, a place known for its long and harsh winters, during which mostly root vegetables are available. And, as much as I love root vegetables, I couldn’t survive on them for six long cold months!
Colombia is definitely a place where I could . . .
An indian-spiced caramelized onion pizza
I've always loved pissaladières, the southern French caramelized onion pizza. It strikes a nice balance of very bold flavors: the intense saltiness of the olives (and the anchovies) paired with the sweetness of the caramelized onions.
I first heard of vadouvan, an Indian-spiced caramelized onion paste, on a Top Chef episode. The odd . . .