I love frittatas because they are so versatile. They can be eaten any time of the day, hot or cold. They are also great for using vegetables that might not be at their prime. This spinach and tomato frittata is a basic recipe, a blank canvas for culinary creativity. As it stands, this spinach and…Continue reading Recipe: Spinach and tomato frittata
Tag: Vegetarian
Recipe: Pasta alla trapanese
Pasta alla trapanese is a traditional pasta from Sicily that I had never made nor tried before. I decided to make a version of it to pair it with Barilla chickpea casarecce, which is typical in the same region. Of course, you can use any kind of dried pasta. Check my article Which pasta is…Continue reading Recipe: Pasta alla trapanese
Recipe: Roasted beetroot, goat’s cheese and pistachio salad
Call it classic or call it cliche, beetroot and goat’s cheese are meant to be together. This roasted beetroot, goat’s cheese and pistachio salad is great for sharing or eaten as a main meal with a little extra protein. Good options include eggs (your way), lentils, tuna, salmon (smoked or canned) and grilled chicken. If…Continue reading Recipe: Roasted beetroot, goat’s cheese and pistachio salad
Recipe: Garbanzos con acelga (chickpeas with silverbeet)
Garbanzos con acelga (chickpeas with silverbeet) is a traditional Spanish stew. This recipe is gluten-free, high in fibre and vegan if you use vegetable stock. Like many other dishes from Spain, this one has been adopted and adapted in Peruvian cuisine. We tend to make it with ají panca instead of tomato paste, and serve…Continue reading Recipe: Garbanzos con acelga (chickpeas with silverbeet)
Recipe: Shakshuka with feta
As I’m still having food withdrawals from my trip to Israel earlier this year, I have been trying to replicate some dishes in my kitchen. Shakshuka is perhaps the most popular breakfast dish in Israeli cuisine. It’s basically eggs poached in a rich tomato-based sauce, served with bread, optional toppings and a few sides. Shakshuka…Continue reading Recipe: Shakshuka with feta
Recipe: Smashed potatoes with roasted garlic chimichurri
These smashed potatoes and roasted garlic chimichurri are great as a side dish, as part of a grazing table or on their own as a snack. This recipe is gluten-free, dairy-free and vegan. The secret to golden, crunchy potatoes is to cook them twice and smash them in between. I used Spud Lite lower carb…Continue reading Recipe: Smashed potatoes with roasted garlic chimichurri
Recipe: Gingerbread bliss balls
These gingerbread bliss balls are a great treat to make in the holiday season. This is mainly because unlike actual gingerbread, you don’t have to rely on baking nor decorating skills. Make a batch or two to enjoy during the holidays or to give as gifts. I like using dry roasted nuts mainly for flavour.…Continue reading Recipe: Gingerbread bliss balls
Recipe: Zucchini & carrot brownies
Wondering how you can consume 5 serves of vegetables? Do you want to sneak more veggies into your kids’ diet? Although these zucchini & carrot brownies are a once-in-a-while treat, they are a certainly a healthier alternative to regular dessert. The texture of these brownies is on the soft, cake-y side due to the coconut…Continue reading Recipe: Zucchini & carrot brownies
Recipe: Banana pancakes
Banana pancakes are the perhaps the easiest pancakes you’ll ever make. This recipe is vegetarian, gluten-free and dairy-free. The basic recipe has only 2 ingredients: banana and eggs. That’s 1 serve of fruit and 1 serve of protein foods ticked off for the day. I add cinnamon because I love its taste and it helps…Continue reading Recipe: Banana pancakes
Recipe: Black sesame baba ganoush
Black sesame baba ganoush is also (see my recipe for black sesame hummus) my kind of dip. Tasty, healthy, black. It looks scary enough for people to avoid it, so there’s always more for me. Make it for Halloween or any other day. Black sesame seeds are widely used in Chinese medicine. Science suggests they…Continue reading Recipe: Black sesame baba ganoush