- Marinated courgettes (sliced finely with a potato peeler), my marinate: 4 tbsp of eldelflower vinegar, 2 tbsp of olive oil, salt to taste, fresh marjoram
- Roasted and peeled peppers (bake till the skin gets dark, then place in a paper bag for few minutes and then peel of the skin once that they cool down), slice and mix with green olives, capers and mint (and again a bit of olive oil)
- tofu cream, which is just a packet of silken tofu blend with a small bunch of dill and a finely chopped leek plus 2 tbs of good shoyu or Tamari soy sauce (I prepare this the night before and keep in the fridge)
- olive pate' which consist in blend kalamata olives and basil
Friday, 28 March 2008
Monday, 24 March 2008
Sunday, 16 March 2008
I would like to thank the Hare Khrisna people that fed us at the protest to end the siege on Gaza, we were many in Trafalgar Square and they offered food for free. If you feel like giving back you could visit their London restaurant a classic vegetarian address (they are not vegan but you can find some dishes without dairy).
Friday, 14 March 2008
Wednesday, 12 March 2008
I don't know what's wrong with me but the more busy I am socially and at work the more prolific I become in the kitchen.
Sunday, 9 March 2008
Since when I was 18 I learned that to be a good vegetarian you need to soak the beans the night before, no matter if you are planning or not to use them, as once decided that you do ... then it's too late!
There are some pulses that can do the job without soaking like certain types of lentils, but to make an hearty soup you need to plan in advance!
I soak mine with a strip of kombu seaweed to avoid digestion problems for almost half of my life, and I try to avoid soggy disgusting canned ones. Canned beans have really the weirdest texture and I can only stand chick peas but really very rarely.
Cooking with dry pulses is incredibly rewarding and very cheap, the general rule for a satisfying balanced meal is: one soup, one grain selection, one long cooking vegetable, and one short cooking one, my long cooking dishes are normally beans.
Once that the beans are soaked overnight you need to boil them for 1 hour I add a strip of kombu seaweed this keeps the pulses more digestible.
Uplifting stir fry
Add 1 tbsp of extravergin olive oil to a pan, add 2 cups of shredded savoy cabbage and few juniper berry, 2 grated carrots, half a sliced red onion, when the vegetables are almost cooked add the cooked beans, a drizzle of tamari and a teaspoon of rice vinegar. Serve sprinkled with gomasio (roasted sesame seeds and sea salt)
This is just an improvised dish but I am trying to use more and more the aduki beans for their amazing properties, and the delicious sweet taste.
If you want to read more about them and wish to find fool-proof recipes click here