Vegetarian

Marinated Eggplant


This is a recipe for marinated eggplant I adapted from Yotam Ottolenghi’s book called Ottolenghi. This book really changed my cooking game by exposing me to ingredients and combinations I’ve never used before. For real, it cracked everything wide open for me. If you’re feeling stuck in terms of what to cook and need to be inspired, I highly recommend any of Yotam’s books. Yes, we’re on a first-name basis.

Ingredients: 
For the marinade sauce

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Salads, Vegetarian

Caesar Salad & Homemade Croutons

Did you know that the Caesar Salad was originated in Mexico during the prohibition era in the 1920s? Neither did I. And that is your fun fact of the day, this is not that type of blog. 

Caesar Salad has become the most basic and staple dish in restaurants all over the world. Not feeling adventurous? Order a Caesar Salad. On a diet? Caesar Salad. Everything literally looks gross on the menu? Caesar. Salad. Anyway, for some weird reason, I was craving it, so I went ahead and got all of the ingredients and made it all from scratch. Luckily my mother in law brought me back some anchovies from Spain. It does not get better than Anchoas del Cantábrico.

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Vegetarian

Kimchi fried rice

This kimchi fried rice is something I made very quickly last Friday after a morning full of meetings, an afternoon full of errands, and then having to go pick up a friend at the airport. It’s quick, tasty, and ugly delicious. Also, if you’re anything like me and you always keep kimchi, eggs, and green onions in the fridge—you’re golden for this one. 

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Vegetarian

Whatever I had in the fridge pasta

When I moved to Houston last year my husband had to go to a remote location for work. I was all alone in a new where I had no friends or family. Cooking for one is tough, so this recipe is basically pasta for one.
 

What you’ll need: 🔪

  • 90gr of whole-grain spaghetti
  • sun-dried tomatoes
  • yellow zucchini (courgette for the Brits)
  • portobello mushrooms
  • garlic
  • salt, pepper, cayenne pepper, extra virgin olive oil
  • parmesan cheese
  • parsley

Method: 🍅
Pretty straightforward: boil the pasta with a pinch of salt. In a pan at medium heat add extra virgin olive oil and sautee the garlic with the cayenne pepper. Slice the mushrooms and tomatoes and add them in. Add a pinch of salt. Then add the zucchini. 

When the pasta is done, save a cup of the boiling water and put it aside. Add the spaghetti to the pan with the vegetables and mix a bit. When it’s all well combined, add the water and mix again. Add to a plate and top with parsley and parmesan. Best enjoyed with a glass of your favorite wine.  🍝🍷 

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Salads, Vegetarian

Nectarine and Avocado Salad

I swear by this salad, it’s so delicious! I’ve been making it all summer. I am so obsessed with nectarines, they’re so juicy I truly understand why *spoiler alert* Elio fucked a peach on Call Me By Your Name. Too crude? I’m not sorry.

What you’ll need: 🔪

  • 2 Plump and ripe nectarines
  • 1 Avocado
  • Iceberg lettuce (or any other crunchy lettuce)
  • Half a medium cucumber
  • Seed medley: I used sunflower, pumpkin, and pine nuts
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Fresh Produce, Salads, Vegetarian

Herby Lentil Salad

This one is great for the summer.

I love vegan salads because you can take them anywhere and they require minimal refrigeration. When you don’t have dairy or meat it keeps better under hot weather. You can use cooked lentils or make your own. Don’t know how to? I have a quick guide on how to make them here. I used brown lentils, however, you can use black beluga lentils or green lentils.

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