What do you do when you buy too many carrots? You could roast them. You can eat a single carrot. You could stew them (eh, gross). But I made soup. For this soup, you’ll have to do two separate processes: roasting the carrots and then the base.
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I am super extra really obsessed with this salad. It’s called Musaengchae in Korean. It’s a white radish and carrot salad. Every time I go to a Korean restaurant it’s the first thing I eat so I just had to learn how to make it. And here it is! Musaengchae: White Radish & Carrot Salad Ingredients 1 cup julienned radish 1 cup julienned carrot 1 tsp salt For the dressing 1 tbsp sesame oil 1 tbsp fish sauce (use soy sauce for vegetarian/vegan option) 1 tsp grated ginger 1 tsp grated garlic 1 tbsp gochugaru (Korean red pepper flakes) 1 tsp roasted sesame seeds Method Salt the radish and carrot and set aside for at least 20 minutes so the moisture comes out. For the dressing: mix everything together, except the sesame seeds and pour it over the radish and carrots after all of the moisture has been extracted. Mx together very well and top with roasted sesame seeds. If you’re curious on how to make this step by step, I’ve made a video on …
This sweet potato & leek soup is hearty and delicious. With the new year, many are embarking on veganuary. Vegan January. So I decided to share this recipe I developed. It’s like a spiced vichyssoise, but dairy-free and vegan. Sweet Potato & Leek Soup Recipe Ingredients 2 cups of chopped sweet potatoes 1 1/2 cup chopped leeks 3 cloves of garlic 1 tablespoon of harissa paste 1 tablespoon tomato paste 2 tablespoons of olive oil plus 2 tablespoons more for roasting 1 tsp fenugreek 1 tsp cumin 2 tsp kosher salt 1 tsp black pepper 4 cups of vegetable stock For garnish: Mint Lemon Chopped pistachios Olive oil Method Preheat your oven at 350F/176C. Wash and peel the sweet potatoes and cut them into small chunks. Season with olive oil, salt, fenugreek, and cumin and roast for 30 minutes. Wash the leeks thoroughly and chop them. Sweat them out in olive oil on medium heat. Add the 3 cloves of garlic, followed by the harissa and tomato paste. Season with salt and pepper. Deglaze with …
For the past couple of weeks, I’ve been in quite the creative slump. So I’ve mainly been focusing on testing recipes from cookbooks I love. Today I made Eggplant Dumplings Alla Parmigiana from Yotam Ottolenghi and Ixta Belfrage’s book, Flavor. Of course, like most directions in life, I took this recipe as a suggestion and riffed on it a bit. Ingredients 90g fresh breadcrumbs, ideally sourdough (ie, from 2-3 slices) 3 eggplants, roasted and peeled, cut up into a mash (about 2-3 cups) 1/2 cup olive oil Salt and black pepper 100g ricotta 75g parmesan, finely grated, plus extra to serve 4½ tbsp parsley leaves, finely chopped, divided 1 whole egg, plus 1 extra yolk 1 tbsp plain flour 1 tbsp garlic powder 2 tbsp of ghee For the sauce 2 cups of crushed tomatoes 1 tsp tomato paste 2 tsp of crushed garlic 1 tsp brown sugar 1 tsp chili flakes 1 tsp fresh cracked pepper 1 tsp dried oregano Method Roast your eggplant with olive oil, salt & pepper at 180C (160C fan)/390F …
Appetizers/Snacks Buffalo cauliflower—feta, zaatar, yogurt dipping sauce White Bean Crostini with Mint-Cilantro Vinaigrette Marinated Eggplant Whipped Feta with roasted tomatoes Crispy Potatoes with Green Tahini Sauce Lemon-Lime Guajillo Pepper Marinated Beans The Crispiest Yucca Bites Roasted Tomatillo Salsa Taquitos, Anyway You Want Breakfast/Brunch Spiced Vegan Pancakes with Straw-cherry Jam Sweet Potato Hash Fluffy Blueberry Pancakes Silky Scrambled Eggs Green Shakshouka Shakshuka Chickpea Shakshuka Congee Flax Granola Desserts & Baked Goods Cookies Spiced Molasses Crinkle Cookies (receta en español aquí) Claire Saffitz’ Pistachio Pinwheel Cookies Chocolate-chip and banana oat cookies Double Chocolate Cookies Catalan traditions: Panellets Cakes Tarta de Queso de La Viña (Burnt Basque Cheesecake) Spiced Plum Cake Cheesecake Topped with Lemon Curd Tomato Pizza Galette Fig & Peach Galette Apple Pie Pastelitos Cornbread Citrusy Upside Down Cake Chocolate Pecan Banana Bread No Bake No-Bake, No-guilt Fudge Yeasted Cakes/Breads Savory Krantz Cake: Caramelized Shallot & Sun-dried tomato Sohla’s sticky buns but with a pistachio almond filling Drinks Paloma Golden Turmeric Latte White Dominican Chai Mimosas Cold Brew Latte Salads Tipile (Tabbouleh) Quinoa Tabbouleh Classic Caesar …
During winter I tend to cling to autumn flavors. Butternut squash and sage are the perfect combination.
