Aash Sabzi Shirazi (herb aash)
Posted: 17 October 2018 Filed under: Aash Sabzi Shirazi - herb aash, Uncategorized | Tags: aash_sabzi, dairy free, gluten free, shiraz, story_telling Leave a commentMy non Iranian friends may already be familiar with Persian aash, especially from my post on Aash-e reshteh. Nevertheless, I am going to take you through some fun introductory notes on aash in general and aash sabzi Shirazi آش سبزی شیرازی in particular, using experts from e-book, A sip, A bite, A mouthful: A memoir of food & rowing up in Shiraz.
As reluctant as I am to use the term “soup” to describe aash, for fear of undermining its significant position within Iranian cuisine and culture, I nevertheless find a comparison between the two the most efficient way to describe the dish to new appetites. To this end, aash could be said to be an “honorable soup”–rich, thick and laborious to prepare. Depending on the type of aash, it is made of specific varieties of herbs, vegetables, fruits, grains and dairy products; with or without beef or lamb. Read the rest of this entry »
Thanksgiving Salad
Posted: 5 October 2018 Filed under: Thanksgiving Salad | Tags: canada, dairy free, fall_salad, gluten free, salad, thanksgiving, vegan Leave a commentFor this upcoming Canadian thanksgiving I looked up a Canadian recipe for salad (you guessed it, made with maple syrup) which goes well with other items on your table. It is called Roasted Sweet Potato Kale Salad with Mustard Dill Vinaigrette. The title pretty much gives away the ingredients, I know, but you would not know how to make it before visiting the link on Food Network!
I followed the original recipe (linked above) only modified it slightly by increasing the amount of kale to 5 cups and skipping agave nectar in the sauce. I was super happy with the result – very autumnish colors, filling yet light and refreshing with a sweet-sour taste.
Happy Thanksgiving Canada!
Zucchini Fritters
Posted: 29 August 2017 Filed under: Zucchini Fritters | Tags: dairy free, gluten free, kookoo, vegi, Zucchini, Summer dip Leave a commentAs promised last week and without further ado, here is my recipe for zucchini fritters when you have too many homegrown zucchinis on your hand and no one in particular to offer it to them! You could make this with yellow or green zucchinis as a side, snack or light meal.
Ingredients: Read the rest of this entry »
Six uses for your extra homegrown zucchini
Posted: 16 August 2017 Filed under: 7 ways to use extra homegrown zucchini, Six uses for your extra homegrown zucchini, Uncategorized | Tags: dairy free, gluten free, homegrown_Zucchini, salad, summer_dip, vegeterian 2 CommentsIt is said that two zucchini plants produce enough zucchinis for a family of four to eat as much as they can for the entire summer. This year I grew three zucchini plants for the two of us, which meant way too much of it if we were to stick only to our traditional Persian style zucchini stew.
Almost every single morning I checked on my vegetable garden I found a new baby zucchini turned into a huge heavy one almost before my eyes. So, even with all I gave away to family and friends I still had to come up with new creative ways to consume this delicious vegetable. Read the rest of this entry »
Summer Dip with Zucchini, white beans and tahini
Posted: 7 August 2017 Filed under: Uncategorized, white beans & tahini Dip, Zucchini, Summer dip | Tags: dairy free, easy and fast, gluten free, summer_dip, tahini, vegeterian, Zucchini, Summer dip 4 CommentsI found the recipe for this delicious and easy dip in PRAVA organic site and modified it slightly to my taste. You could do the same I am sure as long as you keep the main ingredients in: It is a vegetarian recipe and completely gluten and dairy free.
Ingredients Read the rest of this entry »
Massaged Kale Salad
Posted: 16 December 2011 Filed under: Massaged Kale Salad, Uncategorized | Tags: dairy free, food-photography, gluten free, Healthy_foods, kale, mango, salad 4 CommentsMassaged Kale Salad, a nutritious magical and delicious salad with many verity of recipes. Here is the one I prefer over the others.
Ingredients: (for a small bowl like the one shown in the picture) half a bunch of Kale, or about 6-7 leaves, washed, drained, and torn into small sized pieces. Yellow mango, 1 medium to large, skinned and diced. Sunflower seeds, 2 tbsp. Olive oil, 1 tbsp. Honey, 1 tbsp. Lime juice, 1 tbsp. Salt 1 tea spoon. Read the rest of this entry »
My Caldron 