One-Bowl Vegan, GF Fruits-Nut Muffins
Posted: 15 November 2018 Filed under: GF Fruits-Nut Muffins, One-Bowl Vegan | Tags: Fruit-Mixed muffins, gluten free, vegan, walnuts Leave a commentI ran into this gluten free, vegan recipe for carrot-banana-apple-walnuts muffins on Minimalist Baker and absolutely loved it. The list of ingredients may look long, but the preparation is much easier than your average cake or muffin and the result is tender, fruity sweet muffins with the added chewiness of walnuts and oats.
I tried both non-vegan (with 1 egg) and vegan (with flax eggs) versions and both turned equally nice. Actually, I was very excited to have found a substitute for egg and quite impressed by how well flax eggs worked to stick everything together in these muffins. Read the rest of this entry »
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!
Almond cookies: 3 ingredients, gluten free
Posted: 28 August 2018 Filed under: Uncategorized | Tags: gluten free, Healthy_foods Leave a commentThis super easy and super fast cookie is …well, super Yummy! No butter or oil is required not even to grease the baking sheet. Yet the cookies are crisp chewy, a bit heavy yet tender – and with my recipe not too sweet either. I love them with my evening tea and sometimes with my morning coffee.
Ingredients Read the rest of this entry »
Chia-Berries drink
Posted: 4 July 2018 Filed under: Chia-Berries drink, Uncategorized | Tags: chia, for_hot_days, gluten free, summer_drink, vegan Leave a commentGive me a cool glass of Chia-berries mix any day of the year and I will gladly take 40 plus centigrade – like we have had in the past few days in Montreal! This is truly the ultimate summer drink – refreshing, nutritious, savory, pretty even and easy to make.
Ingredients (4-5 serving) Read the rest of this entry »
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 »
Three Vegan Blender Soups for Fall & Winter
Posted: 7 December 2015 Filed under: Three Vegan Blender Soups, Uncategorized | Tags: fall vegetable soup, gluten free, vegan, vegetable potage, vegetable thick soup Leave a commentLoving Fall-color vegetables? Feeling cozy with the promise of snow in the air and the desire of a steaming potage to go with it? Well then, let us get started with some inspirations (and instructions) for some hearty, easy, spicy blended thick soups. Remember, you could absolutely use your intuitions and creativity with the types and amount of vegetables and seasoning. Here is my take though.
Vegan stew, one type, three rules
Posted: 14 November 2012 Filed under: Uncategorized, Vegan stew, one type, three rules | Tags: food_photography, gluten free, vegan, vegetarian Leave a commentVegetarian, and vegan, stew-like dishes are healthy, easy and quick. Most important of all, when it comes to following a vegi recipe or inventing your own, sky is the limit! Having said that, there are certain “rules” I always follow to in order to come up with a delicious AND pretty looking vegetable-based dish.
Use at least one type of grains to supplement meat/protean.- Use potatoes or one type of pasta to make the dish thick and filling
- Consider the cooking time of the vegetables being used and add each one to the main pot appropriatly. Mixing everything together at the same time will certainly destroy the look of the dish
My Caldron 