Good morning, beautiful readers, YES I mean you! This past week I’v been so in love with my new kitchen toy! And that is my badass tagine clay pot. Tagine is a really sweet traditional north African clay pot from the areas of Tunisia, Morocco and Algeria. It has a deep base and a cute pointy (conical) lid. It is used to cook stews, curries, meats, couscous and other vegetable dishes. If you don’t have a clay pot, or tagine, you can just use a regular pot for this recipe. This recipe calls for a moroccan spice blend called Ras El Hanout which you either can purchase it from your local grocery store or make it from scratch. It’s kind of similar to the garam masala in Indian food and suits really nice in vegetable dishes. If you can, try to invest in a type of clay pot because the flavors of the dishes have a really nice earthiness to it that is amazing! I’ve noticed especially that when you cook some type of legumes in clay pots like beans, lentils, split mung, and chickpeas (my favorite) the flavors and aromas are enhanced on a whole different level! Check it out and let your taste buds take you on a scented journey with this ambrosial chickpea tagine infused with rosewater!
Biryani is a festive colorful rice dish from India, that is cooked with many spices and herbs. Growing up my mother would make a similar rice dish, but in a Bengali style, which is called Pushpanna and it is much sweeter and mixed with dried fruits. Both are very delicious, but I’m more inclined to vegetable biryani which is a bit more on the savory side. My Biryani (kinda like the Indian version of Chinese fried rice) version has lots of vegetables and i usually use leftover rice, and stir fry it in ghee or coconut oil. You can also cook fresh rice and just let it chill. This biryani dish is a great companion with any Indian curries, dal, and yogurt raitas. With so many layers of flavors and textures, this veggielicious dish is perfect for any special occasion.
Today was a gorgeous morning. I had an early morning stroll through my garden-in-progress, and checked on my tomato plants for any new suckers, which are little stems that grow between the main stem and lower branch. Those naughty suckers take the vital energy from productive branches that will actually give you tomatoes, so you have to get rid of them. As I continued checking through my garden, I noticed my cilantro had grown relatively enormous compared to last week. And I thought, why not make cilantro pesto with all the basil I have (10 basil plants) growing right next to it. I picked a bunch of both from my garden and made a veganlicious pesto to go with zucchini noodles. One word for this garden concoction: Delicioso!
Today’s feature: Organic Farm to Table Salad! Last year at my old place, my landlord told me I couldn’t plant a garden in my 25×5 ft backyard lawn, so I planted everything in pots. To my surprise it was amazing how I was able to feed myself from summer to winter with potted vegetables. I grew from seeds: kale, tomatoes (which i still harvested until November!), arugula, carrots, cucumbers, bell peppers, zucchini, green beans and among others. This summer I am at a new spot where I have all the garden space to grow even more veggies! On mother’s day I got 25 different types of tomatoes, tons of bell, poblanos, serrano, jalapeno, and banana peppers, eggplant, lots of melons, different squashes, beans, cucumbers and others you will see later through out my posts.
For the rest of this year, I want to do a farm to table recipe index, and showcase the benefits of growing your own vegetables. When I lived in Mexico, my dad made me read a giant book of Permaculture, which is the art of agricultural cultivation in really small space but still have a production 3 times the space! So if you have a small place you can still grow a good amount of vegetables with all the advantages of a mini farm right at your home! So anyways today I picked up some lettuce and carrots from my garden-in-progress, and decided to whip up a tahini dressing to coat a delicious organic garden fresh salad! Ooohhh so crunchy, oh so good!
Hola everybody, hope you are enjoying your easter weekend! Or Semana Santa as we call it in Mexico. Today this garlic free pesto goes out to a dear friend that has allergies with all kinds of nuts (except macadamia), veggies, garlic and onions, wheat, corn and other allergens related to his disorder: IBS (Irritable Bowel Syndrome). I’ve thought about the importance of creating menus for people that have allergies. I want to show that with proper use of spices, vegetables, and cooking methods, you can still enjoy a delicious and creative meal and I am more than happy to showcase that in my recipe index. So here you go with this delicioso vegan and gluten free pesto to enjoy for any occasion, please share with any family or friends that would appreciate it! Salud!
I cooked up this experiment yesterday for lunch and it was veganlicious!!! You can’t really ever go wrong with coconut and asian sauces. I posted it on Facebook yesterday after I made lunch for my boyfriend and I was extremely pleased to see all my sweet friends and family looking forward to this recipe so here it is. This is definitely one of the most unplanned and creative posts I’ve done, so I hope it’s clear and easy to understand. Please comment if you have any questions, I’ll be happy to answer promptly.