Last summer I cooked a Pissaladière - aka Provençal onion pie - from one of my favorite cook books ever: Elizabeth David’s French Provincial Cooking. While tasty, simple and reasonably healthy - onions, tomatoes, olives, anchovies on a rich bread dough - I felt I could go further on the healthy side and completely transform this recipe into something equally tasty, plant exclusive, and sattvic friendly.
Read MoreIn general, people look for the best recipes of anything: the best chocolate chip cookies, the best meatloaf, the best banana bread (these are the top suggestions I got from Google search). Here I’m aiming for the simplest, in this case, the simplest lasagna recipe, one that has a short utensil and ingredients list, preferably using fresh or minimally processed ingredients, a swift preparation, and a quick cooking time. Did I mention it is plant-based too?
Read MoreI really like apricots. It’s a pity that the truly good fresh ones are so hard to find , even at the peak of their season. It appears to me that most of the time what you get at the market is either stone-hard and sour, or mushy and tasteless. On the other hand, dried apricots are always good and available. Not too sweet and sticky like dates or prunes, not too dry and grainy like figs, dried apricots are perfectly chewy and aromatic, sweet and sour.
Read MoreAbout this creamy wintry soup, while there’s nothing new about mushrooms or chestnuts in a soup, I thought that using a tea instead of a stock or plain water would be interesting. Well, firstly I thought of using coffee, but I’m avoiding coffee lately, so kukicha tea, aka twig tea (or Chá de três anos, in Portuguese), popped into my mind since that’s what I’m having for breakfast instead. Kukicha tea has a nutty, roasted flavor that pairs well with mushrooms and chestnuts. Plain, this soup is a great starter, but topped with loads of caramelized onions and a wintry pesto, it’s a perfect hearty supper.
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