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!
It’s throw back thursday with a Vietnamese pho soup my friend and I would cook up after our long days of school in the Art Institute. Pho soup is a traditional Vietnamese noodle soup typically cooked with spices, beef broth and topped with sprouts, fresh cilantro and Thai basil, but this beef-less version of it is so good, it will surely be a staple in your recipes for asian dishes. I was very lucky to have my vietnamese friend teach me this vegetarian version of it, because her family actually owned a vegetarian restaurant in Vietnam. where they made mouthwatering dishes with fake mock meats made out of tofu, seitan and soy. This soup is super versatile and if you don’t have all the ingredients, play around with different vegetables to create the vegetable broth, I’m always reinventing it and it’s still so delicious, gluten free and vegan! Oh yeah baby, let’s rock and roll in the kitchen!
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!
Enchiladas Morelianas de Papa & Zanahoria
Vegetarian enchiladas have a very special place in my heart, they remind me of coming back home from middle school, starving as usual, to my mother’s enchiladas Morelianas (filling with potato and carrots from the capitol state of Michoacán).
Cauliflower, Carrot & Tofu in a Coconut Sauce
I love everything or anything with coconut; coconut milk, coconut cream, coconut oil, etc. It is a great ingredient to substitute dairy in a curry sauce, creamy soup or just about anything fabulous! Continue reading