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plant based recipe

Cooking with the Greatest Tomatoes from Europe: canned tomatoes – tasting fresher than ever!

Have you ever eaten a tomato fresh off the vine? I have – and I can tell you it’s an incredible experience! As a child, I would often spend my summer vacations in the countryside, at my aunt and uncle’s house. The latter (a WWII survivor who had endured terrible times of hunger and deprivation) had a deep respect for nature and an appreciation of its treasures, and he was pretty much obsessed with gardening. Having played all morning in the sand with my niece, I would take refuge in my uncle’s garden, with dirty nails and coarse sand still fresh in my mouth and hair, and I would feast at random – and what a feast that was! Moist apricots just fallen off the tree, sugar sweet, their pulp melting in my mouth; red currants delicate and slightly pungent, with crisp leaves hiding clusters of ruby goodness; last but not least, tomatoes – meaty, slightly fuzzy, with a herbaceous smell and a delicious natural sweetness. I would sink my teeth into a tomato and the juice would start dripping on my chin, utterly thirst-quenching and refreshing, like nature’s perfect elixir. Keep Reading

Cabbage and curry roasted potato salad: fresh and fiery – and perfect for fall!

I can’t remember the first time I used curry powder in my cooking, but I’m sure it happened while I lived in the UK. Indeed, back in those days, I would find the sophisticated pungent aroma of curry pretty much everywhere: in the dorm room I used to live in while working on my postgraduate dissertation; intermingled with the deep-fried smells coming from the local chippy; on my hands after lunch in the noisy cafeteria. Steeped in a long history and perceived by some as a tool for re-imagining a cuisine largely characterized by robust ingredients and rustic applications, the lasting impact of curry on British dishes is nothing short of extraordinary. Indeed, I fell in love with this ingredient while living in the UK – and I will cherish it forever πŸ™‚

This salad pays tribute to my ongoing fascination with curry while also epitomizing my belief in plant-based eating, which has fueled my inspiration in the kitchen these past few years. I have been roasting a lot of veggies lately (it is fall, after all, lol), and for this recipe I decided to pair roasted veggies with fresh carefully picked ones to create a balance of flavors and textures. This salad is all about the present (fall roasted veggies) and the future (fresh veggies in all their colorful glory). Something fresh, something roasted – and a lot of plant-based goodness in between πŸ™‚

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