Posts tagged vegetarian

mungbeanscelery7

Roasted celeriac with mung beans forestière fricassée and tarragon oil

2
7 years ago
by silvia in ,
Céleri-rave rôti, fricassée forestière de haricot mungo et huile d’estragon I have been neglecting my blog recently, and I feel I should refocus my attention on it. I guess not having too much time is the reason, but maybe because as we say “j’ai la tête ailleurs” (I have my head somewhere [...]
vegcouscous

Weird translation – Vegetarian couscous with cauliflower “semoule”

0
7 years ago
by silvia in , ,
traduction bizarre – couscous végétarien avec semoule de chou fleur I just realized that I took the pictures and I forgot to add the chick peas…too late! I love this dish, I wouldn’t have thought I would have loved it so much but the cauliflower “semoule” goes so well with it. There is a little [...]
pizzaveganchoufleur

Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste

0
7 years ago
by silvia in ,
Encore vegan – Jeanette tapissée aux herbes et garnie de champignons sauvages et choufleur I am not sure how to call this…it’s not a pizza, not a tart, not a galette, and not sure it fits into the flat bread category. So I decided to call it a Jeanette. Jeanette is a female’s old fashioned name, [...]
einkorncarrotpesto2

Einkorn pasta with oyster king mushrooms and carrot pesto

0
7 years ago
by silvia in ,
Penne Einkorn con funghi selvatici e pesto di carote A friend of mine, brought me Einkorn flour…and was telling me all about the benefits of einkorn. The question is what is einkorn? Einkorn is an ancient grain form the spelt family, and originally from Italy. Einkorn is the German name for petit [...]
carrotsandcarrots

Carrots, carrots and more carrots – Black lentils on carrot purée, roasted carrots, shave carrots and fried leeks

0
8 years ago
by silvia in , ,
Carottes et encore des carottes – Lentilles noires sur purée de carotte, carottes rôties, et poireaux frits If you are a carrot fan, this is your dish. After my wonderful trip to Portland, I came back very inspired. This is a Portland inspired dish, that I ate at Coquine restaurant. Basically, [...]
beetcarpaccio

Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce

0
8 years ago
by silvia in , , ,
Carpaccio de betteraves aux framboises et vinaigre de framboises, sauce yaourt grec, ail, citron et menthe I love weekends, especially when I have enough time to explore new recipes and cook. That is my perfect weekend, and even more perfect when my experiments turn out delicious. Strangely [...]
beetleavepesto5

Buckwheat pasta with roasted beets and beet leaves pesto

0
8 years ago
by silvia in ,
Tagliatelle al grano saraceno con barbabietole e pesto con foglie di barbabietole Don’t throw away the green leaves of the root vegetables, they’re completely eatable and delicious. Beets are a zero waste vegetable. You can prepare the beet leaves like any other greens. Saute it, raw in salads, [...]
cauliflowercrustpizza

No flour pizza – Cauliflower crust pizza with mushrooms, fontina, cherry tomatoes and basil

0
8 years ago
by silvia in
La pizza senza farina – Pizza con impasto al cavolfiore, funghi, fontina pomodori e basilico I wanted to take more different pictures of this pizza with a more close up on a cut slice but unfortunately, my battery went off, so all I had time to take was a whole pizza uncut. Since everyone has been [...]
zucchinifarro8

Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons

0
8 years ago
by silvia in , , ,
Trio de courgettes – Épeautre aux courgettes, champignons shiitake, pois, crème de courgettes, et courgettes marinées Today I am celebrating zucchini, this vegetable that is quite considered ordinary, with not a lot of character. It’s its day of glory (son jour de gloire) and it’s well deserved. [...]
daikonsteak3

Like in Kyoto – Daikon steak

0
8 years ago
by silvia in , ,
Comme à Kyoto – Steak de Daikon After a recent trip to Japan I came back with tons of recipes, ideas, inspirations, and a fascination for this wonderful country. Needless to say that for someone like me who spends most of her time cooking, and who loves to cook, Japan is the place to go. [...]
Go to Top