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Flexitarian food blog with simple, healthy wholefood recipes for everyday life
I made this dish last week to use the three overripe tomatoes that were sitting in our fridge - nothing goes to waste! This is a lovely and heartwarming dish, which reminds me a bit of a vegetarian version of the French cassoulet. The quantities in the recipe are for 2. It's ready in 40 …
I bought some sunflower seed sprouts not knowing really what to do with them beside salads. So I browsed a bit the internet, and saw it was possible to have sunflower greens in smoothies as the "green" bit - and here is what I did with (some of) them :) This smoothie is green and tasty. The …
Another sunny recipe with this Provençal dish, la tapenade. Quick and easy to prepare, I made this spread vegetarian by omitting the anchovies which are often an ingredient in many tapenade recipes. The quantities here are for 2. It's ready in 10 minutes or so. Ingredients 1 cup of …
Made with fresh fennels, tomatoes, lemon, and black olives from the souq, this a sunny Mediterranean recipe I adapted from Yotam Ottolenghi in Plenty More (page 143) for one of our meatless meals. Fennel is an excellent source of vitamin C, and a very good source of potassium, dietary …
This was a new way for me to prepare Jerusalem artichokes. After taking the picture, we devoured them as a snack! It's a recipe I found on Bon Appétit. The quantities here serve 2. These balsamic Jerusalem artichokes are ready in 30 minutes or so. Ingredients 1 tablespoon of olive …
Here is a simple salad I made yesterday for Meatless Monday. We don't eat very often hearts of palm, which is such a shame... I need to add this vegetable more often on my shopping list! This recipe is adapted from Epicurious. The quantities here are for 2. This salad is ready in less than …