After the success of my vegan and gluten-free coconut macaroons, I knew that I had to adapt the recipe to make bite-sized portions of the wonderful goodness. Instead of drizzling these coconut babies with chocolate, I simply enrobed them fully in dark chocolate. The results are fantastic – you are greeted with a wonderful crack of dark chocolates on biting into these delicious lovelies; once inside you will experience a lightly sweet, succulent and moist coconut interior, which is not too dissimilar to Bounty bars. (more…)
Archive for May, 2011
Something has happened to me in the last few years… I love chickpeas (garbanzo beans)! I really look forward to eating them, but it doesn’t just stop there, I also enjoy all other bean varieties. Beans are pretty new in my diet, and I only started eating them in the last ten years or so. The closest beany thing I ate during my childhood was black-eyed beans (peas) in Chinese soups, or baked beans at school.
I usually plan at least two meatless dinners a week, allowing beans to take the center stage (more…)
In this Moroccan-style dish, quinoa is tossed with orange segments, dried apricots, sultanas (raisins), roasted whole almonds, cumin and garlic flakes.
It’s the perfect accompaniment to grilled vegetables, barbecued meats or fish. I find it particularly good with lamb. It can be enjoyed warm or cold. It’s quick and easy to make, sweet, fruity, nutty and packed full of flavor. (more…)
I was first exposed to jambalaya when we moved to the States and I loved it!
There are basically two branches of jambalaya – the Creole (red/tomato) and the Cajun (no-tomato) versions. It’s the Creole version that I really love – I think it’s the combination of smoked sausage, chicken, prawns (shrimp) in a spicy tomato sauce with rice that makes it hearty and delicious.
I tried my hand at making it, and although traditionally the recipes do not contain (more…)
A few weeks ago, J and I were sitting in Nordstrom’s marketplace café having a nice cup of afternoon tea. A couple near us were eating a salad. I couldn’t particularly see what the salad was, all that I could see was that it had chunks of beetroot (beets) in it, and I couldn’t stop thinking about the wonderful combination of beetroot (beets) with rocket (arugula), goat cheese and toasted walnuts.
This thought itself is incredibly wrong. To me, beetroot (beets) make me want to hurl. My first encounters of beetroot (beets) were at school lunches (or dinners for commoners like myself). Although I never tried them, the smell and sight of crunchy, bright red cubes of pickled beetroots (beets) still makes me want to (more…)