Tag Archives: vegan
Open face sandwiches consist of a single slice of bread with one or more food toppings. They are popular in Europe where, in the Middle Ages, thick slabs of course bread called “trenchers” were used as plates. At the end … Continue reading
Mangoes are an excellent source of Vitamin-A and flavonoids like beta-carotene and alpha-carotene. In addition they are a rich source of potassium, Vitamin-B6, Vitamin-E and Vitamin-C. No wonder they are often referred to as a “super fruit”.
Fennel is a wonderful, versatile vegetable that is used widely in Italian, French, and Mediterranean cooking. I even substitute the fennel bulb, at times, for onions in my recipes. Unlike onions, I like to eat slices of the mild fennel … Continue reading
This is a flavorful seasonal salad taking advantage of Fuyu persimmons. To keep the salad fresh, assemble just prior to serving.
Here’s another summer grill recipe I think you’ll like. It combines the complementary flavors of cilantro, coriander and jalapeno in an easy-to-make marinade that is wonderfully absorbed by the tofu. Grilling adds another layer of flavor. Who says tofu can’t be … Continue reading
This vegan and gluten-free dish is a favorite of my friend Brandy. It is a savory dish of cooked garbanzo beans (chickpeas), onion, garlic, bay leaves and various Indian spices. It gets its heat from small red chiles and although … Continue reading
While researching the origin of socca and found this description from a blog article titled Socca and Semantics by Jeannette Ferrary. It describes socca better than I ever could: