Today a review from a fantastic book, the Vegan cuisine by the top vegan chef Jean-Christian Jury. From the book I make braised pears with cabbage confit and white chocolate-onion puree.
In a never ending search for taste explosions, I made these vegan eggplant rolls a few days ago. It consists of soft eggplant, crunchy pistachios, creamy cashew cream and lots of colors and lovely spices in every bite. It is a very easy recipe but there are some preparations that you need to take in consideration when making your dinner prep. Eat it as part of your dinner or make tapas. Lately I have deliberately starting to eat less meat and (even) more vegetables. But I’m not a vegan, nor a vegetarian. Im a fake-vegan, someone who have wet dreams about actually ones become one. Because I really don’t agree with the food industry or the way animals are treated in the food chain. But, living without cheese and eggs for the rest of my life. Neeeeh, sorry. Can’t do it. Instead of forcing myself into corners, I continue to explore fun food. What are you ideas and thinkings about this? Let’s get to work! Cashew cream with cilantro Makes a big batch enough for 4 persons Ingredients …
Autumn and winter are really the seasons for al different kinds of cabbage and kale. In my family, we hardly had any of these veggies on our dinner table when I was a child. My mother didn’t like the smell, nor the taste. In other words, discovering the world of kale has been more or less an adventure in later years for me. But boy, do I catch up for lost time!
Last Sunday I was in Amsterdam and the Zeedijk together with my husband. The Zeedijk is full of Chinese restaurants and shops and I always find it very inspiring to be there. The Peking ducks are hanging in the windows and the smell of 5-spices is heavy on the streets.
A few days ago, at our weekly biological market here in Haarlem, i went berserk on al the cabbage that was laying there screaming my name. I bought 4 different kinds of cabbage; pointed, Chinese , Cavalo nero and the oh so hip, green kale.
I have thrown away pure gold for many, many years but finally i see the light! I’m talking about the green leaves from the cauliflower. Crunchy, easy to spice up and almost for free. Have you been doing the same as I? Well, it is time to stop and actually start using this what we normally maybe would see as something for the green bin.