Vegan

  • Chilled avocado soup with crunchy garlic oil – Ottolenghi

    28/07/20214passionfood

    This chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make. This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal. How to make this avocado soup ? This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish. First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of…

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  • Wild mushroom pilau – Meera Sodha

    27/06/20214passionfood

    Before I came to Dubai, Indian cuisine was very new to me, and the fact every time I would try it I can only feel a burning sensation as most restaurants here sadly don’t give an option to tone down the spiciness level. Owing to the large Indian community, Dubai offers some pretty good options authentic, comfort to fine dining etc… I also came across few places where it’s great food and low to mild spicy and I stated to fall in love and decided to buy an Indian cook book “ Made in India by Meera Sodha”. One of…

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  • Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber & shatta – Sami Tamimi

    14/05/20214passionfood

    This colourful salad is from “Falastin” Sami Tamimi’s cookbook. This is not just a salad, this is THE salad that you want to make to impress your guests, especially when you know that is one of the amazing salads served at “nothing hill” and “Islington” ottolenghi’s restaurants (the pictures bellow are from google). This salad brings together so many amazing flavors. The dressing here is not a simple vinaigrette nooo, the dressing here is a burnt aubergine yoghurt and tahini cream . And for me this creamy, smoky aubergine dressing goes perfectly with the rest of toppings. Notably the herby…

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  • Curried lentil, tomato and coconut soup – Ottolenghi

    21/03/20214passionfood

    New ottolenghi recipe from his cookbook “Simple” and new love at first bite.  I love lentil soup, and this one is different, it has the consistency and all the flavors found in “dal”, which is one of the most popular dishes in India. It’s delicious, creamy, mildly-spiced. And of course you can adjust the heat level with less or more chilli flakes, ginger and depending of  which curry you’ll use. Vegan, healthy, hearty and very easy to make. Grate some ginger and garlic, finely chop an onion, open some cans and add the water or a stock if you want, cook…

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  • Confit garlic hummus with grilled mushrooms – Ottolenghi

    05/03/20214passionfood

    Hummus is probably the most versatile dip, is a perfect snack for any time of day. You can eat it as it is or serve it topped with meat, veggies or like this recipe that I’m sharing with you today. A wonderful way to eat hummus. It’s not the authentic recipe of hummus for sure but it will probably be, if you try this.  The grilled mushrooms with the delicious marinade, works beautifully with the creamy hummus perfectly flavoured with confit garlic. Add a salad on the side and it’s an amazing meal.   You can skip the topping and have…

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  • Roasted cauliflower & coconut vegan soup by Jamie Oliver

    23/12/20204passionfood

    Today I share with a vegan cauliflower soup by Jamie Oliver. I have to say I’m amazed to see how a simple, vegan soup can be so tasty.  what’s the secret ? First, the vegetables ( cauliflower, onions and garlic) are roasted. This is how the vegetables bring out all their flavours and sweetness, with a nutty flavour from the main ingredient the « cauliflower ». Which sometimes can be a boring vegetable. Second secret, the added spices. The « cinnamon », and the famous Moroccan blend « Ras El Hanout » along with coconut milk make this soup rich, creamy and absolutely bursting with flavour.…

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  • Butternut squash and saffron soup with caramelised pistachio and herb salsa.

    28/11/20204passionfood

    it’s finally autumn in dubai, the temperature has dropped to 26C. But is it even fall if I don’t make a butternut soup ? So let’s cozy up with a bowl of silky, smooth and creamy butternut squash soup flavoured with saffron and topped with caramelised pistachios and herb salsa.  The soup on its own is very tasty, and it works well with either caramelised pistachios or herbs salsa alone. But the combination of all three is an explosion of flavours.  This recipe is vegan and it doesn’t take a lot of time. You can even make the soup and the…

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