Vegan

  • 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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  • Sweet potato mash with herbs and lime salsa by Ottolenghi.

    09/11/20204passionfood

    Another wonderful recipe from Ottolenghi.  If you’ve been following me for a while you know he’s my favorite chef. I share with you a recipe that will be an excellent side dish to accompany turkey for Thanksgiving or any other poultry, this delicious alongside all sorts of things, this sweet potato mash with herbs salsa ans lime will go perfectly with chops or grilled sausages. As the chef suggests In his book “Simple”. In principle, who says mashed potatoes says butter a lot of it, milk and cream.  But this mashed sweet potato is vegan. First, the sweet potato is roasted in…

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  • « Zaalouk » Moroccan aubergine / eggplant caviar

    25/09/20204passionfood

    Eggplant caviars and eggplant salads are quite popular throughout the Middle East, North Africa and certain European countries. Among the most popular, « Baba Ghanoush » or « Moutabel »  orignally from levantine cuisine, In Greece and Cyprus « melitzanosalata », « ajvar » from the Balkan, Georgian « badrijnis khizilala » and « zaalouk » the Moroccan version prepared with eggplant and tomatoes with Chermoula  spices : garlic, cumin, paprika, parsley, coriander and plenty of olive oil. Cooked salads are a big part of a Moroccan everyday cooking, you’ll rarely see a main course served without at least one salad. And « Zaalouk » is the common side dish for to many meals like grilled meat, or…

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