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Tag Archives: lemon

Mixed Fruit Soup

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This recipe says to use honey and sour cream, but it works fine if you use agave syrup as I did, and replace the sour cream with either non-dairy yoghurt or a nut cream.

Red Cabbage Juice

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So many people start the new year with new resolutions, like going to the gym or juicing. Not me, I try things any time. The juiceĀ  I’m presenting today is something I tried in October.

The taste of this was surprisingly good (especially given my dislike of cabbage), although I added a few drops of liquid stevia to it. Unfortunately I don’t have a juicer and my blender left rather too much pulp for me to actually drink it as a smoothie. Instead I had to put it in a strainer and extract the juice that way.

Berbere Black Lentils

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Here’s the recipe.

As a stew, this dish has a lot of flavor, but not a lot of variety of flavor. I simmered off the liquid and served it in a wrap along with lettuce and garlic sauce. (The garlic sauce was made from a handful of soaked cashews, a clove of garlic, salt, and parsley.) The combination was quite good.

Greek Potatoes and Peas

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Potatoes and peas are cooked with onion, garlic, dill, lemon juice and wine in this recipe. (Be sure to get a vegan wine if you want the recipe to be vegan.)

Ginger Lemonade

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I was inspired by this post, but I didn’t really follow the recipe. Instead, I sliced some ginger and boiled it in water for 10 minutes, then strained it. When the ginger water cooled, I squeezed in some lemon juice, diluted it with a bit of fresh sparkling water, and sweetened it to taste with a mixture of agave and stevia.

Rose Lemonade

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Rose lemonade is refreshing on a warm day. For one tall glass, use a few tablespoons of rose syrup, a couple tablespoons of lemon juice, and chilled sparkling (or still) water. Mint can be added to garnish.

 

 

Fatoosh Revisted

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This is an extra post because I’ve written about fatoosh before. The hot weather has me reaching for some familiar favourites. Now is a good time to remember all the wonderful summer dishes I haven’t eaten for months. I’ve been making pita bread to eat with all sorts of dips, and this is how I used up one leftover bread, for lunch.

Giant White Beans (in the style of Ful Mudammas)

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Here’s a recipe for ful mudammas. I substituted giant white beans for fava beans to save myself a bit of work peeling.

Harak Osbao

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I worked from this recipe, but I substituted vegetable stock for the chicken stock, and used green speckled lentils instead of brown lentils.

 

Char-Grilled Greens

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I modified the recipe, using only one type of bean and opting for snow peas instead of shelling the peas. I didn’t have sorrel so I replaced it with spinach.