meatless dishes to make your table pop
Another cliche image of the vegetarian is a sprout munching fiend. Yes, I can confirm this right now. But you will not believe what you can do with a sprout …
I’m going to share a recipe which is a staple of Korean street food – crispy washed mung fritters filled with crunch sprouted mung, chilli, scallions, garlic, ginger and sesame. they’re explosive!
First, let’s tackle the subtle art of sprouting
These are naturally occurring substances in many foodstuffs which are deemed to cause harmful effects such as interfering with our body’s ability to digest and absorb food or cause inflammation and other immune system disturbances.
Present in virtually all pulses, grains, nuts and seeds, phytic acid is concentrated in the germ and also the outer husk. Thus, unprocessed whole grains contain greater amounts. Continue reading “Antinutrients”
There are some truly wonderous lettuce dishes and we’ll com back to it later
Look out for Thai lettuce parcels with a “thousand” condiments. I first tried this at our friends Chris and Wendy ‘s apartment in downtown Bangkok. (Wendy’s Thai – she more than once told me her given Thai name but it just didn’t stick). No amount of cooking school activity compares with watching real people cook and serve real food!
For now I’m going to diverge into the strange world of anti-nutrients, Continue reading “Fermented Foods v Anti-Nutrients: Intro”
The soup universe is a big place – hearty winter soups with lentils, root vegetables, pearl barley, rich spices like smoked paprika and herbs with deep notes, like sage, bay and oregano.
Bean soups such as the Mexican black-bean soup with chipotle chilli and epazote herb (my favourite).
Light consomés, cream soups, cold soups …and of course lettuce soup Continue reading “Butterhead Lettuce Soup With Nutmeg And Black Pepper”
Hi, here’s the first of our recipes
We don’t want to focus too much on giving away recipes, but they’re a good point of departure.
Let’s do something unusual with lettuce: a lovely fresh, unfermented Korean Kimchi.
There are lots of different types.
Here are some from the most common classification
Really crisp. Not the most flavoursome but surprisingly good stir-fried Continue reading “Lettuce”
Here at Spanish-Yoga-Retreat we love to feed our hungry yogis with delicious veggie food.
We were asked to share our recipes so often it just made sense to start a blog.
Recipes are restrictive. And you’ll always be cooking someone else’s dishes.
We want to show you the anatomy and philosophies of veggie dishes from all over.
Once you understand a dish you can add your own twist or take an unexpected turn to invent something totally different.
We’ve got a passion for travel and our dishes are inspired by having tasted authentic dishes from many countries.
We love to get inside friends, family and clients’ kitchens abroad and at home, taste their food and get intimate with the culture and history of their way of cooking.
We’ll give you approximate quantities where proportions are essential. This is especially the case with baking.
Otherwise: a pinch here, a dash, there, a load or a bit may be our best advice. Experiment, experiment, experiment …
Enjoy!
