Actually, that title should probably read, ‘Radiantly extravagant, (mostly) Raw, (definitely) Vegan Five Layer Tropical Fruit Maple Pecan Birthday Cake, but it wouldn’t fit in the title bar.
I really love brown rice; short grain, cooked a little too long so it goes a bit claggy. I was once told by an Ayurvedic doctor that I should eat rice for bliss and I realised that she was not wrong at all: put me in a room with a rice pudding and a spoon and I’m not coming out until it’s done. Also ‘Special Rice’ is my favourite comfort dish. it’s basically rice with loads of stuff in it. Remember rice salad that used to get served at buffets in the 80s? Like that but with more than just frozen peas and tinned sweetcorn. When I was working in the veggie cafe in Crete, I had special rice on the menu, sometimes just a simple salad dressing, a handful of chopped herbs and a few jewels of pomegranate was all it took to make it special. Continue reading “Rice, rice baby.”
I’m moving to Morocco in a couple of days so, to get me in the mood, tonight I felt like making a little mezze from the random contents of the cupboard and fridge. It ended up looking like this. In case you are wondering what is in all those little bowls we have, from left to right, caramalised balsamic onions, roasted red peppers and squash, giant couscous, celery, sweetcorn and beetroot salad, vegan sushi, hummus, mung bean and coriander dip and mini toasts. Yes, I am aware that most of these dishes are not even slightly Moroccan, and in fact there are influences of Japan, France, India and Italy in there, what can I say, my palate is well-travelled.
Oh my, we’ve only gone and done it.
After a few weeks of development, the greatest yoga breakfast of all time has been achieved. I’m not saying it’s easy, or cheap, but it’s worth it.
I spend most of my days making food on a yoga retreat, which usually means at least two or three of the group are lactose intolerant, gluten intolerant, sugar-free or any combination of these. So in the interests of the group, all the sweet treats that I make are free from all of these things, which has meant substituting the usual culprits (butter, sugar, wheat flour) for Olive oil, honey and gluten-free flour. And what a revelation, so much so I’ll probably never bake with the bad-boys ever again.
Each week I trot along to the Mercredi morning market here in Morzine (allez l’alliteration!) to do my food shopping. There is a fabulous bio/organic stall at the back that sells these little spinachy type leaves called tetragonia. They also give you a little bunch of parsley and basil for free because they’re very nice.
So this salad is based on what I bought this week
Also, I’ve got too much rice in my cupboard so I decided to chuck that in there too.
And because I’m in France – I may as well give the french names for it all. Continue reading “French farmers’ market salad”