the dedicated procrastinator

omnivore approved veggie stuff
Cantaloupe and Cilantro Soup 
Cantaloupes are back in season at last, and the first bite of cantaloupe every year never fails to put a smile on my face. It’s the taste of summer, light, lazy lunches by the sea, and endless apéritifs after a long day of doing absolutely nothing at all.
I discovered this dead-simple recipe in Portugal. It was originally just the melon mixed with a bit of milk and some salt (which is amazing - try it), but I wanted to add a bit of green, and I discovered a match made in heaven. Melon and cilantro….. Why did it take me so long to try this ? I intend to have it as often as I can to make up for lost time.
Blend: the flesh of 1 cantaloupe melon, about 2/3 C almond milk (add the milk little by little - melon is essentially water as it is), a very generous pinch sea salt (you want to counter the sweeteness of the fruit), freshly ground pepper, and a pinch red pepper flakes. Serve with chopped fresh cilantro (to taste).

Cantaloupe and Cilantro Soup 

Cantaloupes are back in season at last, and the first bite of cantaloupe every year never fails to put a smile on my face. It’s the taste of summer, light, lazy lunches by the sea, and endless apéritifs after a long day of doing absolutely nothing at all.

I discovered this dead-simple recipe in Portugal. It was originally just the melon mixed with a bit of milk and some salt (which is amazing - try it), but I wanted to add a bit of green, and I discovered a match made in heaven. Melon and cilantro….. Why did it take me so long to try this ? I intend to have it as often as I can to make up for lost time.

Blend: the flesh of 1 cantaloupe melon, about 2/3 C almond milk (add the milk little by little - melon is essentially water as it is), a very generous pinch sea salt (you want to counter the sweeteness of the fruit), freshly ground pepper, and a pinch red pepper flakes. Serve with chopped fresh cilantro (to taste).

Fresh Rocket Pesto
I absolutely love pesto - by far my favorite way to eat pasta. I used to be intimidated by it, until I realized it was just about throwing stuff into a food processsor.
This recipe is endlessly adaptable, depending on what’s in your cupboard. The only thing you need to watch is the herbs/nuts/oil ratio. I recommend using really good quality olive oil, as it is what stands out in the after-taste the most. The tomato adds sweetness and moisture, and allows to reduce the quantity of oil and nuts, making for a much healthier option. 
Throw into a food processor : 3 cups fresh rocket, a very generous splash olive oil (about 3-4 tbsp to start with, adjust as you go if it seems too dry), 1 medium tomato, 1 or 2 cloves garlic (to taste),  a good handful of nuts (I used a mix of cashew and peanuts – if you don’t have any, ground almond powder can do as well), salt and freshly ground pepper to taste, and a pinch red pepper flakes (optional).  Blend until smooth, but still chunky. Enjoy !

Fresh Rocket Pesto

I absolutely love pesto - by far my favorite way to eat pasta. I used to be intimidated by it, until I realized it was just about throwing stuff into a food processsor.

This recipe is endlessly adaptable, depending on what’s in your cupboard. The only thing you need to watch is the herbs/nuts/oil ratio. I recommend using really good quality olive oil, as it is what stands out in the after-taste the most. The tomato adds sweetness and moisture, and allows to reduce the quantity of oil and nuts, making for a much healthier option.

Throw into a food processor : 3 cups fresh rocket, a very generous splash olive oil (about 3-4 tbsp to start with, adjust as you go if it seems too dry), 1 medium tomato, 1 or 2 cloves garlic (to taste),  a good handful of nuts (I used a mix of cashew and peanuts – if you don’t have any, ground almond powder can do as well), salt and freshly ground pepper to taste, and a pinch red pepper flakes (optional).  Blend until smooth, but still chunky. Enjoy !

Maroccan Omelet 
I’m normally not a big fan of eggs, but the spices here definitely take this one to another level. You could try making a frittata version by adding some cauliflower, or maybe some sautéed potatoes, and sundried tomatoes, but I made this for lunch so I kept it simple. Serve with a green salad.
In a medium size pan, sauté 1 shallot, chopped, in 1 tsp ghee or oil. When slightly brown and tender, add 1 clove garlic, chopped, and 1/2 big zucchini, finely sliced, along with 1/2 c water. Lower the heat. Add sea salt to taste, 3/4 tsp ras-el-hanout and a pinch cayenne pepper.Turn the heat up again and stir, until the zucchini is tender and the water has evaporated. Lower the heat.
Add 3 eggs, beaten, and seasoned with salt, freshly ground pepper and parsley. Crumble a little fresh, raw goat’s cheese on the surface as the omelet is settling. Once it is well formed, fold in half and finish cooking to your liking. Sprinkle 2 tbsp toasted almond flakes on top and serve.
Enjoy !

Maroccan Omelet

I’m normally not a big fan of eggs, but the spices here definitely take this one to another level. You could try making a frittata version by adding some cauliflower, or maybe some sautéed potatoes, and sundried tomatoes, but I made this for lunch so I kept it simple. Serve with a green salad.

In a medium size pan, sauté 1 shallot, chopped, in 1 tsp ghee or oil. When slightly brown and tender, add 1 clove garlic, chopped, and 1/2 big zucchini, finely sliced, along with 1/2 c water. Lower the heat. Add sea salt to taste, 3/4 tsp ras-el-hanout and a pinch cayenne pepper.Turn the heat up again and stir, until the zucchini is tender and the water has evaporated. Lower the heat.

Add 3 eggs, beaten, and seasoned with salt, freshly ground pepper and parsley. Crumble a little fresh, raw goat’s cheese on the surface as the omelet is settling. Once it is well formed, fold in half and finish cooking to your liking. Sprinkle 2 tbsp toasted almond flakes on top and serve.

Enjoy !

Chesnut and Roasted Squash Speltotto
Speltotto is definitely having its moment amongts the veggie wholefoods community. It is a nice change from traditionnal risotto, but don’t expect the same kind of texture or creaminess. I used whole spelt berries here (feel free to use pearled spelt, or even barley), and cooked them al dente, to retain their texture and nuttiness. So, although the cooking method is similar, it was not as smooth as your regular risotto might have been, but still delicous. I love the hard/soft contrast of the spelt, the chesnuts and the tender, roasted veggies. I used an amazing (and crazy simple to do !) recipe for homemade bouillon from http://www.101cookbooks.com/, but ready-made stock will work just as well here. All in all, a lovely, hearty winter supper that won’t weight you down.
Preheat oven to 180°C/360°F. Toss ½ medium winter squash (butternut, kabosha… whichever one you prefer), cut into small pieces, 1 zucchini, cubed, and 3 medium shallots, peeled and halved, with 1-2 tbsp oilve oil, sea salt and freshly ground pepper to taste, and a generous pinch red pepper flakes. Roast until cooked through and starting to caramelize, approx. 40 min.
Meanwhile, prepare the spelt : in a pan, sauté 1 C spelt in olive oil for 1-2 min, until it gives out a nice, nutty smell. Add 2/3 C dry white wine and stir until almost all the liquid is absorbed. Then, add 3 to 4 C vegetable stock, little by little, simmering until spelt is tender (about 30-40 min). Season to taste. When spelt is almost done, add a dozen cooked chesnuts, roughly chopped, with the last batch of stock.
Mix in the roasted veggies, 2 tbsp fresh, chopped flat-leaf parsley, and a little freshly grated cheddar. Serve and enjoy !

Chesnut and Roasted Squash Speltotto

Speltotto is definitely having its moment amongts the veggie wholefoods community. It is a nice change from traditionnal risotto, but don’t expect the same kind of texture or creaminess. I used whole spelt berries here (feel free to use pearled spelt, or even barley), and cooked them al dente, to retain their texture and nuttiness. So, although the cooking method is similar, it was not as smooth as your regular risotto might have been, but still delicous. I love the hard/soft contrast of the spelt, the chesnuts and the tender, roasted veggies. I used an amazing (and crazy simple to do !) recipe for homemade bouillon from http://www.101cookbooks.com/, but ready-made stock will work just as well here. All in all, a lovely, hearty winter supper that won’t weight you down.

Preheat oven to 180°C/360°F. Toss ½ medium winter squash (butternut, kabosha… whichever one you prefer), cut into small pieces, 1 zucchini, cubed, and 3 medium shallots, peeled and halved, with 1-2 tbsp oilve oil, sea salt and freshly ground pepper to taste, and a generous pinch red pepper flakes. Roast until cooked through and starting to caramelize, approx. 40 min.

Meanwhile, prepare the spelt : in a pan, sauté 1 C spelt in olive oil for 1-2 min, until it gives out a nice, nutty smell. Add 2/3 C dry white wine and stir until almost all the liquid is absorbed. Then, add 3 to 4 C vegetable stock, little by little, simmering until spelt is tender (about 30-40 min). Season to taste. When spelt is almost done, add a dozen cooked chesnuts, roughly chopped, with the last batch of stock.

Mix in the roasted veggies, 2 tbsp fresh, chopped flat-leaf parsley, and a little freshly grated cheddar. Serve and enjoy !

Bircher Muesli 
I’ve started running again 3 to 4 days a week, and I soon found myself in need of a nutritious, yet not too heavy breakfast. This one really hit the spot. It’s really filling and healthy, and surprisingly delicious. A nice, no-cook and lighter alternative to porridge. Less is more here: stick to simple ingredients and hold the seasoning.
Mix 1/2 C rolled oats with 1 tbsp pumpkin or sunflower seeds, 2 dried apricots, chopped, and 1 tbsp grated coconut (optional). Add 1/2 C fresh apple juice and leave to rest for as long as you can - overnight is ideal, 1 hour’s great too, or maybe just the time to hop into the shower - don’t sweat it.
Then, add in 1 tbsp flaked almonds, 1/2 small apple, grated, a big dollop (soy) yoghurt and a drizzle of maple syrup (or honey).
Mix and feast.

Bircher Muesli

I’ve started running again 3 to 4 days a week, and I soon found myself in need of a nutritious, yet not too heavy breakfast. This one really hit the spot. It’s really filling and healthy, and surprisingly delicious. A nice, no-cook and lighter alternative to porridge. Less is more here: stick to simple ingredients and hold the seasoning.

Mix 1/2 C rolled oats with 1 tbsp pumpkin or sunflower seeds, 2 dried apricots, chopped, and 1 tbsp grated coconut (optional). Add 1/2 C fresh apple juice and leave to rest for as long as you can - overnight is ideal, 1 hour’s great too, or maybe just the time to hop into the shower - don’t sweat it.

Then, add in 1 tbsp flaked almonds, 1/2 small apple, grated, a big dollop (soy) yoghurt and a drizzle of maple syrup (or honey).

Mix and feast.

Creamy Fennel Tofu 
This dish is very simple to make, yet the flavors are subtle and sophisticated - a nice change from the usual scrambled-tofu-and-veggies. I’d say it’s even nice enough to serve to (gasp!) your omnivore friends - let me know :-)
In a pan, over medium heat, sauté 1 medium fennel bulb, chopped in little pieces, and 1 small onion, chopped, in a healthy splash of olive oil. Stir until the veggies start to soften. Add 2 tbsp pumpkin seeds and let them roast a little. Season with salt and pepper to taste.
Crumble approx. 1/2 pound firm tofu and mix in. Wait until heated through, then add 1/2 tsp garam masala, 1/2 tsp five spice powder, and 1/4 tsp hot curry powder, along with 2 tbsp coconut milk. Sauté until the liquid is evaporated and the tofu is creamy. Add 2 tbsp fresh mint and 2 tbsp fresh coriander and serve.

Creamy Fennel Tofu

This dish is very simple to make, yet the flavors are subtle and sophisticated - a nice change from the usual scrambled-tofu-and-veggies. I’d say it’s even nice enough to serve to (gasp!) your omnivore friends - let me know :-)

In a pan, over medium heat, sauté 1 medium fennel bulb, chopped in little pieces, and 1 small onion, chopped, in a healthy splash of olive oil. Stir until the veggies start to soften. Add 2 tbsp pumpkin seeds and let them roast a little. Season with salt and pepper to taste.

Crumble approx. 1/2 pound firm tofu and mix in. Wait until heated through, then add 1/2 tsp garam masala, 1/2 tsp five spice powder, and 1/4 tsp hot curry powder, along with 2 tbsp coconut milk. Sauté until the liquid is evaporated and the tofu is creamy. Add 2 tbsp fresh mint and 2 tbsp fresh coriander and serve.

My Favorite Green Juice 
Green juice is the best way to start the day. Sure, you have to go through all the washing and chopping, and yes, it is a real pain to clean the machine afterwards, but it’s SO worth it. I used to do it just because a book told me to, and didn’t really enjoy it, but I felt its goodness right away: increased energy levels, better digestion, better elimination, better mood even, and better hydration (with nice side effects: better skin tone, hair and nails). I even cured a chronical infection with it. My body loved it, and soon my tastebuds tagged along. Now I literally crave it every morning.
This is my favorite recipe, not too sweet but still fruity enough for my boyfriend to enjoy (and that’s a real test because he’s not into this stuff).
Juice, Baby, Juice !
1/2 big cucumber (leave peel on if organic), 1 green apple, 2-3 stalks celery (with leaves), 1/2 big green pepper, 1 small piece (about 1/2 inch tops) fresh ginger, 1/2 lime (peeled - lemon works too), 1 big handful greens (either spinach, kale or 1/2 bunch parsley).

My Favorite Green Juice

Green juice is the best way to start the day. Sure, you have to go through all the washing and chopping, and yes, it is a real pain to clean the machine afterwards, but it’s SO worth it. I used to do it just because a book told me to, and didn’t really enjoy it, but I felt its goodness right away: increased energy levels, better digestion, better elimination, better mood even, and better hydration (with nice side effects: better skin tone, hair and nails). I even cured a chronical infection with it. My body loved it, and soon my tastebuds tagged along. Now I literally crave it every morning.

This is my favorite recipe, not too sweet but still fruity enough for my boyfriend to enjoy (and that’s a real test because he’s not into this stuff).

Juice, Baby, Juice !

1/2 big cucumber (leave peel on if organic), 1 green apple, 2-3 stalks celery (with leaves), 1/2 big green pepper, 1 small piece (about 1/2 inch tops) fresh ginger, 1/2 lime (peeled - lemon works too), 1 big handful greens (either spinach, kale or 1/2 bunch parsley).

Just stumbled upon a goldmine for anyone interested in Buddhism and meditation, with hundreds of free talks by many scholars and teachers, including Jack Kornfield and Sharon Salzberg:
www.dharmaseed.org
♥ truly grateful ♥

Just stumbled upon a goldmine for anyone interested in Buddhism and meditation, with hundreds of free talks by many scholars and teachers, including Jack Kornfield and Sharon Salzberg:

www.dharmaseed.org

truly grateful

Banana-Coconut-Choc Chip Cookies
I saw this recipe when I stumbled upon lovely Tara Stiles’ blog (she herself got it from Heidi’s amazing blog, 101 cookbooks). And I’m so grateful I did, because these babies are incredible. Granted, they don’t look like much, but they’re moist, quick, healthy and just perfect for a lazy Sunday afternoon. The ingredients made me think of breakfast, only better. Here’s my take on the recipe (I made less but upped the coconut):
In a medium bowl, mash 2 medium bananas, and mix in 1 big pinch ground vanilla and 2 tbsp olive oil. In a big bowl, throw together 1 1/4 C rolled oats, 1/2 C almond meal, 1/3 C grated coconut, 1/2 tsp baking powder, a big pinch salt and a small handful choc chips. Mix well. Add the banana mixture. Mix, adding 1-2 tbsp water if necessary.
Cook at 180°C (360°F) for 20 to 25 min, or until the egdes turn slightly golden. Let cool and enjoy!

Banana-Coconut-Choc Chip Cookies

I saw this recipe when I stumbled upon lovely Tara Stiles’ blog (she herself got it from Heidi’s amazing blog, 101 cookbooks). And I’m so grateful I did, because these babies are incredible. Granted, they don’t look like much, but they’re moist, quick, healthy and just perfect for a lazy Sunday afternoon. The ingredients made me think of breakfast, only better. Here’s my take on the recipe (I made less but upped the coconut):

In a medium bowl, mash 2 medium bananas, and mix in 1 big pinch ground vanilla and 2 tbsp olive oil. In a big bowl, throw together 1 1/4 C rolled oats, 1/2 C almond meal, 1/3 C grated coconut, 1/2 tsp baking powder, a big pinch salt and a small handful choc chips. Mix well. Add the banana mixture. Mix, adding 1-2 tbsp water if necessary.

Cook at 180°C (360°F) for 20 to 25 min, or until the egdes turn slightly golden. Let cool and enjoy!

Perfectly Spiced Maple Roasted Squash
I combined 2 spice mixes here which are usually kept separate, but the result was so good I just couldn’t keep it for myself :). I love everything about roasted squash: the bursting color, the wintery feel, the caramelized taste… You can pretty much use any kind of squash for this recipe. I used a butternut squash, but it could also be amazing with kabosha or delicata, for exemple. It’s not quick as you have to allow it to roast and caramelize, but once it’s in the oven you’re pretty much done.
Deseed, peel (if needed) and cut in approx. 1 inch pieces a medium-size squash. Toss in a baking dish with 1 tbsp olive oil, 1 tsp 5-spice powder, 1 tsp yellow ras-el-hanout powder, a pinch of red pepper flakes, and salt and freshly ground pepper to taste.
Cook at 200°C (390°F) for an hour, or until roasted and caramelized at the edges. About halfway through, stir and brush with 1 tbsp maple syrup.
Serve over brown rice with greens, wrap in a tortilla with chickpeas and spinach, or have it in a warm salad. Enjoy !

Perfectly Spiced Maple Roasted Squash

I combined 2 spice mixes here which are usually kept separate, but the result was so good I just couldn’t keep it for myself :). I love everything about roasted squash: the bursting color, the wintery feel, the caramelized taste… You can pretty much use any kind of squash for this recipe. I used a butternut squash, but it could also be amazing with kabosha or delicata, for exemple. It’s not quick as you have to allow it to roast and caramelize, but once it’s in the oven you’re pretty much done.

Deseed, peel (if needed) and cut in approx. 1 inch pieces a medium-size squash. Toss in a baking dish with 1 tbsp olive oil, 1 tsp 5-spice powder, 1 tsp yellow ras-el-hanout powder, a pinch of red pepper flakes, and salt and freshly ground pepper to taste.

Cook at 200°C (390°F) for an hour, or until roasted and caramelized at the edges. About halfway through, stir and brush with 1 tbsp maple syrup.

Serve over brown rice with greens, wrap in a tortilla with chickpeas and spinach, or have it in a warm salad. Enjoy !