Recipes
Raw Tabbouleh
My favorite restaurant in Cluj is Samsara. It is so good, it is nearly worth the three flights and layovers required, just for a meal! Although everything is delicious, I was especially intrigued by their raw tabbouleh. I took a photo and made note of the ingredients while enjoying each bite, vowing to make it…
Read MoreBerry Tart
Although I have been enjoying summer’s beautiful berries just as they are, this weekend I couldn’t help myself putting them into a tart shell. The berries, of course, play the starring role — but without a yummy crust to back them up, the results would be disappointing. I found my solution taking inspiration from this…
Read MoreVegan Cassoulet
Cassoulet is a French classic and (traditionally) absolutely not vegan. But you can easily capture the essence of this comfort-food dish in my meat-free version. Even better on the second day, cassoulet can be made the night before and gently reheated, perhaps served alongside a hearty kale salad for a delightful weeknight supper. Ingredients 1…
Read MoreNutella Chia Parfait
I do realize that I am sharing a silly chia pudding recipe during peak veggie season. I get it. This wasn’t planned, but now that I am home I am missing a little taste of Europe. And what’s more European than Nutella, right? I gave up Nutella years ago when I changed my diet, but…
Read MoreA Tale of Two Sauces
I am a huge sauce fan, much to my husband’s indifference. Like many passionate cooks, I believe sauce elevates an everyday, simple meal to special status. When perfect seasonal produce is plentiful, I am drawn to create simple meals of grilled veggies, changing things up with a variety of sauces. I don’t mind eating zucchini…
Read MoreWalnut-Crusted Tomato Tart
May I just say how delighted I am to have mastered a gluten-free, vegan tomato tart this summer? Picture-perfect, savory and seasonal tarts are a mainstay in French cuisine, and they typically involve large quantities of butter, cream, eggs and wheat flour. Thanks to Niki of Rebel Recipes, I have been inspired and succeeded in…
Read MoreSweet Potatoes with Creamy Tahini Sauce
The pairing of creamy, steamed sweet potato with tangy, tahini topping is a match made in heaven. The simplicity begins with a short, accessible list of ingredients — and there is virtually no clean-up! Serve with a mixed green salad and you’ve got a weeknight winner. Ingredients 3 lb sweet potatoes, any color (6 small…
Read MoreGeorgian Spinach Pkhali
It was news to me that Georgian food is quite popular in Ukraine. I certainly didn’t want to miss an opportunity to try it. Sondro, the husband of my host Lena, is Georgian. So when she guided me to their neighborhood restaurant, I knew it would be good. Now to be clear, many of the…
Read MoreAwesome Raw Falafel
I will admit to being a huge falafel fan — and yet I know well that deep frying doesn’t serve my body. All I have to do to remember is eat a few. 😉 So I was thrilled to discover a raw version this week at my favorite Romanian restaurant, Samsara. Of course, everything Samsara…
Read MoreSweet and Spicy Roasted Plantains
When my cookbook-collecting daughter shared a copy of her latest find, Provisions, I immediately took notice. With 150 Carribean-inspired vegetarian recipes, there was plenty to keep my interest. Plantains are a favorite in the Hubele home, so I was immediately intrigued by the Roasted Ripe Plantain with African Pepper Compote recipe. It’s a simple, straightforward…
Read MoreVegan Corn and Kale Chowder
Here’s a satisfying way to use sweet and tender fresh corn. Combining it with other seasonal vegetables makes this chowder a meal on its own. The smoky paprika adds a nice depth of flavor, complemented by the tang of fresh lime juice added before serving. Ingredients 5 ears of fresh corn, husks removed and sliced…
Read MoreSmoky Black Bean and Quinoa Burgers
One look at Minimalist Baker’s latest veggie burger recipe, and I knew I had to make it. For me, the challenge was skipping the barbecue sauce (not a winner among the German guys I feed) and still achieve a well-seasoned result. I’d call the experiment a success! (and if you happen to be a barbecue…
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