CHILLED ASPARAGUS AND CARROTS

CHILLED ASPARAGUS AND CARROTS

WITH WALNUT MISO VINAIGRETTE

This is a very fresh and yummy but rich salad that will make won­der­ful spring lunches … the recipe requires quite a bit of ingre­di­ents that can be found in Japan­ese markets.

Ingre­di­ents
  • 10 thin aspara­gus with tough ends removed
  • 4 ounces (120g) of car­rots, peeled and thinly chopped into 1-inch match­sticks
  • 2 tbsp of lemon juice

For the Vinaigrette

  • 2 ounces (60g) walnuts
  • 1 tsp of red miso (or 2 tsp white miso)
  • 2 tbsp mirin
  • 2 tsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp white wine
  • 2 tbsp rice vine­gar (or any white vinegar)
Con­fec­tion

Boil the aspara­gus for about 2 min­utes in salted water, then diag­o­nally cut into 1-inch lengths. Boil the (match­sticks) car­rots for 2 min­utes as well and drain. Sprin­kle the veg­etable with the lemon juice while still hot

Dress­ing: blend all the vinai­grette ingre­di­ents together using a food proces­sor or sim­ply grind the wal­nuts using a mor­tar then stir in all the other stuff

Mix the car­rots and the aspara­gus with the vinai­grette and enjoy!

Posted by: Maud on March 16, 2010.
Category: GO(o)DNESS, HEALTHY N' LIGHT, JAPANESE, MEATLESS

ZUCCHINI, GOAT CHEESE, PINE NUTS TART

ZUCCHINI, GOAT CHEESE, PINE NUTS TART

Here is a spin on the Quiche Lor­raine for those veg­e­tar­ian out there.
The bat­ter is made the same way, just add any­thing you’d like to make it a quiche.
For this recipe, have the fol­low­ing ready.

Ingre­di­ents:
  • Ready Made 9″ Pie Crust or Home­made one
  • 3 eggs
  • 3/4 cup skim milk
  • 3/4 cup heavy whip cream
  • 1 zuc­chini sliced thinly
  • 6 cherry tomatoes
  • 1/2 onion chopped thinly
  • 1/2 cup goat cheese (cut in slices or crumbled)
  • 1/4 cup shred­ded swiss cheese ( gruyere)
  • 1 hand­ful of pine nuts
  • herbes de Provence, fresh rose­mary, fresh oregano, cumin pow­der, nut­meg, salt and pepper
  • 1 tbsp olive oil

Details »

Posted by: Liz on March 14, 2010.
Category: COMFORT FOOD, FRENCH, MEATLESS

MIXED HERBS & SALAD

MIXED HERBS & SALAD

Here’s a very refresh­ing piece of  south of France, not just a salad, its THE salad, tak­ing salad mak­ing to an art. Very sim­ply done too.

Ingre­di­ents:
  • 3 let­tuce hearts
  • 1/4 lb aragula
  • 1/4 lb purslane (if you won­der what it is here is an inter­est­ing arti­cle on this edi­ble weed)
  • 1 red endive (chicory)
  • 1/2 bou­quet of chevril
  • 8 strands of flat parsley
  • 20 small basil leaves
  • 8 mint leaves
  • 10 strands of chives
  • 2 tea­spoon aged bal­samic vine­gar (Acetaia Dodi is pure lux­ury but a cou­ple drops can bring a dish to heaven)
  • 4 tbsp fruity olive oil (Sicil­ian is a favorite, try Fran­toia)
  • optional but fan­tas­tic: shaved truf­fles, or shaved parme­san, or a poached egg… depend­ing on the salad’s bud­get I guess.

Details »

Posted by: Alex on March 11, 2010.
Category: GO(o)DNESS, GREEN, HEALTHY N' LIGHT, MEATLESS, VEGETERIAN

CREPES (SWEET OR SALTY)

CREPES (SWEET OR SALTY)

In this chan­deleur sea­son, it’s time for a crepe recipe on Flow­ers of Vice. Here is a very easy and quick one (no wait­ing necessary!).

Ingre­di­ents:

  • 250 g (= 2 cups) white flour
  • 1/2 liter (= 2 cups or 17 oz) milk (tra­di­tion­ally you would use whole milk, but I found that 2% works just as good)
  • 3 eggs
  • salt
  • 50 g (= 3 tbsp) butter
  • 1 tsp orange flower extract (this is optional but it gives a nice sub­tle taste to the crepe dough. You may also add 1 tsp of Rum or vanilla sugar/extract).
  • a small potato and oil (to grease the pan)

Details »

Posted by: Aurelie on February 14, 2010.
Category: FRENCH, GO(o)DNESS, MEATLESS, SWEET, VICE, WINTER COMFY

VEGETARIAN TOFU TACOS

VEGETARIAN TOFU TACOS

Ingre­di­ents
(Yields 6 servings)

  • 1 (14-ounce) pack­age extra-firm tofu, drained
  • 1 1/2 tea­spoons chili powder
  • 1/2 tea­spoon dried oregano
  • 1/2 tea­spoon ground cumin
  • 1/2 tea­spoon ground coriander
  • 1/2 tea­spoon salt
  • 1 table­spoon olive oil
  • 3 cloves gar­lic, finely chopped
  • 3 green onions, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed 

Details »

Posted by: MozzaMatt on January 30, 2010.
Category: MEATLESS

SWEET or SALTY PIE CRUST

SWEET or SALTY PIE CRUST

Ingre­di­ents

  • 2 cups flour (I like to mix all-purpose and almond for instance)
  • 1 stick of butter
  • 1 tsp salt
  • 2–3 tbsp ice-cold water

Optional:

  • 1/4 cup brown sugar
  • 1 tsp almond extract

Details »

Posted by: Maud on January 28, 2010.
Category: MEATLESS, PASTA, SWEET

ROUILLE

ROUILLE

Rouille is a spe­cial sauce from the south of France. It’s basi­cally a spicy may­on­naise, orange in color and deli­cious spread on some gar­lic grated bread. Tra­di­tion­ally it’s the sauce that comes with the bouil­l­abaisse.(check out momo’s quick and easy recipe!) Alter­na­tively I like make a tasty snack by spread­ing some rouille on a grilled toast (pain de sei­gle paysan from the pain quo­ti­dien is great!) that I rub with fresh gar­lic, topped with a few slices of avocados.

Ingre­di­ents

  • 3 gar­lic cloves
  • 1 egg yolk
  • 1 cup olive oil
  • spices: cayenne pep­per, paprika, piment d’espellette and harissa if you like it xtra spicy (or 1 tea­spoon of dijon mustard)
  • a spoon­full of “mie de pain” funny there is no eng­lish word for that…so basi­cally it’s the part of the bread that is not the crust…

Details »

Posted by: Aurelie on January 28, 2010.
Category: FRENCH, MEATLESS, QUICK n EASY, SAUCE

MINESTRONE STEW

MINESTRONE STEW

Ingre­di­ents
(Yields 6–8 Servings)

  • 2 table­spoons olive oil
  • 4 cloves gar­lic, finely chopped
  • 1 medium yel­low onion, chopped
  • 6 cups low-sodium veg­etable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup fresh chopped parsley
  • 1 table­spoon chopped basil
  • 2 large stalks of cel­ery, sliced
  • 2 medium car­rots, peeled and chopped
  • 1 dried bay leaf
  • 1 (28-ounce) can chopped toma­toes, with their liquid
  • 1 cup canned chick­peas, drained
  • 1 cup dried fusilli pasta
  • 1 (15-ounce) can can­nellini or white beans, drained
  • Salt and pep­per to taste
  • 3/4 to 1 cup grated Parme­san cheese

Details »

Posted by: MozzaMatt on January 27, 2010.
Category: COMFORT FOOD, ITALIAN, MEATLESS

HEARTY VEGETARIAN BURGERS

HEARTY VEGETARIAN BURGERS

Ingre­di­ents
(Yields 4 servings/burgers)

  • 2 ounces olive oil
  • 3 table­spoons diced red onion
  • 2 table­spoons diced black olives
  • 2 table­spoons diced red bell peppers
  • 1 tea­spoon diced jalapeno
  • 1 1/2 table­spoons diced garlic
  • 1 table­spoon diced artichoke
  • 4 ounces black beans, drained
  • 4 ounces chick­peas, drained
  • 4 ounces white beans, drained
  • 6 ounces rolled oats
  • 1/2 tea­spoon Hun­gar­ian paprika
  • 1/2 tea­spoon chili powder
  • 1 tea­spoon dried oregano
  • 1 table­spoon minced fresh pars­ley leaves
  • 1/2 tea­spoon red chili flakes
  • 1/2 tea­spoon ground cumin (adds smokiness)
  • 1/2 tea­spoon cel­ery salt
  • 1/4 tea­spoon ground sage
  • 2 table­spoons sea­soned bread crumbs
  • 1 egg

Details »

Posted by: MozzaMatt on January 25, 2010.
Category: MEATLESS, WINTER COMFY

GRATIN DAUPHINOIS

GRATIN DAUPHINOIS

Here is a real sim­ple and cheap french meal (who said the french were always sofisti­cated?!), and highly satisfying.

Ingre­di­ents

  • 2–3 pota­toes per per­son sliced thinly, gar­lic, nut­meg, paprika, star anise, but­ter, creme fraiche (heavy whipped cream), milk, salt n pepper.

Details »

Posted by: Aurelie on January 25, 2010.
Category: FRENCH, GO(o)DNESS, MEATLESS, WINTER COMFY