I’m about to spend the first holiday season as an almost 100% vegan and my challenge is to make it as fabulous – culinary speaking – as all my previous Christmases. This is so exciting! Eggplants are in my top 5 favorite veggies and I wanted to do something fancy with them while staying true to the “red-green-white” Christmas colour scheme. Tada!!! When these beauties came out of the oven, our living room was filled with such a festive smell that I could have celebrated Christmas right away. But hey, not so fast, there are still a few days to go!
If you’ve been following this blog for a while, then you know my love for all things related to Italy – including pasta of course. This recipe is one of my favorite all veggie pasta dishes and adding some mint was quite surprising (in a positive way, of course!). I think that what I appreciate even more is that it’s super easy and 100% foolproof.
Want to know my little secret on how to impress your guest when inviting them over for dinner? Well, it’s super easy: prepare a fancy starter like this cold Zucchini and Mint soup, serve it in beautiful stem glasses and just enjoy the compliments that you’re about to receive!
It’s summer here in Vancouver and all I want to eat is fresh and light food. This traditional Lebanese tabbouleh recipe with fresh mint and parsley is so so refreshing! Mission accomplished! To prepare this recipe, you need to be armed with strong eyes that don’t cry easily and patience. Yes, chopping parsley and mint leaves takes a lot of time....