Amidst COVID-19, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes… Continue reading Around the world: Mexican cuisine
Category: Lunch/Dinner
Vegan Chickpea “Tuna” Salad
Vegan Rolled Eggplant with Quinoa Filling
Inspired by the classic ingredients of Sicily, I decided it was about time I made a real savory dish. Don’t get me wrong – I love to bake, but this time, I wanted to challenge myself by incorporating Sicily’s produce with an enjoyable, and healthy twist. What did I come up with? Rolled eggplant with… Continue reading Vegan Rolled Eggplant with Quinoa Filling
Vegan & Gluten Free Sandwich Bread
This Friday, I went to my doctor’s office to see the results of my food sensitivity test of 200 foods. It came in severe intolerance to foods such as celery, cucumber, brussel sprouts, plums, and kale – all which seem very healthy, but apparently not for me. Among the long list of my other moderate… Continue reading Vegan & Gluten Free Sandwich Bread