A lot of people turn up their nose when they hear cabbage and it’s hard to make it sound exciting but I truly do love it. Especially when cooked this way, I can eat oodles and oodles of it, and so will you. This recipe is a great alternative for a filling, vegetarian side to go with any sort of meat you might be having for dinner in lieu of rice, potatoes or bread. It is so easy to make and tastes great on its own. I dig in with a fork and don’t need anything else except for some extra lemon juice squeezed on top. No reason to feel guilty about it after either because it's great for you- just don't over cook it!
Isn't this absolutely stunning?
I asked my friend Nadia to do a guest post for us as I have had the pleasure of tasting her cooking and know first hand that she is very talented. She both finds joy and takes pride in the art of creating and presenting beautiful food which she blogs about as well. This gorgeous tart is perfect for an early summer dessert. Bright colours, light textures and flavours- just right. Do let us know how yours turned out and send in pictures! W.P
Nadia here from the blog “for the love of yum.” I’m very excited to share one of my recipes on Kitchen Cultures! I love their twist on traditional dishes and their playful and casual approach to food.
I wanted to share some thoughts about food and cooking with all of you. Cooking is a strong passion of mine. It’s not that I’m particularly talented or anything, I am just drawn to food. Whether it is strolling through Evergreen Brickworks Farmers’ Market or St. Lawrence Market or finding that amazing El Salvadorian hole-in-the-wall restaurant in Toronto that reminds me of a place in Rhode Island (my home state) – I find my happy place in all these discoveries. I’m sure if anyone thought about food as much as I do they would naturally gravitate towards cooking and my most favorite thing – sharing food with others.
There have been many times I’ve had a silly fight with my sister over who borrowed whose top and didn’t put it back in its place. We’ve all been there – the “I’m not speaking to her and crying over something as trivial as a shirt” fight. My husband or mom will step in and say let’s go get something to eat, knowing that getting some food will probably defuse the situation. We both will agree to go, albeit grudgingly, but once the food has arrived one of us will say, “Do you want to try some of my food?” Reluctantly, the other one will try some and after that bite all is soon forgotten and we’ve moved on to what we should order for dessert.
Speaking of dessert, after our little quarrel my sister and I would either order dessert or prepare one together at home. We would make one like the one I wanted to share with all of you: Lime Curd Tart with Mangoes. I love making this dessert. It combines everything I love about food and cooking. The colors, the flavors, the textures – the entire sensory experience is what draws me into cooking desserts or dishes like this. This tart is very therapeutic to make – the different steps of making the curd and whipped cream to arranging the mangoes on top is a very soothing experience.
Also, whoever eats it will most certainly be impressed. Believe me, it’s not at all difficult - just a little work, but nothing hard. The mangoes definitely add something special to this dessert. The golden color of the mangoes and the green speckled lime zest make for an attractive tart. Do try making this. Share it with friends and family and I hope you enjoy the entire process.
Well, here in Toronto, summer has finally made an appearance! At the end of May, it's finally warming up. It's times like these that we start to include fresh, straight from the farm produce in our meals and spend as little time as we can on prepping a meal so we can enjoy the weather more. That being said I do plan to spend a lot of my time day dreaming and planning while lying on the grass under a shade tree this summer. Here's an easy raw and vegan recipe Nida brings to us from Noshtopia to celebrate the arrival of summer. W.P
I LOVE SUMMER. Primarily because of all the fresh, crunchy, cool, vibrant, delicious and cool vegetables! I especially LOVE roaming farmers markets. Here in Virginia, we are lucky to have access to many farms and farmers markets including Pollyface farms (featured in the critically acclaimed and well received documentary Food Inc.) J L Green Farm (trained by Joel Salatin of Pollyface).
Every year we venture to a local town nearby such as Middleburg, Berkley Springs, Harpers Ferry, Shenandoah; these areas have made an effort to maintain the integrity of their towns by preserving their heritage, disallowing commercialized companies to set up shop and staying true to their farming history. Its always so much fun and soul fulfilling to shop at their farmers markets! So when i came across this recipe, i knew its going to be like an amazing adventure just being able to know what to look for and find for this heaven in a bowl :) Straight from mother earth to us.
What you need:
Ingredients (serves 3-4):
I love a good minced beef lasagne, but I think vegetarian lasagnes are still my favourite, particularly if spinach is involved. When you have a couple of friends coming over or some fussy kids, lasagne is a great option as most people will love even the vegetarian version and you don’t need to defrost and cook any meat. If you use the express strips like I do, that saves some more time as well in prepping this easy mushroom & spinach lasagne!
Chana daal or split Bengal Gram is a daal which takes a longer time to cook than most daal’s. This is why we use a pressure cooker to make this dish. The combination of bottle gourd and split Bengal gram is a match made in heaven. Bottle gourd has a creamy texture and combined with the chunky texture of the daal, it creates a chunky soup like feel. I enjoy eating this with boiled rice, but it tastes really good with roti as well. If you are going to be serving this delicious Bottle Gourd and Split Bengal Gram (Channey ki daal with lauki) with roti, then make sure to thicken the daal before serving. Try this recipe out and let us know how it turns out.
hAPPY eATING & kEEP sMILING
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