When a crate of cherries landed on our doorstep I knew two things, 1) I needed a cherry pitter and 2) I had to make Cherry Clafoutis. This recipe came drifting into my memory from a time long ago when I was visiting my aunt. A classic French dessert passed down from my grandmother, Cherry Clafoutis is surprisingly easy and can be made with any fresh berries or stone fruit in season.
Each forkful brings you a creamy vanilla custard filling interlaced with the caramel flavours of roasted cherries. Cherries are a delicious superfood packed with antioxidants, vitamin C and even melatonin for a restful nights sleep. No excuse to skip on dessert!
You can pit your cherries with a stainless steel straw (just carefully push it through the cherry centre to push out the pit), or else if you have a ton like we did I recommend something like the OXO good grips cherry pitter, and an apron!
Let’s get to it!
Cherry Clafoutis
A classic french dessert that’s simple to make and sure to impress your family and guests. Enjoy the creamy custard base that shows off summer’s abundance of berries or stone fruit.
- 1/2 cup flour
- 1/4 cup sugar
- pinch of salt
- 1 cup & 2 tablespoons of milk
- 3 medium eggs
- 1 teaspoon of vanilla
- 2 cups of pitted cherries
- 7.5 inch baking dish
- oil or butter to grease your dish
- Preheat your oven to 350 degrees Fahrenheit, or 180 Celsius.
- In a large bowl combine the flour, sugar and salt.
- Add the three eggs and 1/4 cup of the milk. Whisk the eggs and milk together, gradually incorporating the flour.
- Add the remaining milk and vanilla and whisk together.
- Grease your baking dish, and add your cherries to the dish.
- Pour the batter over the cherries and bake for 45 minutes to 1 hour until the centre is set and the edges are puffed up and golden.
- Allow to cool for 15 minutes before serving.
We hope you enjoy these flavours of France and fill your kitchen with the delicious aroma of Cherry Clafoutis this summer.
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Along the Algarve Coast of Portugal is the small fishing town of Lagos. Hugely popular as a summer destination, this idyllic seaside town is made up of cobbled pedestrian streets and miles of crescent beaches flanked by impressive cliffs. In the heart of Lagos, at the Rising Cock hostel, Mama takes great care of her guest and makes sure to serve hot fresh crêpes every morning.
10 years after our first visit to Lagos we returned, the ocean and friendly Portuguese people beckoning us back. There was Mama happily cooking up crêpes, telling us to pull up a stool and eat as many as we liked. Backpackers came and went, sitting around the small table, having their fill of crêpes before another day of sunbathing on the beach or going on the infamous Booze Cruise.
Lucky for us Mama shared her recipe with us before we left, and although there are many crêpe recipes online, this one is special to us. The addition of a tablespoon of cornstarch gives those crispy lacy edges that makes a crêpe just that much better than a pancake.
There’s no denying crêpes can be fickle things, but I’m quite sure Mama didn’t use a special crêpe pan, in fact she had these going on multiple burners to keep up with the demand. With a little trial and error we managed to whip these up in a cast iron pan and before long were feasting on a stack of crêpes proudly made at home.
Mama's Crêpes
- 2 eggs
- 2 cups milk
- 2 cups water
- 2 tablespoon oil
- 2 cups flour
- 1 tablespoon cornstarch
- pinch of salt
- pinch of sugar
- Optional – Vanilla, lemon zest
- Whisk your eggs in a large bowl.
- Add in the liquids.
- Pour in the flour, cornstarch, salt and sugar.
- Depending on your desired flavors add in the optional vanilla or lemon zest.
- Whisk to combine everything together. (You can also blend all ingredients in a blender and wait 30 min – 1 hour for the bubbles to subside)
- Heat up a small or medium pan over low to medium heat. (A pan with a flat bottom surface that is relatively non stick, such as a seasoned cast iron pan, or a specialty crêpe pan, works best.)
- Use the handle to hold the pan at an angle, and using a ladle scoop a small amount of the batter into the pan, swirling the mixture to cover the pan. You want the batter to spread quite thin so it cooks quickly and doesn’t stick to the bottom of the pan.
- The first crêpe is often a throw away while the pan heats up and you get your settings right.
- Cook for several minutes until the edges start to rise and the bottom is golden, and use a spatula to flip the crêpe over.
- Cook the second side until golden and transfer to a plate to keep warm until ready to serve.
- Serve with fresh fruit, yogurt or whipped cream, a squeeze of lemon and sugar, Nutella and banana, savory asparagus and cheese, the possibilities are endless!
Crêpes freeze well in an airtight container with parchment paper between them.
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On Lonely Planet’s Best-in-Travel Top 10 Countries to Visit in 2018, Portugal is an explorer’s dream. Leave the research to us!
This exciting two week itinerary in Portugal will have you relaxing on magnificent beaches, sightseeing medieval cities, exploring quaint towns, and reveling in old world wines paired to plant-based cuisine. Hire a car for the gorgeous coastal roads and start the adventure through one of Europe’s best kept secrets.
Your Portugal getaway awaits,
Boa viagem!
Two Weeks in Portugal
- Lagos | (1 hour drive) Arrive into Faro airport and take the drive to Lagos
- Lagos | Enjoy Lagos’ beaches by boat with one of the many boat trips along the coast through the rocky grottos. Explore the walled old-town of Lagos with alfresco dining and a lively nightlife.
- Lagos | Suntan & picnic on the dramatic beaches around Lagos or explore the Algarve Coast by car
- Lisbon | (4 hour drive) Head north up the coast, taking plenty of stops along the windswept West Coast beaches until reaching Lisbon. Enjoy dinner and drinks in the charming Alfama or Bairro Alto neighborhoods of Lisbon.
- Lisbon | Sightsee for the day around Lisbon visiting centuries-old churches, grand monuments and quaint plazas. Take the tram to the historic seaside town of Belem and sample the famous Pasteis de Belem.
- Lisbon | Plan a day trip to the whimsical Pena Palace and Moorish Castle in in Sintra.
- Obidos | (1 hour drive) Spend the night in Obidos, a charming medieval town set inside the stone walls of a grand castle.
- Douro Valley | (5 hour drive) Drive to the scenic Douro Valley, where the roads wind through mountain passes and serpentine valleys filled with heritage vineyards, set along the gorgeous Douro River.
- Douro Valley | Sip magnificent wold-world wine in the finest Quintas of the Douro Valley. Enjoy a chef-prepared locally grown lunch set in a spectacular vineyard overlooking the Douro river
- Douro Valley | In the morning, ride a Rabelo boat up the Douro River. Spend the afternoon relaxing poolside. Wine and dine with a muilt-course wine pairing, served in an 18th century manor.
- Porto | (3 hour drive) Drive to Porto in the morning and wander the colorful town to admire exquisitely tiled churches, an acclaimed bookstore and a picturesque train station.
- Porto | Walk over a world-famous bridge and take the Teleferico de Gaia to Vila Novo de Gaia to visit the Port Cellars for their informative tours and delicious Port wine tasting.
- Fly home from the Porto Airport
- Your Choice | One extra day to spend how you choose
A Vegetarian Guide to Lagos
A charming and lively beach town on the Algarve Coast, Lagos is popular with students and tourists drawn to the dramatic coastal caves and secluded beaches. The perfect place to start the trip and rest on the beach to get into vacation mode.
Stay: Pick an AirBnB rental in the center of the old town.
Read Your Complete Vegetarian Guide to Lagos
Lisbon City Guide
Get out on foot with your camera and explore this lovely city of neighborhoods, bringing together a collection of wine and tapas bars tucked among historic buildings on old cobbled streets.
Stay: Fontecruz Lisboa, Autograph Collection
Read Your Complete Guide to Lisbon City
Pastries and Parapetes in Belem
Just a quick 20 minute tram ride from Lisbon, Belem is a charming seaside destination with stunning architecture and delicious local pastries that the crowds come flocking for. Cafes selling various Pasteis de Belem can be found all over Portugal but the original flakey custard pastries hail from a small cafe in Belem, where the recipe has been kept top secret since 1837!
Day Trip: Ride Tram 15 to Belem and delight in the original Pasteis de Belem.
Read Your Complete Guide to Belem
Pena Palace in Sintra
A short day trip from Lisbon, this fairy tale land feels miles away. A crumbling stone Moorish Castle counterbalances the over-the-top and whimsical Pena Palace set atop the hills within a vast 200 hectare forest.
Day Trip: Visit the beautiful Pena Palace
Read Your Complete Guide to Pena Palace in Sintra
Sipping Ginja in Obidos
– OR – Pousada Castelo Óbidos Historic Hotel
Read Your Complete Guide to Sipping Ginja in Obidos
A Wine Lover’s Dream in Douro
A Romantic Weekend in Porto
Porto’s magnetism pulls at you with its old world charm. Gorgeous architecture transforms simple bookstores, cafes, churches and train stations into marvels just waiting to be discovered. In Nova de Gaia, large wooden barrels of Port wine float down the river on old Rabelo boats. They arrive from the nearby Douro Valley to be cellared for years (if not decades) before being enjoyed in one of Porto’s many wine lodges.
Stay in Style: InterContinental Porto – Palacio das Cardosas
Read Your Complete Guide to Porto City
Route Map
The entire route is approximately 12-14 hours of drive time from Lagos to Porto. It’s worth it to take the scenic route up the west coast from Lisbon. Stop along the way at the dramatic Arrifana beach, in Aljezur to explore a tenth century castle, see the expansive curved beach in Odeceixe, and visit the brightly painted town of Porto Covo.
Based from Lisbon you can visit Belem, Sintra, the Boca do Inferno in Cascais, and even Comporta as great day trips. Obidos is charming stopover on the way to the Douro Valley and Porto, where the dramatic scenery really shines… just when it seemed the trip couldn’t get any better!
Portugal is a remarkable european destination, benefiting from warm and friendly locals truly happy to share their charming towns with culture-seeking travelers.
Let us know in the comments if you are researching a trip to Portugal, we would love to hear about your plans!
If you’ve already checked it off your travel wish list, what part of Portugal did you enjoy most?
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Oh borscht! We used to wonder, how could such a humble soup require so many steps to prepare, and dirty so many pots and pans in the process?! The recipe we inherited, though delicious, used to confound us with the disjointed process and the seemingly endless need to chop and cook each ingredient in a precisely unique fashion.
It turns out, of course, Grandma never used a recipe herself. She would whip up a batch of borscht in what seemed like mere minutes, by memory, steaming and bowled for any guest who came through to visit. Here, we’ve streamlined the process as much as possible without diverging from intent of the dish.
For us, borscht has always felt like a family meal well served… so gather yours around, and enjoy!
Serve with a crusty bread for lunch, or Ukrainian Potato Pierogi for dinner.
2019 -Recipe edited for clarity.
Traditional Doukhobor Borscht
- 1 Small-Med Onion (diced and divided into 1/4 and 3/4 cups)
- 4 cups Organic Tinned Diced Tomatoes (1 liter)
- 6 Tbsp Olive Oil or Butter (divided)
- 1 Green Pepper (diced & divided into three 1/4 cup servings)
- 2 Carrots (1 grated (1/2 cup) and 1 diced (1/2 cup))
- 12 cups Water (3 liters)
- 1.5 Tbsp Sea Salt
- 5 Med Potatoes (4 halved and 1 diced (1 cup))
- 1 Small Beet (left whole)
- 1 Celery Stalk ((1/4 cup))
- 5 Cups Shredded Cabbage (divided into 2 cups & 3 cups)
- 1 Cup Cream or Coconut Cream (divided)
- 1 Small Bunch Green Onions (diced & divided into 1/4 and 1/2 cup)
- 2 Tbsp Fresh Dill (divided)
- 1 Tbsp Cracked Black Pepper
- Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
- Dice and divide the onion into both a 1/4 and 3/4 cup portion.
- In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
- Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
- In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup). Remove, and set aside in a bowl.
- Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
- Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
- Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5. Rinse out the pot.
- In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
- Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
- Add to the larger stock pot the diced potato, remaining 3 cups of raw shredded cabbage, and 1/2 cup cream or coconut cream. Bring to a boil for 5-10 minutes.
- Add the potato mash into the larger stock pot, stir. Bring back to a boil.
- Add to the lager stock pot the remainder of the simmered tomatoes, sautéed carrots and onion from the bowl, and sautéed cabbage from the smaller pot. You can now wash and put away your smaller pot and two bowls.
- To finish, add 1/2 cup green onion, remaining diced green pepper, 1 tbsp fresh dill. Remove whole beet.
- Remove from heat and let rest 10-15 minutes.
- Cracked sea salt and black pepper to taste.
- Serve with cayenne at the table.
Helpful Kitchen Tools:
-Shredder or Grater
-5-6 small bowls for mis-en-place
-4 cup capacity measuring cup
-Large Stock or Canning Pot (12L capacity+) with lid
-Large Pot (8L capacity or so)
-Two Bowls (6 cup capacity or so)
-Potato Masher
-2 Cutting Boards
These butternut squash tacos are inspired by a little Mexican bar in Perth we used to frequent. In Australia, there is just about always a vegetarian option on the menu with pumpkin or squash in it! From salads to pizzas, burgers to tacos… roasted squash make everything more delicious. These homemade beauties are Taco-Tuesday certified, filled with sweet spiced roasted butternut squash, crunchy pickled cabbage, creamy Queso Fresco cheese & a little kick of lime. These are some of our very favorites!
Speaking of fresh, once you have tasted homemade corn tortillas you will never want to go back. They are so flavorful and easy to make. With only two ingredients, they contain no preservatives or any of the unnecessary fillers the store-bought versions contain… and as an added bonus are naturally gluten-free. The best way to make these homemade tortillas is with a cast iron tortilla press. While you could get one as souvenir on your next trip to Mexico from the local mercado, they are also available on amazon or at some specialty cooking stores.
Butternut Squash & Red Cabbage Tacos
In these tacos Australia’s love for pumpkin & squash meets the delicious taste of fresh Mexican corn tortillas. This combination is has everything you need for a delicious and healthy taco night.
Roasted Butternut Squash
- 1 medium butternut squash (diced (3 cups or 450 g))
- 1 tbs olive oil
- 1/4 tsp each red chili powder and paprika
Pickled Red Cabbage
- 1/4 small head red cabbage (shredded (2 cups or 200 grams))
- 1/3 cup 80ml apple cider vinegar
- 1/3 cup 80ml water
- 1 tsp salt
- 1 tbsp sugar or honey
- 1 garlic clove (smashed)
Homemade Tortillas
- 2 cups 224g masa harina flour
- 1 1/3 cup 315 ml warm water
- 1 to rtilla press
- <em> (Or substitute 16 fresh corn tortillas</em>)
Yogurt Sauce
- 1/4 cup 245 g yogurt or sour cream
- 1 tbsp lime
- 1 tbsp water (as needed)
- <em> (Or substitute guacamole</em>)
Queso Fresco
- 8-10 oz package of Queso Fresco (could substitute dry ricotta)
Roasted Butternut Squash
- Pre-heat the oven to 380 F | 190 C
- Peel and deseed the squash. Chop into 3/4 inch (2 cm) pieces.
- Place on a baking tray, and drizzle with olive oil, chili and paprika. Mix together until evenly coated.
- Bake for 40-50 minutes, stirring the squash every 15 minutes.
Pickled Red Cabbage
- Shred the cabbage into fine strips and place in a jar with one smashed garlic clove.
- Combine the apple cider vinegar, water, salt and sugar and stir until dissolved.
- Pour the liquid over the cabbage, and press down with a wooden spoon or muddler. At this stage the liquid will not completely cover the cabbage. Set aside for 30+ minutes, pushing the cabbage down into the brine with a muddler, from time to time.
Homemade tortillas
- In a large bowl, mix together the masa harina flour and warm water. Knead for 1-2 minutes until the dough is soft but not sticky.
- Divide the dough into 16 balls, each roughly the size of a ping pong ball. Cover with a damp cloth and rest 30 minutes.
- Heat up a skillet or large pan on medium heat.
- To press the tortilla place a ball of dough in the tortilla press between two pieces of parchment paper or plastic. You can cut a ziplock bag open or use a clean plastic shopping bag.
- Press down once, open the press, and turn the tortilla 180 degrees. Press down again to make the tortilla an even thickness.
- Cook the tortillas on each side for approximately 1 minute or until golden brown.
- Keep fresh tortillas wrapped in a dishtowel, or in the fridge for up to 3 days.
Yogurt Sauce
- Mix together yogurt, lime, and enough water to create a good drizzle consistency.
To Serve
- Layer each tortilla with some butternut squash, pickled cabbage, crumbled queso fresco, and drizzle with yogurt lime sauce.
- Enjoy with a cold Modelo Especial or a top-shelf margarita!
Health conscious? Of course! Red cabbage is high in antioxidants & butternut squash is a great source of Vitamin A, so rest easy and plan your next fiesta around these flavorful and healthy vegetarian tacos.
Try pairing them with a Spicy Vegan Ceviche for a great Mexican meal to share with friends and family.
Let us know what you think in the comments, we’d love to hear from you!
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One of our favorite risottos of all time is on the menu at Blue Waters Cafe, an elegant beach-side bistro right across from Cottesloe beach in Perth, a white & turquoise gem on the west coast of Australia. The risotto features perfectly cooked fresh seasonal vegetables on a bed of lemony, creamy arborio. Every time we order this lemon risotto it’s a treat, best enjoyed alongside a glass crisp Sémillon Sauvignon Blanc from nearby Margaret River.
Sometimes when you’re going out for dinner at a high-end restaurant, at first glance there may not appear to be that many vegan or vegetarian selections available. Luckily, we have found that quality chefs are happy to cater for vegans and vegetarians if you ask… and this risotto is a wonderful example of one such dish we found by using our Top-10 Tips for Vegetarians.
Here’s a tip, to store your asparagus, stand them upright in a tall jar with a little water at the bottom, cover with a plastic bag, and keep them in the in the fridge for up to 3-4 days.
For this recipe of asparagus and lemon risotto we blend the creamy arborio rice with a whole grain like farro or spelt berries to give a varied texture, flavor, and added nutritional boost. Fresh asparagus are featured as the perfect accent to the lemony backdrop, alongside spring leeks and baby spinach. Toasted crumbs are a risotto revelation and should always be used to add a perfect light crunch.
Healthy comfort food at it’s finest, this is asparagus and lemon risotto is one of our favorite meals for date night… We know you’ll love it.
Asparagus & Lemon Risotto with Toasted Crumbs
Featuring fresh spring asparagus, this bright lemon risotto is made with arborio rice and farro (or spelt berries) for a delicious texture and flavor. A spicy toasted crumb topping completes the dish.
Lemon Asparagus Risotto
- 3/4 cup Farro or Spelt Berries
- 6-8 cups low sodium vegetable stock*
- 1 tbsp olive oil
- 2 leeks (or 1/2 onion, chopped finely)
- 3 cloves of garlic (crushed or chopped.**)
- 2 large lemon peels (4" long each)
- 3/4 cup Arborio rice
- 1/2 cup dry white wine
- 1 bunch asparagus (450g or 1 lb trimmed, cut into 2-inch lengths)
- 1/4 cup sharp cheddar or vegetarian parmesan (omit to make it vegan)
- 1 cup baby spinach or baby kale (roughly chopped)
- juice from 1/2 lemon
- 1 tsp grated lemon zest
Toasted Crumbs
- 2 slices of whole-grain bread
- 1/4 c walnuts (or almonds, hazelnuts)
- 1/2 tsp chili flakes
- pinch of salt
- 1 tbsp olive oil
Lemon Asparagus Risotto
- Boil the farro or spelt berries in water or stock for 20-25 minutes until al dente, drain and set aside.
- Begin the Toasted Crumbs (see below).
- Warm the vegetable stock in a small pot.
- Slice the leeks in half lengthwise, and wash them under running water while fanning the leaves out to clean thoroughly. Slice the white portion into 1 cm pieces. (You can freeze leek greens with other vegetables to make a homemade stock).
- Heat up a large pot or casserole dish on medium and add a little splash of olive oil.
- Sauté the leeks (or onion) for 5 minutes until they start to look translucent.
- Add the chopped garlic along with the lemon peels and arborio rice.
- Stir frequently for several minutes until the rice starts to toast and become slightly translucent.
- Add in the white wine, stir for a couple of minutes, and add the drained farro or spelt berries.
- Add in a ladle-full of the warm stock. Stir the risotto with a wooden spoon until the stock is absorbed. Keep the risotto at a medium-light simmer, and continue adding in stock and stirring often for 35-40 minutes. This is a great time to enjoy some wine and company while taking turns to stir!
- Meanwhile, lightly pan fry the asparagus and add a splash of water to the pan to give them a quick steam and a bright green color. (you can also roast the asparagus in the oven, but check often so they do not get overcooked)
- Taste the grains when they start to look soft and creamy, and control the amount of stock you add near the end of the cooking time to get your preferred consistency. Grains should be soft with a little bite.
- Remove the 2 lemon peels. If you can’t find some of the pieces this is fine they will just add to the overall flavor.
- Stir in the chopped baby spinach or kale leaves, and cover to let them wilt.
- Stir in the asparagus, lemon zest, lemon juice and some (optional) shaved parmesan or sharp cheddar cheese.
- Serve into bowls.
- Sprinkle with toasted crumbs and serve immediately with a crisp white wine.
Toasted Crumbs
- Bake the bread slices at 275 F/140 C for 20-30 minutes, turning half way through until very dried out and crumbly. Day old crusty bread works best for this, but you can also make it from frozen bread.
- If you are using a food processor – Chop the bread into cubes and pulse into large crumbs. Add the walnuts, chili flakes and salt. Briefly pulse again to chop the nuts.
- If you are using a knife – Chop the bread into large crumbs and roughly chop the walnuts.
- Mix in the salt and chili flakes.
- Sauté the crumbs in a pan with a little olive oil until toasted and sizzling.
- Set aside (if you can)… They are delicious sprinkled on just about everything!
*The stock you choose adds a lot of flavor to the risotto so make sure you are using a great organic stock! The best are homemade, but our favorite store-bought version is the Better Than Bouillon organic vegetable stock.
**Chop your garlic at the beginning of your meal prep to trigger an enzyme reaction that maximizes garlic’s powerful health benefits.
Let us know if you make this! We’d love to hear your comments.
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The sweet and savory of the grapefruit and salt reminds us of a grapefruit margarita served in a glass with a salted rim. Just as delicious is the smell of rosemary that transports you to the south of France when you open the oven door.
Broiled Grapefruit with Rosemary
Everything you love about a salty grapefruit margarita combined with the delicious fragrance of rosemary. This broiled grapefruit is quick and makes a delightful savory & sweet breakfast. Serve along side some toast and peanut butter or yogurt and granola for a complete meal.
- 2 grapefruit (sliced in half)
- 1 tbsp raw cane sugar or coconut sugar
- 1/4 tsp sea salt or rock salt
- 1/2 tsp fresh rosemary leaves (chopped)
- 4 small rosemary branches as garnish
- Combine the sugar, salt, and chopped rosemary in a small bowl.
- Remove a thin slice from the bottom of each grapefruit, to help make them more stable and place on a baking tray.
- With a sharp pairing knife or small serrated knife, cut a circle between the grapefruit and the skin. Cut another smaller circle around the white pith in the center. Remove any seeds. Create spoon size pieces by cutting towards the center of the fruit, detaching each segment.
- Evenly sprinkle the sugar mixture over each half of grapefruit.
- Broil the grapefruit for 3-5 minutes, until the tops start to go golden.
- Leave to cool for a minute before serving warm.
If you are feeling adventurous try adding chili pepper flakes for a spicy kick!
Chef’s Tip: trying grilling your lemons or limes before making a marinade or dressing. This will bring a grilled smokey flavor to your sauce!
What are you favorite ways to eat citrus fruit like grapefruit? We’d love to hear your comments!
]]>“Wow, you’re a vegetarian? I could never give up meat! Yeah… I could never be a vegetarian… I love bacon. Don’t you like bacon??? What about chicken, will you eat chicken? Fish? No? But fish isn’t meat! So you… really?! Not at all? Wow! Good for you. I could never… Where do you get your protein? You aren’t vegan are you?…”
Eventually, we all settle on the common ground found in a glass of wine and a few shared tales of our life’s adventures. It’s all part of the fun.
My ten-year anniversary as an omni veggieavore recently came and passed. It gave me pause to reflect on what advice I wished I had received as I started my journey of plant-based eating.
Here’s what I wish I knew then, in no particular order:
Top 10 Tips after 10 Years as a Vegetarian
1. The question is inevitable… relish it!
Despite that he may have just asked, Fred the construction worker really isn’t interested in hearing all of the reasons why you don’t eat steak, moments before he eats one himself. Even so, a couple Why? ’s, Wow! ’s, and Really?! ’s are headed your direction anyway. Consider this your moment to respond in brief with poise, grace, and comedy. This is not the moment for evangelism.
2. Vegetarianism is not a diet by omission.
Being a vegetarian or vegan is about infinitely more than what you do not eat. Early on, I focused on what ingredients I needed to avoid or remove. If you’re used to grilled chicken with rice and a veggie, simply cutting out the chicken isn’t going to get you very far. Ditto for your plate of steak, starch, and veg. Great plant-based meals are constructed for their own merit, not deconstructed from a meaty meal in haste.
Vegan Spicy Buffalo Tempeh Caesar Salad
Georgia Peach Spelt Berry Risotto
3. Where DO you get your protein?
Black beans, lentils, peas, kale, tempeh, broccoli, quinoa, peanuts, mushrooms, avocados, edamame, artichokes, cashews, spinach, tofu, brown rice, collard greens, chickpeas, squash, spelt, chia seeds, adzuki beans, almond butter, asparagus, millet, corn, pumpkin seeds, cauliflower, peanut butter, wild rice, cannellini beans, hazelnuts, flax seeds, steel-cut oatmeal, potatoes, hemp seeds, pinto beans, rye berries, pine nuts, and whole wheat anything… to name a few.
4. It’s a big wide world out there!
While data varies by the definitions used, a 2016 collection[i] estimating the vegetarian population by country puts the number at nearly half a billion people (~470 million) worldwide. Around 8.2 million, or less than 2%, resides in North America! What’s the takeaway? Open up your culinary borders to experience the best in what plant-based eating has to offer. Your new favorite recipe may not be from your backyard, so why not explore Thai, Indian, Israeli, Malaysian, or Taiwanese cuisines?
When abroad, of course, a little research will go a long way. Even if you’re a free spirit who prefers to wing it, having a few vegan or vegetarian spots scoped out in advance will help you enjoy the best of the local ethnic cuisine, so you don’t end up like I did… Seoul Searching.
5. It’s time to try something new (to you).
According to the FAO (Food and Agriculture Administration of the United Nations), the world has over 50,000 edible plants, yet just fifteen crops provide 90% of the world’s food energy[i]. Some crops that were considered “poor people’s food” fell out of favor, yet are now undergoing a resurgence as we better understand them and their super-hero nutritional value. Quinoa, farro, or purple potatoes anybody?
Spelt Berries and Arborio Rice
6. It’s all Economics
Want options? Demand them. Got options? Support them! Restaurant and grocery store selections are just a manager’s perception of what will sell, with a little history and inertia sprinkled in. Change requires an inflection point, and sustained change requires support.
Never hesitate to ask your grocery store’s GM about a product you would love to see on the shelf. Or, reach out to the owner of your local café to request a veggie sandwich make its way onto the lunch menu. They may not have understood the market size and income potential! Once it’s there, spread the word about the tasty delight you’ve just ‘discovered’ and support the cause.
7. A quick call-ahead goes a long way.
Business has taken me all sorts of places, and more times than I can count that means a restaurant with not a single vegetarian option in sight. The good news? Often those options are hidden just out of sight.
At even the staunchest of seafood bistros or steakhouses, a quick call ahead has unearthed an entire vegan menu (awesome!), or a chef who loves the chance to cook off-menu (great!), or a hidden pasta primavera (we can live with that). So, despite what the website menu says, give the restaurant a call and let them know you’re dining as a group and one of them is a vegan or vegetarian. The great chefs and servers will be thrilled to accommodate… and the amateurs? Well, they will seat the table and begin service with a bold “We understand there is a vegetarian in the group….” (refer to tip #1).
8. People believe what the see, not what they hear.
You’re fired up, excited, feeling great! Convinced a plant-based diet is the way to go for your body? For the planet? For your health? For your pocketbook? For the animals? For your happiness? For your energy levels?
Honestly, there’s not much sense telling anyone about it more than once. No amount of unsolicited advice will convert your pals. Walk the walk, and you’ll be surprised how many ask you about your ‘secret’ and join you along the way.
9. Your choices make a difference. Sometimes. Don’t stress yourself out.
Fun fact… according to a UC Davis study, it takes 441 gallons (1,670 liters) of water to produce one pound (450 grams) of boneless beef[i]. Don’t think you’re contributing to the water shortage in California while chomping down at Mastro’s Steakhouse in Beverly Hills? Think again.
Your choices matter.
As a new vegetarian, I was perpetually stressed by the realities of the food industry that I was uncovering. Even so, it’s helpful to keep perspective. Vegan or vegetarian living brings benefits to your health and the planet’s much like a penny in a piggy bank helps your retirement security. It’s the sum of your efforts over time that matter.
Thinking of implementing meat-free Mondays? Please do, it matters! Missed a meat-free Monday for reasons out of your control? Don’t stress too long about it. Dichotomy. It’s ok.
10. Older and wiser voices can help you find the right path (Jimmy Buffet).
If you’re overwhelmed with where to begin, lean on those who’ve gone before. A wealth of online resources is at your fingertips! Sails & Spices is putting the finishing touches on our “first week as a vegetarian” meal plan… so stay tuned! In the mean time, here are a couple great meal ideas to get you started:
- The Very Best Vegan BLT Sandwich
- Baked Hazelnut Falafels
- Easy Paneer Makhani
- Spicy Buffalo Tempeh Caesar Salad
- Healthy Super Greens Spanakopita
Explore all of our vegan and vegetarian recipes here: Vegetarian Recipes
Let us know if you are just getting started on your journey, have been a vegetarian for a long time, or just upped the ante and made the switch to vegan. We’d love to hear your questions and tips!
https://en.wikipedia.org/wiki/Vegetarianism_by_country
http://www.fao.org/docrep/u8480e/U8480E07.htm
Beckett, J. L., and J. W. Oltjen. 1993. Estimation of the water requirement for beef production in the United States. J. Anim. Sci. 71: 818-826.
This recipe was created for Sails & Spices by Chef Ryan Manning of The Ritz-Carlton Culinary Center in Cancun.
Mexican Spicy Vegan Ceviche
Aguachile Sauce
- 1 cup cucumber (diced)
- 1 cup lime juice (8-10 limes)
- 1 piece serrano chile (chopped very fine*)
- 3 tbsp Cilantro (chopped)
- 1/4 cup onion (chopped)
- Kosher salt and black pepper to taste
- <br />
Fruits & Vegetables
- 1/2 cup Jicama (diced)
- 1/2 cup cucumber (diced)
- 1/2 cup avocado (diced)
- 1/2 cup mango diced
- 1/2 cup cherry tomatoes (split in half)
- 1 orange (segmented and split in half)
- <br />
To serve
- Tortilla chips
- Cilantro
- Pickled onions
- Blend all listed ‘sauce’ ingredients together to make the aquachile.
- Pour the sauce over the vegetables and fruit and allow to chill for at least 10 minutes to infuse the flavor.
- Serve with the freshest tortilla chips and pickled onion.
*it is advised to wear gloves when chopping chili and wash hands well afterwards.
Provecho! Enjoy your meal!
Read about the authentic Mexican flavors that await you with the Chef’s Experiences at The Ritz-Carlton Culinary Center. For a great discussion on cooking authentic Mexican cuisines check out: Meet The Chef: Ryan Manning
#RCMemories #RCCancun #RitzCancun
In 2017, Chinese New Year brings us the year of the Red Fire Rooster which is predicted to be full of energy, impatience, pride, and ambition…
- The Rooster can be self-confident and vain, so first impressions count. Look your best and show off your best qualities in matters concerning love and money.
- Stay focused on your goals, and work hard to acheive them. Short cuts and risks won’t pay off, but resolve, diligence, and commitment will get you where you want to go.
- The Rooster is also very punctual, so the new year will help you finish any projects you have been putting off. The Rooster also represents commitment, loyalty, fidelity and trust
Chinese New Year, or the Spring Festival, is a very important holiday for Chinese culture and there are many traditions to celebrate the new year. People will start the new year with a clean house, a new hair cut and new clothes. The dragon dance, color red, and fireworks are all important aspects believed to drive away the evil spirits.
Small red envelopes filled with lucky money and mandarin oranges representing gold and money are given as gifts to friends and relatives. For the same reason, Chinese spring rolls represent bars of gold and are traditionally enjoyed during the Chinese New Year.
This recipe for homemade baked vegetable spring rolls is easy to make, and can be customized with your favorite vegetables and fillings. They are great on Chinese New Year, or on any night you want to enjoy your favorite asian dishes with some delicious crispy vegetable spring rolls to start!
Homemade Baked Vegetable Spring Rolls
These homemade vegetable spring rolls are easily adapted with your favorite fillings, and are baked for a guilt-free addition to your asian meal.
Vegetable Spring Rolls
- 1 tbsp sesame oil / olive oil
- 1/2 cup diced onions or scallions
- 1 c julienned carrots (1-2 carrots)
- 3 c shredded cabbage
- Optional 1 cup chopped apple, bean sprouts or mushrooms
- 1 tbsp tamari or soy sauce
- Optional 1 tsp Chinese 5 spice powder
- 1 package of spring roll or egg roll wrappers
Sweet Chili Sauce
- 1/4 cup water
- 1-2 tsp sambal oelek (Malaysian or Indonesian hot sauce)
- 1 tbsp maple syrup or sweetener
- pinch of garlic and ginger powder
- 1 tsp cornstarch
Vegetable Spring Rolls
- Preheat oven to 390 F./200 C.
- Heat up a large wok or cast iron frying pan, and add sesame or olive oil.
- Saute the onion for a few minutes until translucent.
- Add in the carrots for another few minutes, and then the cabbage and optional apple, sprouts or mushroom.
- Stir fry together until tender and fragrant.
- Season with Tamari or soy sauce, and optional Chinese 5 spice powder.
- Allow the filling to cool on a baking tray.
- Defrost the spring roll or egg roll wrappers, and keep covered with a very damp cloth so they don’t dry out.
- Place the wrapper in front of you in the shape of a diamond.
- Place 2 tablespoons of filling in the center of the wrapper.
- Lift the corner closest to you and fold towards the middle.
- Fold in the left and right corners, creating a straight tight crease along the sides
- Roll the wrapper up tightly and place it seam side down. You can use a small amount of water to seal the packages if needed.
- Brush lightly with olive oil and bake for 5-7 minutes on each side, until golden and crisp.
Sweet Chili Sauce
- Mix all the ingredients together in a small sauce pan or microwavable bowl.
- Heat on the stove top until bubbling or microwave for 1-2 minutes.
- Stir again and set aside to cool. The sauce will thicken as it cools.
You should be able to find spring roll or egg roll wrappers in the refrigerator section of the grocery store, or in the freezer section of an asian grocery store.
A large wok or cast iron pan is great for making stir-frys. Cooking times may take longer in smaller pans.
Happy New Year & Gung Hay Fat Choy!
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