I concocted a new soup last night, made of butternut squash,carrots, chickpeas, and other yummy ingredients enhanced with curry. It is loosely based on the Chickpea and Tahini Soup recipe in Vegetarian Soups For All Seasons, by Nava Atlas.
Unusual! This dish gives a twist on the standard refried-beans-in-flour-tortillas: the filling is made from chickpeas, not pinto beans. The lemon juice, olive oil and tomatoes give the mixture added flavor and smoothness, while binding it together.
My partner Emmett and I were travelling in Florida and found these delicacies at a roadside stand. We were instantly hooked, and when we came home we set about to making our own. Emmett perfected the recipe the other week, and here it is.
This is a wonderful savory pesto that tastes similar to the traditional basil pine-nut pesto, but with a twist. Easy to make, and tastes good on pasta or on vegetarian patties. Or straight out of the bowl on a spoon ;) Our 16 year old, Kevin, came up with the idea.
In the early 1990's, a housemate of mine went to Goree Island in Senegal, and came back with this recipe and a husband :-) This is a hearty, tasty stew of yams, black-eyed peas, and rice. I like to serve it on New Years Day. Use more or less hot pepper depending on your preference.
In the Glebe district of Ottawa, some friends took me to a restaurant that served tantalizingly smoky baba ghanouj, and I tried hard to recreate it. I discovered at last that the secret to smoky baba ghanouj is in the eggplant skins :-) This one's special.