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Tag Archives: vegan
Salade de betteraves aux noix
Behold the humble beet. Part of our culinary heritage since the time of the ancient Greeks, it is an inexpensive, low-calorie and nutrition-packed food. These days it’s getting a makeover in Paris, where it is served in chic restaurants in … Continue reading
Soupe aux épinards crème à l’aïl
This summer I met a man on a beach named Popeye. Did he eat his spinach? I didn’t stick around long enough to find out — but if he did, he might have enjoyed this spinach soup topped with garlic … Continue reading
Posted in 2. Soups
Tagged daniel rose, épinards, garlic cream, La Vie ou La Bourse, recette, recipe, soup, soupe, spinach, spring, vegan
13 Comments
Tian de légumes d’été
The flavors of Provence combine in this dish to create a late summer medley of eggplant, zucchini and tomatoes, sprinkled with olive oil, garlic and thyme and baked to mouth-melting tenderness. But be careful! The aromas emanating from the kitchen … Continue reading
Posted in 8. Vegetables
Tagged aubergine, courgettes, eggplant, recipe, tian, tomates, vegan, vegetarian, zucchini
1 Comment
Taboulé
There are probably as many ways to make tabbouleh salad as there are cooks in the world. The dish hails from the eastern Mediterranean, but has spread to many countries, among them France. When I first arrived here (full disclosure: … Continue reading
Spaghettis à l’ail et huile d’olive
Did Marco Polo really introduce spaghetti to Italy when he returned from China in 1295? Apparently not. This ancient food — noodles, in one form or another — existed in China for millennia before the intrepid Italian adventurer arrived there, … Continue reading
Posted in 9. Pasta, Rice, Grains
Tagged garlic, marco polo, olive oil, parsley, recipe, spaghetti, thomas jefferson, vegan
1 Comment
Légumes d’hiver rôtis
The succulent aroma of roasting root vegetables is so enticing that it may have you wanting to take them out of the oven too soon. But the key to this recipe is a long roasting process that leaves the veggies … Continue reading
Posted in 8. Vegetables
Tagged carrots, parsnips, potatoes, recipe, red onion, roasted vegetables, vegan
3 Comments
Céleri-rave aux noix sur lit de feuilles
Celeriac, although seen infrequently elsewhere, has long been a staple of French cuisine. When I first arrived in Paris, it appeared most regularly on the mixed veggie plate called assiette de crudités, grated and bathed in a mustardy remoulade sauce. … Continue reading
Posted in 8. Vegetables
Tagged celeriac, Chiltern Firehouse, greens, Mark Bittman, Nuno Mendes, recipe, vegan, walnuts
1 Comment
Mendiants
Sometimes words beggar translation. I can remember, as a student of French, being taught that gourmet meant someone with a discriminating palate, but gourmand meant a glutton. So you can imagine my confusion when, aged 25, out to dinner in … Continue reading
Pêches caramélisées aux figues et pignons de pin
Peaches and fresh figs are piled irresistibly on market stands at this time of year. So I didn’t resist … and combined them to create a late summer dessert. What makes it special is that the peaches are caramelized before … Continue reading
Salade souterraine
There’s nothing subversive about this ‘underground salad’. It’s simply made of veggies that grow beneath the earth. Carrots, finocchio, turnips, parsnips, celeriac, beets, radishes — it’s up to you to choose. Add a few leaves of arugula or another tender … Continue reading
