Cooking

I have been cooking a bit every day recently. Our “cantine” was closed at Thanksgiving and I took the time to cook a bit more. With the local radio to listen to the news, or a bit of tango, the time goes fast and I have some dishes for the evenings. I also had few organic veggies found in the local bio-eco-grocery store that I needed to consume somehow. Parsnip, red cabbage, celery, carrots, tomatoes and scallions to name a few. So here are my inspirations of the last days:

Red cabbage in salad with shalots, raisins, and apple cubes, with red wine vinegar, olive oil, salt, pepper, and sunflower and chia seeds, eaten together with green grapes,

Another red cabbage salad with shredded carrots, soja sauce and sesame oil, salt, pepper, lemon, and white sesame seeds (that was my mum’s recipe trial – very good),

A parsnips and carrots shredded salad with raisins, walnuts, lots of lemon juice, olive oil, a tiny bit of mayonnaise, salt, pepper, chia seeds, and orange,

Zucchini cooked on the pan with cumin, onions, garlic, salt and pepper,

Fried sweet potatoes with celery, capsicum, scalions and onions, cumin powder and chili powder,

Chick peas (put for 20h in water first) cooked on fried onions, carrots, celery, fresh tomatoe, garlic and ginger in a pan with salt, pepper, and chili powder.

And on the day of Thanksgiving, I made my first pizza… not bad at all! Tomatoe paste, salt, pepper, Provence herbs, red capsicum, white mushrooms, zucchini, fresh tomatoes, and….I just had a small extra with a bit of mozzarella – for a vegan that’s not planned but well, it was Thanksgiving, isn’t it?