Monday, June 14, 2010

summer yummers :: a photo essay

Cauliflower-Chickpea Tagine from my cookbook, The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine, using gorgeous CSA cauliflower and a few scallions. People always ask me which recipes from the cookbook are my favorite: this is one of them: easy, tasty, frugal and nutritious.


Niçoise Socca made with chickpea flour and scallions from the CSA share, served with an autobiographical (!), slightly spicy ginger-soy dipping sauce 

Is anyone else hooked on Snapea Crisps? I buy these baked, salty snap peas at Trader Joe's and Whole Foods. If you are a saltaholic like me, they are the antidote, trust me. [Pablo likes them, too]


And finally, let's forget about high-tech for a moment and revisit the original blackberry. Some of these plump little gems got tossed into a Blackberry-Banana Breakfast Smoothie, but I ate most of them just as you see them here, glistening and voluptuous. When I was little, my dad and I would go into the mountains and pick blackberries, so for me, they are definitely comfort food.

18 comments:

T.M. said...

I LOVE those crisps! And your cookbook is just fabulous. Everything that I've made from it has been a big hit.

Amber Shea said...

I love your cauli-chickpea tagine too; I've blogged about it, in fact :] And blackberries are my favorite!

Millie said...

Another beautiful post...love the bowl at the end, its gorgeous.
I know how much you like Puerto Rican food, on my previous post I posted how to make sofrito (Spanish spices needed to make our dishes)...I thought it may interest you.

http://nuestracena-vegancuisine.blogspot.com

Eric said...

Both dishes sound great. Hmm I need to pick up your book asap, as in today :)

Millie said...

you can make as little or as much sofrito as you like, but if you make too much just freeze it in ice cube trays so you can use one or as many cubes as you like to season your food. Let me know what happens....here is a small amount of the recipe you can make...

2 onions
1 cilantro (the entire bunch)
2 large whole garlic
1 red pepper
1 green pepper


this will fill a med. size jar or a few ice cube trays. Enjoy....

Amey said...

oooh, blackberries. one of my all time faves. I have been closely monitoring the progress of the berries near our house.

your socca looks so different from the italian version I make... my batter is very liquidy, but yours looks like it's pretty thick. Is that from your book? I'll have to go investigate in my bookshelf!

buffalodick said...

Good looking stuff! I'm doing a meat free casserole tonight, but i admit to a lot of cheese in it!

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Lisa is Vegan on $10 a Day (or Less!) said...

Love your blog. And the tangine looks fabulous!

Anonymous said...

Mmm...yum!!! LOVE your book!

Andrea N. (brazil nut)

Theresa said...

Happy summer UV! That is a beautiful bowl of blackberries. They are considered a noxious weed here so picking blackberries comes with a risk of ingesting serious chemicals, so I haven't had a fresh blackberry in ages.

Hi! My name is Kim Miles ~ said...

I just got your cookbook, and LOVE everything about it. It's going to be my favorite for a long time, i can tell! Happy to have found the blog now too. Thanks for all you do!
Kim

http://kimmiles-takingthelongwayhome.blogspot.com/

Vegetarian Yogini said...

Wow! A great dish indeed- nutritious as well as beautiful.

Meg said...

Those little pea crisps make life worth living.

Melisser; the Urban Housewife said...

I just like Pablo! hehe.

Anonymous said...

Oh lordy, is there no end to your Epicurean delights? I can't copy them down fast enough. You're so cool!!

vegetalion said...

snap peas are the best junk food I have ever had, and I eat them accordingly (ie, a bag at a time)

Virginie Péan said...

I note Pablo is a food connoisseur :) I enjoy dried and salted pulses too. Have to check if Piloselle does too.