You may have heard about the celebrated dish originating in the Maghreb. If not, you should know that it is definitely worth a try. Although apparently our version of the dish may seem vegetarian to some of you, it is not. In order to make it vegetarian, substitute the normal parmesan with a vegetarian one. You may have heard about that rennet thing they’re using to produce this type of cheese.
Eggs & cheese
Here’s an example of yummy savory decadence where you don’t need to spend half a day in the kitchen preparing it. This recipe has no meat in it, but these deep-fried crunchy and gooey mozzarella balls are bound to leave you craving for more. You can have them on your plate in 15 minutes.
They are small, they are sugar-free, and they’re tasty. They are buttery and we used only coconut flour for the composition, so no gluten here. They’re filled with chocolate chips and this is where you’d want to double or triple the quantity, to your own taste. Meet the xylitol-sweetened chocolate and coconut muffins.
Who’s in for a dessert? One that is both creamy and flaky. We achieve this by using phyllo pastry sheets as a base and then, filling them with a soft honey-sweetened rum-flavored ricotta mixture. Topping everything with raw figs and coconut flakes will just make things way better.
It’s been some time since we’ve last prepared a hearty phyllo pastry savory pie, so let’s fix that. We used a lot of mushrooms paired with leeks for this one. We put in boiled eggs and some cheese and wrapped everything with phyllo sheets. So, creamy and crunchy, everyone! Don’t overeat, though!
You’ve come to the right place for a fruity and cheesy, salty and sweet warm salad. We’ve chosen Santa Maria pears, but this is not cast in stone. You can choose Anjou, or Bosc pears, or what have you. It doesn’t really matter as long as they are pears. Bake them with onion, grill some Halloumi and serve them together on a bed of valerian, also known as corn salad or lamb’s lettuce.
Garden sorrel is not often used in the kitchen, but we’re here to change that. We’ll use its leaves to wrap (or roll, for that matter) a lentil and black rice mixture. You can easily transform this into a vegetarian dish if you’re using vegetarian parmesan (so, no animal rennet) or some other cheese.
We deem this sweet treat as a special one and we’re not the only ones in doing so. Indeed, people should use the sour-sweet mineral and vitamin-rich rhubarb stalks more often (no leaves allowed!). Here, we included it into a Bundt cake. The result was “wow!”
Was this inspired to us by Italian cuisine or is it from Mexico? We don’t know for sure. What we know is this: it’s hot, it has Tex-Mex stuff in it, and you should eat it with your friends. Serve it with a refreshing white sauce or, simply, with yogurt.
Have you ever heard of the poor knights of Windsor? If not, you should know that ‘pain perdu’ or ‘French toast’ have the same meaning as the poor knights’. It’s basically eggs and milk-soaked bread and although usually it is fried, we’ve chosen to bake ours. It can be savory or sweet so, we sweetened it with brown sugar and maple syrup.