Sal Morejo is a Spanish soup that is fresh, sweet, tart, and creamy. Great for a hot day, or even a cool one. It’s so easy and filling, and I found it almost everywhere I went in the Andalusia region of Spain. I was very lucky to come across this recipe while staying with a Spanish family in Seville. While the recipe is simple enough that you could just eye it and get it right, check it out as a guideline. The ingredient list is also very short- tomatoes, garlic, bread, sherry vinegar, and olive oil, puree and that’s it. If you’re in Spain, be sure to try it out. Enjoy this specialty dish and be sure to use high quality organic tomatoes, bread, and olive oil.
I just got back from a month in Spain and finally getting a chance to be back in the kitchen. What I miss most when I’m away from home is preparing my own dishes. As usual, I ate well on my trip, found lots of great vegan places to eat, and got some ideas for future dishes. But, I missed pasta! I couldn’t wait to fix my own bowl of spaghetti, and use the beautiful olive oil I brought home. This spicy citrus cream sauce is so clean and refreshing, perfect for a hot day, over quinoa or rice, or over a big salad. It has a truly unique flavor that is unexpected, yet tangy, smooth, and versatile. It will only take a few minutes…let’s start now.
In Southern Italy, we make many sauces fresh by just throwing tomatoes in a pan with olive oil, garlic, and herbs, then letting them sauté, then mixing that over pasta. No need to let anything stew for a long time, and they are fresh, easy, tasty, and everything you’d want in a sauce. Try this recipe and feel free to improvise by adding more vegetables or the ratio of ingredients.
This quick and delicious basil cream Alfredo will soften any dish. My favorite is to have it over pasta or dolloped on pizza like a soft cheese, but it can also be enjoyed over any grain or vegetable dish. It’s garlicky, creamy, smooth, spicy, and everything you’d expect in a cream sauce/spread, minus the high fat. A few scoops of this over some macaroni, and you’ll have energy for hours. Nothing beats that basil edge either. Add the optional oregano leaves and tomato for a meal huge on plant based power and flavor.
This carrot cake is almost fudgey- that’s how moist it is. You could make it gluten free, or not (I used gluten free flour) and it will hold well. The coconut flour really helps it retain that wetness. Once slice of this cake is so absolutely filling that you will be satisfied at that, making it a great breakfast cake. The caramel glaze is truly one of my sweetest and most indulgent creations, and I couldn’t help eating it by the spoonful. This cake is healthy, sweet, soft, thick, *fudgey*, and has a great balance of rich flavors from the carrots, cinnamon, and coconut sugar.
Happy to see that it’s blueberry season, and they are everywhere at half the price I usually pay. When I buy berries and bananas, they go right in the freezer. I wash the berries off first and remove any stems. I wait until the bananas are ripe and the skins are brownish, peel and chop them in thirds, then I place them in big freezer bags. This is how I make my nice cream smoothie bowls, just throwing some of the frozen ingredients in the blender with a fresh peach or pear, orange, avocado, etc. It’s that easy, almost, except for coming up with just the right combination.