Eaten Up

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Pantry Raid: Quick Homemade Black Bean Soup

A quick supper with the food processor and prepped ingredients (a.k.a. pantry items + leftovers): Black bean soup with black beans, black lentils, black rice, cilantro, cumin, garlic, hearts of palm and about a third package of low fat cream cheese.
On the side is some spring onion pancake dim sum from the freezer.

Souffle So Good

Souffle with mozzarella and parmesan puffed up nicely. It is all terribly fun to see the thing puff and puff and crisp. It isn’t that hard to bake. I could do this more often.
Served with a green salad with mushrooms and whatnot, and a bit of black lentil and cumin to balance […]

Grated Mushroom Omelet

Why is it that we don’t grate mushrooms?

Let’s take some mozzarella and some white mushrooms and grate them together with anise.
It ended up very tasty, but a gray pallor.

The green salad was good too with a bit of tangerine-grapefruit juice.

Far and Near: Plantain and Strawberries

Sweet Potato Softly Rolled

Some gnocchi with parmesan and black pepper. Veggies: zucchini and green beans and boiled in buttery water, with anise a slice of tomato added to partially cook towards the last.
The roll-up is a whole wheat tortilla with low fat mozzarella with slices of cooked sweet potato and asparagus. You can see it more […]

Cut Me a Corn Cutlet

Green soya beans in an olive oil, honey, salt, lemon marjoram, dill and mint (over-herbed the poor wee things) beside cottage cheese perogies and Zoglo’s Vegetarian Corn Cutlets

Can’t Knock Gnocchi

Asparagus, perfectly tender in season, doesn’t need a sauce.
Gnocchi with some pureed coriander and roasted red and orange bell peppers.
A roasted mushroom each gave a shape to the plate.
Such lovely low lighting.