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the self-hating vegan

reluctant clean eating in the tropics

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March 2016

Baba Ganoush with Ayote

(Haz cliq aquí para español)

Here’s a tropical twist on a mediterranean classic: baba ghanoush, traditionally an eggplant puré,  with some ayote squash (a summer squash variety) added in for kicks. It’s generally served as a dip with toasted pita bread, but you can also enjoy it with carrot, celery or cucumber slices, or tortilla chips. As usual, this is a simple and satisfying recipe: no experience required. Preparation is about an hour, but most of that is baking time. Continue reading “Baba Ganoush with Ayote”

Grated Jícama and Carrot Salad

(Haz clic aquí para español)

Because a promise is a promise, here’s the salad that I brought to January’s vegan picnic. This is a quick and refreshing dish that makes good use of jícama season (jícama is a crunchy, sweet and juicy tuber), one of my favorite veggie seasons of the year. I definitely suggest you jump on preparing this salad before jícama runs out for season.

Continue reading “Grated Jícama and Carrot Salad”

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