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”
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.