A hearty and humble soup made of nutrient packed mung beans
One of us loves beans; loves to eat them, loves to buy them, and loves to store them in her pantry in pretty glass jars where their various colours, adorable shapes and infinite possibilities can be admired. It was this love of beans, and a commitment to capturing as many of our parents’ recipes as possible, that had us inquire about a soup which we had vague and disturbing memories of. We remembered a childhood where a soup of little green beans was served, and the sadness which it elicited. When we asked our parents about it, they immediately knew what we were talking about. Psilofasola (also called rovitsa) is a Greek soup made of mung beans (pronounced moong) and it is a staple around Kalamata, Messinia, which is near where our parents were raised.
Vegan fritters made of chickpeas and fresh herbs, served with a tangy lemon tahini dipping sauce
Hungry people everywhere seem to be flocking, more than ever, to menu items which feature plant-based goodness and stuff-that-isn’t-meat-but-is-made-to-taste-and-look-like-meat. Because of that, we think that this vegan recipe for chickpea fritters served with a lemon tahini sauce is going to make many of these hungry people, very, very happy. Why? Because these chickpea fritters are naturally beyond delicious.
Vegan chocolate and strawberry cookies are delicious little bites, which could easily be called brownies
Don’t you just love it when you can convince yourself that dessert is healthy…or at least, not horribly bad for you?! We do! and that is exactly what we do with these vegan chocolate and strawberry cookies. Not only are these two-bite cookies (which could just as easily be called brownies)vegan (automatically healthy right??!!), but they are also incredibly easy to whip together. Also fun, they contain a secret ingredient which makes them that much more lovely. Who doesn’t love a recipe with a secret ingredient?
Fall in Canada brings so much wonder. Leaves change into the most beautiful colours, the air is brisk and fresh, and sweater season makes even the grumpiest of humans appear snuggle-worthy. But sometimes we think that all these wonderful things get usurped by pumpkin spice; we actually think that pumpkin spice might take over the world…and we are intrigued.
When is the last time you had boiled spinach for supper? Or a plate piled high with steamed collard greens? Not as a side to anything, but as the actual meal. Like, that was the only thing on your plate. If you’re Greek, then the answer might be, earlier this afternoon. And if you’re not Greek, then this type of pauper, bland meal might seem a little strang, and sad. But trust us…it’s not!
Make no mistake, dates feature very prominently in this cake. If you are not sure that you like dates, or if you think that you would not like dates, you should probably give this cake a try. Truly. The only reason you should pass on it is if you are 100%, definitely and absolutely, a date hater. And even then, unless you are deathly allergic to dates (or any of the other ingredients in this cake), you should give it a go. Dates are an incredible fruit, and frankly, we think that this is an incredible cake.