This is one of those dishes that I liked a lot when I was a kid, which surprised my mother a lot. I was very picky with eating “fancier” dishes. But veggie dishes like this one, I ate without question. That is of course, as long as she cooked it without meat.
I am writing this blog post while having a huge pain on my neck and upper back. I don’t know how this happened, really. I mean, I work out regularly, I stretch regularly, I don’t work out too hard, so how the hell did this happen?? Arrghh… Anyway, here is a delicious cookie recipe.
We mostly eat hummus as a spread on bread. I quite like hummus, though I don’t really ever crave for it. But how about using hummus as an ingredient of a different kind of dish instead?
This dessert is delicious, fast-and-easy, and it requires only 3 ingredients (4, if you want to top it with pistachios while serving which is totally optional). But I have to warn you, even with only 3 ingredients it is not the cheapest dessert to make, yet I believe it is worth the costs.
One of my favourite combinations: sweet potato & black beans. And this gratin turned out so delicious that I ate this all day today. Not the whole thing of course. But I am only happy to be able to continue eating the leftovers tomorrow!
A couple of weeks ago, when I published a baba ganoush recipe with sweet potatoes instead of traditional ingredient eggplant, I felt sorry for the dear vegetable eggplant. So I made this recipe to make it up for it!!!
Well, you would know what I mean if you watched the movie. I won’t give any spoilers just in case, I’ll just say: corn everywhere!
I just look at my latest recipes and realised that I’ve posted a lot of colourful dishes lately. This recipe is not like that, may even look a bit bland, but it is delicious and nutritious.
Last year, I posted a whole roasted celeriac recipe. This year it is cauliflower. And I am using one of my favourite ingredients lately: turmeric. Let’s roll!
So, I used quotation mark in the title because baba ganoush, as you may already know, is traditionally made with eggplants. I made a little twist to it, and used sweet potatoes this time.
A Hardcore Foodie's World
reading and writing the Rust Belt
A FOOD BLOG BY KIMMY RIPLEY - Eat The Rainbow & Save Room For Dessert
Reviews of fiction-based & holiday cookbooks
Exploring Social and Cultural Trends
Healthy, Gourmet, Organic Food
A Suffolk Aga Saga
Australia to Finland... from start to Finnish
Gek van chocolade, honden en Kerst!
All Things Culinary: Lifestyle, Recipes, Food Trends, Kitchen Basics, Tutorials and Travel
A Biologist who spends all her time baking!
