The first time I made Ajo Blanco was an absolute mess. I can’t recall what recipe I followed, but the ratios were completely off and it included unnecessary steps of passing the blended soup through a sieve. I faintly remember trying to squeeze a pulp-like mix of crushed almonds and wet bread through the fine mash, not knowing at the time what texture I should be expecting.
Cucina Povera, Italy’s kitchen of the poor, has long been known for its use of simple, humble ingredients and frugal cooking methods. With a lack of expensive ingredients, resourcefulness became a priceless way to make food more flavoursome and nourishing. And often that resourcefulness would start with making use of leftover bread. Among poorer communities, bread was considered far too valuable to be thrown away. Instead, it was simply left to naturally dry out, at which point it became an entirely new ingredient for a whole range of dishes. Pappa al Pomodoro is one of them.
Rishta bil Adas, a traditional Middle Eastern pasta and lentil soup, is as comforting as it is packed with flavor. This soul-warming recipe combines earthy lentils, silky pasta and aromatic spices to create a satisfying meal that’s both nutritious and delicious. It’s easy to make and full of wholesome ingredients that will leave you craving more.
Adas Bil Hamod is a classic Middle Eastern lentil stew that is both hearty and tangy, featuring tender lentils simmered in a broth of fresh herbs, chard, aromatic spices and fresh lemon juice. It’s a vibrant, comforting meal that’s as nutritious as it is delicious. Perfect as a wholesome meal for any occasion, Adas Bil Hamod offers a burst of flavor and a satisfying texture.
Suan La Fen (酸辣粉) is an experience for the palette and senses. The slippery noodles together with the spicy and tangy broth turn each mouthful into a fragrant and fun sensation.
I recently travelled to Mallorca to find out what traditional vegan dishes are part of the local culture. The one that popped up on nearly every menu was Sopas Mallorquinas. It’s a rich vegetable soup that originated from the need to make use of whatever was currently growing in the garden, at a time when meat was not affordable or simply not available.