It is Middle Eastern Vegan cooking this time and it feels like a journey to the other far side of the East with lots of legumes, couscous and tinned tomatoes. The truly beautiful thing about being vegan is how much that exposes you to the huge variety of plant foods around the world rather than the restricting world of meat people tend to get cooped up in when clinging to the likes of standard local fare.
Middle Eastern food conveys the impression of deep tasting savory spices like cumin, as well as hearty, solid fare that almost sticks to your ribs in a warm, nourishing way. Our agenda for the day was the following: Hummus with toasted Pita Bread, a warm Couscous Salad with Roast Pumpkin and a Harira soup. Continue reading