Did you know that by skipping meat just one day a week you can reduce your annual carbon footprint by as much as not driving your car for a whole month? Whenever I gather with my most plant-forward friends, I realize the endless options I could indulge on, using only plants. And maybe a little of cheese (jeje),
On Saturdays, Sari, Ri Ri, and I go on full gather mode to source the best ingredient for lunch. This time was no exception. As we walked to the farmers market, we brainstormed what we could do. Thanks to them, cabbage is always in my mind now, so to take advantage of their seasonality, we decided to prepare them in two different ways:
We made a casserole with layers of cabbage, homemade passata (rich tomato sauce), buckwheat, mushrooms, Swiss chard, feta cheese, mint, and parsley.
And as Cabbage Rolls or “Krautrouladen” in Austria or “Holishkes” in Israel. It consists on boiling the cabbage leaves until flexible and using them as a wrap for the quinoa, chopped apricots, celery, parsley, and umami miso mix we had pre-made.
Additionally, we discovered already roasted beetroots in the farmers market, so Sari had the genius idea of making a Beetroot Carpaccio drizzled with olive oil, balsamic, shaved parmigiano, fresh mint, and Il Braciuk, an aged cheese immersed in the pomase of Barbera, Nebbiolo, Pelaverga, and Cabernet grapes.
No meal with Sari can go without her iconic Roasted Eggplant drizzled with tahina, homemade passata, olive oil, and fresh mint. We feasted, deep-talked about life, and enjoy our last lunch together in Bra.
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