High Protein Recipes
Shredded Egg Salad - made by shredding hard-boiled eggs on a box grater. It makes a light, fluffy, bright egg salad, and I must say, a nice alternative to chopped, heavily dressed versions of the classic.
Traditional and tasty, this soup is a test of patience and restraint. If you're easily distracted, skip it. If you can mind a pot, stirring, singularly-focused, for a half hour, perhaps longer, you'll be rewarded with a beautiful, vegetarian version of the herbed, Persian yogurt soup, Ashe Mast.
I'm posting this spring roll recipe from Morocco, they were much needed for the flight over. Rice paper wrappers with brown rice, tofu, avocado, chopped hazelnuts, and a slather of intense oregano sauce. Plus a few snapshots of the trip so far.
Tiny socca-inspired pancakes made with buttermilk or keffir - golden, tender, and cooked in cold-pressed spicy mustard oil. Flat out delicious.
A few snapshots from Mexico City & an avocado salad - thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives.
A summer vegetable curry punctuated with the citrusy pop of fresh coriander seeds.
To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za'atar.
I posted a picture of my lunch the other day, and a few of you requested specifics - it was a spring soup made with a ginger & shallot coconut milk broth, spring vegetables, served over egg noodles.
How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.
Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.