Tag Archives: vegetarian

Alain Passard’s string bean and peach salad

With summer in full swing here we have decided to share a refreshing yet unusual recipe by three Michelin stars chef Alain Passard. As we mentioned in the previous post, his vision of cooking is quite interesting.

I don’t know where you live, but here in Montpellier it is very hot and any refreshment we can get is most welcomed. We really like this salad because it is extremely peppy and an unusual combination that works incredibly well. Then of course, it is the creation of a three starred chef – it couldn’t be otherwise! Continue reading

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Veggie burger patty

Recently, we have been experimenting with veggie burgers. So far we have tried beet, chickpea, bean and soy protein veggie burgers. We wanted to share on of our recipes. There is a downside to veggie burgers: they are very time consuming. Today we want to share with you an improvised attempt of a veggie burger made out of soy protein. Soy protein is really great because it is cheap and high in protein, which replaces meat and fish for vegetarians and vegans.

We had absolutely nothing in the pantry today but still ended up making a very tasty veggie burger patty. Continue reading

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Eggplant with parsley and mint

Our last month has been very busy and between our two schedules we did not have a second to spare! I have been finishing up my bachelor’s degree, which has been, needless to say, very time consuming. We are so glad to be back with the prospective of being on summer vacation with more time to update the blog with recipes.

Today’s recipe is eggplant with parsley, mint, ginger, onion and garlic. Eggplant (or aubergine) is very difficult to cook correctly. It is too often not cooked enough, overcooked, or drenched in oil. We have recently bought a new cookbook called Comme un chef (Larousse edition), it is fantastic! It is very detailed a mere 655 pages long, and explains how to cook pretty much anything. We used the book’s technique to cook the eggplant and came up with the recipe ourselves. Continue reading

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Tofu on a bed of chinese cabbage

We have recently started cooking with chinese cabbage. In the winter / early spring time, seasonal food is limited. We do our vegetable shopping in multiple places. There is a little vegetable store in Montpellier that has seasonal and mostly local products as well as an amazing outside market. Outside markets are not  present everyday. Some markets are 6 days a week while others can be weekly. In our case, the outside market is every Tuesday and Saturday. It’s an amazing place with local products. We love looking at the stands and meeting the producers. There is always a buzz at the market, so many people come to do their shopping. We’ll have to write a post about these outside markets, it’s really something typical and great about France. Have any of you travelled to Europe and had a chance to buy the local goods?  Continue reading

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Egg sunny side up on a parmesan galette


Hello there, we have been trying to change our presentation a bit to make our dishes look more sophisticated. Tell us what you think! Today’s recipe is a quick and easy egg recipe perfect for sunday brunch. It is an interesting mix of savers and textures. The crackly parmesan galette to the gooey egg yolk makes this really delicious!

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Kiwi tart

Happy Sunday everyone! It is a beautiful day here in Montpellier. When we woke up this morning we both wanted a nice fresh healthy breakfast. We decided to make kiwi tarts (tartelettes in French). There has been more and more “no sugar added” sweets on the internet. We really like the concept because it’s a great way to indulge that sweet tooth but keeping it healthy. Everyone likes to treat himself or herself to a good dessert once in a while! It’s only human. Continue reading

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Mousse au chocolat

Hello there!

This is a recipe we made while we were visiting family (you can probably tell by the different utensils we use). My mom was having an important dinner party one evening so we proposed to cook for her. We made chocolate mousse for dessert (an all time classic). We used Laurence Salomon’s chocolate mousse a bit altered (she used orange blossom water, we removed it). This is a two ingredient recipe! Chocolate and eggs: easy right?! I love eggs, they can be cooked and altered countless different ways. If you follow top chef France, there was this one episode where the professional chefs had to cook eggs two different ways with very little ingredients. It was amazing to see the dishes they created with next to nothing. So inspiring.

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Tapenade (green and black olive paste)

Time has flown by recently! It’s almost time for the holidays. Here is a quick and easy recipe that is always great to serve as an appetizer. It’s a typically mediterranean appetizer. Many variations exist but generally it is made with either black olives or green olives. It is rare to find a mixture of both olives. We find that the two different types of olives give the best taste. It is important to use olives that have not been marinated too long (like greek black olives) or else there will be too much oil in the paste. It is really nice to enjoy during the summer, but works really well in winter! Continue reading

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Mango lassi

We have always wanted to go to India. If you have read our favorite food countries list you will have noticed that India is a top favorite for both of us. There is something so complex and different about Indian food. It must reflect the country, or at least our western vision of the country. We like to have long discussions about culture and the differences that exist between people. It is interesting how so many things differ between countries and people. Our upbringing influences how we perceive situations. Things that can be utterly rude in our culture will not be apprehended the same way in another. This can be a source of misunderstanding I suppose. For example, I have heard many Americans say that the French are distant, cold, rude and unwelcoming. Now, if you have only seen Parisian café waiters I would tend to agree.  However, the French take their time to get to know people and once you have developed a friendship you are almost sure to keep it. Basically the French are coconuts: hard on the outside and soft on the inside (I didn’t make that up I heard it somewhere). Anyway, back to India. It is an attractive culture rich in savors, food, and life. We will get there eventually, in the time being we will drink our mango lassi and wait for our Indian travel experience to begin.

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Eating Whole

A vegan & allergy-friendly lifestyle.


time and effort well spent


a culinary journey beginning and ending at the kitchen table