In 2011, I decided to each Sunday (give or take a Sunday) make a special dish for the week to keep myself motivated to eat well, and to enjoy making and eating my meals. It feeds my body and my soul, and keeps me feeling creative for my book writing.
I like to make the dishes delicious, nutritious and visually appealing. I often wish that in addition to being able to share the list of ingredients, health benefits of some, and a photo or two of each dish, there would be an invention to also share the smell and taste of such dishes.
This week, the Special Dish for the Week was made in Paris, during my Book Writing Tour 2013. Together with my Parisian host, we enjoyed this week’s dish:
Zucchini and Chickpea adaptation of Butternut Squash Tagine
Originally a couscous topping, the first time I made this dish, I turned it into a soup (as I misread the intent of the recipe). Both times, it turned out delicious!
Main ingredients, where I aim at veggie-source protein, included:
- brown rice
- fresh market tomatoes
To spice it up, I use most of the suggested herbs and spices, but add or exchange a few:
- pinch of saffron threads
- ground cumin
- turmeric & black pepper
- Thai chili
- honey (just a tablespoon, but perhaps enough to bring out the other flavours)
For garnish and added nutrients, I add some chopped:
A dash of olive oil for sauteeing of the onions at the start, and no salt of any kind – amazing how good dishes can taste without any added salt!
Meal ideas & recipes from Maria Elia’s “The Modern Vegetarian” book from a good friend.