Happy Sunday!
I hope that you’re staying safe, calm and positive!
Most of my weekend has involved cooking, washing dishes, planning meals, and shopping for groceries online!
I never really committed to cooking in the past. There would be a phase where I would spend a lot of time trying new recipes and learning how to make the basics and then I would take an extended break from creating anything in the kitchen.
So I’m enjoying the extra time spent in the kitchen these days, and I see it as a blessing.
Luckily, I only have to cook over the weekend because I have a vegan meal plan delivered to me five days a week.
So my weekends are spent working on my cooking skills and indulging in healthy and tasty culinary creations!
Because we are always supported and guided by the Universe, right before the Pandemic started, and when I was still making trips to cafes and going for long walks, I came across this vegetarian cookbook at Lakeland in Dubai Marina Mall.
The first time I saw it, I didn’t buy it as I already have quite a few recipes books.
But on a second trip to the mall, some divine intervention drew me back to that store, and I found myself getting the book!
I’m super grateful and happy that I did because, after about ten years of experimenting with different cookbooks (I took up cooking seriously in Dubai at age 30), I finally found a cookbook which has easy to make, simple ingredients, vegetarian and tasty recipes!
I’ve only tried a few recipes so far from this book, and I chose to share with you this Mediterranean Zucchini roasted dish that I made yesterday.
All the dishes in the book use a roasting tin, and sometimes there’s a side dish that you will use a pot or pan to make.
The author also has two other books that you can get if you prefer non-vegetarian meals.
Here’s the book cover for your reference.
Self-isolation recipe: Vegetarian Cook Book
The recipe uses sun-dried tomatoes but I added fresh cherry tomatoes because that’s what I had and it was still really good.
Ingredients that serve 4
6 large courgettes, cut into diagonal slices
200g feta cheese, roughly chopped
140g sun-dried tomatoes in olive oil
120g black olives
40g panko breadcrumbs
Freshly ground black pepper
To serve
Couscous
Instructions:
- Preheat the oven to 180 degrees fan/200 degrees/gas 6
- Put the courgette slices into a large roasting tin in a single layer, then cover thickly with the feta cheese. Tip the sun-dried tomatoes (or cherry tomatoes) and olives over evenly, then scatter with the breadcrumbs and plenty of black pepper. Transfer to the oven and roast for 35 minutes.
- Ten minutes before you’re ready to eat, prepare the couscous, stirring through some lemon juice if you like.
- Serve the roasted courgettes with the couscous alongside.
Note: If you’ve used sun-dried tomatoes in olive oil, you don’t need to add any extra oil to the dish – there’s enough on the tomatoes. If you’re using dried tomatoes from a packet, mix a tablespoon of oil with the courgettes before adding the feta.
Roasted vegetables are one of my top favorite things to eat. So when I tried a few recipes from this book, I felt like I discovered a real gem!
I hope that you’re staying healthy and are nourishing your body with the right food and supplements.
Stay tuned for tomorrow’s Manifestation Monday post with a very insightful and interesting topic!
Self-isolation Recipe: Roasted zucchini with olives and feta
Self-isolation Recipe: Cooking during self-isolation season
