E A T & R E L I S H

chickpea 'tabbouleh' (gluten-free & vegan!)

I happen to still currently live in the “Gluten Free Capital” of the world (seriously….which also happens to be located smack in the center of the “Napa Valley of (glutinous) Beer” – go figure!), and though I certainly haven’t jumped on the wheat-free bandwagon and shunned all things bready, wheaty, and piled high on a blistered pizza crust (nothankyouverymuch), it has definitely influenced how I look at how much wheat I eat mindlessly on a daily and weekly basis (I do spend my days in a bakery, for Pete’s sake).

chickpea 'tabbouleh' whole chickpeas

chickpea 'tabbouleh' chickpeas chopped

I’m not about to go all glu-tard (haywire) on you and announce that I’m shunning my favorite carb, but I do like that this frame of mind has made me search for different meals and side dishes that aren’t sandwiched between two pieces of bread.

Everything in moderation, right?

chickpea 'tabbouleh' ingredients assembled

I love tabbouleh (an incredibly good plum iteration…

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While He Was Out

My Mr talked to me about this dish a couple of times in the past, passed on in his family from generation to generation – ‘just how grandfather made it’ – but we never came around to making it ourselves (I have never tried it before, either). So the other day, when we were without ideas about what to have for dinner (this was BEFORE I started meal planning 😉 ), we have pulled this one out of the recipe bucket – a perfect example of a fantastic dish with few ingredients, that is prepared just as fast as it is devoured. Made by my amazing chef-boyfriend!

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Huevos del Abuelo (Grandfather’s Eggs)


4-6 big tomatoes, peeled and sliced
6 eggs
olive oil
salt, pepper, oregano

white rice to serve

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1. Peel and slice the tomatoes. On a little olive oil, cook the tomatoes until they are soft. Add…

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While He Was Out

I have to admit this is not how I planned this dish. After finding this great step-by-step recipe, for some reasons I decided that a pie pan would be good for this – well, my suggestion is, use a nice big pan or half the recipe, because in my version, the amount of dough was overwhelming, pushing into the background the wonderful tuna filling. In fact, it was still delicious, and we still ate it all! 😀 I made just a small adjustment to the filling from the original recipe, adding boiled eggs and olives for a little extra flavor.

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Empanada Gallega


500g flour
25g fresh yeast
160ml tepid water
50ml white vine (I skipped it)
1/2kg onion
350g canned tuna
1-2 boiled eggs, mashed
4 tbsp (fried) tomato sauce
handful of chopped olives

pinch of salt
olive oil
sweet paprika powder
1 egg

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1. For the…

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