Archives for posts with tag: preserved lemons

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Themes of the times are simplicity, economy, moving away from meat and dairy, and of course, ever importantly, deliciousness and health.

These past days I’ve made minor changes to my usual methods of soup-making, using vegetables and green split peas and yellow split peas respectively, in more or less equal measure – rather than giving the throne to one or the other. The result has been very smooth and creamy vegan vegetable soups with basic and local ingredients.  I’ve used no dairy,  and no potato or rice, so these soups are therefore lower and slower carb. They move beyond their familiar cousins –a Split Pea Soup with carrots and onion, thyme, maybe bay, perhaps ham or bacon — a Cream of Carrot as a thinned root vegetable potage with the variation you choose– to announce not a superiority but a difference, and an assuredly vegetarian one that doesn’t lack heartiness.  Try this approach for ease.

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Fairfood International and a Moroccan Tomato Salad

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Fairfood International is an Amsterdam-based organisation that campaigns “to improve the socio-economic conditions of vulnerable people in our food system, such as smallholder farmers, workers (especially women) and consumers, and to ensure the sustainable production and consumption of food,” as they explain on their website.  You can learn a lot on their site about global commodity foods and workers’ lives in industries like pineapples from the Philippines, Shrimp from Asia, Vanilla from Madagascar and Central American Sugarcane.

I’ve been impressed with their efforts against poor working conditions, low wages, job insecurity, and pesticide exposure among people working in the really huge tomato industry in Morocco. Read the rest of this entry »

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