The voice of food

*Food is good to eat, food is culture* Food not only keeps us alive, also nourishes our culture. With its vivid colours, deep scents, different textures and peculiar flavors; we can know the voice of a culture. Join me for a walk through the streets of food!

[bhgfood]

Pasta with Eggplant Sauce: Eggplant, fresh mushrooms, and spicy sausage star in this saucy slow cooker pasta recipe.

[garden-of-vegan]

Spinach and baby lettuces, sliced cucumber, carrot ribbons, grape tomatoes, sliced almonds, sesame seeds, tortilla chips, and roasted garlic hummus.

[thevoiceoffood]

Caldillo de Salmón

I really enjoyed preparing this food,because is so easy and the result is marvelous! A very healthy meal that I enjoyed in  every bite. So here I leave the recipe of this  tasty and nourishing meal. This dish definitely will make you feel full of energy! Follow the recipe and enjoy it!

SERVES: 4 to 6

Ingredients

1 tablespoon oil

1 leek, sliced ​​(including the white and pale green part)

1 teaspoon fennel seeds or anise

1 large, peeled potatoes into small cubes

1 large zucchini, diced

1 cup frozen corn kernels

1 carrot, peeled and finely chopped

2 tablespoons fresh thyme, chopped or 2 teaspoons dried thyme

3 cups chicken stock

½ cup (120 ml) white wine

500 g fillet of salmon, peeled and chopped 2 cm

1 cup (240 ml) of soy cream

Salt and pepper

Preparation

1. In a large pot heat the oil over medium heat, add the leek and fennel or anise seeds and cook 5 minutes or until leek is tender but not brown. Add potatoes,zucchini, corn, carrots and half of thyme.

2. Cook, stirring, 2 minutes, pour the broth and wine. Reduce heat and simmer 5 minutes or until potato is tender. Add salmon and soy cream and cook 5 more minutes or until fish is opaque in the center and season with salt and pepper. Remove from heat and serve immediately sprinkled with the remaining thyme.

[uyuro]

how to: 「ハローキティワッフル」

[i-love-asian-food]

(✪㉨✪)

[forestfeast]

These Avocado Onion Rings can be baked or fried and are great with any dipping sauce (I like tahini). If frying, just brown both sides in olive oil on medium in a non-stick pan. Cutting them into rings works best if the avocados are firm-ripe. Enjoy!

By Erin Gleeson for The Forest Feast

You might also like: Orange Avocado Salad

[thevoiceoffood]

Risotto with red cabbage

Risotto is a traditional Italian meal made on base of rice, cooked in a broth until reach a creamy consistency. Originally comes from the Eastern of Piedmont region in Italy. This is a very special and easy dish that together with red cabbage gives as result a tasty food. Here I leave the recipe, try it!

Ingredients

Olive oil

1 Onion

500gr red cabbage

200gr smoked bacon

200gr risotto Rice

100cc wine

1 litter vegetable broth

200gr soy cream

100gr soy butter

100gr grated cheese

Pepper

Parsley

  Preparation

- In paella pan put the olive oil and saute the onion until is transparent. Then add the bacon, fry and add the red cabbage cut into julienne. Add a pinch of salt and cook until is tender.

- Then, add the rice. Deglaze with red wine and let the alcohol evaporate. Pour the vegetable broth, slowly, then the soy cream and cook until the rice is ready.

- Finally, add soy butter and cheese. Add salt and pepper if is necessary and serve decorated with parsley.  

[garden-of-vegan]

Quinoa cooked with garlic, red onion, and sliced mushrooms. Sautéed kale with garlic and mushrooms. Tempeh and carrots ribbons topped with sriracha.

[garden-of-vegan]

Green smoothie: large handful of spinach, 1 1/2 frozen bananas, 1 scoop pumpkin seed protein, 1/2 tsp spirulina powder, and 1/2 tbsp coconut oil blended with soy milk and water.

[epicurious]

Beet, Ginger, and Coconut Milk Soup (SELF, September 2013)

[novevin]

2010 Côte Rôtie Domaine François Gérard The best thing about living in Lyon, is its proximity to mountains/hill! This summer we got into Mountain biking and downhill biking. Love it! It is possible to go to the alps for the weekend but from Lyon there are also lots of trails in the Monts du Pilat. We biked down from the peak and through the vines in Côte Rôtie and Condrieu. I couldn’t resist stopping for a bottle though. Who could?! This 2010 Côte Rôtie was wonderful but still a bit green. It has a nice red ruby colour with a violet, red fruits and black pepper nose. This Côte Rôtie tasted of red fruits and green nature. That’s right! Green nature. Like a grassy field of wildflowers. Oven roasted duck! Eat it!

2010 Côte Rôtie Domaine François Gérard S’il y a bien une raison d’habiter à Lyon, c’est la proximité les montagnes! Cet été, nous avons commencé à faire beaucoup de VTT et de descente. J’adore ça! Les Alpes sont suffisamment proches pour y passer un weekend. Ceci étant dit, il y a aussi beaucoup de chemins exploitables dans les Monts du Pilat. Nous avons fait du VTT en côte et descendu entre les vignes de Côte Rôtie et de Condrieu. Je n’ai pas pu résister à la tentation de m’arrêter pour une bonne bouteille. Qui pourrait y résister?! Ce Côte Rôtie de 2010 était fabuleux mais toujours un peu vert. Sa couleur était un joli rouge rubis avec des violettes, des fruits rouges et du poivre noir au nez. Ce vin a des saveurs marquantes de fruits rouges et de la nature. Oui! C’est cela! De la nature verte! Comme un champ vert de fleurs sauvages. Je ne pourrais que trop conseiller de manger un canard rôtis au four avec ce Côte Rôtie!

[thevoiceoffood]

“All sorrows are less with bread. ” ― Miguel de Cervantes Saavedra

[thevoiceoffood]

Dame Blanche in Vica

[williams-sonoma-deactivated2017]

We like pound cakes and we can not lie.

[thevoiceoffood]

Tartines in Le Pain Quotidien

Here I present two of my favorite tartines. The first one is a vegetarian tartine, prepared with bio tahini, grilled aubergines and courgettes, fresh coriander and bio sesame seeds. Together with this dish I drank a  refreshing natural lemonade with mint. The second one is a turkey tartine, which is prepared with turkey, caviar of beetroot and herb sauce. This time I drank a energizing green tea. Both dishes were delicious, well prepared with fresh ingredients, the ambient of the restaurant is cozy and friendly. 

I must say that the quality of the food is very good, but is not so cheap. Anyway, really worth to visit this place and enjoy these fantastic dishes!

[beerlabelsinmotion]

Miracle IPA

[thevoiceoffood]

beerlabelsinmotion:

I think it’s awesome when breweries give back to the community and one of my favorite breweries, Clown Shoes, does just that with this brew. Miracle IPA is a surprisingly delicious beer and a percentage of the profits is used “to help real people (and maybe a puppy or two)”. You can watch a video where they recently donated $1,000 to Buddy Dog Humane Society in Framingham, MA. Good stuff!

[kiako-cooks]

Qué se come por ahí - correteando por España.

Parte I: y sí, empecemos por las tapas.

A pura almendra y mucho pistacho, el jamón de cuento y todo frito para los españoles. Pero lo primero, es el trago. Esa es la síntesis más apretada del comer ibérico.

El asuntillo de las tapas no es...

[thevoiceoffood]

A short stop-motion film that playfully animates seeds, veggies, cookies and popcorn to the wise and simple words of award-winning author, journalist and food activist Michael Pollan, "Michael Pollan's Food Rules" illustrates with surprising clarity the case for a more mindful food production industry.

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