I read A LOT of blogs. My blogroll (which desperately needs to be updated) is only a fraction of the blogs I read daily. I don’t discriminate when it comes to blogs. Vegan, gluten-free, glutenous, decadent, all oatmeal, paleo…I pretty much read every type of food blog under the sun so long as the quality is good, the recipes unique and the writer(s) is/are relatable.
Ever since I started my own blog I have been introduced to other fantastic blogs that I’d never heard of or read before. In the process I have also connected with some amazing bloggers from around the world who are continuously inspiring me. There’s something about enjoying taking pictures of your food that connects us bloggers! In the future I’d like to dedicate more posts to the blogs that are currently influencing me, or are just plain awesome. Rather than putting it off for another day, which we all know I have a habit of doing, why don’t we start today?
Lately I have been loving the vegan food and travel blog vegan miam. Rika and her partner Doni are food enthusiasts, globe-trotters and photographers extraordinaires. The two of them travel around the world reporting their newest vegan finds, cultural explorations and just down-right delicious looking recipes. Since my life is boring I’ve taken it upon myself to live vicariously through them.
They are currently in Valencia, Spain so I’ve been spending my days drooling over their empanadas, freshly picked figs and every single one of their homemade recipes. A few weeks back they posted a recipe for Fagioli All’Uccelletta. Translation: Tuscan White Bean Stew. Well actually it translates to “beans the birds way” (thank you high school Italian) but we’ll just ignore that fact…I knew immediately that this dish would have to find it’s way into my kitchen. I just had to wait for the weather to cool down. Which it finally has (we can ignore the two day menopausal hot flash Toronto is currently experiencing) so I finally got around to making this soup.
I took some liberties with the recipe (sorry guys!) but it was only because I had to triple the recipe to feed my enormous family and I was also limited by what I had in my house. The stew ended up being more of a soup so it could be served as an appetizer but the core of the recipe is there and they are no doubt the inspiration behind it. I highly suggest you check out their blog, especially if you’re having a travel itch or are lacking vegan food inspiration. I definitely know who I am reaching out to the next time I plan a trip. Thanks Rika and Doni!
- 1 T olive oil
- 1 large yellow onion
- 6 garlic cloves, minced
- 5 T rosemary, chopped
- 1 can of whole tomatoes, including juice
- 6 fresh tomatoes, chopped
- 1 16 oz bag of white beans, cooked or 4 cans of cooked white beans, drained
- 4 cups vegetable stock
- 1/4 cup red wine
- salt and pepper, to taste
- 1 bunch of basil, julienned
- 5 oz of kale, chopped (or baby kale)
- 1. Heat olive oil over medium heat. Add onions and garlic and sauté for 5 mins or until onions are translucent.
- 2. Add rosemary and cook for another 2 mins.
- 3. Add in canned whole tomatoes (with juice), fresh tomatoes and vegetable stock and bring to a boil.
- 4. Once boiling put heat on low and add beans. Let simmer for 20 mins.
- 5. After 20 mins add in red wine, salt and pepper. Cook for another 10 mins.
- 6. Add in basil and baby kale.
- 7. Serve immediately or store in fridge or freezer.
- *I like to cook my beans in the slow-cooker by rising and then soaking them for 2 hours, then leave them covered by an inch of water on low in the slow-cooker overnight (8-12 hours). Rinse and use. Alternatively cook according to package instructions or use canned beans.
What blogs have been inspiring you lately? Do you like certain types of blogs?
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