What now seems like a lifetime ago, I kept a vegan food blog, which I updated fairly regularly, and which people seemed to like pretty well enough. At the time, I was living with my beau and of course… was a vegan. Fast forward to me living on my own, and giving up veganism in the name of eggs benedict, and the blog fell apart.
For whatever reason, it’s a lot more difficult to find motivation to create interesting meals on a regular basis when you are not cooking for another human who can ‘ooooooh’ and ‘aaaaaaah’ over your creations, and who you can watch thoroughly enjoy every last bite of your delectable dishes.
But lately I’ve been thinking that it’s time to kick the same old stirfry and pasta habit and to start cooking wonderful new things for myself again. Who knows, maybe I’ll even start having the regular dinner parties that I’ve been dreaming about for years…
On that note… I welcome you to MY FIRST FOOD ENTRY on ‘Another Blog’…
For today’s dish, I kept things pretty simple – Grilled halloumi cheese stack, chickpea salad, kale chips. These dishes are all broken down below.
Grilled Halloumi Cheese Stack
Halloumi cheese has been gaining popularity over the past year, and after trying it out a few different ways, I can see why. All you need to do to make Halloumi cheese lovely? Throw it in a pan for a few minutes, then add some toppings. DONE. Not to mention the fact that guests are always impressed when you give them little stacks of food, amiright? Somehow it seems fancier. I’m not entirely sure why. You can usually get halloumi at any little greek or turkish delis.
For this part of the dinner, I cut three 1/3 inch thick slices of halloumi. I then heated up a very lightly greased cast iron pan on medium heat. I grilled the halloumi for a few minutes on each side, until golden.
Next step. Thinly slice some tomato and avocado.
Preheat the oven to 350F
Thoroughly wash a bunch of kale, and remove and really hearty stems (sometimes this means slicing out the entire middle of the leaf). It is VERY IMPORTANT that the kale is COMPLETELY DRY before you proceed, or your kale chips will end up wilty and chewy rather than crispy and light. COMPLETELY DRY.
Very lightly coat the kale leaves in oil (olive or grapeseed work well), then toss them onto a baking sheet.
Bake for about… 15 minutes?? Every oven is different, so it’s best to just check on them every so often and kind of toss them around to make sure that they are not sticking to the pan. I’m going to say just check them every five minutes. Then use your best judgement to see when they’re done. Just wait until they seem crispy.
Toss with sea salt.
When I’m feeling fancy, I like to drizzle these with truffle oil. OMG. AMAZING. But they are also really wonderful with a bit of cayenne or nutritional yeast, or both.
1 large can of chickpeas, drained and rinsed
4 carrots, grated
1 bunch of cilantro, finely chopped
Dressing is made of ROUGHLY – 1/3 cup of white wine vinegar, 1/4 cup extra virgin olive oil, heaping tablespoon of grainy mustard, tablespoon(?) of agave nectar. These proportions are estimated. You can play around with them until you find a flavour that works for you.
Thoroughly mix in the dressing and add a dash or two of cayenne pepper, and you’re DONE.
Overall, this dinner was extremely satisfying and easy to make. Not to mention, I’ll have plenty of chickpea salad left over to take for lunch tomorrow. HURRAY!!!
That’s all for the FIRST FOOD POST.