The day has come. No more waiting. No more pre-ordering. My baby, my cookbook is here and available where all books are sold. I am so thankful for this opportunity and I am so thankful to have of you here on my journey with me. My heart is heavy as I let go of this creative project, but I know that it's time for it to be out in the world.
To celebrate, I am hosting a giveaway with one of my favorite accounts: @wildfoodlove.
Each account will be giving away a signed copy of the book (US only), so make sure to hop on over to @wildfoodlove
to enter there as well. Here are the details.
1. Like this picture and follow @wildfoodlove
2. Tag 2 people in a comments below who you think would love this book.
3. To enter twice, repost this image on your own page, tag me, and use #mississippivegancookbook
in the comment. .
I will be putting all of the entries into a spreadsheet and the winner will be selected at random. I will announce the winner Sunday evening. Best of luck.
Of course, if you'd like the purchase the book today, there is a direct link in my bio. Thank you all for being here and supporting me.
Bò lúc lắc, my favorite kind of salad 😜
Lunch break at a hole in the wall deli. Porchetta with smoked cheese in a lightly toasted bun.
SHAKSHUKAAAAAAAA!!!!!!!!!!!!! Why not try a banging classic red tomato Shakshuka with dippy eggs!
The use of a seasoned iron skillet adds a beautiful depth of flavour which mix perfect with the fresh chilli and coriander.
A really simple video recipe will be up at the weekend!
Who else is sweetening up their week with our Coco Mango Haupia‼️ It’s the perfect dessert after some poke! #pokeworks
Mango Prawn Sushi Rolls with cucumber and pea shoots are my go-to! They’re easy and I don’t have to worry about finding really good sushi-grade fish (not easy to find in Winnipeg). I usually do a cauliflower rice roll (recipe + step by step rolling directions are on my blog) but today I was feelin’ some brown sticky rice! Dipped these in coconut aminos instead of soy sauce, the only thing I’m missing is some pickled ginger! What’s your favourite sushi roll? #bucknakedkitchen
Sabudana thalipeeth!!! Spiced tapioca pearls, potato and beetroot flatbread!!! Gluten-free!!!
Once you try our Syrian delicious buffet, there’s no way back! Email us today at email@example.com
to learn more about our special Christmas menu-with a Syrian flare🌾 only few dates left for booking!
cassis + salty caramels 🕸
Squash season is upon us!Enjoy our Roasted Butternut Squash @ select locations.
Let’s get this bread... cause it’s #toasttuesday
! 😂 If this new lingo implies bread as a reward for hard work, then I’m all about it 🙌🏻 Especially when it’s topped with veggies like this and toasted to perfection. Happy Tuesday ✨
: a multigrain bagel from my local deli + @kitehillfoods
dairy-free cream cheese + sauteed spinach + tomato 🍅 + avocado 🥑 + @traderjoes
EBTB + fresh basil from my garden 🌱
Is there anything better than a reinvented classic!? Our new menu features Macca’s take on a Waldorf Salad, and it is something special!
🚨 Grand Opening Party 🚨 this Saturday at 5pm!
Free “Mother Clucker” t-shirts to the first 50 customers!
We will also be raffling off a Nintendo switch!
Everyone in KC needs to be here! Come have the hottest chicken in KC by chef @smokinfoster
Introducing The Smoking Gun's Never Never Land Halloween 💀 Follow the 'second star to the right and straight on till morning.' 💫 Link to details in our bio! ⤴
What I do remember from the drunken haze that was Miami is that the cocktails were sick. So sick that I’ve tried to make one into a pudding. Sooo introducing ma pina colada mille feuille: pineapple and banana in rum-infused cream sandwiched between sheets of full puff pastry, topped with coconut and cherries.
Nice warm breakfast, lunch on a slower day, dinner on a busy day. Whichever meal you choose it for, this is YUM! And with the weather getting a bit chillier it’s a nice warm option. It’s on the blog FYI 😉 Hope your Tuesday was a good one and if it wasn’t we’re cheering you on for a better one tomorrow 😊
A great Portuguese poet once said that “our thoughts are sensations… I think with my nose and my mouth.. To eat a fruit is to taste its meaning..” I would also add that I think with memories and heart. This beautiful poem relates to me particularly during my process of recipe creation. The recipe brings back memories of my childhood in Brazil, eating fried plantains, with black beans, fish and rice. It’s a very simple recipe, but requires some strong biceps muscles to stir the dough for a long time. Sort of like making one my favorite childhood desserts, brigadeiro.
3 ripe plantains (550g), unpeeled;
1 tsp turmeric
1/4 cup tapioca flour
1/4 cup corn starch
1 tbsp garbanzo bean flour
1 tbsp nutritional yeast
1/4 tsp salt
2 tbsp ghee or coconut oil, extra for rolling the dough.
Preheat oven to 350C. Put the plantains on a sheet pan and bake for 10-12 minutes. Once out of the oven, cut the plantains lengthwise, remove the flesh and transfer to a food processor or blender. Puree the plantain flesh until smooth.
Transfer pure to a saucepan in low heat. Add turmeric, salt. tapioca flour, garbanzo bean and nutritional yeast. Dissolve cornstarch in 1/4 cup of water. Gradually add the cornstarch mixture to pan, stirring everything to combine and form the dough. You will have to keep stirring constantly for 10 to 15 minutes or until dough starts to pull away from the sides of the pan. Remove from heat and let it cool. (to my Brazilian’s cook, cook until you reach the brigadeiro point). Transfer the dough to a clean work surface and shape it into a long rope 1/2 inch in diameter. Cut into 3/4 inch pieces to make gnocchi. If the dough is sticky to work with, just wet your hands slightly or use a little bit of oil. Set aside and keep warm.
In a sauté pan, drizzle your oil or ghee and in medium-high heat, sauté your gnocchi until brown. Serve with your favorite sauce. I served mine with brown butter. This makes a great side dish for fish or carne asada. If you want to keep it vegan, cook some mushrooms, black beans, corn, red pepper and season with coriander, cumin, garlic and chili powder. Add cilantro and roasted cashew nuts for garnish.
You can now eat @thevillageden
for every meal of the day 🙌 Serving breakfast weekdays (7am-11am) + weekends (7am-3pm) 🥑🍳🥞
grey day prop haul & a moment of peace in an apartment that somehow extraordinarily both smells like cookies and has no dirty dishes in the sink. until I rip through the kitchen again in t-minus....@magiclinen @crateandbarrel
When your new in laws gotchu.
Lobster in Korea is $100.
Lobster on Cape Cod is like $10.
It was one of the most interesting lobster dinners I’ve ever had, but so happy to 1. see them enjoy themselves; 2. eat lobster; and 3. try something new.
I’ll try not to spam y’alls feed with multiple posts a day, but I have so many wedding and now Hawaii food pictures piling up.