One of the things we all appreciate about home exchange is having a brand new kitchen to play in! We also appreciate the freedom that comes along with that kitchen--being able to plan our meals and make the kinds of foods we love during vacation is a real luxury. Especially if you're a vegetarian or vegan traveler, where menu options are not always in your favor or to your liking. (Lets face it, nothing is sadder than eating the bad vegetarian or vegan version of what everyone else is eating!)
For our friends who love to cook with legumes and spice, we have another special treat from our favorite traveling cook Jacqueline, a recipe for a lovely side dish!
Recipe for Moroccan Spiced Cauliflower Salade
1 cauliflower broken up into small pieces
1 large piece of broccoli broken up into small pieces
1 red onion diced
1 brown onion diced
1 cup of roasted almonds
1/2 cup of salted peanuts
3 large mushrooms cut into small pieces
2 tablespoons of cumin
2 tablespoons of Moroccan spices
Salt to your liking
2 cloves of garlic crushed
1/4 cup of lemon infused olive oil or olive oil and lemon juice
1/2 cup of chopped parsley for serving
2 tablespoons of tahini mixed with 2 tablespoons of olive oil and Moroccan spices, salt and pepper.
It's very easy really. All you do is chop, break and dice everything and then toss it in the lemon olive oil and spices. Place it in a baking dish and put in the oven on 170 degrees for 30 minutes. After 15 minutes take out and toss around again. When the vegetables look golden remove from the oven and sprinkle with chopped parsley. Pour the tahini dressing over before serving. You can serve it with bread and a slice of lemon or as a side dish.
__ This guest post was brought to you by Jacqueline Guglielmino, an expert cook and world traveler who shares her love of both with wit and charm on her blog.