Month: March 2013

A Romantic Parisian Meal: Clementine Goat Cheese Crostini

When I traveled to Paris last year, I decided to take a cooking class. I mean it was the capital of some of the most exquisite cuisine right? I was skeptic until I found a chef who taught organic-vegetarian cooking! With her, I customized a special Jain menu of French foods to learn. Over the next few posts, I will share  some great French dishes which are bound to impress a special someone on a candle-light dinner date 😉 This series of French cooking posts will go by course, so let us start with… The Appetizer: Clementine Goat Cheese Crostini: Already drooling. Goat cheese is the best thing ever. Ingredients: French Bread loaf, sliced Olive oil to brush Goat Cheese Clementine Preserves Rosemary sprigs How? Remove the goat cheese from wrapping and set out on the counter to soften. Meanwhile, slice the french bread loaf in about 1/4 inch thick slices. Slice the goat cheese into rectangular pieces about the size of your bread. Brush olive oil over the bread slices, and slightly toast them …

Rose Watermelon-Lychee Jello Parfait

    Rose Watermelon-Lychee Jello Parfait Parfaits are alwayssss delicious. Combining different flavors, and textures, they can please any palate. Jello is a fun ingredient, but often, vegetarians and vegans find it difficult to mimick the texture gelitan free. However, there is a secret ingredient for everything! I came up with this recipe for a healthy and refreshing dessert parfait.   Ingredients: Rose Watermelon-Lychee Jello Parfait: Scoops of Seedless Watermelon (use a melon baller) Rose Syrup (you can find this at Indian or Middle Eastern grocery stores) Sprigs of Fresh Mint Lychee Juice/Nectar Fresh Lychee (optional) Agar-Agar powder Lychee Jello: How to make jello using agar agar 10 minutes + setting time in fridge (~2 hours) ingredients: 1 1/2 tsp agar agar powder 2 Tbsp sugar or sweetener – I use agave 2 cups simmering fruit juice or nectar Directions: Finely chop fresh lychee if you would like to add it into the jello. You can use drained canned lychee too if you can’t find fresh ones. In a heavy-bottom pot, heat up juice until …