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Monday, April 15, 2013
Zucchini, eggplant tomato bisque with light cheese
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Veggie Vixen
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Blog Archive
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2013
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May
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April
(7)
No Carb Tofu Vegetable Stir Fry with Tofu Noodles,...
Mediterranean bistro poached egg salad
Pan-seared salmon with garlic asparagus and steame...
Whole wheat strawberry-banana pancakes with strawb...
Merluza with tomato, zucchini, onion, lemon and or...
Zucchini, eggplant tomato bisque with light cheese
Quinoa with Tofu, Zucchini, Eggplant and Onions
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About Me
Veggie Vixen
I am a New Yorker. I have never formally learned how to cook, and seldom have I read a recipe. This blog began when I was studying in Paris, where I felt the need to cook a lot of vegan or low-carb fish and veggie dishes to counter-balance an overabundance of pan-chocolat and baguettes with camembert. Later that year I moved to Buenos Aires and cooked with delicious fresh produce nearly every night for a year. I cooked mostly vegan at home while living in Argentina because at restaurants I would eat almost exclusively steak. I guess a lot of this healthy cooking came from a necessity to counteract the fatty deliciousness of everything I'd been eating at restaurants while travelling, and I believe in a balanced lifestyle. My vision is healthy and delicious food that doesn't require going crazy thinking you have to label yourself any kind of "________-etarian, -an, -biotic, -paleo, -avore." My mission is to bust the popular misconception that "delicious" and "healthy" can't characterize the same meal. So, please enjoy and share these go-to's with to your friends and family! A Votre Santé y Buen Provecho!
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