This week, we are yet again compiling our daily recipes posted on our Instagram and Facebook. Be sure to follow us there for all OLYFO updates, and to tag us in your recreations #OLYFO.
Without further adue: Let’s feast!
We are starting off this meal with a simple yet quick, warming roasted carrot soup.
Did we mention that this side dish is vegan? Steps to make it are below:
Enjoy with warm bread.
Muhammara is a dish native to the Middle East, and today’s version is the one beloved in Syria.
It is a deliciously vibrant red side dish made of red bell peppers paste, Tahini (a paste made from lightly toasted white sesame seeds), walnuts and other aromatics.
Steps to make it are below:
Finish with a generous drizzle of extra virgin olive oil and enjoy with warm bread.
While the most known interation of pesto is the one made with basil, pine nuts, cheese and olive oil: you will be happy to know that several versions exist all over Italy.
Today we are sharing with you the pesto recipes hailing from Northern and Southern Italy: Genoa and Sicilly.
To make this vegan, substitue cheese with nutritional yeast.
Enjoy with your favorite pasta.
Ending the meal on a fresh, sunny note with this Lemon Olive Oil Cake, with a surprising, tangy Mascarpone & Lemon Marmalade filling.
Best enjoyed with cup of your beverage of choice, its brightness will have you reaching for your sunglasses !
Lemon Mascarpone Cream:
We hope you enjoy this week’s recipes and that they inspire you to get cooking.
If you want to cook along, be sure to follow us on Instagram and Facebook to get the recipes first.