I didn’t know banana bread until I came to the US. Not once had I even heard of it. Crazy, right? So when my roommate first asked me if I wanted a piece of her mom’s world-famous banana bread, I hesitated for a solid second before I decided to give it a try.
I know, I know… You’re probably thinking: “she definitely missed the boat on that one… Cauliflower Crust is old news!”. And you’d almost be right. After all, it has been around for a bunch of years now, so it is kind of old news. However, I found a way to challenge the “classic” recipe, by removing cheese from the crust. If this recipe is meant to be “healthy”, why make a cheesy dough? It’s no better than flour! So I decided to make my crust dairy-free, so that I could enjoy it without guilt! As you can see, I also wanted it non-soggy, so that slices could be picked up like regular pizza.
Another day, another chilled soup? In case you didn’t get the chance to read it, my last post was about a chilled tomato-yogurt soup I love to make when the weather warms up.
This time around, I want to share another one of my summer favorites with you: my chilled minted-pea soup!
Today, I decided to play around with textures! I wanted that to drive my dish and to come up with something that would be fun and original to eat. So I sat down at my desk with pen and paper and something pretty amazing came out of it. Though I usually focus on the mix of flavors in a plate, blending textures can also add great depth to a dish.