I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Spain on a Fork | 2019-12-13 15:01:44 |  26,299 Views |
3 SIMPLE + TASTY Spanish Dishes with SAFFRON
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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If you’ve been to my house in the past few months you’ve probably had these dates. They’re only slightly more complicated to make than just plating plain dates. And there must be something unusually captivating about them because people always ask me how to make them. I think the idea came from a flight I took from San Francisco to Santa Fe New Mexico years ago. I was sitting next to a young man dressed head to toe in hemp on his way to a spiritual retreat. 🙂 We got to talking and he offered me a date from a small plastic bag. He told me that dates were an Ayurvedic staple for him on flights. Massaged with ghee ginger and saffron they didn’t look pretty in the plastic bag but they were a taste revelation. In this version I soak saffron in a small amount of almond extract and mix it with melted ghee (or clarified butter) and dates. I usually leave out the ginger. Place the dates in an ovenproof dish and grill just long enough for the inside of the dates to become soft and sticky just long enough for the skins to caramelize. Serve warm. They are delicious as part of a cheese spread or as a sweet snack at the end of a meal – simple with a twist.
