Elle Republic

It's pink. Girly I know. Yes, this is a rare occasion that I allow something P I N K into my life. Say hello to pink porridge. An orange-beet porridge. I've had an obsession with porridge most of my adult life. Childhood was another story. Back then it was simple basic porridge... porridge with a nondescript color and taste. And those childhood memories of being told by my mother to...

Spices are used extensively in Moroccan food, meaning most Moroccan dishes call for a whole cupboard full of spices, which is why the list is long for the salad dressing. Count 'em. There's 7 different spices. Though, just imagine, the celebrated Moroccan spice mixture ras el hanout is made up of 27 spices! So comparatively, this Moroccan-Style Quinoa Salad recipe would be be considered rather uncomplicated. And I think...

This Mediterranean grünkern and chickpea salad is an excellent example of why old world grains are making a come back. If you haven't tried grünkern yet, you are missing out on what I would call a spectacular grain. When I first starting putting barley in salads, I thought WOW. Then I tried Grünkern, a grain I had never heard of before... L O V E it. Why was it...

One Pot Vegan Pasta in a Creamy Tomato Sauce. Oh yeah. Here's to a pasta dish that is creamy, low-fat and vegan all at once. There's no dairy, no cashews, that's no butter (or butter substitute) to speak of. It's a simple one pot pasta dish made with fresh tomatoes (yes, I know it's winter -- so go ahead and use canned tomatoes if you like), and a whole...

One pot often translates to soup, soup, soup. So of course, with my don't-have-a-kitchen-yet dilemna, I turn to soup as a Sunday afternoon solution. A warming and nutrient-rich turmeric ginger lentil soup. It's a simple soup with a solid base: onions, carrots, garlic, lentils, tomatoes, spices, and broth -- oh yeah lets not forget about those awesome winter greens. Kale. You could of course, pep things up even more...

Listen up aubergine-adverse. Here’s an eggplant recipe that fully disguises my favorite purple vegetable. A warm lentil quinoa eggplant salad. The secret is always in the sauce. The trick... peeled eggplant that is slow cooked in a tomato-y sauce with a little chili and cayenne until tender. Okay, of course I could recognise that there is eggplant in this dish, but my favourite Schwabe hat to ask me what...