I always enjoy adding a bit of background info to my recipes, however with Fajitas I really didn’t want to add anything because of its really gory history as it’s related to particular parts of the cow, bla, bla, bla and really this is a vegan recipe and I can do without all the gory details… I’m sure if you’re interested you can google “fajitas history” and all kinds of info will pop up.
I first tasted fajitas back in my days in Canada, and yes, they were the regular, normal fajitas, not the original because, from what I understand they were Continue reading “Vegan Fajitas”
Couscous is one of the staple foods of the Maghrib (western North Africa). Couscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them. Semolina is the hard part of the grain of hard wheat (Triticum turgidum var. durum), that resisted the grinding of the relatively primitive medieval millstone. When hard wheat is ground, the endosperm—the floury part of the grain—is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten Continue reading “Couscous Salad”