As this posts, I am in sunny Pakistan – visiting family, wearing salwar kameez, playing with cute babies, trying to keep up with the conversation using my 101 Urdu, piercing my nose (maybe?), drinking copious amounts of tea, vacationing in the beautiful mountains near Osama bin Laden’s house, eating biryanis and dancing to Bollywood songs.
PS I am not trying to sound like some annoying swanky jet setter – the last time we made this trip was over three years ago.
Time for another Secret Recipe Club! I was so happy to be matched this month with Devon from deli-cute-tessen.com, because I am always on the lookout for new vegan recipes to try. Deli-cute-tessen has tons and they look just delicious.
Besides cooking, Devon also loves crafting. She is from Montreal, and works for a non-profit called Apathy is Boring (isn’t it?), which is an organization that encourages youth to be more active in their communities and in their governments, which I think is just awesome.
For reasons of not having a lot of time to cook (as running around like a crazy person preparing to be gone half the month), as well as not wanting to cook a big pot of something that we wouldn’t be able to finish before we left, I chose one of the simpler recipes. However, the rosemary iced tea was just the perfect thing to calm my frazzled nerves and to sip sweetly whilst packing. I love herbs that are normally used in savory dishes used in a sweet way, it makes for a perfect balance.
4 sprigs fresh rosemary
handful of fresh mint
2 litres water
2 green tea bags
4 Tbsp agave nectar
2 Tbsp lemon juice
Boil 2 cups of water with tea bags, remove from heat and add 2 sprigs rosemary and the mint, roughly chopped, plus agave and lemon juice. Cool, strain into a picture and top with the rest of the cool water. Taste and adjust agave/lemon juice if necessary.
Serve in glasses with ice and a rosemary sprig garnish.
This was lovely, thanks so much for the recipe, Devon! I have my eye set on some more involved ones for when we come back, particularly this Vegan Grapefruit and Olive Oil Cake – yes please!