#Thyme oil

[fairuzfan]

Zionists/Symathizers who say "Palestinians should be taken by Egypt/Lebanon/Jordan and just live there forever" have no idea what a refugee camp is like.

[morethansalad]

Vegan One Pot Cajun Gnocchi

[foodfuck]

spinach and artichoke pizza with cheesy bread crust · half baked harvest

[im-totally-not-an-alien-2]

Its my first year making a turkey guys, any advice? Its just me and my cat this year

[meltymoth]

focaccia time

[mildmayfoxe]

avocado toast btw. if you even care

[bergamotz]

I haven't left the house in like a year but goddamn I'm getting rlly good at making toast

[silvaris]

Aromatherapy with thyme oil and clover flower by Yana Shonbina

[rapidreptile]

anyways, the pork sausage hash for today

[athousandsuns2010]

never in my life have i craved roasted vegetables more than right the fuck now

[morethansalad]

Pappardelle with Mushroom Ragout (Vegan)

[foodfuck]

vegan cauliflower vodka pasta · cook republic

[basilthymee]

worst parents ever

(coop. sesh with @k-ii-ko ! chimney canopy our beloathed)

[lycanthrop-ee-art]

overgrown garden :]

[fieriframes]

[We have plum tomatoes, tossed with chopped garlic, salt, sugar, pepper, thyme, extra virgin olive oil.]

[askwhatsforlunch]

Caponata Calda (Vegan)

This Caponata Calda, a hot stew version of the Sicilian salad, was met with happy sighs and grunts of contentment as I served it for dinner last night, for it is hearty, fragrant, tasty and warming all at once! Happy Thursday!

Ingredients (serves 3 to 4):

4 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground chilli or Cayenne Pepper

2 aubergines, rinsed

half a large onion

1 large garlic clove, minced

1 heaped tablespoon capers, drained

1/4 cup black olives, pitted

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons Modena Balsamic Vinegar

4 Whole Peeled Tomatoes + 1/2 cup or their juice

1 1/2 tablespoon caster sugar

a small bunch Garden Parsley

In a large, deep, nonstick skillet, heat olive oil over medium-high heat.

Add dried basil, oregano and thyme, along with ground chilli, and fry, 1 minute.

Dice aubergines and add aubergine dices to the skillet,. Cook until golden, about 4 to 5 minutes, stirring often.

Peel and finely chop onion, and stir into the skillet. Cook, a couple of minutes more. Stir in minced garlic.

Finely chop capers, and stir into the skillet, along with black olives. Cook, another couple of minutes.

Season with fleur de sel and black pepper. Deglaze with Modena Balsamic Vinegar, cook, 1 minute.

Finally, roughly chop Whole Peeled Tomatoes and add them, along with their juice, to the skillet. Bring to the boil.

Once boiling, reduce heat to medium, stir in caster sugar, and cover with a lid. Simmer, 10 minutes or so.

Finely chop Garden Parsley.

Just before serving, stir chopped Parsley into the skillet.

Serve Caponata Calda, as its name suggests, hot!