I had never heard of candlenuts and yet the tree is the state tree of Hawaii, so it must not be all that difficult to find them in North America. They are also found in Tahiti, but just about the only thing we get from Tahiti is monoi.
I'll see if there are candlenuts here, but won't necessarily spend an outrageous amount on them in a recipe where the nuts provide a bit of texture at most. The most important factor there is soft nuts.
They are easy to find in Amsterdam. There are snacks made from them.
Caldo verde; a hearty Portuguese soup (for me it will be a full meal with good bread): poultry stock, potatoes, onion and garlic, olive oil, finely chopped collards or kale (I used a very handy frozen mix called "leafy greens" that contains both of those as well as spinach, PC brand at Loblaws/Provigo and related stores). Normally contains chouriço sausage; I used smoked turkey as I had that on hand.
It is freezing here -15c, and that will be welcome this evening. I have sinus pain and this will help!
There are many recipes but I haven't found any I'm really satisfied with. I've made this more than once, always in very cold weather.
My caldo verde turned out a little too thick, although I used less potatoes than the recipe I had called for. Not a problem, as I have plenty of stock to add. Otherwise very good, though I think I may add some fresh ginger too. Cold remedy!
Some leaves of my big pot of basil are turning yellow, so it is a sign that I should use at least some of it up. There are many variations and I like the addition of cabbage. Though there are similar soups with origins far from Italy. The general idea is lots of vegetables and a soup that can make a meal, usually with crusty bread.
Yes, I recently made a soup based on cannellini beans (I made a batch earlier and froze half); most of the beans were puréed with a stick blender. Homemade stock too, and various veg such as onions, garlic, carrots, flat Asian cabbage and (frozen) spinach.
Here is a simple and economical Southeast Asianish recipe: www.canadianturkey.ca/recipes/malaysian-cabbage-stir-fry/ Vegetarians could substitute tempeh for the turkey or chicken. Tempeh is a vegetarian staple food in Indonesia and Malaysia (at least in some regions). Obviously one could change the animal protein if using, and cilantro-haters could substitute other Southeast Asian herbs.
Another good, inspiring recipe from you, Lagatta. If I wanted to duplicate the meat texture, I have TVP, which should work in that dish. Alas, I can't get any of those intriguing curry pastes here, so would have to improvise.
I can't call myself a fully-fledged vegetarian, but I have been mostly avoiding meat for several months now. Although I've had meat a couple of times in restaurants, it's been quite some time since I bought any to eat at home. I'm very much enjoying the meat-free meals I make and have no desire to incorporate meat into them.
I was very happy with it. I added some bean sprouts, but add them only to what you will eat for that meal, or they get slimy and nasty. If they are a bit slimy and nasty but not rotten, they are fine to add to Asianish stocks. Then compost them; they break down quickly and help the garden.
I presume you are getting enough protein, with all the bean protein in Mesoamerican cookery as well as other things.
I added the ground turkey (mince) as little chunks and didn't crush it into something smooth like a meat ragu. Also added half of my finely chopped cabbage and other things. I think it works best in small batches of one or at most two meals. My spice paste was Maesri Panang curry paste. Who knows, you might find it in Nola where there is a significant Southeast Asian population, or somewhere in Europe. Not to mention any major West Coast city from LA (or perhaps even San Diego?) to Vancouver and Victoria. This contains seafood extracts so it is not purely vegetarian, and watch out for allergies.
A Moroccan food site cited in the Guardian; looks good. Meat, poultry, fish and vegetarian. She lived in Brussels before London, will check to see whether her book also exists in French. I'm fine in either, but some of my closest cook friends aren't comfy enough with recipes in English: www.mymoroccanfood.com/
In this season, I was looking more for a riff on goulasch I could make with minced lamb and other things, especially since this time, the butcher's lamb was a bit too fatty so I had to complement it with other stuff. Potatoes and onions always staples in the Central European canon. Oh, I'm sure it will be fine. I cut the potatoes fine as per a Spanish tortilla. Everything seems fine for the little party.