Recently released and written by Diala Canelo, this book of Plant Forward and Pescatarian recipes is inspired by her international travels. Published by Penguin Random House Canada.
On any given day pre-covid, you’ll find Diala Canelo travelling around the world, walking the streets of her favourite cities– including Barcelona, Paris, Melbourne, Mexico City, Florence, and Santo Domingo, where she grew up near the sea–places that inspire her flavourful and nourishing cooking. Influenced by local flavours, fresh ingredients, and a passion for healthy meals made from scratch, Diala’s recipes embrace the beauty in simply prepared, vegetable-forward, pescatarian-friendly cooking.
Diala’s Kitchen is a collection of bold and flavourful recipes inspired by home and travel, with stunning food and photography from afar, that food-lovers will want to cook and enjoy with family and friends. With over 100 recipes including Salmon Tacos with Chipotle Crema, Blackened Fish with Creamy Yucca Fries, Wild Mushrooms Over Creamy Polenta with Mascarpone, Coconut Flan, Salted Caramel and Vanilla Pots de Crème, and Caramelized Banana and Cinnamon Loaf, Diala will take you to all the corners of the world and animate your kitchen with lively flavours.
The book features chapters such as recipes for Breakfast and Brunch; Lunch; Soups, Starters and Salads; Dinner; and Desserts.
Some recipes that have caught my eye include:
Pina Colada French Toast – page 51
Halloumi, Sweet Potato and Eggplant stack – page 82
Salmon Tacos with chipotle crema – page 101
Dominican Pumpkin Soup – page 123
Mexican Tortilla Soup – page 133
Zucchini Pasta with roasted salmon and tomatoes – page 191
Sesame and maple glazed salmon – page 192
Garlic Cod with thyme lentils and roasted carrots – page 213
By: Richard Wolak