Cafe Liz

I was thinking of calling this a tropical fruit sorbet, but I guess there’s nothing too tropical about pomegranates and oranges, since they both grow locally in our lovely Mediterranean climate. Coconut, however, is another story. I’m finding coconut cream adds a nice texture to my non-dairy, vegan sorbets. In this case, it’s a surprising taste alongside our local fruits. As a bonus, this sorbet came out a gorgeous fuchsia.

Poor me, I have three ripe mangoes that need to be eaten very soon. What am I going to do?

This soup was a hit at our Thanksgiving dinner in Jerusalem. It’s a good way to prepare pumpkin left over from Halloween or Thanksgiving, but then again, it’s also a good excuse just to go out and buy pumpkin.

This is my favorite kind of Thai curry. Luckily, it’s not too complicated — most of the taste comes from the basil-rich green curry paste. You can think of it as a kind of Thai pesto — in Thailand they pound the spices together by hand, but here you can just buy the curry paste ready-made, in a jar. And since I’m no longer in Thailand, I had to adapt the dish to the vegetables available locally (bottom right photo).