As you know the kitchen is my portal.  I use my senses to journey.  Morocco and the Mediterranean are two places that I’ve yet to set foot on, but I’ve tasted many an excursion.  My culinary passport is stamped with all type of saucy stains!  Well last weekend, I wanted to share my travels at an event that I catered.

I took them to South America to taste cacao with my Vegan Cacao Brownies (to be featured in my cookbook), then off to Mexico to taste my Fiesta Hummus blessed with avocado, then we jetted to Jamaica where we indulged in Callaloo Polenta with Jerk Salmon Cakes, then we jumped to Japan with a Ginger Seaweed Salad and then we flew to Italy to quench our thirst with Fresh Fruit Bellinis and we made our final stop in Morocco with Apricot Vegan Lamb Pockets.

I took pictures of everything, but the Apricot Vegan Lamb Pockets were my favorite! Not because they tasted better than the rest…..absolutely not….everything and I mean EVERYTHING was the bomb.com.  But it earned the star sticker because it was a unique creation and experiment that turned out fabulously and even had me ooohing and awwwing.

First there was the apricot currant reduction that I incorporated into the vegan lamb….yes I said vegan lamb…gotta love the Asian market for making this lamb-ish soy wonder!

Then there was the very fun process of filling the pockets.  Most people may find it tedious and redundant…but I had the iPod and my hips in full swing and my mind on my craft!

Then there was the beauty of the finished product ready to be oven fried!

By the time they got off the Edible Destination plane, their bellies were full, their palates were well seasoned, and their mental cameras were full of memorable tasty snap shots of a much needed vacation from the dietary monotony.

I had them all signing up for future travels and I told them they could get more this Saturday, April 24th  at With Mom In Mind where we’ll be cruising on over the Mediterranean for a nice sunny soak and a delicious dose of satisfying succulence.

As you pack your bags for this Mediterranean tour….allow me to whet your appetite with this drink that I’ll be serving at With Mom In Mind.

Minty Citrus Cucumber Cooler

• 1 1/2 c. Sugar
• 3/4  c. Water
• 1 bunch Mint leaves
• ¾ c Lemon juice, fresh squeezed (about 5-7 lemons)
• 2 ½ c Cucumbers juice (about 3 cucumbers, peel skin before juicing)

1. Add sugar, water and mint leaves to a small pot and bring to a slight boil, then simmer for 5-7 minutes.
2. Remove from heat and strain into a container and cool, reserve mint leaves
3. Squeeze 4 lemons into pitcher and add juice of 3 cucumbers
4. Add water
5. Sweeten with simple syrup
6. Add a few extra strained mint leaves and lemon & cucumber slices to garnish