I keep seeing beautiful turnips at the market and I love their purple color. Turnips don’t have a great reputation, but their flavor is actually delicious, like a cross between kohlrabi and radishes. They can be eaten raw or cooked, and they make great fries too. And they are available throughout the winter. In my search for recipes to use them I came across this turnip burger on Food 52, which sounded delicious. I also took veggie burger inspiration from Nourish Atelier, a beautiful blog (and now cookbook!), which has several amazing burger recipes. The result was the most delicious veggie burger we ever had. Hope you enjoy it too!
Semolina is by now probably my favorite porridge, before oats, quinoa or anything else. Especially in wintertime when the mornings are still dark, candles are lit in the kitchen and you watch the grey day unfold slowly outside. This one here is a rather summery version with blueberries (thank god I froze a lot of them during warmer months, but of course any fruit work well with semolina, thinking of apples or quince or oranges – for which there’s actually another recipe on this blog). Coconut milk is perfect to make the semolina extra creamy and milky. The lemon pairs nicely with the blueberries, and the turmeric is just an extra twist – it’s slightly bitter, but I love putting it on things just because it’s so healthy and the color makes me happy. [Read more…] about Milky coconut semolina porridge with blueberries, lemon zest and turmeric
Roasting vegetables not only makes the kitchen smell great, it also concentrates their flavor. So anything roasted makes a great base for soups. The carrots here become rather sweet, which is why the slightly sour sumac is a great addition. This soup doesn’t need much else, except for salt and a little shallot. And olive oil of course. I also tried to incorporate the carrot greens by turning them into a tangy pesto. On their own they are a little bitter, but mixed with mint they taste fresh and bright. Carrot tops, like many other leafy greens (think beetroot, kohlrabi or radish) are often not even sold, although they are very nutritious. Maybe because it’s (falsely) assumed they are inedible? (Read this article here for some details). Parsley works as a substitute in this recipe, but I find it’s worth looking out for fresh, preferably organic carrots with greens and use them too.
I often buy rainbow chard because it’s so pretty, and then I don’t know what to do with it. This is why I researched a bit and came up with this curry recipe as a simple and delicious solution. It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night. [Read more…] about Rainbow chard and sweet potato curry with turmeric and ginger
This is a very tasty and practical salad. All ingredients can be prepared ahead and mixed together when needed. And once mixed, the salad can also be stored in the fridge for several days. A perfect healthy lunch salad to take to work for example. The miso-glazed carrots are based on a delicious recipe from the New York Times, simplified a bit and with added sesame. The soy-lime dressing is super simple but full of umami flavors, good also for all other kinds of salads.
[Read more…] about Quinoa salad with miso-glazed carrots
Galettes are my favorite things to bake, because they are so easy. They can be sweet or savory, with fruits or vegetables, vegan or with butter. In the summer, they are obviously a perfect way to eat lots of summer fruit. Plums, nectarines, strawberries, blueberries, peaches, apricots or figs all work great as toppings. Serve it with ice cream or whipped cream if you like.
Freekeh is one of the best grains out there. It has a lot of fiber and a nutty but fresh taste. This is probably because it’s wheat that has been harvested when still young. The dried wheat is then carefully burnt, so the seeds remain intact. This is what gives them their special flavor. Freekeh is a typically middle eastern food, but in Germany we have a very similar thing called Gruenkern, which is spelt processed in a similar way. Gruenkern is one of the foods of my childhood, it’s actually delicious! Today I mostly eat it in salads, such as this one, which has a nice mix of flavors and textures with the fresh figs and the roasted aubergine. The tahini dressing is my new favorite, it’s good in everything but goes especially well with this salad I find.
Socca is a delicious, light but flavorful chickpea-flour pancake from Southern France (and similar things exist in other countries of course, Italy for example, where it’s called farinata). It’s actually street food, so it’s simple and easy to make and tastes great even without any special toppings. A little ground cumin in the dough helps to enhance the slightly earthy chickpea flavor, and sea salt and olive oil round it off.
I’ve never eaten this in France unfortunately but made it at home several times, thanks to David Lebovitz, one of my favorite bloggers and cookbook authors, who has a perfect recipe that works every time. I won’t repeat it here, just go to his website (http://www.davidlebovitz.com/2009/06/socca-enfin/) and find everything you need there. The socca is best made in the oven under the grill, and I like it if it becomes crispy or even slightly burnt on top.
For the variation with the avocados and the peas shown here, make the socca as indicated (I halved the recipe and used two small cast iron skillets, but of course it will work just as well with more dough in one larger pan), then top it with sliced avocados, quickly blanched fresh peas, fresh mint leaves, a little sumac, sea salt, lemon juice and a few drops of olive oil.
A bit like with pizza, of course there are countless ways to prepare socca, to create variations of the dough (I noticed for example that rosemary is often used instead of the cumin), or of the toppings – like this beautiful one with a fresh salad, or this here made by my friend Alex, with delicious looking lentils and cucumbers, or this one with elegant figs and parmesan. Delicious!
The last few weeks have been quite eventful for me and I can’t wait for the beginning of the summer break. In such exciting and hectic times it’s nice if something works out without much effort or any trouble, as was the case with this improvisational vegan recipe, which resulted in a not only edible but delicious cake. It is sweetened only with raw cane sugar and rice syrup and contains (soy) yogurt instead of eggs and olive oil instead of butter. The rhubarb is roasted for a few minutes first, so it becomes a little sweeter, even though I really like the special slightly sour taste of rhubarb.
A little update: there are different views when it comes to peeling rhubarb, or not. Generally, the younger, pinkish, slim stalks don’t need to be peeled – I didn’t peel the rhubarb here and it was ok. But if you’re using the greener, older and thicker stalks you may want to peel them (e.g. with a potato peeler) or at least make sure to pull off the strings that come off when trimming the ends, so they’re easier to eat.
[Read more…] about Rhubarb and hazelnut cake (vegan)