These tacos contain a wild mix of toppings, but for me they all work together. I love the miso-tahini-lemon sauce, especially together with sweet potatoes (a nice combination also on its own, without tacos!) and the green asparagus provides some nice crunch. [Read more…] about Green asparagus tacos with miso-tahini cream (vegan)
Grains, vegetables, potatoes
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!
[Read more…] about Turnip veggie burger
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 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 and beetroot
This is a delicious, rather wintery stew. The spinach adds a nice and fresh note to balance all the earthy flavors of the beets, mushrooms and lentils. Beluga lentils are among my favorite kinds of lentils because they stay firm even when cooked and have a light nutty flavor. They are great also in salads, and in fact this dish works as a cold salad as well, maybe with a little added olive oil and lemon juice.
[Read more…] about Beluga lentil stew with beetroot and roasted mushrooms