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. I did not make my own tortillas here but of course you could, especially if you are lucky and own a tortilla press. It’s very difficult here in Germany to find masa harina, the flour needed for corn tortillas (if you have some tips where to buy it, I would love to know), but I have made wheat flour tortillas at home (with a regular rolling pin), which are also delicious. Here and here are good recipes if you want to give them a try.
[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 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
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
In some parts of the world, black eyed peas are a lucky food to be eaten at the beginning of a new year. Now it’s already March, but for several reasons I feel like starting my new year right now so maybe this curry does come at the right time :) This is a traditional recipe from Gujarat, which I found online at Saveur magazine and on this lovely blog (which has great instructions with pictures). It’s super simple and veery tasty. And it doesn’t contain any onions or garlic, instead, it gets a special flavor from the addition of chickpea flour. I added spinach here, but any other dark leafy green – or maybe even other vegetables – would do as well. Hope you love this recipe as much as I do!
[Read more…] about Black eyed pea curry with spinach
It’s so easy to pickle vegetables and such a great option to always have something fresh and crunchy in the fridge. So far I thought my favorite pickle was kohlrabi, but that was because I hadn’t tried red cabbage yet. There are so many uses for this, from sandwiches to tacos to eating it as a condiment with grains or in salads. Best of all, the colors are so beautiful they really cheer you up. In the pictures below you can see how the cabbage immediately changes color when it’s mixed with vinegar.
[Read more…] about Red cabbage pickle
One of the best things about this blog is that it makes me try new things, such as: polenta! Perfect with the mushrooms I still had in the fridge. And today it felt like summer is almost over with the air being crisp in the morning and the first leaves falling, so maybe it was time for a more hearty and warming dish. As it turns out, polenta is kind of foolproof to make, and it doesn’t require much attention. Nice! The mushrooms also developed some good flavour with the addition of vinegar, rosemary and tarragon. Maybe you’d like to substitute the vinegar with some white wine, which might be even better. [Read more…] about Polenta with sautéed mushrooms and spring onions
Today, very unexpectedly, I learnt how to make the perfect gnocchi – so happy! My previous attempts to make them from scratch were quite spectacular failures – the gnocchi tasted more like boiled bread and were way too dense. Now I know: the trick is to used baked potatoes, not boiled ones. Baking apparently dries them out sufficiently for the dough not to become gooey. And, second lesson learnt: eggs are not even necessary – potatoes, flour and salt are all it takes to produce perfectly tender and yet firm little gnocchi. They would taste great with all kinds of sauces of course but I chose to keep it simple with some fresh herbs and olive oil – see below.