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 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
I think soba noodles are the best thing ever. They take only a few minutes to cook, they can be eaten hot or cold, and they are kind of the healthy version of spaghetti. This recipe here looks a little complicated but is actually pretty simple. It’s inspired by a dish I had once at a lovely little Korean restaurant in Berlin called Core (the place couldn’t be more tiny but serves delicious lunch specials every day, on top of selling essential Korean groceries). My version involves two quick pickles (cucumbers and carrots/ turnips) and two side dishes (shitake and zucchini), plus store-bought kimchi. And if you ever wondered which gochujang to buy, read this: http://oneforkonespoon.wordpress.com/2010/07/14/the-best-gochujang/
One of my favourite salad/ vegetable/ cheese dishes. It’s great with regular mozzarella as well, but burrata (made from buffalo milk) of course tastes even better. Roasting bell peppers gives them a nice and sweet flavour, enhanced by the balsamic glaze. Add some fresh basil and toasted almonds for color and crunch. [Read more…] about Warm bell peppers with burrata and balsamic reduction
Finally figs are in season again! I love the combination of sweet and savoury flavours, and in this simple dish, the fennel is enhanced by brown sugar and the fresh fruity flavor of the figs. Add some basil for an additional note of sweetness. You could eat this with baguette as a snack, or turn it into a nice appetizer or side dish. [Read more…] about Roasted fennel with fresh figs and basil