-
Lemon risotto with vegetable crumble (fast but fancy)
Sometimes you don’t have much time but still want to eat something nicer. Or you are simply lazy, like me. Maybe there are unexpected guests coming and you feel like impressing them… in 30 minutes. This recipe is made for such moments. Probably it’s not the proper way of making risotto, but who cares. It’s a tasty, quick, impressively looking dish. Perfect when you want to make a statement in your kitchen without too much hassle. Oh, and it’s vegan and gluten free. You’re welcome. The citrus blends nicely with the creamyness of the risotto, so the end result is neither bland not too heavy. For me, the “wow” factor…
-
Lasagna with an eastern twist (and a lot of hidden vegetables)
Can you even imagine being tired of classic lasagna? It’s pretty hard for me, but maybe some of you want something different. Or you like Middle Eastern flavours like cumin, cinnamon, tahini and mint, but you don’t feel like cooking an entirely new dish. Maybe your family is picky and they will only eat food that is at least similar in form to something well known. Who am I kidding, the recipe is just perfect for everybody. A nice, rich filling with strong taste from all the spices, creamy yoghurt tahini sauce and fresh mint on top. And the best thing about it? Over 300g of vegetables per portion. If…
-
Baked kidney beans salad (an answer to “where do you get your protein” questions)
I bet you know the feeling when somebody sees you eating a non-meaty dish and start with the topic of protein and long satiety, which of course are impossible to get from plant-based meal. Well, beans are your answer. This salad is crazy filing, especially if you add a hummus-based sauce to it (I just mix hummus with warm water to get a more liquid consistency). Warm up a pita bread and you won’t be hungry till the end of the day. I don’t like eating it for lunch, because then my appetite for dinner is completely gone. Should have eaten smaller portions. Oh well. The beans itself are delicious…
