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Green pesto casserole (and foolproof blueprint for vegetarian/vegan casseroles)
I was gone from here for almost a year and I have nothing for my defence. It seems only fair to come back with a really, really good recipe. And by a good recipe, I mean something easy, customisable to every taste and (relatively) healthy. I thought it would be fun to give you something that is more just one thing, but more of a blueprint you can use to build your own versions of a meal. So what are we making today? Casserole. I don’t want to sound too much like 50’s housewife – but I make it so often because it’s one of my husband’s favourite meals. We…
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Beetroot-lemon-rocket-walnut salad with buckwheat and smoked tofu (aka the prettiest vegan salad ever)
Sometimes I start developing recipes with a certain taste blend in mind, but this time the start was purely visual. I wanted the pretty beetroot colour contrasted with something green. The rest came together quickly, and the result is a quick, complex and very impressive salad that can be ready in 15 minutes. All of the major flavours are present: the sweetness of the beetroot, crisp sourness of lemon in the dressing, a bit of bitter spiciness from rocket and pepper, nuttiness from buckwheat and walnuts, and finally the smoky salty bits of smoked tofu. I don’t think it can be successfully substituted by regular tofu, but you can experiment…
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Millet falafels (vegan and gluten free)
I hate chickpeas, except when in falafel. My husband hates millet, except in those millet falafels. Which leads me to a conclusion that in our household anything will pass as edible if stuffed with enough mint, parsley and spices and served in a wrap. When I moved to the Netherlands it was quite a shock to find out that millet is not very popular and therefore, easy to find in shops. How this could be possible when millet is so good and versatile? With milder taste than quinoa, it can be used in both sweet and savory recipes. Millet is basically a magic grain that can turn into a fake…
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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…
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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…
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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…
