Mariëtte made this in Sweden based on a recipe from her local supermarket, the ICA. I made it today again and it is really tasty and very nutritious. My browser translated it by to Dutch automatically but if yours doesn't then the Swedish is not too hard to understand the recipe anyway.
https://www.ica.se/recept/?recipeid=727640
This was so good! Simple and super easy. Eat with for instance some baked potatoes and maybe a tomato salad, cucumber salad or lettuce, dressed only with good olive oil, salt and pepper. From NRC, Janneke Kookt.
Voor 4 personen:
8 dunne of 4 niet al te dikke preien; 1 ei; 1 sjalot (25 g schoon gewicht), gesnipperd; 2 goeie el (50 g) dijonmosterd; 2 el rodewijnazijn; 100 ml extra vierge olijfolie; 1 el fijngehakte bieslook of peterselie
Snijd een stuk van het groene deel van de prei af (gebruik dit voor een bouillon), maar laat ook een stukje zitten. Snijd dit groene stukje, van bovenaf, kruislings in tot aan het witte deel. Spoel de prei goed schoon onder de kraan. Breng een grote pan met water aan de kook. Voeg een ruime hoeveelheid zout toe – denk aan 10 gram per liter water – en dompel de preien erin onder. Geen zorgen als dat niet meteen lukt omdat de preien te lang zijn. Ze worden na een paar minuten zachter en dan lukt het meestal wel. Kook de preien tot ze helemaal gaar zijn.
Kook het ei in 8 minuten hard. (Dit gaat overigens prima in de pan met prei.) Laat het schrikken, pel het, halveer het en wip de dooier eruit. Hak het eiwit fijn en houd het apart. Doe hetzelfde met de eidooier. (Nb. you can easily skip this part and then it is vegan :))
Doe voor de dressing de sjalot, mosterd, azijn, olijfolie en een snuf zout en versgemalen peper in een mengbeker. Zet de staafmixer erin en pureer tot een dikke, lobbige dressing.
Laat de preien goed uitlekken. Leg ze op een schaal en schenk er een royale hoeveelheid (maar niet per se alle) dressing over. Bestrooi met het gehakte eiwit, de dooier en de bieslook of peterselie. Serveer warm.
https://twomarketgirls.com/vegan-almond-peach-cake/ this is an awesome cake recipe, even if you don't like tahini (you don't taste it as). Relatively healthy and very tasty.
Carbonara is cheese, bacon, eggs - about as far away from vegan as you can get. This is a healthier and vegan option from bbc good foods with plenty of vegetables and actually better than the original.
250 grams of (whole-wheat) pasta is ample for 4 people. Creamy taste thanks to raw cashew-based sauce and grated zucchini to complement the pasta. I did add vegan bacon strips which I felt completed the carbonara experience.
https://www.bbcgoodfood.com/recipes/vegan-carbonara#commentsFeed
I made the pancakes for breakfast and the cauliflower for dinner. Not that you think I'd combine these as a meal! Just as a post.
First, vegan pancakes, not difficult but a good recipe is hard to come by so for archival purposes here we go: https://www.ambitiouskitchen.com/fluffy-vegan-pancakes/ I skipped the almond extract because I don't have any and did half-half on white & whole wheat flour for a more nutritious result.
Second, Ottolenghi's delicious cauliflower cake, which calls for a ton of eggs. Eggs being a horrible industry, better to seek alternatives and here it is: http://thesashadiaries.com/2018/04/03/vegan-cauliflower-cake-ottolenghi-inspired/ I added flaxegg because I didn't have enough gram flour but probably a good idea anyway (2 tbsp of broken flaxseed plus same water). let sit for a bit before adding, same effect as eggs).
Both recipes easy and probably have all ingredients in the house at any time.
Yes, pasta with sprouts. There are many recipes out there (perhaps surprisingly) but this one is the one you should go for as it is super easy and tasty. I am posting it here because I made it recently and then spent ages trying to find exactly this recipe back again.
Substitute cream with oatly haver cuisine or whatever that is called in your country. And unlike the title of this blog, no it is not a dessert. Or perhaps it could be 🤷🏻♀️
https://veggiedesserts.com/brussels-sprout-pasta/
Although this recipe - from BBC Good Food - was originally for spicy coated aubergines with pilaf rice, I just wanted a simple recipe to go with the aubergine and red pepper I had just bought; I liked the combination of spices, all of which I happened to have (because of Ottolenghi!). So I didn't use the lentils and rice, but it looks like quite a nice meal.
The peppers tasted quite fruity actually! I think I'll double the quantity next time. And one small aubergine was sufficient as a side for the two of us, one large red pepper, and I used a small handful of the spices (that's a tsp, right?... or thereabouts!).
Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.
Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.
Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.
