A few days ago I heard an interesting feature on the radio our about our everyday food. It can be such a tricky thing! But maybe my vegan roasted walnut sauce with pasta could work?
My husband bought some crazy salad cutlery to me a month ago. True disco cutlery in orange and glitter! Of course I had to think of something disco-like to go with it … It became a wonderful disco salad with buckwheat, tarragon and apples. Or just simply put a salad with some of the best ingredients from early autumn!
For today’s lunch, I made tasty mini pancakes with beetroot and sauce with horseradish. I thought you might want the recipe too?
A quick pasta dish with courgette in a creamy sauce is a real savior when in need! Lots of flavor, easy to make and with fresh vegetables that makes you jump for joy.
Today, I serve pickled white asparagus with cream of parsnip and exciting accessories!
If you are cookbook maniac just as I am, you probably have heard about the book Persiana from the author Sabrina Ghayour? This is her second book that recently was published in Dutch. From the book I have chosen a Persian stew with quince and saffron. In the book its made with lamb but I decided to make it with celeriac instead.
Today I make bolognese with Beluga lentils and red wine, crazy good for both pasta’s and to enjoy with tortilla and guacamole! The red wine will bring the lentils to the next level so be sure to choose a decent one for this dish!
Today the final of the most important competition in professional cooking in Sweden will take place: Årets kock (The chef of the year). A competition started 1982 and initiated by Tore Wretman, the grandfather of fine dining in Sweden. What better moment then making a classic Swedish dish including the typical taste of sweet, sour and lots of dill. Let’s make a vegan remake of dillkött!
Most often you probably buy an already made tofu but you can also make it yourself, either from scratch from soybeans or as today a homemade tofu made from soy milk. You can quickly make it and can replace both mozzarella and cottage cheese with it.
Forget everything about tasteless tofu, this is the good stuff! Super-easy to make but you need a bit of time as the onions really should be slow baked soft to blend nicely with the rest.