Pink ricepaper rolls with tamarind dip and cashew furikake. A long title and a long post but don’t be discouraged! Rice rolls are one of the easiest things to make.
As a food blogger and recipe developer you almost always have a well-filled refrigerator. Many recipes needs to be cooked, refined and then cooked a second or even a forth time. Today I had some nice leftovers from my cheese sauce and cherry relish waiting for magic. Together they form todays crispy toast with cheese sauce, cherry relish and sichuan pepper.
Whether studying, working late hours or sitting at home having a good time, sometimes a sudden craving can overwhelm us all. A craving for something, almost anything. Something crunchy and something good that fits both tea and coffee. Something that you can eat without getting a bad conscience. Something that might be spelled crunchy muesli ball?
Sometimes the best dinners are the ones that starts up with absolutely no plan what so ever. Like these vegan “meatballs” with sage, ovenbaked eggplant and salsa brava. So rich in taste!
This post is actually just a anthem to the good mayonnaise, this time an aioli of or should I just call it Aquafaba garlic mayonnaise? Aquafaba is a fancy word for something so not sexy, chickpea water from a can of chickpeas. So I just stay with the word aquafaba because what you can do with it is sooo sexy! A vegan mayonnaise that taste just like mayonnaise, that behaves just like a real mayonnaise and works with anything, just like a real mayonnaise.
Fattoush is a Lebanese fantastic salad based on roasted bread, vegetables and fresh herbs. Below you find my interpretation of the dish. As always without gluten, sugar, too much carbs and vegan friendly.
I’m thinking about food almost 24/7. I read, write, cook and eat al the time (well, maybe not always eating but for the rest…). I love it! To go with my breakfast this morning, I had chosen a cookbook from the wonderful Sarah Britton. You know from the fabulous blog My new roots (click link)! She is writing about a rich sauce made with white beans and intend to use it for a cheese fondue. Interesting idea! So I made my own version, with cauliflower as main ingredient.
As a foodie, you probably love fresh herbs just like I do. Full of taste and colors they make every plate beautiful and add that extra oumpf to your dish every time. Probably you also have ended up with some sad, hanging herbs in your refrigerator once or twice. Herbs that you can’t use anymore and just ending up in the bin. Such a waste. I have the same problem but luckily I have thought of some solutions how to deal with it. Are you interested? Here is my Top5 to enjoy your fresh herbs longer! 1. Herb oil Blend your fresh herbs with olive oil, salt and maybe some garlic depending on how you would like to use it in the end. Decide for yourself it you prefer it rough with a texture or smooth as green oil. Easy as that. Making the oil works perfect with leaf parsley, cilantro, basil, dill, rosemary, chervil, mint… You name it! The ready-made oil can be used as part of your salad dressing, to spice up your omelette, to sprinkle on …
In a never ending search for taste explosions, I made these vegan eggplant rolls a few days ago. It consists of soft eggplant, crunchy pistachios, creamy cashew cream and lots of colors and lovely spices in every bite. It is a very easy recipe but there are some preparations that you need to take in consideration when making your dinner prep. Eat it as part of your dinner or make tapas. Lately I have deliberately starting to eat less meat and (even) more vegetables. But I’m not a vegan, nor a vegetarian. Im a fake-vegan, someone who have wet dreams about actually ones become one. Because I really don’t agree with the food industry or the way animals are treated in the food chain. But, living without cheese and eggs for the rest of my life. Neeeeh, sorry. Can’t do it. Instead of forcing myself into corners, I continue to explore fun food. What are you ideas and thinkings about this? Let’s get to work! Cashew cream with cilantro Makes a big batch enough for 4 persons Ingredients …
I love basil, I love pesto and I always make an enthusiastic amount. I add it to my tomatoes, to my green pasta, to my meat but then… At a certain moment I tend to wonder what the heck to do with last leftovers. Do you have the same problem? Well. For all foodies out there, meet my new category: Love your leftovers. Give them new life!