Some days are better than others. Or you just decide to make them better. No matter what. Making these avocado pancakes with cashew cream and fresh blueberries could most possibly be a good way in right direction.
There are a few herbs that you almost can get addicted to. The herbmix called za’atar is one of them. It really goes with almost everything; veggies, meat, beans, thick yoghurt or with just bread and olive oil. You name it!
So, two very different recipes for you with white miso coming up. Today I have a tasty celeriac gratin with peanut sauce for you and saturday we end this miso-era for now with celebrating the weekend with healthy chocolate truffles. Both recipes are so easy to make and very tasty! Hope you will give it a try.
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.
These days. Are going way too fast! So many ideas and wishes what I would like to do and so few hours. If I only could add an extra five hours to each day! It’s on those kind of days, recipes like this one is invented; pasta-sauce with savoy cabbage. Ready in just 15 minutes, with minimal washing-up afterwards including only cheap and great ingredients. What else can you ask for? Oh yes, I forgot. It taste divine! Until recently I have only been eating radishes raw but since some time I have started to cook them as well. It becomes incredibly tasty. Soft crunchy and with a bit less heavy mustard taste. A perfect alternative to other vegetables. You bake them or cook them just like they are or with dried or fresh herbs. They get a mild taste that works with many different dishes. Did you try it yet? To make the dish vegan, I used coconut yoghurt (I used this one from Abbot Kinneys). Don’t worry, it won’t taste coconut due to the other spices …
Happy Easter! Finally the light is coming back. Tulips are finding their way up through the wet, black soil and there is hope for a bright summer again. What better way to celebrate Easter with then eating fresh green asparagus with poached eggs and truffle? It looks rather elegant on a set table and the taste is delicate, a pure joy for each one around the table. No reason to mess around, let’s just get started, right! Green asparagus with poached eggs and truffle 2 persons Ingredients A bunch (or two!) of green asparagus 4 eggs 1 tbs neutral oil 1 tbs good quality truffle oil A few small pinches of (Maldon) salt How do I do it? 1. Prepare 2 pans with water, 1 big for the asparagus and 1 smaller for the eggs. Let it come to cook. 2. Prepare 1 smaller bowl with a thin plastic film, it should be a piece of about 30-40 cm big square. Cover the bowl with the film and add just a few drips of neutral oil …
Starting to eat low carb, gluten and sugar-free have brought me a lot. Not alone did it opened my eyes for how to feel better in so many ways, but it also luckily opened my eyes for products and ingredients that I maybe would have missed otherwise. Rutabaga is a one of these.
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.
I like to have a sandwich every now and then but have been struggling with finding good spreads that stands up to my requirements. It should be really good to eat (obviously!), shouldn’t be from a package, preferably vegan and of course also low carb. Difficult combination. But challenges are to be adopted! This is one of the spreads that I created so far. A delicious mushroom paté.
How is it possible to make a great tasting bread out of cauliflower and beetroot? I have absolutely no idea but what I do know, is that it works. The vegetables (and some more good ingredients) form together a moist bread that goes perfectly with any kind of spread or why not just plain butter?
